Black Velvet Cake
A moist, dark chocolate cake with a dramatic appearance, perfect for parties or special occasions.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Sifted
- 1/3 cup unsweetened cocoa powder Sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 3/4 cup brewed coffee (hot)
- 1 tbsp vanilla extract
- 1 1/2 to 2 tsp black food coloring Adjust for desired color
Frosting Ingredients
- 1 cup unsalted butter (softened)
- 1 cup cream cheese (softened)
- 4 cups powdered sugar
- 1 1/2 tsp vanilla extract
- pinch salt
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and set aside.
- In another bowl, whisk the sugar, eggs, buttermilk, and oil until smooth. Stir in the vanilla extract and black food coloring until fully combined.
- Gradually mix the dry ingredients into the wet mixture. Once incorporated, pour in the hot coffee and stir until the batter is smooth and slightly thin.
- Divide the batter evenly into the prepared pans.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting
- For the frosting, beat the butter and cream cheese together until smooth and fluffy.
- Gradually add the powdered sugar, starting on low speed until combined, then increase to high until light and creamy.
- Mix in the vanilla and a pinch of salt.
Assembly
- Frost the cooled cakes with the cream cheese buttercream. Layer as desired and smooth the sides.
- Optionally, finish with dark crumbs, black sprinkles, or a chocolate drip.
Notes
For best results, use hot coffee to help bloom the cocoa and make the cake moister. Allow layers to cool fully before frosting to avoid melting the buttercream.