Description
Black velvet cake is a rich, moist, and visually striking dessert with a deep cocoa flavor and a signature soft velvet crumb. Enhanced with dark cocoa and optional black food coloring, it’s perfect for special occasions or any time you want an elegant, bold dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 3/4 cup hot coffee or hot water
- Black food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, vanilla extract, and vinegar until smooth.
- Gradually mix the wet ingredients into the dry mixture until combined.
- Stir in the hot coffee (or water) until smooth. Add black food coloring if using for a deeper color.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Notes
- Swap coffee for hot water if you prefer a milder chocolate flavor.
- Use cream cheese, mascarpone, or whipped ganache frosting for different finishes.
- Decorate with black cocoa frosting and gold dust for a festive look.
- Turn this recipe into cupcakes by baking for 18–20 minutes.
- Wrap cooled cake layers tightly to freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
