Introduction

The Black Velvet Cake is a rich, moist chocolate layer cake with a deep, intense flavor from black cocoa powder and espresso. This decadent dessert is perfectly balanced with a creamy Oreo frosting, making it a showstopper for any celebration or special occasion.

A tall, three-layer dark chocolate cake stands on a white plate, each layer separated by a thick cream filling mixed with cookie crumbs, giving a speckled light brown texture between the almost black cake layers. The top is covered with a generous layer of creamy frosting, decorated with whole chocolate sandwich cookies standing upright along the edge, and crumbled cookie pieces scattered over the frosting. A silver cake server rests in front on the plate, with crumbs around it. The background is dark and softly lit by four tall, white lit candles placed at different heights around the cake, casting a warm glow. The surface beneath the cake is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup Vegetable Oil
1/2 cup Salted Butter (melted)
2 1/4 cups Sugar
3 large Eggs (room temperature)
2 1/2 tsp Vanilla Extract
2 Egg Yolks (room temperature)
1/2 cup Sour Cream (room temperature)
2 1/2 cups All Purpose Flour
1 1/2 cup Black Cocoa Powder
2 tsp Espresso Powder
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
1/2 cup Milk (room temperature)
1 1/3 cup Coffee (hot)
1 1/2 cup Butter (room temperature, for frosting)
7 cups Powdered sugar (for frosting)
2 tsp Vanilla extract (for frosting)
Pinch Salt (for frosting)
16 oz Cream cheese (cold, for frosting)
8 Oreo cookies (crushed, for frosting and garnish)

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large bowl, whisk together vegetable oil, melted butter, and sugar until combined. Add the eggs and egg yolks, whisking until smooth.
Step 3: In a separate bowl, sift together the flour, black cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Set aside.
Step 4: Add half of the dry flour mixture to the wet ingredients and whisk until just combined. Stir in sour cream and milk, mixing gently, then add the remaining dry ingredients.
Step 5: Pour the hot coffee over the batter and fold in gently until smooth and combined.
Step 6: Prepare three 8-inch cake pans by spraying with nonstick spray and lining with parchment paper. Divide the batter evenly between the pans and bake for 30-33 minutes. A toothpick inserted in the center should come out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks. Wrap each cake layer in plastic wrap to trap moisture and cool completely.
Step 8: To make the Oreo frosting, beat butter in a mixer until light and fluffy. Add cold cream cheese and beat for 1 minute more. Gradually add powdered sugar, 1-2 cups at a time, mixing thoroughly after each addition. Stir in vanilla extract, salt, and crushed Oreos. Beat until smooth.
Step 9: Once cakes are fully cooled, place one layer on a cake stand. Level if needed. Spread a layer of frosting over the top and sides. Repeat with the next layers, stacking evenly. Apply a thin crumb coat of frosting and refrigerate the cake for 30 minutes to set.
Step 10: Add the final layer of frosting, smoothing it all around. Garnish with additional whole and crushed Oreos. Optionally, pipe leftover frosting on top with a piping bag for decorative domes.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate depth without a bitter aftertaste.
Room temperature ingredients blend better, ensuring a smoother batter and frosting.
For a vegan version, substitute butter and cream cheese with plant-based alternatives and use flax eggs.
If you don’t have black cocoa powder, Dutch-processed cocoa powder works as a substitute but may yield a lighter color.
Crushed Oreos can be folded into the batter for added texture if preferred.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, allow the cake to come to room temperature for about 30 minutes. Leftover cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost in the refrigerator overnight before frosting or serving.

How to Serve

A slice of dark chocolate cake with three thick, moist black layers separated by light brown creamy frosting is placed on a white plate. The cake is topped with swirls of the same light brown frosting and whole chocolate sandwich cookies standing upright around the edges. Crumbled cookie pieces are scattered around the base of the slice and on the plate. A silver cake server lies in front of the slice. In the background, more candles flicker with soft light against a dark blurred backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

While coffee intensifies the chocolate flavor, you can substitute it with hot water if you prefer. The cake will still be moist and delicious but less rich in flavor.

How do I prevent the cake from drying out?

Wrapping the cake layers in plastic wrap while they cool traps steam and keeps them moist. Also, avoid overbaking and follow the recommended baking times closely.