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Black Velvet Cake

This fudgy Black Velvet Cake is a made-from-scratch rich dark chocolate cake. It’s topped with a cascade of warm dark chocolate ganache transforming it into a chocolate cake lovers dream dessert.
Black Velvet Cake With A Dark Chocolate Ganache

Easy Black Velvet Cake Recipe

Do you love chocolate cake? When indulging in dark chocolate, there’s a little less guilt due to the fact that it’s rich in antioxidants. At least, that’s what I tell myself each time I make this black velvet cake drizzled with a dark chocolate ganache. When serving this cake expect to make friends. Lots and lots of chocolate loving friends.  This cake is made from scratch so, how do you make Black Velvet Cake? First, you whisk together flour, baking soda, salt and pudding mix. After creaming together brown sugar and butter, add the eggs. Alternately add the sifted dry ingredients with the buttermilk, then spread the cake batter into a greased Bunt pan. Bake it until a toothpick inserted into the center comes back clean, then cool and glaze per the recipe.
ingredients for making dark chocolate cake

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.



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Black Velvet Cake recipe
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5 from 3 votes

Black Velvet Cake with Dark Chocolate Ganache

Prep Time20 minutes
Cook Time55 minutes
Cooling time4 hours
Total Time5 hours 15 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: black-velvet-cake, chocolate-cake-recipes, dark-chocolate-cake
Servings: 16 servings
Calories: 366kcal
Author: Melissa Sperka


  • Cake:
  • 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
  • Ganache:
  • 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.


Serving: 1serving | Calories: 366kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 372mg | Potassium: 185mg | Fiber: 2g | Sugar: 28g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I don’t have pure almond extract and can I use something else. I don’t but salted butter and would unsalted butter work

  2. 5 stars
    I made two of these cakes around Christmas and they were a total hit from the people I made them for. They enjoyed them, stated that the cakes were very rich and very moist. Definitely will make these cakes again around the holidays. I highly recommend this cake, total hit.

  3. 5 stars
    I made this cake and it was DELICIOUS! Just the thing to hit the spot for this chocoholic! Thanks for sharing your recipe.

      1. If I use the regular hersheys cocoa powder instead of the dark chocolate, is that okay?

  4. Hi Melissa,
    I saved your link for the “Million Dollar Poundcake” (I’ve made it several times and we love it!) a while ago and came back to see if I could make it chocolate. I found this recipe instead and it sounds awesome. My question is, “Will this recipe turn out as well if I bake it in two loaf pans instead of one bundt pan?” My loaf pans are: 9 1/4″ x 5 1/4″ x 2 3/4″.
    Thank you.

    1. Hi Cheryl, I’m glad you’re enjoying that cake. Yes, you could make two loaf cakes with this recipe just adapt the baking time, it will likely take less time to bake.

    1. Measure them then sift together. From the recipe “Sift together the flour, dark cocoa, pudding mix, baking soda and salt”

  5. I made this cake for my family and some friends and everyone went crazy over it, including myself! It’s very rich and oh so delicious! A new family favorite!! 🙂

  6. I’m wondering, do you cut the bottom of this cake so that only the pretty patterned part (the shape of the pan) is showing? The cake is absolutely beautiful and I don’t see that there is any of the part that always cooks higher than the pan. Thanks!! 🙂

    1. Hi Holly, I actually didn’t trim the part that rose higher than the pan. I suppose if you needed to you could but, the glaze typically ties it altogether.

  7. Hi melissa! This recipe looks looks sounds very good, but I ha a question. I live in India. We don’t get the ready mix of chocolate pudding here. What can I substitute that with? Please advise asap as I want to make this cake today itself.

    1. Hello and welcome! I’m not sure I have a substitute to offer as I’m not familiar with the products available in your area. I would say just leave it out and while the texture may be a bit different it will still be delicious. I hope you enjoy!

  8. I will make this in two weeks, when a huge chocolate fan and her hubby will be visiting. Can hardly wait. I have never used the extra dark cocoa, have not seen it actually. So this will give me time to find some. Will let you know how it turns out!

    1. The Dutch process cocoa powder is readily available in most grocery stores, even Walmart. It gives this cake a super depth of flavor, hope you like it!

  9. Saving to try later! I just don’t eat Red Velvet Cake with all that poisonous (and nasty-tasting) red dye…and often accuse others of liking it just for the cream cheese frosting :). Have you tried this one with cream cheese frosting instead of the ganache? I’m guessing it would be yummy!

    1. Hi Lisa, this cake is very delicious with a cream cheese drizzle as well. I chose the ganache because it was just SCREAMING for more chocolate. ☺ Enjoy!

      1. I am so pleased to find a rich chocolate recipe without cream cheese. Nobody in my family likes cream cheese and it is in most dessert recipes. I plan to make this cake next week for a dinner party. 😀

  10. Thank you so much for this recipe! I made it today for a celebration and had such lovely compliments. Even a couple of foodies I work with complimented me a FEW times each. 🙂 Loved it totally!

  11. Decadence for sure! I love using the dark chocolate cocoa. Will definitely be trying this!

    I’m a new follower…prolly gain 10 lbs just perusing your blog. 🙂


    1. Hi – could you make this in jumbo cupcake pans or 6 inch cake pans so I could freeze. Just two of us and a big cake is too much,,,thanks..Di

      1. Of course, yes you can make this batter into any shape you like. You may also consider dividing it between 2 loaf pans and freezing one. Just adapt the bake time as a smaller cake or muffins won’t take as long to bake.

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