Easy Black Velvet Cake Recipe
How to Make the Best Black Velvet Cake Recipe
What is black velvet? It’s a deep dark chocolate cake minus the food coloring found in a red velvet cake. It features a more intense chocolate flavor and one that’s been rotating through my kitchen for many years.
- Ingredients you’ll need to make homemade Black Velvet Cake: All purpose flour, dark cocoa powder (i.e. Hershey’s Dark or similar) baking soda, salt, one box instant chocolate pudding mix, light brown sugar, butter, vanilla extract, almond extract, large eggs and buttermilk. You’ll also need a chocolate bar for grating on top to garnish. (Hershey’s candy bar or a chocolate baking bar)
- To make the Chocolate Ganache you’ll need: Dark chocolate baking chips, heavy cream and almond extract.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, medium bowl, microwave safe bowl, whisk, measuring cups and spoons, 12-14 cup Bundt pan and cooling rack.
- I highly recommend that you go the extra mile and use dark chocolate or Dutch process cocoa powder for the deep rich flavor it gives to this cake.
- Why use chocolate pudding? It lends a tender crumb to the cake batter. You can omit it, but it does make a difference in the flavor.
- I often serve this dark chocolate bundt cake with a dollop of whipped cream on the side, or a scoop of vanilla ice cream. That leaves room for a maraschino cherry for top.
- To gild the lily further, I like to make extra warm ganache to drizzle on the cake after it makes it to the dessert plate.
- If you’d like to prepare this cake in advance it freezes beautifully, too. When doing that, wait to drizzle with the ganache until it’s thawed properly in the fridge overnight, just before serving.
- Grated chocolate makes it pretty but, it’s completely optional. Use a citrus grater to grate a chocolate candy bar on top, it’s as simple as that.
- Store glazed Black Velvet Cake chilled in the refrigerator for up to one week. You can also freeze this cake for up to 2 months.
- When freezing, wait to glaze the cake and garnish just before serving.
More Southern Style Cake Recipes to Make
- Hummingbird Cake was developed here in my neck of the woods by Mrs. Wiggins from Greensboro North Caroline.
- Pig Pickin’ Cake is popular at pig roasts and barbecues, hence the name.
- Double Fudge Mississippi Mud Cake is always a crowd favorite.
- Dubbed Million Dollar Pound Cake by Southern Living, it loves up to its name.
- Buttered Rum Cake is a holiday must-make.
- Italian Cream Cake is a special dessert for a special occasion.
- Rhubarb Cake from The Recipe Rebel.
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Helpful Kitchen Items:
Black Velvet Cake with Dark Chocolate Ganache
- 2 1/4 cup all-purpose flour
- 3/4 cup dark cocoa powder [i.e. Hershey's Special Dark]
- 1 3.6 oz box chocolate or chocolate fudge instant pudding mix
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup salted butter softened
- 2 cups light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 4 large eggs
- 2 cup whole buttermilk
- 1 10 oz package dark chocolate chips
- 1/2 cup heavy cream
- 1/4 tsp pure almond extract
- grated chocolate for garnishing optional
- Preheat oven to 350°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
- In a medium size mixing bowl, use a whisk to sift together flour, dark cocoa, pudding mix, baking soda and salt.
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, vanilla and almond extracts on medium-high speed. Beat for 2-3 minutes until creamy.
- Add eggs one at a time beating well after each addition.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk, ending with flour. Stop and scrape the bowl periodically.
- After all have been added, increase the mixer speed and continue to beat just until fully combined. The batter will be thick.
- Spread the batter evenly into pan. Bounce the pan on the counter a few times to settle the batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 20-30 minutes then, invert onto a cooling rack to cool completely.
- To make the ganache: In a microwave safe bowl melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each time. Repeat until smooth, then add the almond extract.
- Drizzle over the cooled cake. Sprinkle the top with grated chocolate, if desired.