If you love a rich, decadent chocolate cake, then this Black Velvet Cake is one that you absolutely need to try. With three layers of incredibly soft, tender black cocoa cake, a sweet-tart homemade strawberry jam filling, and the silkiest black cocoa buttercream, it’s every bit as delicious as it is beautiful.
The cake gets its dramatic, nearly black color from black cocoa powder, which also gives it that distinctive dark chocolate sandwich-cookie flavor. A combination of buttermilk, sour cream, butter, and oil creates an incredibly tender, velvety crumb that stays soft and rich without feeling overly heavy.
And then there’s the strawberry filling. That bright, fruity layer cuts through the richness of the chocolate in the best possible way, while the buttery, deeply chocolatey frosting brings everything together.
It’s a little dramatic, definitely decadent, and exactly the kind of chocolate cake I love making when I want something that feels extra special. Perfect for Halloween, birthdays, celebrations, or really any occasion that calls for a seriously good homemade chocolate cake.
Why you’ll love this recipe!
What Is Black Velvet Cake?
Black velvet cake is a variation of chocolate layer cake made with black cocoa powder, which gives it its signature dark color and distinctive flavor.
Unlike traditional red velvet cake, which often uses a smaller amount of cocoa powder and sometimes food coloring, black velvet cake gets its dramatic appearance from the cocoa itself.
The word velvet describes the cake’s soft, delicate crumb. In this recipe, cake flour, buttermilk, sour cream, and a combination of butter and oil help create that tender texture.
The result is a cake that’s rich and chocolatey, with a flavor reminiscent of dark chocolate sandwich cookies and a soft, melt-in-your-mouth crumb.
What ingredients do I need?
- For the Black Velvet Cake
- Cake Flour: Gives the cake its delicate, tender crumb. Cake flour has a lower protein content than all-purpose flour, which helps prevent the cake from becoming too dense or chewy.
- Black Cocoa Powder: The star ingredient! It creates the cake’s nearly black appearance and distinctive dark chocolate sandwich-cookie flavor.
- Baking Powder and Baking Soda: Work together to help the cake rise and develop a soft, light texture.
- Kosher Salt: Balances the sweetness and enhances the rich chocolate flavor.
- Espresso Powder: Optional, deepens the chocolate flavor without making the cake taste noticeably like coffee.
- Granulated Sugar: Sweetens the cake and contributes to its soft, tender texture.
- Dark Brown Sugar: Adds moisture and subtle caramel notes that complement the chocolate.
- Eggs and Egg Yolk: Provide structure, richness, and tenderness. The additional yolk helps create a slightly richer crumb.
- Sour Cream: Adds moisture, richness, and a subtle tang while keeping the cake incredibly tender.
- Buttermilk: Adds moisture and acidity, contributing to the cake’s velvety texture and helping the baking soda work effectively.
- Distilled White Vinegar: Adds a small amount of acidity to the batter, supporting the leavening reaction.
- Neutral Oil: Helps keep the cake soft and moist, even after refrigeration.
- Salted Butter: Adds buttery richness and flavor. Using both butter and oil gives the cake a nice balance of flavor and moisture.
- Vanilla Bean Paste: Rounds out the chocolate flavor and adds a subtle warmth.
- For the Homemade Strawberry Jam Filling
- Frozen Strawberries: Create a sweet, fruity filling with a little natural tartness. Frozen berries work beautifully because they’re cooked down into a thick jam.
- Granulated Sugar: Sweetens the strawberries and helps the mixture develop a jam-like consistency as it reduces.
- Kosher Salt: A small pinch balances the sweetness and enhances the strawberry flavor.
- For the Black Cocoa Buttercream
- Unsalted Butter: Forms the rich, creamy base of the frosting. Make sure it’s softened but not melted.
- Black Cocoa Powder: Gives the buttercream its deep color and distinctive chocolate cookie flavor.
- Powdered Sugar: Sweetens and thickens the buttercream while creating a smooth, spreadable consistency.
- Vanilla Bean Paste: Adds warmth and depth to the frosting.
- Kosher Salt: Balances the sweetness and brings out the chocolate flavor.
- Heavy Whipping Cream: Helps create a silky, fluffy consistency that’s easy to spread and pipe.
- Espresso Powder: Optional, but delicious for enhancing the chocolate flavor.
What Is Black Cocoa Powder?
Black cocoa powder is an intensely dark, heavily alkalized cocoa powder. It undergoes a more extensive Dutch-processing treatment, which reduces the acidity and produces its nearly black color.
Its flavor is different from traditional natural cocoa powder too. Rather than tasting intensely bitter or fruity, black cocoa has a smoother, distinctive dark chocolate cookie flavor.
It’s the ingredient responsible for both the dramatic appearance and signature taste of this cake.
Recipe Variations
- Black Velvet Raspberry Cake: Replace the homemade strawberry jam with a thick raspberry filling for a slightly tarter contrast against the rich black cocoa cake. The combination of dark chocolate and raspberries is absolutely delicious.
- Black Velvet Cherry Cake: Use a thick homemade cherry filling or cherry preserves between the cake layers. The sweet-tart cherries pair beautifully with the deep chocolate flavor and make this an especially decadent dessert.
- Black Velvet Oreo Cake: Skip the strawberry filling and use black cocoa buttercream mixed with finely crushed chocolate sandwich cookies between the layers. Finish with additional cookie crumbs for a cookies-and-cream-inspired cake.
- Black Velvet Cake with Vanilla Buttercream: For a beautiful contrast, replace the black cocoa buttercream with a classic vanilla bean buttercream. The pale frosting against the nearly black cake layers makes a gorgeous presentation.
- Black Velvet Halloween Cake: This cake is practically made for Halloween! Decorate with black cocoa buttercream swirls, chocolate cookie crumbs, and festive sprinkles for a dramatic Halloween dessert without needing black food coloring in the cake itself.
- Black Velvet Valentine’s Day Cake: Keep the homemade strawberry filling and decorate the cake with fresh strawberries, chocolate curls, or freeze-dried strawberry crumbs. The contrast between the dark cake and bright red filling makes it especially pretty for Valentine’s Day.
Pro Tips
- Measure your flour carefully. Spoon the cake flour into your measuring cup and level it with a knife. Too much flour can make the cake dense or dry.
- Use room-temperature ingredients. Eggs, sour cream, and buttermilk blend more evenly into the batter when they aren’t cold.
- Don’t overmix the batter once the flour is added. You want to mix just until there are no dry streaks remaining. Overmixing can produce a tougher cake.
- Use black cocoa powder. Regular cocoa powder won’t produce the same nearly black appearance or distinctive flavor.
- Don’t judge doneness by color. Because the cake is so dark, you won’t be able to rely on browning. Use a toothpick and gently press the center to check for doneness.
- Keep the strawberry filling thick. The filling should be completely cooled and thick enough to hold its shape before assembling the cake.
- Always use a frosting dam. Pipe a ring of buttercream around the edge of each cake layer before adding the jam. This helps prevent the filling from escaping.
- Chill the cake before the final frosting layer. A short refrigeration period after the crumb coating makes it easier to frost the rest of the cake with smooth sides and clean edges.
- Use a warm knife for beautiful slices. Dip a sharp knife into hot water, wipe it dry, and clean it between cuts to keep the strawberry filling and dark cake layers distinct.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cake flour: Cake flour is my preference for the softest, most delicate crumb. If necessary, you can try replacing each cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, and then replacing it with 2 tablespoons of cornstarch. The texture may be slightly different.
- Sour cream: Plain, full-fat Greek yogurt is a reasonable substitute. It provides similar moisture and tang, although the final crumb may be slightly different.
- Buttermilk: You can make it at home if needed! To do this, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach 1 cup. Stir and let stand for 5–10 minutes. This works as a substitute, although cultured buttermilk generally produces the best flavor and texture.
- Salted butter: Replace the salted butter in the cake with the same amount of unsalted butter and then add a small additional pinch of salt.
- Frozen strawberries: You can use fresh strawberries, although cooking time may vary depending on their water content.
Dietary Substitutions
- Nut-Free: This cake does not contain nuts as written. However, always check the labels on your chocolate ingredients, cocoa powder, and other packaged products if you’re baking for someone with a nut allergy.
Leftovers and Storage
- Refrigerator: Store the assembled cake in an airtight cake container in the refrigerator for up to 4 days. Keep it covered to prevent the cake from drying out or absorbing refrigerator odors.
- Freezer: Wrap unfrosted cake layers tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before assembling. Individual slices of the finished cake can also be frozen, although the strawberry filling may soften after thawing.
- Make Ahead:
- Prepare the strawberry jam filling up to 2 days in advance and then refrigerate.
- You can also bake the cake layers 1 day ahead, wrap tightly, and refrigerate.
- The buttercream can also be prepared a day ahead of time and refrigerated. Bring it to room temperature and then remix it again before frosting.
- Serving: Allow refrigerated cake slices to sit at room temperature for approximately 20–30 minutes before serving for the best flavor and texture.
Troubleshooting
My cake turned out dense or heavy
This can happen if too much flour is added, the batter is overmixed, or the leavening agents are no longer fresh. Spoon and level your cake flour, check the expiration dates on your baking powder and baking soda, and mix the batter only until combined.
The cake layers sank in the middle
The cake may have been underbaked, the oven door may have been opened too early, or the batter may have been overmixed. Check your oven temperature with an oven thermometer and avoid opening the door during the first 20 minutes of baking.
The cake is dry
Overbaking is one of the most common causes. Since black cocoa makes it difficult to judge the cake by color, start checking early and remove the layers when a toothpick comes out with a few moist crumbs.
The cake has a bitter flavor
Black cocoa has a distinctive flavor that can taste more pronounced than regular cocoa powder. Measure it carefully, use a good-quality black cocoa, and avoid adding more espresso powder than the recipe calls for.
My strawberry filling is running out between the layers
The jam may not have reduced enough or it may have still been warm when added. Continue cooking until thick, then refrigerate until completely cold. Always pipe a sturdy ring/dam of buttercream around each layer before adding the filling.
My frosting is too thick to spread
Add heavy cream, 1 teaspoon at a time, until the buttercream reaches a smooth, spreadable consistency. Avoid adding too much cream at once. Remember, you can always add a little more, but you can’t remove it.
The frosting is too soft
The butter may have been too warm, or too much cream may have been added. Refrigerate the frosting for 10–15 minutes, then briefly mix again. If necessary, you can add a little more sifted powdered sugar.
My cake layers are sliding off
This usually happens when the filling is too loose, the cake layers are still warm when assembled, or too much jam is added. Use completely cooled layers, thick chilled jam, and a frosting dam. Refrigerate the assembled cake before applying the final frosting layer.
The buttercream has a lot of air bubbles in it
After whipping, mix the buttercream on low speed for 1–2 minutes to help remove excess air. You can also gently press it against the sides of the bowl with a spatula.
But, I Still Have A Few Questions…
What does black velvet cake taste like?
Black velvet cake has a rich, dark chocolate flavor with notes reminiscent of chocolate sandwich cookies. The crumb is soft and tender, while the strawberry jam adds a bright, fruity contrast.
Is black velvet cake the same as chocolate cake?
Black velvet cake is a type of chocolate cake, but black cocoa gives it a distinctive flavor and dramatically darker appearance. This recipe also uses buttermilk, sour cream, and cake flour to create a particularly tender crumb.
Is black velvet cake the same as red velvet cake?
No. Although both can have soft, tender textures, black velvet cake uses black cocoa for its color and flavor. Red velvet cake typically has a milder cocoa flavor and its characteristic red appearance.
Do I need black food coloring?
Nope! The black cocoa powder creates the naturally dark appearance of this cake without needing black food coloring.
Can I substitute Dutch-process cocoa for black cocoa?
I wouldn’t recommend a direct substitution if you want the intended flavor and appearance. Black cocoa is more heavily alkalized, and changing the cocoa can affect the cake’s chemistry.
Does black cocoa taste bitter?
Black cocoa can have a slightly different, more pronounced flavor than conventional cocoa, but it is especially known for its distinctive dark chocolate cookie taste (think Oreo). The sugar, butter, and vanilla help balance it all.
Does the espresso powder make the cake taste like coffee?
No, not at all. It primarily helps deepen the chocolate flavor.
Can I use store-bought strawberry jam?
Of course! Choose a thick, good-quality strawberry jam. Avoid thin preserves or syrups, which may cause the cake layers to slide.
Can I make this a two-layer cake?
Yes, but you’ll need to adjust the pan size or baking time. Two 9-inch layers will be thicker than the three layers in the original recipe, so they will need longer in the oven.
What cake pans do you recommend?
I love my USA Pans for everything (9″ Round Cake Pan). They last well, are sturdy, high quality, and all my bakes come out great in them!
Why is my black cocoa buttercream gray instead of black?
Black cocoa buttercream can initially appear dark gray, especially immediately after mixing. Its color often deepens as it rests. The final shade also depends on the brand of cocoa and the ratio of cocoa to butter and sugar.
Do I need to refrigerate the finished cake?
Yes. Because the cake contains a homemade fruit filling, I recommend storing it covered in the refrigerator.
How long should the cake sit out before serving?
Approximately 20–30 minutes is usually enough to soften the buttercream slightly and bring out the cake’s flavor.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Black Velvet Cake with Strawberry Filling
Ingredients
Black Velvet Cake
- ¼ cup unsalted butter melted and slightly cooled
- ½ cup canola oil or other neutral oil
- 1½ cups granulated sugar
- ½ cup dark brown sugar packed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ½ cup sour cream room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon distilled white vinegar
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2¼ cups cake flour
- ½ cup black cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder optional
Homemade Strawberry Jam Filling
- 16 ounces frozen strawberries
- ⅓ cup granulated sugar
- Pinch of kosher salt
Black Cocoa Buttercream
- 1½ cups unsalted butter softened
- ¾ cup black cocoa powder sifted
- 5¼ –6 cups powdered sugar sifted
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ½ teaspoon kosher salt
- 4 –6 tablespoons heavy whipping cream as needed (I typically use around 6 tablespoons)
- ¼ teaspoon espresso powder optional
Instructions
Prepare the Strawberry Jam Filling
- In a medium saucepan, combine the frozen strawberries, granulated sugar, and pinch of kosher salt. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, approximately 8–12 minutes.
- Use a fork or spatula to break down the berries, leaving a few small pieces for texture.
- Continue simmering over medium-low heat, stirring frequently, until the mixture is thick, concentrated, and jam-like. Allow approximately 15–25 additional minutes, depending on the strawberries and the width of your saucepan. The filling should mound slightly on a spoon rather than run off like syrup.
- Transfer the filling to a shallow bowl, cool briefly, then cover and refrigerate until completely cold and thickened, approximately 1–2 hours. If it remains too loose after chilling, return it to the saucepan and reduce further.
Prepare the Black Velvet Cake
- Preheat to 325°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- In a medium bowl, whisk together the cake flour, black cocoa powder, baking powder, baking soda, kosher salt, and espresso powder.
- In a the bowl of a stand mixer, beat together the butter, oil, granulated sugar, and dark brown sugar until combined well.
- Add the eggs one at a time, mixing together in between. Scrape down the sides of the bowl in between each addition.
- Add in the sour cream, buttermilk, vinegar, and vanilla and beat until combined well.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The batter should be relatively loose and pourable.
- Distribute evenly among the three prepared cake pans.
- Bake for approximately 22–28 minutes, or until the centers spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs. Begin checking around 20 minutes.
- Let the cake layers cool in their pans for 10–15 minutes, then carefully transfer to wire racks to cool completely. For easier assembly, refrigerate the cooled layers for approximately 30 minutes.
Prepare the Black Cocoa Buttercream
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 3–4 minutes until creamy and fluffy.
- Add the sifted black cocoa powder and beat until smooth and fully incorporated.
- Gradually mix in the sifted powdered sugar, about 1/2 cup at a time, on low speed.
- Mix in the vanilla, kosher salt, optional espresso powder, and 3 tablespoons heavy whipping cream.
- Beat on medium speed for 2–3 minutes until creamy and fluffy. Add additional heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. I generally use 6 tbsp for this recipe.
Assemble the Cake
- Place one completely cooled cake layer on a cake stand or serving plate. Level the top if necessary.
- Transfer some buttercream to a piping bag and pipe a thick ring around the outer edge of the cake layer.
- Spread about half of the chilled strawberry filling inside the buttercream dam.
- Place the second cake layer on top, gently press down, and then repeat with another frosting dam and layer of jam. Finish with the third cake layer, flat-side up.
- Spread a thin layer of buttercream over the top and sides of the cake. Refrigerate for approximately 20–30 minutes until firm (this will help to frost smoothly with the remaining buttercream).
- Apply the remaining buttercream to the top and sides, smoothing with an offset spatula or creating decorative swirls.
- Garnish with fresh strawberries, chocolate shavings, or crushed freeze-dried strawberries, if desired.
- Refrigerate for at least 30–60 minutes to help the cake set. Let sit at room temperature for approximately 20–30 minutes before slicing.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.