Chocolate Velvet Cake Recipe
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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!
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.
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.
Chocolate Velvet Cake Recipe
Ingredients
- 1/2 cup (113 g) butter, softened
- 1 1/2 cups (297 g) sugar
- 2 large (100 g) eggs, room temperature
- 2 1/2 cups (300 g) all-purpose flour
- 3 tablespoons (15.75 g) unsweetened cocoa powder
- 1 teaspoon (2.6 g) kosher salt
- 1/2 teaspoon (1.16 g) espresso powder
- 1 cup (227 g) buttermilk, room temperature
- 1 teaspoon (4.7 g) vanilla extract
- 1 teaspoon (6 g) baking soda
- 1 tablespoon (14.9 g) 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 or brush with homemade cake goop (cake pan release).
- 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. You can follow my tips for how to tell when your cake is done.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Oh my goodness – this cake looks amazing. And that frosting? Whoa! Happy birthday, Robyn!
Thanks so much, Kristen!
Gorgeous cake! And chocolate on chocolate is my fave. 🙂
Thanks, Stephanie!
Where is the recipe for the frosting thats on this cake?
Here is the frosting recipe, Debrita.
https://addapinch.com/cooking/2014/01/20/chocolate-heritage-frosting-recipe/
Thank you soooo much !!!!
This cake looks so lovely! I need more chocolate cake in my life.
Thanks, Katrina. xo
Any chance you could make in 2-8″ pans? And what about the delish looking frosting recipe???
Since the layers bake into fluffy layers, I’d recommend distributing into the three cake pans. If you only have two, you could always make a few cupcakes using the remaining batter or bake the third layer a little later. YUM!
This sounds wonderful, but I can’t locate the Chocolate Heritage Frosting you mention. I’ve looked all through your blog for it. Can you help me?
Hi Patsy,
I’ve posted the recipe today. Here’s the link: https://addapinch.com/cooking/2014/01/20/chocolate-heritage-frosting-recipe/
where do you add the baking soda?!?!
Instruction #7 tells you to reduce the mixer speed, add baking soda and mix well before adding vinegar. Hope you enjoy the cake!
Hi Robyn, so what frosting do you use for this yummy cake? Kandi
I’d like to know too, please.
Sheila
Here’s the link to the frosting recipe: https://addapinch.com/cooking/2014/01/20/chocolate-heritage-frosting-recipe/
Yum Yum. I’m also a lover of any baked item with buttermilk! Robin, do you suppose there’d be any problem making this cake in a 13×9 or a bundt?
I’d don’t think you’ll have any problem baking this in a 13×9. For a bundt, the cake may be too tender, but I’d love to hear if you try it and what results you have.
Looks lovely but where is the frosting recipe? Thanks for sharing!
I’ve posted the frosting recipe this afternoon! Here’s the link: https://addapinch.com/cooking/2014/01/20/chocolate-heritage-frosting-recipe/
I love it already, and I haven’t even made it yet! That’s because I’m confident in the power of buttermilk. It has never failed me… give thanks.
I love buttermilk in baking recipes, too. It is magical! xo