Description
Indulge in the dark, rich flavors of this decadent Black Velvet Cake. A moist, tender crumb with a deep chocolate taste, topped with a luxurious black cocoa frosting. Perfect for any occasion that calls for a show-stopping dessert.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened black cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix buttermilk, oil, eggs, and vanilla until smooth. Gradually add wet ingredients to dry, mixing until just combined.
- Stir in hot coffee until fully incorporated; batter will be thin. Divide evenly between pans.
- Bake for 30–35 minutes. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Beat until fluffy. Frost cooled cakes and decorate as desired.
Notes
- Black cocoa gives the cake its deep color and rich flavor.
- If unavailable, use dark Dutch-process cocoa instead.
- The coffee enhances the chocolate flavor without tasting like coffee.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
