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A decadent Midnight Black Velvet Cake is showcased in this featured image, highlighting its rich color and tempting texture.

Midnight Black Velvet Cake Ultimate

This Midnight Black Velvet Cake is a dramatic and delicious dessert, featuring a deep, dark hue and a luxuriously soft crumb with rich chocolate notes. The recipe is surprisingly easy to make and promises to impress with its intense flavor and stunning appearance.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder Dutch-processed preferred
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon black gel food coloring adjust to desired darkness
  • 1 cup buttermilk
  • 1 cup hot brewed coffee
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract for frosting
  • Pinch of salt for frosting
  • Milk or cream optional, for frosting consistency

Equipment

  • Oven
  • Three 8-inch round cake pans
  • Parchment paper rounds (optional)
  • Two large mixing bowls
  • Stand mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Sifter or whisk
  • Cooling rack
  • Serrated knife (optional, for leveling)
  • Spatula or piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds for extra insurance.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract and black gel food coloring. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
  6. Slowly pour in the hot brewed coffee and mix until just combined. The batter will be thin.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. For the cream cheese frosting, cream together the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  12. Stir in the vanilla extract and salt. Mix until light and fluffy. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency.
  13. Level the cakes if needed using a serrated knife.
  14. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top.
  15. Carefully place the second cake layer on top of the frosting. Spread another layer of frosting.
  16. Top with the final cake layer.
  17. Apply a thin layer of frosting over the entire cake to seal in any crumbs (crumb coat).
  18. Refrigerate for 30 minutes to allow the crumb coat to set.
  19. Apply the remaining frosting to the cake, creating a smooth and even finish. You can use a spatula or a piping bag for a more decorative look.
  20. Decorate as desired with chocolate shavings, fresh berries, or edible glitter.

Notes

For best results, use Dutch-processed cocoa powder. Don't overmix the cake batter. Make sure the butter and cream cheese are properly softened for a smooth frosting. Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To enhance the flavor, add a teaspoon of instant espresso powder to the batter. For variations, consider adding a chocolate ganache drip or a berry filling between the layers.