Bold 48-Hour Black Velvet Cake with Orange Buttercream Bliss

There’s something downright magical about slicing into a deep, dark black velvet cake with orange buttercream – that first glimpse of jet-black layers against bright citrus frosting never fails to wow a crowd. This isn’t just any chocolate cake – it’s a rich, velvety masterpiece with an unexpected zing from fresh orange zest in the buttercream that cuts through the decadence perfectly. I first made this showstopper for my niece’s birthday, and now it’s my go-to when I need a dessert that looks as incredible as it tastes. The dramatic color contrast makes it perfect for Halloween, anniversaries, or anytime you want to turn heads at the dessert table.

Ingredients for Black Velvet Cake with Orange Buttercream

Gathering the right ingredients is half the battle when making this stunning cake. Trust me – every component plays a crucial role in creating that perfect deep black color and tangy orange contrast. Here’s what you’ll need:

For the Black Velvet Cake

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder (the darker the better!)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 2 large eggs (also room temp)
• 1 tbsp black gel food coloring (liquid won’t give the same rich color)
• 1 tsp vanilla extract
• 1/2 cup hot water

For the Orange Buttercream

• 1 cup unsalted butter, softened (about 2 sticks – don’t use cold butter!)
• 4 cups powdered sugar (sifted if lumpy)
• 2 tbsp freshly grated orange zest (about 2 medium oranges)
• 2 tbsp fresh orange juice (from those same oranges)
• 1 tsp vanilla extract

A quick tip: Measure your flour correctly by spooning it into the cup and leveling it off. Packed flour leads to a dense cake, and we want that perfect velvet texture!

How to Make Black Velvet Cake with Orange Buttercream

Now for the fun part – turning these simple ingredients into a showstopping dessert! Don’t let the dramatic look intimidate you – this black velvet cake with orange buttercream comes together just like any other cake, with a few special tricks I’ve learned along the way.

Baking the Black Velvet Cake Layers

First things first – preheat your oven to 350°F (175°C) and grease those cake pans really well. I like to use my homemade cake goop (equal parts flour, oil, and shortening) brushed into every nook of the pans, but butter and flour work too if that’s what you’ve got.

Whisk together your dry ingredients – flour, sugar, cocoa powder, baking soda, and salt – in a large bowl. In another bowl, mix the wet ingredients: buttermilk, oil, eggs, that all-important black gel food coloring, and vanilla. Here’s where the magic happens – slowly pour the wet into the dry while mixing just until combined. The batter will be thin – that’s perfect! Carefully stir in the hot water last (it helps bloom the cocoa).

Divide the batter evenly between your prepared pans – I use a kitchen scale to be exact. Bake for 30-35 minutes until a toothpick comes out with moist crumbs (not wet batter). Resist the urge to open the oven door too early! Let cakes cool in pans for 10 minutes, then transfer to a wire rack. They must be completely cool before frosting – trust me, I’ve learned this the messy way!

Preparing the Orange Buttercream Frosting

While the cakes cool, make your orange buttercream. This is where your arm muscles get a workout! Start with softened butter – it should dent easily when pressed but not be greasy. Beat it in a stand mixer (or with a hand mixer) until creamy and pale, about 2 minutes.

Gradually add the powdered sugar about a cup at a time, mixing well after each addition. Now for the star ingredients – zest those oranges fresh! Nothing beats the bright flavor of freshly grated zest. Mix in the orange juice and vanilla, then beat on high for 2-3 minutes until light and fluffy. The frosting should hold stiff peaks but still be spreadable. If it’s too stiff, add a teaspoon of orange juice; too soft, add a bit more powdered sugar.

Pro tip: Taste as you go – you might want an extra pinch of zest if you love that citrus punch like I do!

Why You’ll Love This Black Velvet Cake with Orange Buttercream

This isn’t just another chocolate cake – it’s a full-on experience that’ll have everyone asking for seconds. Here’s why it’s become my signature dessert:

• Showstopping looks: That deep black cake against bright orange frosting creates drama on any dessert table
• Perfect flavor balance: Rich chocolate meets zesty orange in a pairing that surprises and delights
• Easy to personalize: Swap lemon for orange, add chocolate shavings, or tint the frosting different colors for holidays
• Crowd-pleaser magic: Kids go wild for the color while adults appreciate the sophisticated flavor combo

Seriously – this cake disappears faster than any other dessert I make. The compliments alone are worth the effort!

Tips for Perfect Black Velvet Cake with Orange Buttercream

After baking this cake dozens of times (and yes, making my share of mistakes), I’ve nailed down the little tricks that make all the difference. First – don’t skimp on the gel food coloring! Liquid just won’t give you that dramatic ebony color. Room-temperature ingredients are non-negotiable – cold eggs and buttermilk make the batter misbehave. When your cakes come out of the oven, resist slicing them warm – the crumb needs time to set. And here’s my secret weapon: I always level the layers with a serrated knife for professional-looking stacks. Trust me, these small steps elevate your cake from good to “can I have the recipe?” amazing!

Ingredient Substitutions and Notes

Don’t panic if you’re missing an ingredient – I’ve tested plenty of swaps for this black velvet cake with orange buttercream over the years! Out of buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. No fresh oranges? Lemon zest works beautifully too (just reduce the juice slightly). But here’s my non-negotiable: always use unsweetened cocoa powder – the sweetened kind throws off the whole balance. And if you hate raisins (like my husband), feel free to leave them out – the cake stays plenty moist without them!

Serving and Storing Black Velvet Cake with Orange Buttercream

When it’s time to serve this beauty, I love adding a few perfect finishing touches. Thin orange slices and dark chocolate shavings make gorgeous garnishes – just arrange them artfully on top right before serving. Want to go extra fancy? A dusting of edible gold powder makes it look truly special for celebrations.

This cake keeps beautifully at room temperature in an airtight container for about 3 days – if it lasts that long! The orange buttercream actually gets more flavorful overnight. For longer storage, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting and serving. Just promise me one thing – don’t refrigerate it unless absolutely necessary. The fridge dries out cakes faster than you’d think!

Black Velvet Cake with Orange Buttercream FAQs

I get so many questions about this cake – here are the ones people ask me most often (after they finish raving about how delicious it is, of course)!

Can I use liquid food coloring instead of gel?

Oh honey, don’t even try it! Liquid food coloring will give you a sad gray cake, not that gorgeous black velvet look. Gel coloring is concentrated so you need less, and it won’t thin out your batter. I always keep black gel on hand just for this recipe.

Does this recipe work for cupcakes?

Absolutely! Just fill the liners 2/3 full and bake for 18-22 minutes instead. The orange buttercream pipes beautifully on cupcakes too – I like using a star tip for extra flair. You’ll get about 24 perfect little black velvet treats.

How do I keep the cake from drying out?

The biggest culprit is overbaking – that toothpick should have a few moist crumbs, not come out clean! Also, make sure you’re using room temperature ingredients and the exact buttermilk amount. My secret? The hot water at the end keeps everything super moist.

Got more questions? Just ask – I could talk about this cake all day!

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re enjoying (especially after that second slice!). Keep in mind these numbers can vary based on your exact ingredients and portion sizes. For one generous slice of this black velvet cake with orange buttercream, you’re looking at about:

• 380 calories
• 55g carbohydrates
• 4g protein
• 18g fat (8g saturated)

The orange buttercream does add some sweetness, but that bright citrus flavor helps balance it out beautifully. And let’s be real – some desserts are worth every delicious bite!

Try this recipe and share your creations with #BlackVelvetCake!

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