Moist Black Velvet Bundt Cake Recipe
Have you ever wanted to bake a black cake but don’t want to add black food coloring? This Moist Black Velvet Bundt Cake recipe is the one you need because it uses black cocoa powder to get a super dark and delicious cake.
Table of Contents
October is the month to make all things spooky and this black cake needs to be on the menu. The deep chocolate flavor and black color is perfect for a fun Halloween Cake.
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What is Black Velvet Cake?
This delicious black velvet cake recipe is much like classic red velvet cake except that it has the addition of black cocoa instead of regular cocoa powder. The black cocoa is very dark and creates black chocolate cake.
This makes it perfect for a cake that you want to decorate for the holidays. It would be the perfect base for this Halloween Cake and this Christmas Wreath Cake.
What goes into this Recipe
- Chocolate Cake Mix: The perfect starting point for rich chocolate flavor.
- Chocolate Pudding Mix: The pudding mix helps to create a moist cake and helps to offset the dryness that sometimes comes with adding black cocoa powder.
- Black Cocoa Powder: This ingredient is an ultra Dutched cocoa powder. If you don’t have black cocoa, use a good dutch-processed cocoa powder. It will be the most similar and still create the same texture but the color will be lighter, like this Marble Bundt Cake.
- Buttermilk: This is an iconic ingredient in velvet cakes. If you don’t have any buttermilk you can make your own. Combine 1/4 cup of milk in a bowl and add 1/4 cup of white vinegar {or lemon juice}. Allow the ingredients to sit for about 5 minutes and you have homemade buttermilk.
- Brewed Coffee: Adding coffee to a chocolate dessert helps to enhance the chocolate flavor.
See recipe card for full information on ingredients and quantities.
How to make Black Velvet Cake
1. Combine the cake mix, pudding mix and cocoa powder in a large bowl and whisk to combine.Add the remaining cake ingredients {eggs, vegetable oil, milk, buttermilk and coffee} to the dry ingredients and combine using an electric mixer.
2. Spray the bundt cake pan liberally with nonstick cooking spray and add the cake batter to the bundt pan. Spread into an even layer.
3. Bake the cake in a preheated 350 degree oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw batter}.
4. Cool in the pan for 15 minutes and then invert the dark chocolate cake onto a cake plate to cool completely.
5. Once cool, begin making the frosting. In a medium saucepan over medium heat, combine the butter, black cocoa and milk. Stir until everything is warm, smooth and completely meted.Remove the saucepan from the heat and add the powdered sugar.
6. Whisk until smooth. Allow the frosting to sit for 2 minutes and then pour over the top of the cake.
Expert Tips
- Wait to spray the bundt pan until the batter is ready. If you spray the bundt pan too soon it will pool in the bottom of the pan and can cause sticking.
- Wait for the cake to be completely cooled before adding the frosting. If you try adding the frosting while the cake is warm it will take a long time to set up.
- Use this cake as the base for this Halloween Bundt Cake. It is the perfect way to make a spooky black velvet cake for a Halloween party!
- Change up the frosting for a quick recipe variation. A cream cheese frosting or silky black cocoa buttercream would both be great options. You can also use a can of frosting from the grocery store and pour it over the cake. See all of the details at this Black Bottom Bundt Cake.
Storage and Freezing
Store- Store this black velvet cake in an airtight container at room temperature for 3 days or refrigerate for up to 4 days.
Freeze- This cake can be frozen with or without the frosting. Either way, be sure that it is wrapped well in plastic wrap or in a good airtight container.
Recipe FAQs
The flavor of a black velvet cake is chocolate. The black cocoa gives it a deep chocolate flavor and dark color that is more like dark chocolate than a regular chocolate cake.
To give you an idea if you have never had it before, Oreo Cookies are made with the same cocoa.
There are a couple of differences between red and rich black velvet cake. First of all, the color! A red velvet cake has red food coloring added to get a deep red color, while a black velvet cake is black from black cocoa.
Secondly, while both cakes are chocolate flavored, a red velvet cake is made with regular unsweetened cocoa powder and black velvet is made with a form of dutch process cocoa powder that is black in color.
Yes, you can certainly bake this cake recipe in a different pan. Two 9 inch round cake pans would give you fabulous cake layers. Be sure to line the bottom of the pans with parchment paper and bake for 28-32 minutes.
A 9×13 baking pan can also be used. It is nice to be able to serve the cake directly from the pan. Bake a single layer cake for 25-32 minutes.
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Easy Black Velvet Bundt Cake
Ingredients
Black Velvet Cake
- 1 box chocolate cake mix {15.25 ounces}
- 1 box chocolate instant pudding mix {3.4 ounces}
- ¼ cup black cocoa powder
- 3 large eggs
- ½ cup vegetable oil
- ½ cup milk
- ¼ cup buttermilk
- ¼ cup brewed coffee
Black Cocoa Frosting
- ½ cup salted butter
- 2 Tablespoons black cocoa powder
- 3 Tablespoons milk
- 2 ½ cups powdered sugar
Instructions
Black Velvet Cake
- Preheat the oven to 350 degrees.
- To prepare cake batter: Add chocolate cake mix, chocolate pudding mix and black cocoa in a large bowl and whisk together. Add the eggs, vegetable oil, milk, buttermilk and brewed coffee, mix using an electric mixer until you have a nice batter. Spray a bundt pan with nonstick cooking spray and pour prepared batter into the pan. Spread out into an even layer.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
Black Cocoa Frosting
- Combine the butter, black cocoa and milk in a small saucepan over medium heat until everything is melted and smooth. Remove from heat, add powdered sugar and whisk until smooth.
Assembly
- Allow the frosting to sit in the pan for 2 minutes {it should thicken a bit but still be pourable}. Pour the frosting over the top of the cooled cake and top with sprinkles.
Notes
- Wait to spray the bundt pan until the batter is ready. If you spray the bundt pan too soon it will pool in the bottom of the pan and can cause sticking.
- Wait for the cake to be completely cooled before adding the frosting. If you try adding the frosting while the cake is warm it will take a long time to set up.
- Use this cake as the base for this Halloween Bundt Cake. It is the perfect way to make a spooky black velvet cake for a Halloween party!
- Change up the frosting for a quick recipe variation. A cream cheese frosting or silky black cocoa buttercream would both be great options. You can also use a can of frosting from the grocery store and pour it over the cake. See all of the details at this Black Bottom Bundt Cake.
