Print

Black Velvet Cake Recipe

Black Velvet Cake Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

This Black Velvet Cake is a rich, moist, and intensely dark chocolate cake that combines black cocoa powder and black food coloring for a striking appearance. Perfect for special occasions and holiday desserts, it’s balanced by tangy buttermilk and a touch of white vinegar, resulting in a tender crumb and bold flavor.

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

Sweetener

  • 1 cup granulated sugar

Instructions

  1. Prepare 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 unsalted butter and granulated sugar together until light and fluffy, incorporating air for a tender crumb.
  3. Add Oil: Mix in the vegetable oil thoroughly, which enhances the moistness of the cake.
  4. Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract and white vinegar which add depth and tenderness.
  5. 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 an even distribution.
  6. Combine Wet and Dry: Alternately add the sifted dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
  7. Add Black Food Coloring: Gradually fold in black food coloring gel or paste, a few drops at a time, until the desired deep black shade is achieved.
  8. Distribute Batter: Evenly divide the batter between the prepared pans and smooth the tops with a spatula for an even bake.
  9. Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely prior to frosting.

Notes

  • For a deeper black color, add a few extra drops of black food coloring.
  • Serve with cream cheese frosting or whipped ganache for a delicious finish.
  • Be careful not to overmix the batter to keep the cake tender.
  • Room temperature ingredients blend better for consistent texture.

Nutrition

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

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