Name: Black Velvet Cake (Naturally Dark Without Dye)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup black cocoa powder; 1/4 cup Dutch-process cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 3 large eggs, room temperature; 3/4 cup vegetable oil; 1 cup buttermilk, room temperature; 2 teaspoons pure vanilla extract; 3/4 cup hot brewed coffee

Hey y’all! If you love a decadent, intensely chocolatey cake but want to avoid artificial food dyes, this Black Velvet Cake (Naturally Dark Without Dye) is your new go-to showstopper. Deep, rich, and sumptuously moist, this luscious cake gets its signature natural darkness from ultra-dark cocoa powder—no food coloring required. It’s perfect for birthdays, dinner parties, themed celebrations, and anytime you crave a sophisticated dessert with dramatic flair. Let’s get baking!

Why You’ll Love This Black Velvet Cake (Naturally Dark Without Dye)

Ultra-moist texture and deep, chocolatey flavor that delights every bite.
Gorgeously dark hue achieved without a drop of artificial food coloring.
Easy to make with pantry staples and a foolproof, one-bowl method.
Perfect for every occasion—from spooky Halloween parties to elegant dinners.
Pairs beautifully with your favorite frostings and fillings.

Ingredients for Black Velvet Cake (Naturally Dark Without Dye)

1 ½ cups (180g) all-purpose flour
1 cup (200g) ultra-dark Dutch-process cocoa powder (such as black cocoa)
1 ¾ cups (350g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
¾ cup (180ml) buttermilk, room temperature
½ cup (120ml) neutral oil (like vegetable or canola)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
¾ cup (180ml) hot water or hot coffee

Directions: How to Make Black Velvet Cake (Naturally Dark Without Dye)

Step 1: Prepare Your Pans & Oven

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. Lightly dust with cocoa powder for ultra-dark edges.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, black cocoa powder, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.

Step 4: Blend Together

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Add in hot water (or hot coffee) and mix until silky and smooth—batter will be thin, so don’t worry!

Step 5: Bake

Divide the batter evenly between prepared cake pans. Tap the pans lightly on the counter to remove air bubbles. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Frost

Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting with your favorite buttercream or cream cheese frosting.

Total time: 1 hour (Prep: 20 minutes, Baking: 30-35 minutes, Cooling: 10 minutes)

Notes for Black Velvet Cake (Naturally Dark Without Dye)

For the deepest shade, use black cocoa powder—a Dutch-processed cocoa with an ultra-dark appearance and unique flavor.
If you don’t have buttermilk, make your own by adding 1 tablespoon lemon juice or vinegar to a measuring cup, then fill to the ¾ cup mark with milk. Let it sit for 5 minutes.
Want to know more about cocoa types? See this helpful cocoa powder guide.

Variations on Black Velvet Cake (Naturally Dark Without Dye)

Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
Vegan: Use non-dairy milk with vinegar, flax eggs, and dairy-free frosting.
Mocha: Replace hot water with strong brewed coffee and add ½ teaspoon espresso powder.

Required Equipment for Black Velvet Cake (Naturally Dark Without Dye)

2 x 8-inch round cake pans
Whisk & mixing bowls
Electric mixer (optional)
Measuring cups and spoons
Wire rack for cooling
Offset spatula or knife for frosting

Storage Instructions for Black Velvet Cake (Naturally Dark Without Dye)

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze (without frosting) for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations & Pairings for Black Velvet Cake (Naturally Dark Without Dye)

Pair with tangy cream cheese frosting or a classic silky chocolate ganache.
Top with fresh berries for a pop of color and freshness.
Serve alongside strong coffee or a glass of milk for the ultimate treat.

Pro Tips for Black Velvet Cake (Naturally Dark Without Dye)

Don’t skip lining your pans—parchment ensures easy release and perfect layers.
Let all wet ingredients come to room temperature for a smooth batter and even bake.
For perfect cake texture, avoid over-mixing after adding the wet to dry ingredients; see more cake mixing tips here.

FAQ: Black Velvet Cake (Naturally Dark Without Dye)

Can I make Black Velvet Cake (Naturally Dark Without Dye) in advance?

Yes! Bake the cake layers a day ahead, then wrap and store at room temperature or freeze until ready to frost and serve.

What’s the best cocoa for a natural black color?

Use black Dutch-process cocoa powder—it’s processed to bring out a beautiful deep ebony hue and mellow chocolate taste. Regular cocoa won’t give the same result.

Can I use this recipe for cupcakes?

Absolutely! Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 16-18 minutes, or until a toothpick comes out clean.

Black Velvet Cake (Naturally Dark Without Dye)