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Black Velvet Cake Recipe

Black Velvet Cake Recipe
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★★★★★

5 from 18 reviews

A rich and moist Black Velvet Cake featuring intense chocolate flavor from black cocoa powder and a striking deep black color enhanced with food coloring. This elegant cake is perfect for special occasions and pairs wonderfully with cream cheese frosting or whipped ganache.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp black cocoa powder
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup buttermilk
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • Black food coloring gel or paste, as needed
  • 1 cup granulated sugar

Instructions

  1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and aerated, which helps create a tender crumb.
  3. Add oils and eggs: Incorporate the vegetable oil by beating until well-combined to maintain moisture. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract and white vinegar for enhanced flavor and tenderness.
  4. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and no lumps.
  5. Combine dry and wet ingredients: Alternately add the sifted dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
  6. Add food coloring: Gradually add black food coloring gel or paste a few drops at a time, mixing until the batter reaches the desired deep black shade.
  7. Divide and smooth batter: Evenly divide the batter between the prepared pans and smooth the tops with a spatula to ensure even baking.
  8. Bake the cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.

Notes

  • For a deeper black color, add a few extra drops of black food coloring as needed.
  • This cake pairs beautifully with cream cheese frosting or a whipped chocolate ganache for a decadent finish.
  • Ensure not to overmix batter to keep the cake tender and moist.
  • Use room temperature ingredients for best results.

Nutrition

Keywords: black velvet cake, chocolate cake, dark chocolate cake, holiday dessert, layer cake

Find it online: https://dishedbydana.com/black-velvet-cake-recipe-2/