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Black Velvet Cake is a rich, moist chocolate cake layered with rich Oreo cream cheese frosting for a decadent dessert. With its strikingly unique presentation and distinct taste, it’s ideal for your next Halloween party!
If you are on the hunt for more luscious, chocolate cakes then you should try my Black Velvet Cupcakes, Moist Red Velvet Cake, and Red Velvet Bundt Cake.
This rich Black Velvet Cake recipe is inspired by the classic red velvet cake dessert. It’s incredibly moist and has a super smooth, deep chocolatey flavor that is BEYOND delicious!
Once you cut a slice, you will be mesmerized by the stunning, rich dark color of this deliciously dark treat. No black food coloring or activated charcoal is necessary because this moist, flavorful cake gets its color naturally from black cocoa powder.
The cake is frosted with an oreo cream cheese frosting that tastes just like cookies and cream! The frosting with the soft chocolate cake is just out of this world. This black chocolate cake is incredibly fun to make and I walk you through each step with great detail, tips, and tricks so that your cake can be the talk of the town!
Oh and if you’re in search of halloween foods, you have to try my zombie guts cinnamon rolls or red velvet sheet cake!
Table of Contents
Black Velvet Cake vs Red Velvet Cake
So if you’ve never heard of this dessert before then you’re probably wondering, “What is the difference between black velvet and red velvet?” Black Velvet Cake contains more cocoa powder than red velvet cake. And unlike red velvet, Black Velvet uses black cocoa powder as opposed to natural cocoa powder.
Both types of cake have a smooth velvety texture and a tangy sweet cream cheese frosting. Or in this case, an oreo cream cheese frosting.
Key Ingredients
- All Purpose Flour – like several of my pound cake recipes, this black velvet cake has a high fat content and needs structure. For this reason, all purpose flour is best as opposed to cake flour.
- Hot Coffee and Milk – this helps bloom the black cocoa powder, giving the cake a deeper chocolate flavor. If you don’t have coffee, you can use hot water.
- Black Cocoa Powder: This key ingredient gives the cake its flavor and distinct black color. Be sure to dutch process black cocoa powder! I haven’t found black cocoa powder [aff] at regular grocery stores so you’ll have to order it. If making a regular chocolate cake, you can use dutch process cocoa powder.
- Espresso powder: My special ingredient! It intensifies the chocolate flavor but I promise it won’t make your cake coffee-flavored. It actually enhances the cocoa powder.
- Salted Butter and Vegetable Oil: Both ingredients add moisture but the butter adds more flavor.
- Sour Cream - for added moisture and a slight tangy flavor. Sour cream also adds richness to the cake
- Sugar: sugar acts as both a sweetener and also add moisture to the cake!
- Eggs: Make sure to use room temperature eggs. This will allow the batter to come together smoothly
- Vanilla extract: It may seem off to include vanilla in a chocolate cake recipe but it balances the chocolate flavor.
Oreo Frosting
Whip up this sweet, thick icing in just minutes. Be careful because you might find yourself licking the bowl!
- Salted Butter – feel free to use unsalted butter. I prefer to use salted butter because it has more flavor, but unsalted works here too.
- Cream cheese – we’re using cold cream cheese because it will help stabilize the frosting and prevent it from becoming soupy. It also makes it pipable for those pretty swirls on top!
- Powdered sugar – this powdered sugar works as both a stabilizer and a sweetener in the frosting.
- Oreo cookies – crush the oreos up into fine crumbs.
How to Make Black Velvet Cake
Prepare the Cake Batter
Step 1: Preheat the oven to 350 degrees F. In a large bowl, add vegetable oil, melted butter, and sugar. Whisk together until combined, then add eggs and egg yolks. Continue to whisk until combined and smooth.
Step 2: In a separate bowl, combine flour, black cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Set aside.
Step 3: Add half of the flour mixture to the wet ingredients and whisk until combined, then add sour cream and whole milk. Mix until just combined, then add the remainder of the dry ingredients. Pour hot coffee on top of the batter and mix until just combined.
Step 4: Pour hot coffee on top of the batter and mix until just combined. Spray 3 8-inch pans with nonstick baking spray and line with parchment paper. Divide the batter equally among the pans and bake for 30-33 minutes, until a toothpick comes out of the center of the cake clean.
Make the Oreo Cream Cheese Frosting
Step 5: Allow the cakes to cool in the pan for 10 minutes, then turn the cakes out onto a wire rack. Wrap each layer with plastic wrap and cool completely. This traps in the steam and keeps the cake nice and moist.
Step 6: While the cakes are cooling, make the Oreo Frosting. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until lightened in color and fluffy. Then add add cold cream cheese. Beat for 1 minute, then add in powdered sugar, 1-2 cups at a time, mixing until fully incorporated. Once all of the powdered sugar is added, vanilla extract, and crushed oreos. Mix for 1-2 minutes, until combined and smooth.
Layer and Frost the Black Velvet Cake
Step 7: Once the cakes are cooled, place one of the cakes on a cake stand. Level the cake if needed. Spread an even layer of oreo frosting all around the cake then place the second cake on top. Add an even layer of frosting and repeat with the third layer. Add a thin layer of frosting around the cake and place into the refrigerator to set for 30 minutes (crumb coat).
Step 8: Add another layer of frosting on top of the cake and garnish with additional oreos and crushed oreos.
Optional: To pipe frosting on top, add leftover frosting to a piping bag with your favorite piping tip and pipe little domes on top of the cake. (I used Wilton Star Tip [aff])
Pro Baking Tips
- I strongly suggest using black cocoa powder but if you don’t have any, dutch processed cocoa powder is a good substitute. Your cake may not be black but the inclusion of espresso powder will still ensure a rich dark hue without using food coloring.
- Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup or use a kitchen scale to measure the flour for a more accurate measurement.
- Before assembling the cake, chill the layers in the freezer for 15 minutes. It will be easier to stack and frost them.
Recipe FAQs
This cake has a deep chocolate flavor that is not too sweet. It tastes similar to Oreo cookies, in cake form.
Black Velvet Cake is different from standard chocolate cake. It is made from black cocoa instead of regular cocoa powder so it is darker in color and not as sweet. Black velvet cake also includes vinegar and buttermilk, which isn’t typically included in traditional chocolate cakes.
Because it contains cream cheese frosting, the cake should not be left at room temperature for more than 2 hours. Store leftover cake in an airtight container and refrigerate it for up to 3 days.
More Cake Recipes
- Strawberry Crunch Cake
- Cannoli Cake with Ricotta
- Carrot Cake with Cream Cheese Frosting
- Yellow Cake with Chocolate Buttercream
- Gingerbread Pound Cake Recipe with Cream Cheese Frosting
- Chocolate Coffee Marble Cake
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Black Velvet Cake
Ingredients
Black Velvet Cake
- 2/3 cup (158 ml) Vegetable Oil
- 1/2 cup (113 g) Salted Butter, (melted)
- 2 1/4 cups (450 g) Sugar
- 3 large (3) Eggs, (room temperature)
- 2 1/2 tsp Vanilla Extract
- 2 (36 g) Egg Yolks, (room temperature)
- 1/2 cup (120 g) Sour Cream, (room temperature)
- 2 1/2 cups (313 g) All Purpose Flour
- 1 1/2 cup (113 g) Black Cocoa Powder
- 2 tsp Espresso Powder
- 2 tsp Baking Powder
- 1/2 tsp (1/2 tsp) Baking Soda
- 1 tsp Kosher Salt
- 1/2 cup (120 ml) Milk, (room temperature)
- 1 1/3 cup (319 g) Coffee, (hot)
Oreo Frosting
- 1 1/2 cup (341 g) Butter, (room temperature)
- 7 cups (840 g) Powdered sugar
- 2 tsp Vanilla extract
- pinch Salt
- 16 oz (454 g) Cream cheese, (cold)
- 8 Oreo cookies, crushed
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add vegetable oil, melted butter, and sugar. Whisk together until combined, then add eggs and egg yolks. Continue to whisk until combined and smooth.
- In a separate bowl, combine flour, black cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Set aside.
- Add half of the flour mixture to the wet ingredients and whisk until combined, then add sour cream and whole milk. Mix until just combined, then add the remainder of the dry ingredients.
- Pour hot coffee on top of the batter and mix until just combined.
- Spray 3 8-inch pans with nonstick baking spray and line with parchment paper. Divide the batter equally among the pans and bake for 30-33 minutes, until a tooth pick comes out of the center of the cake clean. Allow the cakes to cool in the pan for 10 minutes, then turn the cakes out onto a wire rack. Wrap each layer with plastic wrap and cool completely. This traps in the steam and keeps the cake nice and moist.
- While the cakes are cooling, make the Oreo Frosting. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until lightened in color and fluffy. Then add add cold cream cheese. Beat for 1 minute, then add in powdered sugar, 1-2 cups at a time, mixing until fully incorporated. Once all of the powdered sugar is added, vanilla extract, and crushed oreos. Mix for 1-2 minutes, until combined and smooth.
- Once the cakes are cooled, place one of the cakes on a cake stand. Level the cake if needed. Spread an even layer of oreo frosting all around the cake then place the second cake on top. Add an even layer of frosting and repeat with the third layer. Add a thin layer of frosting around the cake and place into the refrigerator to set for 30 minutes (crumb coat).
- Add another layer of frosting on top of the cake and garnish with additional oreos and crushed oreos.
- Optional: To pipe frosting on top, add leftover frosting to a piping bag with your favorite piping tip and pipe little domes on top of the cake. (I used Wilton piping tip 1A.)
Notes
- I strongly suggest using black cocoa powder but if you don’t have any, dark cocoa powder is a good substitute. Your cake may not be black but the inclusion of espresso powder will still ensure a rich dark hue without using food coloring.
- Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup or use a kitchen scale to measure the flour for a more accurate measurement.
- Another way to tell if the cake is done is if the cake has a slight bounce to it when touched.
- Before assembling the cake, chill the layers in the freezer for 15 minutes. It will be easier to stack and frost them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you recently edit this recipe? I made the cakes on Sunday and froze them with the intention to frost the cakes this wknd. I swear it was a completely different recipe! Am I going crazy? Lol
Hi! I did! I recently updated it with new pictures and switched the recipe up a bit. The old recipe is great, but I wanted the cake to be a bit softer and slightly fudgy. 🙂 I hope that you enjoy both the old version and the new!
Hi Britney. I’ve made this cake a couple of times and I think it’s fantastic but mine always feels a little dry. Is that the result of the black cocoa or do I need to bake it less? I believe my bake time, for three pans, 20 – 25 minutes, and my tester came out clean. Should it have moist crumbs?
Hi Lou! I’m so happy that you love this recipe! Everyone’s oven is different so your bake time may be a bit less. It’s helpful to use an oven thermometer to make sure the temperature is calibrated correctly. However, in addition, I just updated this recipe for a more stable buttercream as well as a softer, fudgier cake. If you try the new recipe, please let me know what you think. It’s even more chocolatey than before! 🙂
Do you think this would work in 9-inch pans?
Thank you!
Hi! I would do 2 9-inch pans as opposed to 3 8-inch pans. Keep an eye out on baking times too, it’ll more than likely bake a little quicker than in an 8-inch pan.
I tried the recipe twice and cake itself was always perfect however I’m struggling with the frosting, it comes out neither runny or thick it’s just meh and melts very easily and quick, is there any reason why this is happening ? i made sure it is not overbeaten and all ingredients was cold straight out of fridge.
great recipe otherwise !
Hi! Sorry to hear you’re struggling with the frosting! I would try refrigerating it before adding if it seems a bit droopy. Also, you can try adding 1 tbsp of meringue powder with the powdered sugar if you have any, that’ll help substantially!
Is there any way I can do the frosting as a stabilized whipped cream frosting with the crushed Oreos? I get really bad reflux with high sugar frosting. If the crushed Oreos are too much for a whipped cream frosting maybe I can grind the Oreos more you think?
I haven’t tried this cake with a stabilized whipped cream, however, I think that it could work with the crushed oreos! Please let me know how it comes out!
I see you have heavy cream as an ingredient, but it’s not listed in the steps anywhere. Am I missing something? Cake looks delicious!!
Hi Meg! The heavy cream is added in step 8 after all of the powdered sugar is added to the frosting. I hope that this helps!
Is it possible to make this recipe into cupcakes?
Yes! Just reduce the baking times to about 20-25 minutes.
Delicious recipe, I Loved it!
Thank you!
Fantastic recipe! It came out perfectly and we all loved it.
Thank you!
This cake is nothing short of perfection!! Fluffy, chocolatey, and that Oreo buttercream with the cream cheese is soo good.. I ordered the black cocoa off of Amazon just to make this recipe and it was well worth it!!
This is music to my ears, thank you!