This Chocolate Velvet Cake has the ideal balance of moistness while maintaining a light textured crumb structure. A perfect go-to chocolate cake recipe.
I just love the perfect texture of this chocolate velvet cake which comes to Rock Recipes after requests from several followers. They have loved other versions of this recipe in our Velvet Cake Collection and specifically asked for a chocolate version of this popular cake recipe.
Other versions like our Lemon Velvet Cake and White Velvet Cake have been incredibly popular on Pinterest in particular with hundreds of thousands of re-pins over the last several months. They have seen even more views on this website than that and get consistently rave reviews too making them among our most popular recipes from the last seven years on Rock Recipes.
Developing a chocolate version was a bit trickier however. Using melted chocolate was problematic because it affected the incredibly light texture of the cake and simply adding good quality cocoa could potentially make the moist cake drier. I opted for the cocoa route and experimented with using it to replace some of the flour in the recipe and after a couple of attempts it worked like a charm.
The latest in a line of velvet cakes.
It makes a great addition to this collection of cakes and I’ve already started experimenting with dessert recipes using it, including a Chocolate Fudge Poke Cake that was a big hit at Sunday dinner this week.
Like this Chocolate Velvet Cake recipe?
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- 1 cup sifted all purpose flour
- 1 1/4 cups sifted cake flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
- 4 cups icing sugar powdered sugar
- 3/4 cup butter
- 2 tsp vanilla extract
- 1-2 tbsp milk
Sift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside.
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely before frosting.
Mix together the icing sugar and butter until crumbly, then beat in the milk and vanilla extract until the frosting reaches a light spreadable consistency.
If you want to frost the sides of the cake as well, I'd recommend increasing the frosting recipe by half or even doubling it if you want to pipe on borders or decorations for a celebration cake.
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