Description
Indulge in the rich and decadent goodness of this Black Velvet Cake. With its deep chocolate flavor and dramatic dark color, this dessert is a showstopper for any occasion.
Ingredients
Scale
For the cake:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened black cocoa powder (or a mix of Dutch and black cocoa)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot coffee or hot water
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup black cocoa powder
- ¼ cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: Whisk flour, sugars, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
- Combine and bake: Add wet ingredients to dry, mix, then slowly incorporate hot coffee/water. Divide batter, bake for 28–32 minutes.
- Make frosting: Beat butter, powdered sugar, cocoa, salt, vanilla, and cream until fluffy.
- Frost the cakes: Once cooled, frost the cakes with the prepared frosting.
Notes
- Black cocoa provides the cake’s color and flavor.
- Store covered at room temp for 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
