Black Velvet Cake

5 from 12 votes

Black Velvet Cake is a light and fluffy, cocoa-flavored cake layered with rich Oreo cream cheese frosting for a decadent dessert. With its strikingly unique presentation and distinct taste, you'll want to make this treat for upscale events like adult birthday celebrations and even Halloween parties!

Prep Time30

Cook Time30

Cooling Time45

Total Time1 45

Course: Cakes, Pies, Tarts, Dessert

Cuisine: American

Servings:

Calories: 600kcal

Author: Britney

Equipment

3 8-inch cake pans
Cake stand
Mixing Bowls
Stand Mixer

Ingredients

3 cups All purpose flour
1 tsp Baking soda
¾ cup Black Cocoa
½ tsp Kosher salt
1 tsp Espresso powder
½ cup Butter room temperature
1 cup Vegetable oil
2 cups Sugar
4 Eggs
1 tbsp Vanilla extract
1 tbsp Vinegar
1 cup Buttermilk

Oreo Frosting

¾ cup Butter cold
12 oz Cream cheese cold
6 cups Powdered sugar
2-3 tbsp Heavy cream
2 tsp Vanilla extract
pinch Salt
8 Oreo cookies crushed

Instructions

Preheat the oven to 350 degrees F.
In a large bowl, combine flour, baking soda, black cocoa, kosher salt, and espresso powder. Set aside.
Add room temperature butter and vegetable oil to a stand mixer with the paddle attachment. Cream together for 3 minutes, until smooth. Then add sugar and continue to mix for 2 minutes.
Add eggs one at a time, then add vanilla extract and vinegar and mix until combined.
Add half of the dry ingredients to the wet ingredients and mix together until combined. Then add half of the buttermilk. Repeat.
Spray 3 8-inch pans with nonstick baking spray. Divide the batter equally among the pans and bake for 30-33 minutes, until a tooth pick comes out clean. Allow the cakes to cool in the pan for 5 minutes, then turn the cakes out onto a wire rack or plate to cool completely.
While the cakes are cooling, make the Oreo Frosting. Add cold butter and cold cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together on low speed, increasing to medium speed until smooth.
Add powdered sugar one cup at a time, going from low speed to medium speed between each cup to ensure frosting is fluffy. After all of the powdered sugar is added, add heavy cream and vanilla extract and pinch of salt.
Fold in crushed oreo cookies.
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.
Place in the refrigerator for 30 minutes so that the icing can set. Then add another layer of frosting on top of the cake.
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

Tips

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