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Black Velvet Cake

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This Black Velvet Cake is a rich, moist, and luxurious chocolate cake with a hint of red food coloring for a striking dark hue. Paired with cream cheese frosting, it’s a decadent twist on the classic red velvet cake.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 tablespoon black or super black gel food coloring
  • For Cream Cheese Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 16 oz (450g) cream cheese, softened
  • 5–6 cups (600-720g) powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
  4. Stir in the boiling water slowly, then add the black food coloring and mix until batter is smooth. Batter will be thin.
  5. Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
  7. For the frosting, beat the butter and cream cheese together until smooth and creamy.
  8. Add powdered sugar gradually and beat until fluffy. Mix in vanilla extract.
  9. Once cakes are completely cool, level the tops if necessary. Frost and layer the cakes with the cream cheese frosting.
  10. Decorate as desired and chill briefly before serving for cleaner slices.

Notes

  • Use gel food coloring for the most intense black color without affecting texture.
  • The espresso powder enhances the chocolate flavor but is optional.
  • Cakes can be baked in advance and frozen for up to 1 month before frosting.
  • Frosting can be adjusted to taste with more or less sugar.

Nutrition

Find it online: https://yumfamilyrecipes.com/black-velvet-cake/