Moist Black Velvet Cake with Rich Black Cocoa Frosting

Moist Black Velvet Cake is a soft, rich, and moist cake that’s perfect for any occasion. This recipe solves the problem of dry, crumbly cake. After making this many times, I know the secret to perfect texture. The layers are moist, the frosting is rich and velvety. Try my Greek Feta Cucumber Salad for a refreshing side. If you love recipes like this, you’ll also enjoy Greek Feta Cucumber Salad and Irresistibly Soft Baked Maple Donut Bars.

What You'll Need for Moist Black Velvet Cake with Rich Black Cocoa Frosting

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee
• 1 cup black cocoa powder
• 1 cup unsalted butter
• 1½ cups powdered sugar
• 2 teaspoons vanilla extract
• Optional: Shredded coconut
• Optional: Chocolate shavings
• Optional: Sprinkles

How to Make Moist Black Velvet Cake with Rich Black Cocoa Frosting

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients: In another bowl, mix eggs, buttermilk, oil, vanilla extract, and coffee. Add to dry ingredients and mix until smooth.
4. Bake: Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
5. Make frosting: In a bowl, beat butter until creamy. Add cocoa powder, powdered sugar, and vanilla. Mix until smooth.
6. Assemble cake: Let cakes cool completely. Frost between layers and on top. Add optional toppings if desired.

Storing & Reheating Moist Black Velvet Cake with Rich Black Cocoa Frosting

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make the cake layers up to 3 days in advance and frost when ready to serve.

Freezing Moist Black Velvet Cake with Rich Black Cocoa Frosting

Freeze for up to 2 months. Thaw in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.

Recipe Notes

• Chef tip: Let the cake cool completely before frosting to prevent the frosting from melting.
• Best substitution: Use almond milk instead of buttermilk if needed.
• Make-ahead: Make the frosting up to 2 days in advance and refrigerate until ready to use.
• Scaling: Adjust ingredient quantities proportionally for a larger or smaller batch.
• Troubleshooting: If the cake is too dry, add an extra ¼ cup buttermilk to the batter.

Moist Black Velvet Cake with Rich Black Cocoa Frosting

⏱

Prep

30 mins

🍳

Cook

35 mins

⏳

Total

1 hour 5 mins

🍽

Serves

8 servings

Ingredients

Main Ingredients

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Seasonings

• 1 cup strong brewed coffee
• 1 cup black cocoa powder
• 1 cup unsalted butter
• 1½ cups powdered sugar
• 2 teaspoons vanilla extract

Optional Toppings

• Shredded coconut
• Chocolate shavings
• Sprinkles

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients: In another bowl, mix eggs, buttermilk, oil, vanilla extract, and coffee. Add to dry ingredients and mix until smooth.
4. Bake: Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
5. Make frosting: In a bowl, beat butter until creamy. Add cocoa powder, powdered sugar, and vanilla. Mix until smooth.
6. Assemble cake: Let cakes cool completely. Frost between layers and on top. Add optional toppings if desired.

Notes

• Chef tip: Let the cake cool completely before frosting to prevent the frosting from melting.
• Best substitution: Use almond milk instead of buttermilk if needed.
• Make-ahead: Make the frosting up to 2 days in advance and refrigerate until ready to use.
• Scaling: Adjust ingredient quantities proportionally for a larger or smaller batch.
• Troubleshooting: If the cake is too dry, add an extra ¼ cup buttermilk to the batter.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes.
• Microwave reheat: Reheat in 30-second intervals until warm.
• Make ahead: Make the cake layers up to 3 days in advance and frost when ready to serve.

Nutrition Per Serving

• Calories: 380
• Protein: 4g
• Fat: 18g
• Carbs: 50g
• Fiber: 3g
• Sugar: 22g
• Sodium: 280mg
• Cholesterol: 60mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Black Velvet Cake with Rich Black Cocoa Frosting FAQs

A Warm Final Note

I can’t wait for you to try Moist Black Velvet Cake with Rich Black Cocoa Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!