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Black Velvet Cake – Dessert Recipes That Impress Every Time

This Black Velvet Cake is the kind of dessert you keep in your back pocket for those moments when a chocolate craving hits and you want something with a little mystery. It’s like red velvet’s edgier cousin—deep, dark, and impossible to ignore. The cake is soft but holds its shape, the cocoa sings without being too loud, and that buttermilk keeps everything moist without being dense. I first made this for a friend’s birthday who said, ‘Just surprise me.’ No pressure, right? I brought this out and it didn’t last five minutes. The black hue gets people talking. The taste keeps them eating. If you love dessert recipes that balance flavor and drama, this one does both. From Taste Of Home Recipes to Skinny taste recipes and even meal ideas black people love passing down at gatherings, this hits every nostalgic note with a modern twist. It's got soul. It’s great for Sunday dinners, Rice Cake Dessert Ideas lists, or even that 4th of July dessert table where everything needs a wow factor.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keywords: 4th of july dessert, dessert recipes, meal ideas black people, recipe for dessert, Rice Cake Dessert Ideas, Skinny taste recipes, Taste Of Home Recipes
Servings: 12 slices
Author: Eleanor

Ingredients

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot water
  • Black food coloring gel (as needed)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, and vanilla. Beat until well combined.
  4. Carefully stir in the hot water until the batter is smooth. Add black food coloring to deepen the color.
  5. Divide the batter evenly between the pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Frost with your favorite cream cheese or buttercream frosting and serve.

Notes

For extra richness, try using Dutch-processed cocoa. The color is naturally darker, which boosts that dramatic black hue. I like pairing it with a lightly sweetened mascarpone frosting for a twist.