Description
Black Velvet Cake is a visually striking, richly flavored dessert made with black cocoa, buttermilk, and a soft, velvety crumb—perfect for elegant events or dramatic dessert tables.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed or black cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 tsp black gel food coloring
- 1 tsp espresso powder (optional)
- Cream cheese or vanilla buttercream frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using).
- In a separate bowl, beat eggs, buttermilk, oil, vinegar, vanilla, and black gel food coloring until smooth.
- Slowly add wet ingredients to dry ingredients, mixing until batter is smooth and well combined.
- Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese or buttercream frosting, optionally adding black cocoa to match the tone of the cake.
Notes
- Add raspberry or cherry preserves between layers for a fruity twist.
- Use whipped ganache or marshmallow frosting for contrast.
- Turn into cupcakes by baking in liners for 18–22 minutes.
- Use black cocoa for natural dark color if avoiding food dye.
- Freeze unfrosted layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
