Black Velvet Cake with Vanilla Swiss Meringue Buttercream Recipe

Introduction

Black Velvet Cake is a rich, deeply chocolatey twist on the classic red velvet, made with black cocoa powder for an intense color and flavor. Paired with smooth vanilla Swiss meringue buttercream, this cake is perfect for special occasions or any chocolate lover’s craving.

Ingredients

• 355 g plain flour (all-purpose flour) (2 ¾ cups)
• 105 g black cocoa powder (1 cup / ~3 ¾oz)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda (bicarb soda)
• 500 g white granulated sugar (2 ½ cups / ~17 ½oz)
• 1 teaspoon salt
• 113 g unsalted butter, melted (½ cup / 4oz)
• ½ cup vegetable oil (125ml)
• 1 ½ cups buttermilk, room temperature (375ml)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar
• 180 g egg whites (roughly 6 eggs)
• 336 g caster sugar (superfine sugar) (1 ⅔ cups)
• 340 g unsalted butter, cool but slightly softened (3 sticks / 1 ½ cups)
• 2 teaspoons vanilla extract (for frosting)
• ¼ teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan forced) / 350°F. Grease three 8-inch round cake pans and dust them all over with cocoa powder, tapping out the excess.
2. Step 2: In a large bowl, sift together the flour, black cocoa powder, baking soda, and baking powder. Add the sugar and salt, then gently whisk with a balloon whisk to combine.
3. Step 3: In a separate medium bowl, whisk together the melted butter, vegetable oil, and buttermilk.
4. Step 4: Add the eggs, vanilla extract, and white vinegar to the wet mixture and whisk just until combined.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a spatula, gently fold and stir just until the batter is smooth and all flour is incorporated, scraping the bottom of the bowl carefully.
6. Step 6: Divide the batter evenly among the prepared pans. Smooth the tops and bake for 22-24 minutes, turning the trays halfway through. Insert a toothpick to check for doneness; it should come out clean.
7. Step 7: For the vanilla Swiss meringue buttercream, rub vinegar around the inside of a clean mixing bowl, rinse, and dry it thoroughly.
8. Step 8: Heat about an inch of water in a medium saucepan until it simmers. Place the egg whites and caster sugar in the prepared bowl and whisk together.
9. Step 9: Set the bowl over the simmering water and whisk constantly for about 5 minutes until the mixture reaches 71°C (160°F) and no sugar granules remain.
10. Step 10: Remove from heat and place the bowl in a stand mixer with a whisk attachment. Whisk on medium-high speed until stiff peaks form and the mixture cools to room temperature.
11. Step 11: Switch to the paddle attachment and add the softened butter 1 tablespoon at a time, beating well after each addition until the frosting is smooth and creamy.
12. Step 12: Mix in the vanilla extract and salt, then beat for another 20 seconds to combine.
13. Step 13: Place one cake layer on a serving plate and spread or pipe one-third of the buttercream over it. Repeat with the remaining layers.
14. Step 14: For clean slices, chill the assembled cake until firm and use a very sharp knife to cut.

Tips & Variations

• Use room temperature ingredients for smoother batter and better rise.
• Dust cake pans with black cocoa instead of flour to keep the cake’s deep color intact.
• Try adding a pinch of espresso powder to enhance the chocolate flavor.
• For a dairy-free option, substitute buttermilk with a mix of plant-based milk and vinegar.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftover cake layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without black cocoa powder?

Black cocoa powder gives this cake its signature deep color and intense chocolate flavor. You can substitute with regular unsweetened cocoa, but the color and taste will be lighter.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 ½ cups of milk. Let it sit for 5-10 minutes before using.

Black Velvet Cake with Vanilla Swiss Meringue Buttercream Recipe

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★★★★★

4.5 from 113 reviews

This Black Velvet Cake is a rich, deeply chocolatey dessert with an intense black cocoa flavor paired with a smooth and creamy vanilla Swiss meringue buttercream. Perfect for special occasions or a luxurious treat, this recipe yields three 8-inch layers with a moist, tender crumb and a balanced sweetness that highlights the unique black cocoa powder.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 24 minutes
• Total Time: 1 hour 15 minutes
• Yield: One 3-layer 8-inch cake, serves 12-16 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Black Velvet Cake

• 355 g plain flour (all-purpose flour) (2 ¾ cups)
• 105 g black cocoa powder (1 cup / ~3 ¾oz)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda (bicarb soda)
• 500 g white granulated sugar (2 ½ cups / ~17 ½oz)
• 1 teaspoon salt
• 113 g unsalted butter, melted (½ cup / 4oz)
• ½ cup vegetable oil (125ml)
• 1 ½ cups buttermilk, room temperature (375ml)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

Vanilla Swiss Meringue Buttercream

• 180 g egg whites (roughly 6 eggs)
• 336 g caster sugar (superfine sugar) (1 ⅔ cups)
• 340 g unsalted butter, cool but slightly softened (3 sticks / 1 ½ cups)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 180°C (160°C fan forced) or 350°F. Grease three 8-inch round sandwich tins and dust them with cocoa powder, tapping out the excess to prevent sticking.
2. Mix Dry Ingredients: In a very large bowl, sift together the plain flour, black cocoa powder, baking soda, and baking powder. Add the granulated sugar and salt, then gently whisk the mixture with a balloon whisk to combine evenly.
3. Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, vegetable oil, and room temperature buttermilk until well mixed. Add the eggs, vanilla extract, and white vinegar and whisk again just until combined.
4. Make the Cake Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the ingredients together just until smooth, making sure to scrape the bottom of the bowl to incorporate all flour. Avoid overmixing.
5. Divide Batter and Bake: Evenly divide the batter between the three prepared pans, leveling the tops. Bake for 22-24 minutes, turning the trays halfway through at about 15 minutes. The cake is done when a toothpick inserted into the center comes out clean.
6. Prepare the Swiss Meringue: Rub vinegar inside a mixing bowl, rinse, and dry it thoroughly. Heat about 1 inch of water in a medium saucepan until simmering.
7. Combine Egg Whites and Sugar: Place egg whites and caster sugar into the prepared bowl and whisk together to combine.
8. Cook Meringue Mixture: Set the bowl over the simmering water and whisk constantly for about 5 minutes, until the temperature reaches 71°C (160°F) and sugar granules are fully dissolved — test by rubbing a small amount between fingers until smooth.
9. Whisk to Stiff Peaks: Transfer the bowl to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the meringue is glossy and holds stiff peaks and has cooled to room temperature.
10. Add Butter: Switch to the paddle attachment. Add softened butter, about 1 tablespoon at a time, mixing on medium-high speed after each addition until fully incorporated. The buttercream will thicken into a smooth, creamy texture.
11. Flavor the Buttercream: Mix in the vanilla extract and salt, continuing to beat for about 20 seconds to combine fully.
12. Assemble the Cake: Place one cake layer on a cake plate and pipe or spread one-third of the buttercream over it. Repeat with the second and third layers, stacking each layer only after frosting to prevent the buttercream from squishing out the sides.
13. Chill and Serve: For neat slicing, chill the assembled cake to firm up the buttercream. Use a very sharp knife for clean cuts. Enjoy your beautiful and delicious black velvet cake!

Notes

• Using black cocoa powder is key for the deep, rich color and flavor of this cake.
• Make sure all your wet ingredients (eggs, buttermilk, butter) are at room temperature for best mixing.
• The Swiss meringue buttercream requires careful temperature control; use a candy thermometer for accuracy.
• If the buttercream becomes too soft, chilling briefly and continuing to beat often resolves texture issues.
• For cake pans, lining the bottom with parchment paper improves release and shapes.
• Chilling the assembled cake before slicing helps maintain clean layers and presentation.

Keywords: black velvet cake, black cocoa cake, chocolate cake, Swiss meringue buttercream, layered cake, baking recipe