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Midnight Black Velvet Cake Recipe

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3.9 from 82 reviews

Midnight Black Velvet Cake is a decadent and visually striking chocolate cake made with black cocoa powder and enhanced with a hint of black gel food coloring to create a dramatic, velvety crumb. This elegant cake is layered with rich black cocoa buttercream, making it a perfect centerpiece for celebrations like New Year's Eve or any special occasion where a bold, luxurious dessert is desired.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

For the Black Velvet Cake

  • 2 ½ cups (300g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (85g) black cocoa powder (Dutch-processed)
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) hot coffee or hot water
  • 2 tsp pure vanilla extract
  • 1 tbsp white vinegar

For the Black Cocoa Buttercream

  • 1 ½ cups (340g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar
  • 1 cup (85g) black cocoa powder
  • ¼ cup (60ml) heavy cream
  • 2 tsp vanilla extract
  • Black gel food coloring, optional
  • Pinch of salt

Optional Decoration

  • Edible gold leaf or gold dust mixed with clear alcohol or lemon extract
  • Offset spatula or food-safe paintbrush

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release cleanly after baking.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and fine sea salt until well combined.
  3. Whisk the Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, buttermilk, pure vanilla extract, and white vinegar until the mixture is smooth and homogenous.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain, being careful not to overmix to maintain a tender crumb.
  5. Add Hot Coffee: Slowly pour the hot coffee or hot water into the batter, whisking gently until the batter is fully combined and smooth. The batter will be thin in consistency.
  6. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  7. Cool the Layers: Let the cakes cool in their pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
  8. Make the Buttercream: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed for 2 to 3 minutes until light and creamy.
  9. Add Sugar and Cocoa: Gradually sift in the powdered sugar and black cocoa powder while mixing on low speed to avoid a powdered sugar cloud. Add a pinch of salt to balance the flavors.
  10. Finish the Frosting: Pour in the heavy cream and vanilla extract. Increase mixer speed to medium-high and beat for 3 to 5 minutes until the buttercream is fluffy and spreadable. Add black gel food coloring if a deeper black color is desired.
  11. Level and Stack: Once cake layers are completely cool, level tops if needed using a serrated knife. Place the first layer on a cake board or serving plate, spread an even layer of buttercream on top, then repeat with remaining layers.
  12. Frost the Cake: Apply a thin crumb coat of buttercream around the sides and top of the cake, then chill for 15 to 20 minutes to set the crumb coat. Apply a final smooth layer of black cocoa buttercream to cover the entire cake completely.
  13. Apply Gold Decoration: After the frosting is firm to the touch, use a clean offset spatula or food-safe paintbrush to apply edible gold leaf or gold dust mixed with clear alcohol or lemon extract in streaks or splatters to give an elegant finishing touch.

Notes

  • Ensure eggs and buttermilk are at room temperature for better batter emulsification.
  • Use Dutch-processed black cocoa powder for the best rich color and flavor.
  • Hot coffee enhances the chocolate flavor but can be substituted with hot water if desired.
  • To achieve the richest black color, add black gel food coloring gradually and adjust to preference.
  • Chilling the crumb coat helps to create a smoother final finish on the cake.
  • Be careful when handling edible gold leaf as it is very delicate and thin.
  • This cake is best stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/midnight-black-velvet-cake-recipe/