If you’re searching for a show-stopping dessert that’s rich, indulgent, and unforgettable, look no further than this Luxurious Black Velvet Cake. Deep, dark, and dramatic, this stunning confection is a bold twist on classic red velvet—elevating the flavor profile with intense chocolate, fruity blackberry preserves, and a sophisticated visual edge.

Perfect for elegant dinner parties, birthdays, Halloween celebrations, or even gothic-themed weddings, this cake combines visual drama with crowd-pleasing taste. The black velvet crumb is moist and tender, and when paired with a velvety chocolate frosting and a surprise layer of blackberry preserves, it becomes a dessert worthy of center stage.

Who This Recipe is For

This recipe is for the bold baker—the one who isn’t afraid to play with rich colors, deep flavors, and artistic flair. Whether you’re an experienced home baker or someone looking to level up your cake game, the Black Velvet Cake delivers an exquisite experience, both in baking and in eating.

It’s also for anyone who:

• Loves chocolate but wants something more sophisticated than your average chocolate cake.
• Needs a striking dessert for a themed event or celebration.
• Wants to impress guests with a cake that looks as incredible as it tastes.

Why You’ll Love This Black Velvet Cake

• Deep, Rich Flavor: Cocoa and buttermilk create a moist, chocolatey base with a velvet-like crumb.
• Elegant Appearance: The black color is bold and eye-catching, making it perfect for formal or themed occasions.
• Unique Filling: Blackberry preserves provide a tart, fruity contrast to the richness of the cake and frosting.
• Make-Ahead Friendly: Layers and frosting can be prepped in advance for stress-free assembly.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water
• ½ cup black food coloring gel

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• ½ cup blackberry preserves

For Garnish:

• Fresh blackberries
• Dark chocolate shavings
• Fresh mint leaves

Equipment Needed

• Three 8-inch round cake pans
• Mixing bowls (large and medium)
• Hand or stand mixer
• Measuring cups and spoons
• Sifter or fine mesh sieve
• Offset spatula
• Cooling racks
• Cake stand or plate for assembling

Step-by-Step Instructions

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting ensures your batter is smooth and lump-free.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.

Step 4: Make the Batter

Gradually mix the wet ingredients into the dry ingredients. Then slowly add the boiling water and black food coloring gel, mixing until fully incorporated and smooth. The batter will be thin—don’t worry, that’s what makes the crumb moist!

Step 5: Bake

Divide the batter evenly between the three pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Make the Chocolate Frosting

In a large bowl, beat the butter until creamy. Slowly add in the powdered sugar and cocoa powder, beating until fully blended. Add the heavy cream and vanilla extract, whipping until light and fluffy.

Step 7: Assemble the Cake

Place the first cake layer on your serving plate. Spread a thin layer of blackberry preserves, then top with frosting. Repeat with the next two layers.

Frost the sides and top of the cake, smoothing it out with an offset spatula.

Step 8: Garnish and Serve

Top the cake with fresh blackberries, dark chocolate shavings, and mint leaves for a luxurious, jewel-like finish.

Pro Tips and Variations

No Buttermilk? Make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let sit for 5–10 minutes.

Black Food Coloring Tip: Use gel food coloring for an intense hue without adding too much liquid to the batter.

Layer Additions: Add chopped dark chocolate or blackberry pieces between layers for extra texture.

Frosting Boost: Add a tablespoon of blackberry preserves directly into the frosting for a fruity twist.

Serving Idea: Serve each slice with a drizzle of warm ganache or blackberry sauce for an elevated plating presentation.

How to Store Leftovers

Room Temperature: If your kitchen is cool, the cake can sit at room temp in a covered container for up to 2 days.

Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days.

Freezer: The unfrosted cake layers freeze well. Wrap tightly in plastic wrap and foil, and store for up to 3 months. Thaw overnight in the refrigerator before frosting.

Perfect Pairings

Beverages:

• A bold Cabernet Sauvignon or Malbec for wine lovers
• Rich espresso or black coffee
• A creamy vanilla milkshake or almond milk latte

Serving Ideas:

• Top with a dollop of whipped cream and extra berries
• Pair with cheese platters for a balanced dessert board
• Serve mini versions for an upscale party or tasting menu

Frequently Asked Questions

Can I make this cake without food coloring?
Yes! It will be a dark chocolate cake instead of black velvet, but just as delicious.

Can I use natural food coloring?
Activated charcoal or black cocoa powder can be used for a more natural dark hue. Adjust quantities and test for taste balance.

How can I make this into cupcakes?
Divide the batter into lined muffin tins (fill ¾ full) and bake at 350°F for 18–22 minutes.

Can I skip the preserves?
Yes, but they add a fantastic fruity contrast to the rich chocolate. You can also use raspberry or cherry preserves.

Is this cake overly sweet?
Not at all. The cocoa and preserves help balance the sweetness beautifully.

Final Thoughts

The Luxurious Black Velvet Cake is more than just dessert—it’s an experience. Dark, mysterious, and delicious, it’s the kind of cake that turns heads and wins hearts. With every bite layered in chocolate and blackberry bliss, this recipe is a celebration of bold flavor and visual drama.

If you enjoyed this recipe, don’t keep it to yourself—share it with fellow food lovers, pin it to your favorite dessert board, and subscribe to the blog for more rich, showstopping recipes like this one. 🍰🖤🍇