Black Velvet Cake

A luxurious dessert that perfectly combines deep chocolate flavors with a moist crumb, ideal for celebrations and gatherings.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: Baking, Black Velvet Cake, Chocolate Cake, Dessert Recipe, Velvet Cake

Servings: 12 servings

Calories: 450kcal

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.

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.

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.

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.

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.

Make sure your eggs and buttermilk are at room temperature for a smoother batter. You can also add chocolate shavings or berries as decoration.