Black Velvet Cake
Black Velvet Cake is a delightful and luxurious dessert that beautifully marries the flavors of deep chocolate with a moist, tender crumb. Its alluring dark color and rich taste make it a show-stopping centerpiece for any gathering or celebration. Whether it’s a birthday, anniversary, or simply a special treat for yourself, this cake is not just a visual delight; it’s bursting with flavor and comfort. Perfectly easy to prepare, this recipe will guide you through each step, ensuring you create a masterpiece that evokes nostalgia and indulgence. Let’s dive into this step-by-step recipe that will leave your taste buds begging for more!
Why You’ll Love This Recipe
This Black Velvet Cake is everything you want in a dessert: straightforward, impressive, and utterly delicious. With minimal ingredients, the preparation is a breeze, making it a perfect choice for both novice bakers and seasoned pros alike. Plus, it’s a crowd-pleaser that appeals to all ages, ensuring everyone at your gathering will leave with a smile on their face. The cake’s texture, combined with the rich chocolate flavor, creates a comforting experience that feels like a warm hug.
Ingredients
- 2 1/2 cups all-purpose flour – Creating the base for a tender cake texture.
- 1 1/2 cups granulated sugar – Sweetening the cake to irresistible perfection.
- 1/2 cup unsweetened cocoa powder – Infusing deep chocolate flavor into each bite.
- 1 1/2 teaspoons baking powder – Ensuring the cake rises beautifully.
- 1 1/2 teaspoons baking soda – Complementing the baking powder for that perfect fluff.
- 1 teaspoon salt – Elevating the chocolate flavor for a balanced sweetness.
- 1 cup buttermilk – Adding moisture and a delightful tang to the cake.
- 1/2 cup vegetable oil – Ensuring the cake remains moist and rich.
- 2 large eggs – Binding the ingredients together and adding richness.
- 2 teaspoons vanilla extract – Bringing warmth and depth of flavor.
- 1 cup hot water – Helping to create a thin batter that bakes up beautifully.
- 1 tablespoon black food coloring (optional) – Enhancing the cake’s deep, dark hue.
For the Frosting:
- 1 cup unsalted butter, softened – The creamy base for our indulgent frosting.
- 4 cups powdered sugar – Sweetening and thickening the frosting perfectly.
- 1/2 cup unsweetened cocoa powder – Adding rich chocolate flavor to the frosting.
- 1/4 cup heavy cream – Making the frosting luxuriously smooth and fluffy.
- 2 teaspoons vanilla extract – Infusing additional flavor into the frosting.
- 1 tablespoon black food coloring (optional) – For a strikingly dark finish to the frosting.
Step-by-Step Directions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes release easily after baking.
2. Mix Dry Ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. This combination creates the perfect chocolatey foundation.
3. Combine Wet Ingredients
Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat the mixture until it’s smooth and well combined.
4. Gradually Add Water
Slowly stir in 1 cup of hot water. The batter will be thin, but that’s exactly what you want for a beautifully moist cake. If desired, add 1 tablespoon of black food coloring and mix until fully incorporated.
5. Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. Prepare the Frosting
For the frosting, beat 1 cup of softened unsalted butter in a mixing bowl until creamy. Gradually add 4 cups of powdered sugar and 1/2 cup of cocoa powder, mixing on low speed to avoid a cloud of sweetness! Add in 1/4 cup heavy cream and 2 teaspoons vanilla extract, then beat the mixture until fluffy. If you want an ultra-black frosting, add 1 tablespoon of black food coloring.
7. Frost the Cakes
Once the cakes are completely cool, frost them as desired. For the best finish, chill the frosted cake in the refrigerator for 30 minutes before serving.
Tips & Tricks
- Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature. This helps create a smoother batter.
- Check for Doneness: Oven temperatures can vary, so check your cakes a few minutes before the baking time is up to avoid overbaking.
- Decorative Touch: Consider adding chocolate shavings or fresh berries on top for an elegant finish.
Serving Suggestions & Pairings
Black Velvet Cake is perfect for a variety of occasions, from birthdays to anniversaries and even holiday celebrations. Pair it with a scoop of vanilla ice cream for a delightful contrast, or serve alongside a glass of cold milk for a comforting treat. It also makes a great centerpiece for a dessert table alongside other treats.
Nutritional Information
A standard slice of Black Velvet Cake (1/12th of a cake) contains approximately:
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Sugars: 40g
- Protein: 4g
It’s indulgent, so enjoy it while balancing your overall diet with healthy choices throughout the day.
Storing Tips & Variations
To store your Black Velvet Cake, cover it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. You can also freeze the unfrosted cakes for up to three months. To reheat, let it come to room temperature, frost, and serve fresh.
For variations, consider adding chocolate ganache instead of frosting for an even richer experience. You could also incorporate a layer of cream cheese frosting for a tangy twist!
Conclusion
Don’t hesitate to try this Black Velvet Cake recipe; your friends and family will thank you for it! Its luscious flavors and soft texture are sure to satisfy any dessert lover’s sweet tooth. If you have fun making it, share your experience! We would love to hear how your cake turned out and what creative twists you added.
FAQs
1. Can I use milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes until it thickens slightly.
2. Is it necessary to use black food coloring?
No, the black food coloring is optional. If you prefer, you can skip it and enjoy the cake’s rich chocolate color as is.
3. Can I make this cake dairy-free?
You can replace the buttermilk with a dairy-free alternative, such as almond milk mixed with a tablespoon of vinegar, and use dairy-free butter for the frosting.
4. How long can I store the cake?
When stored properly in an airtight container, the cake can last for about 3 days at room temperature or up to a week in the fridge.
5. Can I add nuts or chocolate chips to the cake batter?
Absolutely! For added texture and flavor, feel free to mix in up to 1 cup of chocolate chips or chopped nuts into the batter before baking.
Black Velvet Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Creating the base for a tender cake texture.
- 1 1/2 cups granulated sugar Sweetening the cake to irresistible perfection.
- 1/2 cup unsweetened cocoa powder Infusing deep chocolate flavor into each bite.
- 1 1/2 teaspoons baking powder Ensuring the cake rises beautifully.
- 1 1/2 teaspoons baking soda Complementing the baking powder for that perfect fluff.
- 1 teaspoon salt Elevating the chocolate flavor for a balanced sweetness.
- 1 cup buttermilk Adding moisture and a delightful tang to the cake.
- 1/2 cup vegetable oil Ensuring the cake remains moist and rich.
- 2 large eggs Binding the ingredients together and adding richness.
- 2 teaspoons vanilla extract Bringing warmth and depth of flavor.
- 1 cup hot water Helping to create a thin batter that bakes beautifully.
- 1 tablespoon black food coloring (optional) Enhancing the cake's deep, dark hue.
For the Frosting
- 1 cup unsalted butter, softened The creamy base for our indulgent frosting.
- 4 cups powdered sugar Sweetening and thickening the frosting perfectly.
- 1/2 cup unsweetened cocoa powder Adding rich chocolate flavor to the frosting.
- 1/4 cup heavy cream Making the frosting luxuriously smooth and fluffy.
- 2 teaspoons vanilla extract Infusing additional flavor into the frosting.
- 1 tablespoon black food coloring (optional) For a strikingly dark finish to the frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and beat until smooth.
- Slowly stir in the hot water and mix until fully incorporated, adding the optional black food coloring if desired.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, checking with a toothpick for doneness.
- Cool the cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- Beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder.
- Add the heavy cream and vanilla extract, beating until fluffy. Add black food coloring if desired.
- Once the cakes are completely cool, frost them as desired, and chill in the refrigerator for 30 minutes before serving.