Description
Black Velvet Cake is a rich and dramatic dark chocolate layer cake made with black cocoa powder for an intense color and flavor. This moist and tender dessert is paired with a luscious black cocoa buttercream frosting, perfect for special occasions or whenever a chocolate craving strikes.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or a blend of Dutch-processed and black cocoa)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 3/4 cup black cocoa powder
- 1/4 cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the pans: Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and evenly mixed.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain cake tenderness.
- Add hot coffee: Slowly pour in the hot coffee or boiling water while mixing until the batter becomes smooth and has a thin consistency.
- Fill cake pans: Divide the batter evenly between the prepared pans, smoothing the tops for even baking.
- Bake the cake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set. Then, transfer the cakes onto wire racks and cool completely to room temperature before frosting.
- Make the frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar and black cocoa powder on low speed to prevent powder clouds.
- Add cream and flavorings: Stir in the vanilla extract and salt, then add the heavy cream. Continue beating until the frosting is light, fluffy, and spreadable, adding more cream if necessary for desired consistency.
- Assemble the cake: Spread frosting evenly over the first cooled cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting, smoothing or decorating as desired.
Notes
- Black cocoa powder provides the signature intense black color and bold flavor of this cake.
- Substituting part of the black cocoa with regular Dutch cocoa will soften the flavor and lighten the color slightly.
- For a decorative touch, garnish the frosted cake with fresh blackberries, edible glitter, or gold leaf.
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
