Black Velvet Cake Recipe

Black Velvet Cake Recipe

Ingredients

• For the cake:

• All-purpose flour – 2½ cups (310g)
• Unsweetened cocoa powder – ⅓ cup (35g)
• Baking soda – 1½ tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Granulated sugar – 1¾ cups (350g)
• Eggs – 2 large
• Buttermilk – 1 cup (240ml)
• Vegetable oil – ¾ cup (180ml)
• Brewed coffee (hot) – ¾ cup (180ml)
• Vanilla extract – 1 tbsp
• Black food coloring – 1½ to 2 tsp (adjust to desired intensity)

• For the frosting (Cream Cheese Buttercream):

• Unsalted butter (softened) – 1 cup (225g)
• Cream cheese (softened) – 1 cup (225g)
• Powdered sugar – 4 cups (500g)
• Vanilla extract – 1½ tsp
• Pinch of salt

Instructions

Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and set aside. In another bowl, whisk the sugar, eggs, buttermilk, and oil until smooth. Stir in the vanilla extract and black food coloring until fully combined.

Gradually mix the dry ingredients into the wet mixture. Once incorporated, pour in the hot coffee and stir until the batter is smooth and slightly thin.

Divide the batter evenly into two greased and lined 8-inch round cake pans. Bake in a preheated oven at 175°C (350°F) for 30–35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the butter and cream cheese together until smooth and fluffy. Gradually add the powdered sugar, beating on low until combined, then on high until light and creamy. Mix in the vanilla and a pinch of salt.

Frost the cooled cakes with the cream cheese buttercream and layer as desired. Optionally, decorate with dark crumbs, black sprinkles, or a chocolate drip.