Black Velvet Cake
This Black Velvet Cake features a rich, deep chocolate flavor with a striking black hue, perfectly complemented by cream cheese frosting, making it a showstopper for any occasion.
Servings 12 slices
Calories 410kcal
Ingredients
For the cake
- 2 1/2 cups all-purpose flour Sift for the softest crumb.
- 1/3 cup unsweetened cocoa powder Use Dutch-processed for intense color and flavor.
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt Balances out sweetness.
- 1 3/4 cups granulated sugar Gives tenderness.
- 2 large eggs Use room temperature.
- 1 cup buttermilk Adds moisture—consider swaps if unavailable.
- 3/4 cup vegetable oil Keeps the cake soft.
- 3/4 cup brewed coffee (hot) Deepens chocolate flavor.
- 1 tbsp vanilla extract Use pure for best flavor.
- 1 1/2-2 tsp black food coloring Gel works best.
For the frosting
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
Instructions
Preparation
- Grease, line, and flour two 8-inch round cake pans and preheat your oven to 350°F (175°C).
- Sift together flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk sugar, eggs, buttermilk, and oil until smooth. Add vanilla and black food coloring.
Mixing and Baking
- Gradually mix the dry ingredients into the wet. Slowly pour in the hot coffee until almost combined. The batter will be thin.
- Divide the batter evenly between pans and bake for 30–35 minutes, checking with a toothpick.
Cooling
- Cool in the pans for 10 minutes before transferring to a rack to cool completely.
Frosting
- Beat softened butter and cream cheese until fluffy, then gradually add powdered sugar and mix in vanilla and salt.
Assembly
- Layer the cooled cakes with frosting, decorating to your liking.
Notes
Use room temp ingredients for better mixing. Don't overmix after adding flour. Chill the cakes slightly before frosting to avoid melting the frosting.
