Black Velvet Cake

5 from 6 votes

Black Velvet Cake is the ultimate chocolate cake! Ultra moist and deeply chocolate cake layers are filled with raspberry jam and covered in a silky, rich chocolate frosting. Black cocoa powder provides the rich black color for the frosting and cake, with no food dye!

Prep Time2

Cook Time25

Total Time2 25

Course: Dessert

Cuisine: Dessert

Keyword: Halloween Cake, Christmas Cake, Black Velvet Cake

Servings: + slices

Author: Stephanie Simmons

Ingredients

For the Chocolate Cake

1 and 1/2 cups hot water 340 mL
1 cup black cocoa powder 102 grams
3 cups + 1 tbsp cake flour, spooned & leveled 342 grams
2 cups light brown sugar, packed 440 grams
1 cup granulated sugar 210 grams
3 tsp baking soda 17 grams
1 and 1/2 tsp baking powder 5 grams
3/4 tsp salt
1 tbsp espresso powder
1 and 1/2 cups full fat sour cream, at room temperature 360 grams
3/4 cup buttermilk, at room temperature 187 mL
4 large eggs, at room temperature
1/2 cup + 1 tbsp vegetable oil 102 mL
1 tbsp vanilla extract
2 tbsp white vinegar 34 mL

For the Chocolate Frosting

1 and 1/2 cups salted butter, softened at room temperature 3 sticks, or 339 grams
7 and 1/3 cups powdered sugar 843 grams, adjusting to taste
1-2 tbsp milk as needed, to help the sugar & butter combine, 15 to 30 g
3 tbsp corn syrup optional, gives the frosting a nice shine, 15 to 45 g
1 tbsp vanilla extract
pinch of salt to taste
2 cups black cocoa powder 222 grams
12 ounces full fat cream cheese block style - 340 grams

For Filling

2/3 cup raspberry preserves 200 grams

For the Meringue Ghosts:

2 large egg whites, at room temperature It's easier to separate them while cold, then let them come to room temperature in a bowl.
1/2 cup granulated sugar 105 grams
1/4 tsp cream of tartar
pinch of salt
2 tsp vanilla extract

For Decorating

6 large marshmallows
1 small tube of black gel frosting

US Customary - Metric

Instructions

Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess.
Make the Cake Batter: Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk the flour and sugars, making sure to get out all the lumps in the brown sugar. Then, whisk in the baking soda, powder, salt, and espresso.
1 and 1/2 cups hot water, 1 cup black cocoa powder, 3 cups + 1 tbsp cake flour, spooned & leveled, 2 cups light brown sugar, packed, 1 cup granulated sugar , 3 tsp baking soda, 1 and 1/2 tsp baking powder, 3/4 tsp salt, 1 tbsp espresso powder
Finish the Cake Batter: Next, add the sour cream, buttermilk, and oil (or as much as can fit) to the measuring cup with the water and cocoa. Whisk well. Pour this into the bowl of dry ingredients, then add the eggs to that same measuring cup and lightly break them up. Add to the bowl with everything else, and whisk until everything is just combined. Do not over mix. There may be a few small lumps – that's fine. Scrape the sides and bottom of the bowl to make sure no dry bits are hiding.
1 and 1/2 cups full fat sour cream, at room temperature, 3/4 cup buttermilk, at room temperature , 4 large eggs, at room temperature, 1/2 cup + 1 tbsp vegetable oil, 1 tbsp vanilla extract , 2 tbsp white vinegar
Bake the Cakes: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh this - you'll want about 770 grams of batter per pan). Bake for 24 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely.
Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.
Make the Chocolate Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Beat in the cocoa powder. Beat in the cream cheese last, until well combined.
Tip: If your frosting seems runny at any point, pop the whole bowl in the fridge or freezer to help solidify things back to a safe point.
1 and 1/2 cups salted butter, softened at room temperature, 7 and 1/3 cups powdered sugar, 1-2 tbsp milk, 3 tbsp corn syrup, 1 tbsp vanilla extract , pinch of salt, 2 cups black cocoa powder, 12 ounces full fat cream cheese
Assemble the Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/4 cups of frosting (345 grams) over the layer, going past the edge a smidge. Pipe a border around the cake layer, and add 1/3 cup of raspberry preserves into the center. Spread evenly with an offset spatula, going to the edges of the border. Place the second cake layer on top. Spread out any frosting sticking out between the two layers to seal them together. Chill for 10-15 minutes to set things so the layers don't slide around. Repeat the frosting & filling on top of the second layer, chilling it for 10-15 minutes before adding the top layer. Add the final layer, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. Chill for at least 1 hour before decorating and serving.
2/3 cup raspberry preserves
Decorate the Cake: Make my Swiss Meringue Recipe for the ghosts, if desired. The post is linked here and has tons of step-by-step photos and tips to help you if you've never made this. Otherwise, use kitchen scissors to cut marshmallows into a rounded shape to make the ghosts. Dot eyes and mouths on with the black frosting. Add the ghosts on after the spiderwebs, but make the meringue just before preparing the marshmallows so it's ready to go.
For the Spiderwebs, melt the marshmallows in a small bowl for 10-20 seconds. Stir until you have a cohesive mixture, then let cool for a few seconds. With clean hands, dip your fingertips into the molten marshmallow, and stretch the marshmallow around the sides and across the top of the cake to make a spiderweb effect.
2 large egg whites, at room temperature , 1/2 cup granulated sugar , 1/4 tsp cream of tartar, pinch of salt, 2 tsp vanilla extract , 6 large marshmallows, 1 small tube of black gel frosting
Serve + Store: Slice and enjoy your spooky cake! Store leftovers in an airtight container in the fridge for 3-4 days.
Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight.
Chocolate frosting can be made a day ahead, covered tightly and stored in the fridge overnight. Beat it until creamy enough to spread before using.

Notes

Black Cocoa Powder: You can find this online! This is the black cocoa powder that I use and recommend.

Nutrition