Black Velvet Cake with Chocolate Sour Cream Frosting

Black velvet cake on a cake stand with slices removed to show the center.

5 from 7 votes

Black Velvet Cake with Chocolate Sour Cream Frosting

This black velvet cake is soft, rich, and just the right amount of sweet. Paired with a luscious chocolate sour cream frosting, this is the perfect Halloween cake recipe.

Prep Time30

Cook Time40

Chill & Assembly Time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings:

Calories: 675kcal

Author: Callan Wenner

Equipment

3 6" cake pans
Parchment paper cake rounds optional
Mixing bowls
Stand mixer with paddle attachment, or handheld mixer
Offset spatula

Ingredients

2 cups all-purpose flour 240g
2 cups granulated sugar 400g
¾ cup black cocoa powder 75g
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs room temperature
2 large egg yolks room temperature
½ cup vegetable oil 4 fl oz
½ cup unsalted butter melted (113g)
¾ cup full-fat sour cream room temperature (170g)
¼ cup whole milk room temperature (60ml)
1 cup very hot coffee or water 8 fl oz

Chocolate Sour Cream Frosting

1 cup unsalted butter room temperature (226g)
2¾ cups powdered sugar 330g
½ cup black cocoa powder 42g
12 oz semi-sweet chocolate (60-70% cacao) chopped
¼ cup light corn syrup 78g
1¼ cup full-fat sour cream 284g
black food coloring optional, but recommended

Instructions

Black Cocoa Cake

Preheat the oven to 350℉/177℃. Grease and parchment line three 6-inch round cake pans and set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup black cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
In a separate bowl, whisk together the eggs and egg yolks, oil, butter, sour cream and milk until smooth, then add to the dry ingredients and mix until incorporated.
2 large eggs, 2 large egg yolks, ½ cup vegetable oil, ½ cup unsalted butter, ¾ cup full-fat sour cream, ¼ cup whole milk
Add in the hot coffee and mix until fully combined, careful not to over mix (or slosh it over the sides).
1 cup very hot coffee or water
Divide the batter evenly between the three 6” pans and bake on the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pan for 15 minutes, then remove, wrap entirely in plastic wrap, and freeze for 1-2 hours. Store the cake layers top side down, bottom side up.

Chocolate Sour Cream Frosting

Whisk the powdered sugar and cocoa powder and set aside.
2¾ cups powdered sugar, ½ cup black cocoa powder
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter on medium high speed until light and fluffy, about 4 minutes.
1 cup unsalted butter
Add the powdered sugar and cocoa powder and mix on low until moistened, then increase to medium speed and beat for another 4 minutes.
Add the chopped chocolate and corn syrup to a bowl and microwave for 30 seconds, then stir. Repeat until completely melted.
12 oz semi-sweet chocolate (60-70% cacao), ¼ cup light corn syrup
Stir in the room temperature sour cream until combined.
1¼ cup full-fat sour cream
Add the melted chocolate mixture to the creamed butter and sugar, and mix on low speed until combined. Scrape down the sides and bottom, and mix again.
Add a few drops of black food coloring and mix. Continue adding a few drops until the desired black color has been reached.
black food coloring
Add the mixing bowl to the fridge for 30-45 minutes, stirring every 15 minutes, until the frosting firms up and becomes a smooth spreadable consistency.
If the mixture becomes too hard, remove a large scoop and microwave for 15 seconds, then stir it into the frosting by hand.

Assembly

Unwrap the cake layers. Use a serrated knife to remove any mounded cake tops so it's an even layer.
Add a quarter-sized dollop of frosting to the center of the cake stand or serving platter, then place on cake layer on top.
Note: add strips of parchment paper in between the bottom of the cake and cake stand to protect the cake stand while decorating.
Add two large dollops on top of the cake, and spread it to the edges.
Add the second cake layer and repeat.
Add the third cake layer then add 3-4 large dollops on top of the cake. Use an offset spatula to work the frosting down the sides to completely cover the cake.
Smooth out the sides, top and edges. If you want a smooth frosting, use a cake scraper to create clean sides. If you'd like a ribbon design as pictured, use the tip of an offset spatula and place it at the base of the cake. Spin the cake stand with one hand, and slowly move the tip of the spatula upwards as you continue spinning. For the top, use the same method, starting on the outside and finishing in the center.
Transfer the additional frosting to a piping bag fitted with your favorite piping tip, and add swirls or your preferred design to the top.

Notes

Store the cake covered with plastic wrap in the fridge for 4-5 days. I'd recommend placing the cake in the fridge to firm up the frosting, then adding the plastic wrap so the frosting stays in tact.

The cake is best enjoyed at room temperature, so remove the cake or slices of cake and allow the chill to come off for at least one hour prior to enjoying.

Use 8" cake pans: divide the batter into two 8" cake pans and bake for 30-35 minutes. Assemble as two cakes, or split each layer in half to make a 4-layer cake. Note that the cake will be wider and shorter than when using 6" cake pans.

Tips:

Use room-temperature dairy (eggs, sour cream, and milk) in this recipe for the best results.
If the sour cream for the frosting is not at a true room temperature, microwave it for 15-30 seconds before mixing it into the chocolate. If the sour cream is too cold, the chocolate can sieze.
Don't over-mix the batter! Only mix until each portion is incorporated. This will leave you with the fluffiest cake.
Use a digital kitchen scale to measure the flour for the best results. I also recommend using the scale to add the batter to each pan to distribute them as evenly as possible.
Wrap the cake layers tightly in plastic wrap while still warm and place them in the freezer (tops down, bottoms up) for 1-2 hours prior to assembly. This makes for an ultra-moist cake, and for the easiest assembly.
Slice off the very tops of the cakes if they're too mounded and not flat so your cake isn't lopsided.

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