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Chocolate cake is one of my favorite things in the whole world. But, if you’ve read Add a Pinch for very long, you could’ve probably already guessed that little tidbit of information. And this Chocolate Velvet Cake? Well, it needs to happen in your life soon. You will love it!

Chocolate Velvet Cake Recipe | ©addapinch.com

With it’s signature crumb and flavor, this chocolate cake is an unmistakable velvet cake recipe. Unlike the red velvet cake of my childhood and the blue velvet cake I dreamt up a while back, this chocolate velvet cake just lets the chocolate shine through.

Chocolate Velvet Cake | ©addapinch.com

And boy does it ever shine!

This chocolate velvet cake comes with a bit of a history. You see, I was asked last summer to develop a recipe for novelist Jane Porter for her book, The Good Wife.

Jane and I went back and forth about the character, her history, her passions and hobbies, and the like. I was thrilled when we decided that only a chocolate cake would work! I loved reading through the character notes and developing the perfect chocolate cake that held a touch of Southern roots while still being a modern cake.

Here’s my Chocolate Velvet Cake Recipe. I think you’ll love it.

5 from 3 votes

Chocolate Velvet Cake Recipe

Dessert 40 mins

Prep Time 15 mins
Cook Time 25 mins
Servings 24
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Chocolate Velvet Cake with Chocolate Heritage Frosting gives a nod to the traditional Southern velvet cakes we all know and love while giving them a bit of an update. Full of rich, delicious chocolate flavor with that unmistakable velvet cake texture.

Ingredients  

  • 1/2 cup butter softened
  • 1 1/2 cups granulated sugar
  • 2 eggs room temperature
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar

Instructions 

  • Preheat oven to 350o F. Prepare three 8-inch cake pans with butter and flour, taking care to remove any excess flour.
  • Cream butter and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
  • Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
  • Pour buttermilk and vanilla into a measuring cup, set aside.
  • Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning and ending with flour.
  • Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
  • Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to over mix.
  • Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and allow to cool. Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.

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For the frosting, you can use a favorite buttercream frosting or my chocolate heritage frosting. I think you’ll love it, too!

Enjoy!
Robyn xo

Cake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. Hi Robyn,

    Tried and loved the Best Chocolate Cake Recipe Ever! recipe. I recall you saying it could be placed in the freezer. I’m wondering about the red velvet recipe. Can the cake be frozen, thawed, and frosted and still turn out okay?

    Thanks!

    1. Yes, Jen, the red velvet cake can be frozen, too. Just follow the same steps as for the Best Chocolate Cake Recipe Ever for freezing, thawing, and frosting the cake.

    1. Tim, you could use 2 9-inch pans but would have batter left over. You can always make a few cupcakes with the excess batter.

    2. I must say you, ma’am, did a great job with this recipe taking in the fact that all these ingredients are easily available or prepared. I’ve been looking for a chocolate velvet cake recipe but all the ones I came across weren’t using ingredients that can be easily sourced where I stay. I’m glad I found this. Thank you so much for this recipe.

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