In honor of the spookiest season of all, I’ve whipped up a cake recipe that’s sure to satisfy all the Halloween lovers: black velvet. The cake layers are super moist and decadent, naturally colored pitch black with black cocoa powder, and taste just like the delicious shell of an Oreo cookie! Paired with my favorite dye-free black buttercream recipe and lambeth piping, this black velvet cake is a real stunner. It’s elegant and a little eerie all at the same time, which makes it the perfect Halloween party cake!
One Reader, Stacie, says: “I made this cake for my daughter’s birthday last year and it was fantastic – so much so that she requested it again this year! I shared a few slices with friends at work and one of them told me it was the best slice of cake she had ever had in her life! Love, love, love this recipe (and the black color) and won’t wait a year again to make it.” ★★★★★
Why You’ll Love This Black Velvet Cake
- Completely Dye-Free. Instead of using black food color gel, this recipe uses black cocoa powder to achieve the rich black color in the frosting and cake!
- Won’t Turn Anyone’s Mouth Black. Even though this entire cake is black, it won’t turn anyone’s mouth black or turn anything else crazy colors (iykyk) because it doesn’t contain any dye.
- So Easy to Make. The black velvet cake is a one-bowl recipe that is extremely fail-proof, and the black frosting is simple and straightforward as well. There are no fancy techniques involved and the only thing you’ll need to account for is giving the frosting time to darken in color (it’s best made a day ahead to get the darkest black color).
- Tastes Like Oreos. Since black cocoa powder is the main ingredient in Oreo cookie shells, this cake basically tastes like the layer cake version of an Oreo! So delicious and a total crowd pleaser.
- Perfect Halloween Party Cake. What’s better than an all-black cake for a Halloween party? It’s a little spooky yet elegant and the lambeth piping makes it a total showstopper for any Halloween gathering!
What Kind of Black Cocoa Powder Should I Use?
Black cocoa powder is basically an ultra-Dutched cocoa powder, meaning it’s been treated with an alkaline solution to reduce its acidity. Over the years I’ve discovered that not all black cocoa powders are created equal! The amount of alkalization varies between brands, which can affect both the color and the way black cocoa performs in baked goods.
For this Black Velvet Cake recipe, I recommend using a black cocoa powder that is moderately alkalized. More heavily alkalized black cocoas tend to produce a deeper black color, but they can behave differently in cake recipes when used as a 1:1 substitute in this recipe. That said, here are my recommendations:
- My Favorite Black Cocoa Powder for the CAKE LAYERS: OliveNation Jet Black Cocoa Powder or another moderately alkalized black cocoa powder.
- My Favorite Black Cocoa Powder for the FROSTING: The Cocoa Trader Black Cocoa Powder. It’s the darkest black cocoa powder on the market and makes a beautifully black frosting without needing any black food coloring.
- If You Only Want to Purchase ONE Black Cocoa Powder (Understandable!), Either:
- Use The Cocoa Trader for the frosting and cake layers, but for the cake layers you’ll need to reduce the amount and add a little Dutch-processed or regular cocoa powder to make up the difference — just see the substitution note in the recipe card below, OR
- Use OliveNation (or another moderately Dutched black cocoa powder) for the cake layers and frosting, but add a little squirt of black food coloring to the frosting to make it dark black.
How to Make Black Velvet Cake
This black velvet cake batter comes together in one bowl and you can choose to whisk the whole thing by hand or use an electric mixer. Here’s how to make it:
Mix Together All the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and black cocoa powder.
Add Most of the Rest of the Ingredients
To the dry ingredients, add the eggs, oil, vanilla, and buttermilk (or whole milk mixed with vinegar). Mix together until it resembles thick brownie batter.
Add the Hot Coffee (or Hot Water)
Add the hot liquid (coffee or water) and mix vigorously for about 2 minutes until smooth. The batter will be thin.
Bake and Cool the Cake Layers
Pour the black velvet cake batter into three 6-inch cake pans (as pictured) or two 8-inch cake pans that have been prepared by spraying the sides with baking spray and lining the bottoms with parchment paper. Bake at 350ºF (177ºC) for 32-36 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs.
Cool the cake layers completely before leveling them to your desired height, then filling and frosting with black buttercream (decorating tutorial below).
How to Make a Lambeth Cake
After making these cake layers, I couldn’t stop imagining black lambeth piping as the final decoration. Turns out that lambeth was the perfect choice to turn this black velvet cake into a spooky showstopper. The thing about lambeth is you can add as many layers of piping as you want, so feel free to go overboard. NOTE that to create the look pictured, you’ll need a little more buttercream than the recipe calls for. See the notes section of the recipe card below for the ingredient amounts.
Here’s how I decorated the cake pictured: I used the black buttercream to fill and stack the cake, crumb coat it, and frost it with a smooth buttercream finish. After chilling the cake until the frosting was firm, I made a template for the garlands using this same parchment paper technique from my cherry chip cake recipe. Then, I used the following piping tips to decorate:
- Wilton Tip 4B for the shell borders
- Wilton Tip 104 for the ruffle garlands
- Wilton Tip 32 for the overlapping shells below the garlands
My cherry chip cake recipe shows these piping techniques in more detail. I finished the look by placing a few round black sprinkles to accent the ruffle garlands.
Black Velvet Cake Recipe Video
Here’s a quick video that shows this cake recipe from start to finish + a decorating tutorial (for an older but similar design):
If you love recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of cake recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.
Recipe FAQs
- What brand of black cocoa powder should I use for black velvet cake? For the cake layers, I recommend using a black cocoa powder that is moderately alkalized (like this one by OliveNation) but for the frosting to be completely dye-free, using this extra dark black cocoa powder by The Cocoa Trader is crucial. If you only want to purchase one black cocoa powder (understandable), get The Cocoa Trader brand but see the notes section of the recipe card for the amount instructions (it won’t make the best 1:1 substitute in this recipe, but can be easily adapted for best results).
- Can I find black cocoa powder at the grocery store? I haven’t been able to find black cocoa powder at any local grocery store, but you can certainly try.
- What makes this a “velvet” cake? The term “velvet cake” dates back to the 1800’s. The term was used to describe the soft, delicate texture of the cakes served at fancy dessert parties. Today, there are recipes for virtually every color of velvet cake – red velvet and white velvet being the most popular. The common denominator between all of the velvet cake recipes of today is the use of buttermilk or vinegar. These acidic ingredients help give the cakes their velvety texture.
- Can I bake this in a 9×13 pan? Yes! But use this black velvet sheet cake recipe for the perfect frosting amount.
- Can I make this black velvet cake vegan? I have a recipe for vegan black velvet cake here!
- Can I make this recipe into cupcakes? I have dedicated recipes for black velvet cupcakes, and even a small batch black velvet cake if you want to make a mini-size to serve just 2-4 people.
Similar Cake Recipes & Tutorials You’ll Love:
- Red Velvet Cake
- Oreo Layer Cake
- Buttercream Monster Cake Tutorial
- Vintage Halloween Lambeth Cake Tutorial
- Black Velvet Cupcakes
- Mini Black Velvet Cake (a small-batch version of this recipe!)
I hope you love this black velvet cake recipe as much as I do! Let me know if you make it in the comments below (be sure to leave a star rating!) and feel free to tag @sugarandsparrowco on Instagram to show me if you post a photo. I love to see what you create with my recipes!
Black Velvet Cake
Ingredients
Black Velvet Cake
- 2 Cups (265g) all purpose flour
- 1 2/3 Cups (340g) granulated sugar
- 2/3 Cup (80g) black cocoa powder* see notes
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in notes
- 1 Cup (240ml) hot coffee or hot water
Dye-Free Black Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 5 Cups (600g) powdered sugar
- 1 Cup (112g) black cocoa powder* Use The Cocoa Trader brand for best results here
- 4 Tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Instructions
Make the Black Velvet Cake
- Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot coffee (or hot water) in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
- Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.
Make the Black Buttercream
- If making the lambeth design pictured, you'll need slightly more buttercream than this recipe calls for. See the notes for the ingredient amounts. The recipe as written makes enough to fill, frost, and decorate with a swirl border on top or a couple shell borders and simple piping.
- In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
- The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. If you need it darkened faster, an immersion blender works great and darkens the buttercream to black in minutes. See the recipe notes for storage instructions if you're not planning on frosting the cake the same day.
Assembly
- Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
- To create the design pictured, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes. Use the rest of the black buttercream to create lambeth piping (feel free to use this tutorial as guidance). Accent the lambeth piping with round black sprinkles where desired.
Notes
- The Black Velvet Cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The Black Buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Wow this is hands down the most delicious cake I’ve made! So easy to make and still perfectly moist two days later! Can’t wait to make it again around Halloween time.
That’s so amazing, Maggie! I’m so happy to hear it was a hit!
If I wanted to make a two layer 9×13 cake, how much would I need to alter this recipe?
Hi Erika! You’ll want to either make 2/3 of the recipe, or make the recipe as-is and fill the pan no more than 1/2 full. Bake at 350F for an additional 5-10 minutes from what the recipe states, or until a toothpick inserted comes out clean. Hope that helps!
Hi. I will be trying this recipe on Saturday for my daughters birthday. I was just wondering what the measurements will be for a 13×9 sheet cake.
Hi Nancy! You’ll want to either make 2/3 of the recipe, or make the recipe as-is and fill the pan no more than 1/2 full. Bake at 350F for an additional 5-10 minutes from what the recipe states, or until a toothpick inserted comes out clean. Hope that helps!
Wow absolutely moist and delicious made the cake with vanilla buttercream turned out to be a crowd pleaser. Great recipe excited to try your other recipes as well
Yay, Hanna! I’m so happy this was a hit!
do you sift your powdered sugar and cocoa powder into the butter for the frosting or just add as is?
Hi Nicole! I usually only sift the powdered sugar and cocoa powder if there are visible lumps, otherwise I just add them in as-is. You can never go wrong with sifting – I just get a little lazy sometimes 🙂
Is the cake supposed to be dense? Mine seems a little dense. The toothpick came out clean. It’s still going to be fabulous.Thank you for any help.
Hi Sheila! This cake should be moist but not overly dense. Did you taste it yet?
Is the indicated portion of buttercream enough for only one cake? or for how many?
Hi Akira! The specified buttercream amount is enough to fill, frost, and decorate one 3-layer 6-inch cake or one 2-layer 8-inch cake in the style pictured.
Hi, I have a question, in my country I can’t get the full-fat buttermilk, do you have a recipe or what can I exchange it with?
Hi Akira! The best substitute will be the DIY buttermilk in the notes of the recipe: add 1 Tbsp of white vinegar (lemon juice works too) into a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
So excited to try this! Can you suggest any alternative to Vegetable oil? Thank you!
Hi Amanda! Any flavorless cooking oil should do. Canola, safflower, grapeseed, etc.
What adjustments could I make to turn this recipe into cupcakes? So excited to try it out
I’m so excited for you to try this recipe, Kelsey! To make it as cupcakes, fill the tins no more than 2/3 full and bake at 350F/177C for 15-18 min. They’re done when a toothpick inserted comes out clean. This recipe should make about 35-40 cupcakes as-is. Enjoy!
I was just going to ask the same question as Sravanthy! It doesn’t seem much flour even though there is quite a lot of black cocoa. This looks delicious and I would like to make it next week but need to know about the flour first please! Thanks a lot.
That was a typo! It’s 265g of all purpose flour. Thanks for catching that!
Hi Whitney!
Did you mean 265 g all purpose flour or is it supposed to be 165 g?
Yes I did! Thanks so much for catching that typo. I corrected it on the recipe 🙂
My husband is a type 1 diabetic, how much would I have to adjust the recipe to be safe for him?
Hi Lily! I’m not sure – I’ve never made a cake diabetic friendly before. My hunch is to swap the flour for GF flour and use a sugar substitute that’s meant for baking in place of the sugar. The frosting might be harder to tweak since I’m not sure what a diabetic friendly alternative to powdered sugar would be. Hope some of those suggestions help though!
Type 1s need to eat in moderation not sugar free, but they also want to celebrate like everyone else. They use insulin based on carbs. Learn to really read labels. If you compare the label of SF candy to its counterpart you will see they both contain almost the same number of carbs due to sweeteners containing sugar alcohols, often SF contains more carbs & the side effects are unhealthy. Extra fat, in pizza & frosting, can slow the metabolic rate in digestion, but sometimes there is too much sugar in cake for that to come into play. I would bolus ahead of eating & recheck my numbers in an hour+. Enjoying my cake the way it’s supposed to be. Adding fake sugar stimulates your cravings & you only end up overeating. I’m a mom of TD1 twins & a chef w/ degree in culinary nutrition so I understand how challenging eating for life can be.
For diabetic frendly cake you can use jaggery (natural product ) by replacing powder sugar or you can also use sugar free capsules in form of powder (industrial product). Hope so this info will help you.
Monk fruit is what I use. Im T2 diabetic. It comes in granulated and powdered. Ratio is 1:1.
That’s awesome to know, Angela! Thanks!
When using Monk fruit in place of sugar do use the same measurement?
Hi Dana! I’ve never tried this recipe with monk fruit, so I’m not sure what the results would be. A quick Google search suggested to sub 1/4 of the amount of sugar in the recipe with monk fruit, which works out to be somewhere between 1/3 to 1/2 Cup of monk fruit. That’s where I’d start if you want to experiment. Hope that helps!
A friend requested a gothic cake for her baby shower and I used this recipe. It came out amazing both in taste and look! It didn’t turn anyone’s mouth black, either. It doesn’t look as dark as first but gets more black as it sits I think, which dye does as well. Anyway, thank you for this!
Where’s the vinegar? Where’s the chemical reaction you said it was a black velvet cake though the cakes have a chemical reaction from the vinegar in the cocoa.
Hi Cynthia! I’m not sure where you read that there needs to be vinegar in this cake recipe. The buttermilk is very acidic (the DIY version in the notes does call for vinegar) and aids in that chemical reaction that takes place in the oven.
Hi,
This looks awesome! My son is having a goth themed wedding and this would be perfect I want to make this for the bottom tier of a 3 tiered cake. How could I convert this recipe to make a 10″ cake, my tins are 3″ high. Also, is this buttercream suitable or stable enough to use under fondant icing? Great recipe can’t wait to try it!!!
Hi Jessica! That’s such a fun wedding theme! One batch of this cake recipe makes enough for one 10 inch cake layer (6 Cups of batter). You’ll need to multiply the cake portion of this recipe by the number of layers you’re making to get the right amount. Here’s a more detailed blog post I wrote about scaling recipes to fit different pan sizes: https://sugarandsparrow.com/cake-serving-guide/. And yes, the buttercream is stable enough for under fondant. Enjoy!
Hello! I need a little clarification. So the cake (i already made) uses black cocoa, but I now see the buttercream needs extra dark black coco. Can I use the black cocoa I used in the cake for the buttercream? I didn’t realize I needed black and extra dark black cocoa.
My exact same question lol
Hi Teresa-Ann! Yes, you can use the same black cocoa for the cake and buttercream. And if you don’t have extra black cocoa powder then you can use this recipe for the buttercream and double it: https://sugarandsparrow.com/black-buttercream-recipe/
Does this cake turn your tongue & teeth black when eating?
Hi Alyce! This recipe doesn’t use any food color gel, so it won’t tint your mouth black!