Classic red velvet cake gets a spooky makeover in this black velvet edition perfect for Halloween!
I’m thrilled to share this Black Velvet Cake recipe — I could hardly contain my excitement during the photoshoot. It’s a fun, dramatic twist on classic red velvet that’s ideal for Halloween or any time you want a show-stopping cake.
This cake is essentially a red velvet-style buttermilk cake with black gel coloring in place of red. The base recipe is the same as the red velvet cupcakes I previously published; the main difference here is the amount of black gel color and the baking time needed for layer cakes versus cupcakes.
Black Velvet Cake vs Red Velvet Cake
This is not simply a black chocolate cake. Red (and black) velvet cakes are buttermilk-based cakes with a tender crumb and subtle cocoa flavor. The black velvet version keeps that characteristic texture and taste while using black gel coloring for a deep, dramatic crumb.
If you want the technical details and background on the original red velvet method, check the red velvet cupcake recipe I referenced earlier. For the purposes of this post, the recipe is the same — just multiply the cupcake recipe for layer cakes and increase the gel coloring to achieve a true black color.
Note: one teaspoon of gel color won’t cut it here — you’ll need more to avoid a dingy gray crumb. Also, layer cakes require longer baking than cupcakes, so expect about 22–24 minutes per 8–9″ layer at 350°F (177°C).
Psst… You can use black gel coloring instead of red in any red velvet recipe to make black velvet cupcakes or smaller treats.
If you plan to add colorful frosting layers inside your cake, take care to contain those colors so they don’t leak through the exterior frosting. A simple technique creates a reliable barrier and keeps your outside finish clean and elegant.
Read on for the assembly technique — it’s easy and makes a big difference in the finished presentation.
How to Make Black Velvet Cake
When you have an inner filling or frosting color that differs from your cake’s exterior, build a frosting “well” at the outer edge of each layer. This creates a barrier that holds colored fillings in place and prevents bleeding through the outer coating.
Make a ring of white (or exterior-colored) frosting around the perimeter of the layer before adding the colored frosting in the center. That white ring acts like glue to keep everything contained once the cake is stacked and crumb-coated.
This moist black velvet cake tastes just like red velvet in texture and cocoa notes. Paired with cream cheese frosting, it’s delightfully rich and perfectly suited to spooky occasions, celebrations, or a dramatic birthday cake.
The visual impact when you slice into it is fantastic — colorful layers against black cake make a memorable presentation.
If you enjoy impressive desserts and seasonal baking, add this to your lineup for Halloween or any festive moment. And yes — a black birthday cake is a valid and fun choice.
A spider serving plate or themed cake stand makes the presentation even more festive.
Black Velvet Cake
20 mins
23 mins
43 mins
Lynn April
12
Ingredients
BLACK VELVET CAKE
- 4 large eggs, room temperature and separated
- 2 1/2 cups (300g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 3 Tablespoons (22g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 2/3 cup (160mL) vegetable oil
- 3 teaspoons vanilla extract
- 2 teaspoons distilled white vinegar
- 3 teaspoons black gel coloring*
- 1 cup (240mL) buttermilk
CREAM CHEESE FROSTING
- 8 ounces (225g) full-fat block cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Gel food coloring in desired colors for optional tinting
Instructions
CAKE
- Preheat oven to 350ºF (177ºC). Grease and flour two 8″ or 9″ round cake pans and set aside.
- Whip the egg whites until soft peaks form (about 2 minutes). Transfer to a small bowl and set aside.
- Sift the flour, cornstarch, cocoa powder, salt, and baking soda together. Set aside.
- Cream butter and sugar on medium speed until light and fluffy (2–3 minutes). Add vegetable oil and beat until combined. Add egg yolks, vanilla, vinegar, and black gel coloring; mix until combined.
- On low speed, add dry ingredients in three additions, alternating with half of the buttermilk. Do not overmix. Gently fold in the whipped egg whites.
- Divide batter evenly between prepared pans. Bake 22–24 minutes or until a toothpick comes out mostly clean. Cool completely in pans on a wire rack before removing and assembling.
CREAM CHEESE FROSTING
- Beat cream cheese and butter on high until smooth. With the mixer on low, add powdered sugar, vanilla, and salt. Increase speed to medium-high and beat 2 minutes until fluffy.
ASSEMBLE THE CAKE
- If adding colored frosting layers, tint about 1/3 cup of frosting per color per layer. For a 2-layer cake, one colored layer is sufficient; for more layers, plan accordingly.
- For a 2-layer cake: place one layer bottom side up on a cake stand. Pipe a well around the outside edge with white (or exterior-colored) frosting. Spread colored frosting inside the well. Place the second layer on top, press lightly, then crumb-coat and finish the outside with white frosting.
- For a 4-layer cake: split each baked layer in half with a cake leveler or serrated knife, then follow the same assembly steps using multiple colors if desired.
- Store covered at room temperature up to 4 days, or refrigerated up to 7 days. Unfrosted cake layers may be frozen up to 2 months; thaw overnight in the refrigerator before assembling. Frosted cakes can also be frozen, wrapped tightly, up to 2 months — thaw in the refrigerator and bring to room temperature before serving.
Notes
*Tip: Gel food coloring gives the deepest, truest black. If using liquid food coloring, you will need a larger volume (approximately 2 Tablespoons) to get a dark color.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.
Calories: 683 kcal |
Carbohydrates: 96 g |
Protein: 9 g |
Fat: 30 g