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Black Velvet Cake
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Black Velvet Cake

The ultimate black velvet layer cake with black cream cheese frosting and chocolate coconut pecan filling.

Prep Time
30 mins
Cook Time
45 mins
Additional Time
1 hr
Servings: 16 slices
Calories: 723 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for Black Cocoa Cake Layers
  • 1 cup butter softened at room temperature, unsalted
  • 2 cups granulated sugar or caster sugar, superfine
  • 2 egg ideally at room temperature, large
  • 2 teaspoon vanilla extract
  • 1½ cup all-purpose flour or plain flour
  • ¼ cup cornstarch in the UK called cornflour
  • 1½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup black cocoa powder
  • 1 tablespoon white vinegar distilled
  • 1 cup buttermilk or soured milk
  • ½ cup water recently boiled and cooled so as to be warm, but not hot
Ingredients for Chocolate, Coconut and Pecan Filling
  • ½ cup sweetened condensed milk
  • 2 tablespoon all-purpose flour or plain flour
  • ¼ cup black cocoa powder
  • 1 cup butter softened at room temperature, unsalted
  • 1 cup granulated sugar or caster sugar, superfine
  • 1 cup pecans chopped
  • 1 cup sweetened flaked coconut
Ingredients for Black Cocoa Cream Cheese Frosting
  • 1 cup butter softened at room temperature, unsalted
  • 2 cup powdered sugar or icing sugar
  • ½ cup black cocoa powder
  • ½ cup cream cheese spreadable
  • 1 teaspoon vanilla extract
  • 2 teaspoon milk or whole milk, full fat

Instructions

Instructions for Black Cocoa Cake Layers
    Cup of Yum
  1. Start out by preheating your oven to 350ºF, grease and line your cake tins. Even if you're using silicon cake pans, I'd recommend lining the base with parchment paper. This is an extremely light and delicate cake and prone to sticking to the bottom.
  2. In a large mixing bowl, cream together your sugar and butter until light and fluffy.
  3. Next add the vanilla and eggs one at a time. Mix until just combined into a smooth batter.
  4. In a small bowl, mix together the cocoa powder and vinegar. This will create a paste and help to activate the cocoa - making this deeper in color and richer in taste. Add this paste to the cake along with the buttermilk.
  5. Sift the dry ingredients into the wet mixture. This should be the flour, cornstarch, baking soda and salt. Mix this until just combined.
  6. Slowly add in the warm water, stirring until combined and smooth.
  7. Pour the batter into your prepared cake tins and bake in the center of your pre-heated oven until a toothpick comes out clean.
  8. Remove from the oven and allow to cool until you are able to handle the pan. Gently remove the cake from the pans - any bits that fall apart can always be stuck together with some of the handy frostings!
Instructions for Chocolate, Coconut and Pecan Filling
  1. Start by heating the condensed milk, flour and cocoa in a small saucepan over a medium low heat. Whisk until thick and reaches a deep black shade. This is quite quick as the condensed milk will already be fairly thick. Remove from the heat and allow to cool to room temperature.
  2. In a large bowl beat together the sugar and butter until light and fluffy (about 2-5 minutes).
  3. Add the condensed milk mixture to the butter mixture and beat to combine. Your goal is a thick consistency, a bit like a whipped cream.
  4. Finally add in the chopped nuts and coconut, folding to combine. The filling is now ready for adding to your cake!
Instructions for Black Cocoa Cream Cheese Frosting
  1. Cream the softened butter and cream cheese to loosen it up until smooth.
  2. Sift the dry ingredients on to the butter. This is the cocoa powder and powdered sugar. You can do this is a couple of additions to prevent the powders erupting from the mixing bowl!
  3. Add the vanilla and a splash of milk, beating until smooth. You can add more milk if necessary for the sake of consistency, but do so sparingly as adding too much will make this runny.
Instructions for Assembly
  1. To assemble this cake, start off with a layer of cake. Place this in the center of your cake plate - you can secure it to the plate with a dollop of cream cheese frosting if you're worried about slippage.
  2. Spread a thin layer of the cocoa cream cheese frosting over the surface and the pipe a ring of frosting around the outer rim of the top of the cake layer. This will act as a border for your filling.
  3. Fill the ring of cream cheese frosting with about one third of the filling mixture. Spread as evenly as possible.
  4. Add another layer of cake on top of the filling and repeat the process of frosting and filling.
  5. Add the top layer of cake on and frost the top and sides in a layer of chocolate cream cheese icing. Reserve some of the icing to pipe a border around the top edge of the cake. For this one I tend to make a slightly more decorative finish than the inner borders. Spoon the rest of the filling on top.

Nutrition Information

Calories 723kcal (36%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 47g (72%) Saturated Fat 27g (135%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 124mg (41%) Sodium 257mg (11%) Potassium 268mg (6%) Fiber 4g (16%) Sugar 61g (122%) Vitamin A 1244IU (25%) Vitamin C 0.3mg (0%) Calcium 84mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 723

% Daily Value*

Calories 723kcal 36%
Carbohydrates 78g 26%
Protein 6g 12%
Fat 47g 72%
Saturated Fat 27g 135%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 124mg 41%
Sodium 257mg 11%
Potassium 268mg 6%
Fiber 4g 16%
Sugar 61g 122%
Vitamin A 1244IU 25%
Vitamin C 0.3mg 0%
Calcium 84mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.