Description
This Black Velvet Cake is a luxurious twist on the classic red velvet. With its deep, dark color and rich, chocolatey flavor, this cake is both elegant and indulgent. It has a moist, tender crumb with a hint of buttermilk tang and is perfectly paired with a luscious cream cheese frosting. Ideal for special occasions or whenever you crave a show-stopping dessert!
Ingredients
Scale
For the Cake:
- 2 ½ cups (310g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) strong brewed coffee, cooled
- 1 tbsp black food coloring (gel or liquid)
- 2 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in vanilla extract, vinegar, and black food coloring until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the cooled coffee to enhance the chocolate flavor and create a moist batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Mix in vanilla extract and a pinch of salt.
Assembling the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Optional: Decorate with chocolate shavings or black sprinkles for a dramatic effect.
- Slice and enjoy!
Notes
- For an extra dark color, use black cocoa powder in place of Dutch-processed cocoa.
- If you don’t have black food coloring, mix equal parts red and blue gel food coloring.
- For a less sweet frosting, reduce powdered sugar to 2 ½ cups.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g