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Black Velvet Cake Recipe

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4.5 from 124 reviews

This Decadent Black Velvet Cake is a rich, moist chocolate cake made with black cocoa powder for an intense dark color and deep flavor. The cake layers are perfectly balanced with a smooth, creamy black cocoa buttercream frosting, creating an elegant dessert that’s simple to bake and sure to impress.

Ingredients

Cake

  • 2 cups (260g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) black cocoa powder, sifted
  • 2 teaspoons (8g) baking powder
  • 1 1/2 teaspoons (9g) baking soda
  • 1 teaspoon (6g) salt
  • 1 cup (240g) hot water
  • 2 teaspoons (5g) instant espresso
  • 1 cup (240g) buttermilk
  • 1/2 cup (110g) vegetable oil
  • 2 large eggs (112g), room temperature
  • 2 teaspoons (8g) vanilla extract

Frosting

  • 2 cups (452g) unsalted butter, room temperature
  • 1 cup (100g) black cocoa powder
  • 5 cups (625g) powdered sugar

Instructions

  1. Prepare the oven and pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted black cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Dissolve espresso in hot water: In a separate bowl, combine hot water and instant espresso powder; stir until fully dissolved. Let this mixture cool slightly before use.
  4. Mix wet ingredients: In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
  5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients in the large bowl, mixing on low speed until just combined to avoid overmixing.
  6. Add cooled espresso mixture: Slowly pour the cooled hot water and espresso mixture into the batter, mixing until the batter is smooth and pourable.
  7. Divide and bake the batter: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes: Allow the cakes to cool in their pans for 15-20 minutes before inverting them onto a wire rack to cool completely.
  9. Make the frosting: Cream room-temperature unsalted butter until light and fluffy using a mixer. Add sifted black cocoa powder and mix well to incorporate fully.
  10. Add powdered sugar and beat: Gradually add powdered sugar on low speed to the butter mixture. Then beat on medium-high speed for 3-5 minutes until the frosting is light, fluffy, and smooth.
  11. Assemble the cake: Once cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting evenly on top.
  12. Finish frosting: Place the second cake layer over the frosted one and cover the entire cake with the remaining frosting, smoothing it out evenly.

Notes

  • Ensure that the eggs are at room temperature to help them blend better with other ingredients and improve cake texture.
  • Use freshly sifted black cocoa powder for the best color and flavor in both cake and frosting.
  • Allow the cakes to cool fully before frosting to prevent the buttercream from melting.
  • Instant espresso enhances the chocolate flavor without making the cake taste like coffee.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://forkvista.com/black-velvet-cake-recipe/