Black Velvet Cake Recipe

Introduction

The Black Velvet Cake is a rich, moist chocolate cake with a deep, intense flavor thanks to black cocoa and espresso powder. Topped with a creamy Oreo frosting, this cake is perfect for chocolate lovers looking for something indulgent and unique.

Ingredients

• 2/3 cup Vegetable Oil
• 1/2 cup Salted Butter (melted)
• 2 1/4 cups Sugar
• 3 large Eggs (room temperature)
• 2 1/2 tsp Vanilla Extract
• 2 Egg Yolks (room temperature)
• 1/2 cup Sour Cream (room temperature)
• 2 1/2 cups All Purpose Flour
• 1 1/2 cups Black Cocoa Powder
• 2 tsp Espresso Powder
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Kosher Salt
• 1/2 cup Milk (room temperature)
• 1 1/3 cup Coffee (hot)
• 1 1/2 cups Butter (room temperature)
• 7 cups Powdered Sugar
• 2 tsp Vanilla Extract
• Pinch Salt
• 16 oz Cream Cheese (cold)
• 8 Oreo Cookies (crushed)

Instructions

1. Step 1: Preheat the oven to 350 degrees F.
2. Step 2: In a large bowl, whisk together vegetable oil, melted butter, and sugar until combined. Add eggs and egg yolks, whisking until the mixture is smooth.
3. Step 3: In a separate bowl, combine flour, black cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Set aside.
4. Step 4: Add half of the flour mixture to the wet ingredients and whisk until just combined. Then stir in sour cream and milk. Add the remaining flour mixture and mix gently until combined.
5. Step 5: Pour hot coffee over the batter and mix until fully incorporated.
6. Step 6: Prepare three 8-inch cake pans by spraying with nonstick spray and lining with parchment paper. Divide the batter evenly among the pans.
7. Step 7: Bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack. Wrap each cake layer tightly in plastic wrap and cool completely to retain moisture.
8. Step 8: To make the Oreo frosting, beat butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2-3 minutes. Add cold cream cheese and beat for another minute.
9. Step 9: Gradually add powdered sugar, 1-2 cups at a time, beating until smooth. Mix in vanilla extract and crushed Oreos, then beat for 1-2 minutes until creamy and combined.
10. Step 10: Place one cake layer on a stand and level if necessary. Spread an even layer of frosting on top. Repeat with the second and third layers.
11. Step 11: Cover the entire cake with a thin crumb coat of frosting and chill in the refrigerator for 30 minutes to set.
12. Step 12: Apply a final, generous layer of frosting. Garnish with additional whole and crushed Oreos.
13. Step 13 (Optional): For a decorative finish, pipe leftover frosting onto the top of the cake using a piping bag and your favorite tip.

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and an even bake.
• Substitute coffee with strong brewed espresso for an even deeper chocolate flavor.
• For a dairy-free version, try coconut cream cheese and vegan butter substitutes in the frosting.
• Chilling the cake layers before frosting helps prevent crumbs from mixing into the frosting.
• Crush Oreos by placing them in a zip-top bag and gently tapping with a rolling pin for varying textures.

Storage

Store the cake covered in the refrigerator for up to 4 days. To maintain moisture, keep it wrapped tightly or in an airtight container. For best flavor, let the cake come to room temperature before serving. Leftover slices can be reheated gently in the microwave for about 15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers and frosting can be made a day in advance. Wrap the cooled layers tightly in plastic wrap and refrigerate. Assemble and frost the cake just before serving for the freshest taste.

What if I don’t have black cocoa powder?

If black cocoa powder is unavailable, substitute with regular unsweetened cocoa powder, though the cake will be less intense in color and flavor. Adding a little extra espresso powder can help boost the chocolate depth.

Black Velvet Cake Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

This decadent Black Velvet Cake is a luscious layered dessert featuring a rich and moist black cocoa chocolate cake infused with espresso and coffee for enhanced depth of flavor. It is frosted with a creamy Oreo cream cheese frosting that perfectly balances sweetness with a slight tang, making this cake an irresistible treat for any special occasion or celebration.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2/3 cup Vegetable Oil
• 1/2 cup Salted Butter (melted)
• 2 1/4 cups Sugar
• 3 large Eggs (room temperature)
• 2 Egg Yolks (room temperature)
• 1/2 cup Sour Cream (room temperature)
• 2 1/2 cups All Purpose Flour
• 1 1/2 cups Black Cocoa Powder
• 2 tsp Espresso Powder
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Kosher Salt
• 1/2 cup Milk (room temperature)
• 1 1/3 cups Coffee (hot)

Oreo Frosting Ingredients

• 1 1/2 cups Butter (room temperature)
• 16 oz Cream Cheese (cold)
• 7 cups Powdered Sugar
• 2 tsp Vanilla Extract
• Pinch Salt
• 8 Oreo Cookies (crushed)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cake layers evenly.
2. Make Wet Mix: In a large bowl, whisk together vegetable oil, melted butter, and sugar until smooth. Add the eggs and egg yolks and continue whisking until fully combined and smooth.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, black cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Set aside.
4. Combine Wet & Dry: Add half of the dry flour mixture to the wet ingredients and whisk until just combined. Then add sour cream and milk and mix well. Finally, add the remaining dry ingredients and mix until just combined to avoid overmixing.
5. Add Coffee: Pour the hot coffee over the batter and gently mix until just combined; the coffee enhances the chocolate flavor and yields a moist cake.
6. Prepare Pans & Bake: Spray three 8-inch cake pans with nonstick spray and line with parchment paper. Divide the batter evenly among the pans. Bake for 30-33 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks. Wrap each layer tightly in plastic wrap to lock in moisture and cool completely.
7. Make Oreo Frosting: Using a stand mixer with a paddle attachment, beat the room temperature butter on medium speed for 2-3 minutes until fluffy and lightened. Add cold cream cheese and beat for another minute until combined. Gradually add the powdered sugar in batches, mixing well after each addition. Stir in vanilla extract and a pinch of salt. Finally, fold in the crushed Oreo cookies until evenly incorporated and smooth.
8. Assemble Cake: Place one cooled cake layer on a cake stand and, if needed, level it with a serrated knife. Spread a generous layer of Oreo frosting evenly over the top. Repeat with the second layer, then add the third layer. Apply a thin crumb coat of frosting all around the assembled cake and refrigerate for 30 minutes to set.
9. Finish Frosting & Garnish: Apply a final, thicker layer of frosting on top and around the sides of the cake. Garnish with additional crushed Oreo cookies and whole Oreos if desired.
10. Optional Piping: For a decorative touch, transfer leftover frosting into a piping bag fitted with your favorite tip (such as a Wilton tip) and pipe small domes or designs on top of the cake.

Notes

• Allow all refrigerated ingredients (eggs, sour cream, milk) to come to room temperature for better mixing and texture.
• Using hot coffee is crucial as it intensifies the cocoa flavor and keeps the cake moist.
• Wrapping the cake layers in plastic wrap while still slightly warm traps moisture and prevents the cake from drying out.
• The Oreo frosting can be made ahead and refrigerated; bring to room temperature and rewhip before using.
• Ensure cream cheese is cold when added to the frosting to achieve the right texture.
• Use black cocoa powder specifically for the signature deep black color; regular cocoa will produce a lighter cake.
• You can store the assembled cake in the refrigerator for up to 3 days.

Keywords: black velvet cake, black cocoa cake, oreo frosting, layered chocolate cake, espresso chocolate cake, cream cheese frosting