Black velvet cake is an intriguing and sophisticated twist on the traditional red velvet cake that has been gaining popularity among baking enthusiasts and dessert lovers.
While it maintains the same moist texture and rich flavor profile as its crimson counterpart, black velvet cake stands out with its dramatic, deep black color that creates an elegant and mysterious appearance.
This striking dessert gets its distinctive hue from activated charcoal or black cocoa powder, giving it a slightly more intense chocolate flavor than traditional red velvet.
The origins of black velvet cake can be traced back to creative bakers looking to reinvent classic recipes for special occasions like Halloween parties, gothic-themed events, or elegant black-tie affairs.
Unlike red velvet cake, which has been around since the Victorian era, black velvet is a relatively modern creation that has quickly become a statement piece for celebrations where visual impact is as important as taste.
Its dramatic appearance makes it perfect for photography, and many food bloggers and social media influencers have helped popularize this eye-catching dessert in recent years.
INGREDIENTS
For the cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons black cocoa powder (or Dutch-processed cocoa powder)
- 2 teaspoons activated charcoal powder (food grade)
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ cup hot coffee
For the cream cheese frosting:
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
INSTRUCTIONS
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. This ensures your cake will release easily after baking.
In a large bowl, whisk together the flour, sugar, baking soda, salt, black cocoa powder, and activated charcoal powder until well combined. Make sure there are no lumps in the dry ingredients to ensure a smooth batter.
In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, vanilla extract, and white vinegar until smooth. The acidity from the buttermilk and vinegar will react with the baking soda to help the cake rise and maintain its tender crumb.
Gradually add the wet ingredients to the dry ingredients, mixing at medium speed until just combined. Be careful not to overmix, as this can make your cake tough. Slowly pour in the hot coffee and mix at low speed until incorporated. The coffee enhances the chocolate flavor without making the cake taste like coffee.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
If the frosting is too thick, add a tablespoon of milk or cream to reach your desired consistency.
Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top.
Cover the entire cake with the remaining frosting, creating decorative swirls if desired. For a striking contrast, consider leaving the frosting white or add a touch of black food coloring for an ombré effect.
FAQs
Is activated charcoal safe to eat in cake?
Food-grade activated charcoal is generally considered safe for occasional consumption in small amounts. However, it’s important to note that activated charcoal can interfere with medication absorption, so individuals taking medication should consult with a healthcare provider before consuming foods with activated charcoal.
Can I make black velvet cake without activated charcoal?
Yes! If you prefer not to use activated charcoal, you can achieve a deep black color using black cocoa powder (like the type used for Oreo cookies) and black food coloring gel. Some bakers also use squid ink, though this will add a slight seafood flavor that may not be desirable in a dessert.
How should I store black velvet cake?
Due to the cream cheese frosting, black velvet cake should be refrigerated if not consumed within a day. Store it in an airtight container or cover it loosely with plastic wrap. Before serving refrigerated cake, allow it to sit at room temperature for about 30 minutes to soften.
Will black velvet cake stain my teeth or mouth?
When made with quality ingredients and proper amounts of coloring agents, black velvet cake shouldn’t significantly stain your teeth or mouth. However, the activated charcoal or black food coloring might temporarily leave a slight tint that will wash away with normal brushing.
Can I make black velvet cupcakes instead of a layer cake?
Absolutely! This recipe works wonderfully for cupcakes. Fill cupcake liners about 2/3 full and reduce the baking time to approximately 18-20 minutes. This recipe should yield about 24 standard-sized cupcakes.
Conclusion
Black velvet cake offers a dramatic and delicious alternative to traditional cakes, perfect for making a statement at special occasions or simply indulging in something uniquely decadent.
Its rich chocolate flavor combined with the velvety texture makes it more than just a visually striking dessert—it’s a genuinely delightful culinary experience. Remember that while the appearance is certainly eye-catching, it’s the balanced flavors and moist texture that will keep everyone coming back for seconds. Happy baking!
