Simple Black Cake Recipe

The goal to develop a recipe for a really simple black cake was for us to have something that was much less of a machine/time/effort commitment but could be a great canvas for fun decorating and varying options for different toppings. 

I always think of the bakers I see on insta making these fantastic designs on cakes and I thought, I’d love to give them, and perhaps kids too! a really great and simple base to work with. 

But also, I want any baker to be able to make this if they like black cocoa, so the recipe is designed in simple everyday cake style; wonderfully simple to execute. 

Recipe Origins 

This recipe is really a mix of two of my other cake recipes: my black cocoa cake and my everyday butter cake. The main difference between this and EBC is the addition of black cocoa and boiling water to help offset the dryness cocoa can cause. 

Because it’s made with origins in a pound cake, this cake is denser and the crumb is much tighter than my original black cocoa cake. The black cocoa powder flavor is also less prominent here, I wanted something that was a bit softer in terms of the heavily alkalized black flavor (which can be overpowering) and made more snacking cake style. A cake that would be very approachable for anyone to make, but also be really really fun to decorate for events (say, halloween!). 

For toppings, I’ve already given you a plain black cocoa buttercream, a cream cheese black cocoa buttercream, and I thought I’d do something different this time; something that matched the cake in its simplicity so… black whipped cream! Well, it’s a little gray but you know =) 

Recipe Ingredients, in detail

Butter: unsalted butter. Cold is fine. 

Sugar: fine granulated sugar. Please note that reducing the sugar will affect the moisture and texture of the cake. 

Eggs: it is very, very important that the eggs are at room temperature or warm room temperature. Because this cake is butter based, very cold eggs can cause the butter to split from the batter as they go back to their solid-when-cold or colder than room temperature form. 

Salt: fine sea salt. If using table salt, halve the amount. 

Vanilla: pure vanilla extract. Don’t bother with paste (those bits won’t show up against this dark as night cake) and be as liberal as you like. Black cocoa has no sweetness to it and the vanilla will add a pleasingly sweet softness to the flavor. 

Black cocoa: the main ingredient so no substitutes! I use KAB’s black cocoa. From what I’ve heard from people who’ve made my black cocoa cake or black cocoa cupcakes, other brands sometimes impart more of a gray or dark brown hue. Depending on the cocoa and how much it was alkalized, the color will vary. 

Cake flour: gives a finer more tender crumb so it is preferred here. If you need an alternative, try pastry flour. If you must use all purpose flour aim for a low protein flour and swap out one and a half tablespoons of the flour for some cornstarch. Cake flour already has cornstarch in it. 

Baking powder: not baking soda. Baking powder does not need an acid to react in order for it to do its job in a cake. 

Sour cream: full fat. It does not need to be at room temperature but can be. 

Hot water: this blooms the cocoa and helps offset the dryness cocoa will often lead to in a cake. 

Whipping Cream: heavy whipping cream, I prefer ultra-pasteurized. This is for the topping. 

How to make this Black Cake Recipe

Prepare the pan: grease an 8 or 9 inch metal baking pan. Either flour the cake pan or line the pan with parchment paper. Alternatively, use a non-stick baking spray. 

Melt the butter: set the butter in a large bowl and microwave for 60 seconds, until the butter is mostly melted. 

Whisk in the sugar: add the sugar to the bowl and whisk for 30-60 seconds. While whisking, add the vanilla and salt and whisk to combine. 

Warm eggs go in, one by one: add the eggs in one at a time and whisk for at least 30 seconds between each addition. If you add them too quickly or the eggs are too cold, the batter will split.

Sift in the cocoa: and whisk to combine. 

Sift in the cake flour: along with the baking powder. Whisk until it is halfway combined then,

Add the sour cream and boiling water: and whisk until the cake batter is smooth. 

Pour the cake batter into the prepared pan: smooth the batter into an even layer and set in the preheated oven. 

Bake until tester comes out clean: check with a toothpick or by pressing the top of the cake to see if it springs back. If it indents and feels liuqidy under your fingertip, it needs longer. 

Let the cake cool briefly in the pan then transfer to a wire rack. Cool completely before topping. 

FAQ 

What is black cocoa? 

There are essentially three types of cocoa: natural cocoa, which has not undergone any sort of alkalization or “dutching” process which neutralizes its acids. Dutched cocoa which has gone through it, and ultra dutched cocoa: which is black. Basically, all of the acidity in the cocoa has been neutralized and you’re left with the darkest cocoa possible. 

Do you use any food gel to get the cake *this* black? 

I don’t! I know it’s very hard for many people who haven’t worked with a good black cocoa powder before to believe this but it simply doesn’t need it. There are some brands of black cocoa that might give you more of a gray or brown tint. I use KAB’s black cocoa in all my black baking and it always turns out just like this. No food coloring needed. 

What does black cocoa taste like? 

What you must first know is that it does not taste like chocolate; it really has its own unique flavor. It’s muted and earthy, a little smoky. It has the flavor of the cookie part of the oreo (which is made with black cocoa!). 

Alternative Toppings for the Cake 

Black Cocoa Buttercream: pure black frosting made with powdered sugar, butter, and black cocoa. Melted chocolate works great here too (use dark).  

Cream Cheese Black Buttercream: made with black cocoa and full fat cream cheese. The cream cheese adds some tangyness to the buttercream. 

Whipped cream or chocolate whipped cream: for a lighter taste against the dark cake. Both of the recipes linked are stabilized, made in a food processor.

Simple Black Cake Recipe

Simple Black Cake Recipe

Simple black cake made in one bowl, with no machine needed. This recipe uses black cocoa powder for a naturally black cake, sour cream and cake flour for a tight but tender cake crumb.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Yields: 1 9 inch single layer cake

5 from 3 votes

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Ingredients

Black Cake

• 226g or 1 cup unsalted butter cold is fine
• 250g or 1 cup plus ¼ cup granulated sugar
• 2 teaspoon pure vanilla extract
• ¾ tsp fine sea salt
• 3 large eggs at room temperature
• 40 or ⅓ cup black cocoa
• 230 or 1 ¾ cup cake flour sifted if lumpy
• 2 teaspoons baking powder
• 60g or ¼ cup boiling hot water
• 180g or ¾ cup sour cream

Black Whipped Cream

• 360g or 1 ½ cups heavy whipping cream
• ¼ teaspoon fine sea salt
• ¼ cup black cocoa sifted if lumpy
• 3 tablespoons fine granulated sugar more if you want it sweeter
• 2 teaspoons vanilla extract

Method

• Preheat the oven to 325 F. Grease and flour a 9x9 inch metal square or round 9 inch pan. If you want an easy release, grease the pan then line it with parchment paper.
• *Your eggs should be at room temperature for this cake, if they aren’t set them in a bowl of hot water to warm.
• In a large bowl, melt the butter. Add in the sugar, salt and vanilla and whisk vigorously for about 60 seconds.
• Add the eggs, one by one, whisking for at least 30 seconds between each addition.
• Sift in the cocoa and whisk to combine.
• Sift in the cake flour and add the baking powder to the mix. Begin whisking then add the sour cream and boiling hot water. Whisk until the batter is smooth, scraping at the sides of the bowl to ensure all the batter is well mixed.
• Pour into the prepared cake pan. Bake the cake until the top springs back when pressed or a cake tester comes out clean; about 30-35 minutes.
• Let the cake cool briefly in the pan then transfer to a wire rack to fully cool.
• To make the whipped cream: set all the ingredients in a food processor and process on high until thickened. Because of the black cocoa this won’t thicken like whipped cream usually does, it will have more runnyness to it but it will set once spread on the cooled cake.

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