Craving something decadently dark and delicious? This Black Velvet Cake is your answer. Combining the richness of chocolate with the subtle tang of buttermilk, this cake is a showstopper that’s surprisingly simple to make.
Why This Recipe Works
- The combination of cocoa powder and black food coloring gives this cake its signature deep, dark color and rich chocolate flavor.
- Buttermilk adds a slight tang and ensures the cake stays moist and tender.
- A cream cheese frosting complements the cake’s richness without overpowering it.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp black gel food coloring
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking. Tip: Use parchment paper at the bottom of the pans for extra insurance against sticking.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. This step aerates the dry ingredients, leading to a lighter cake texture.
Combine Wet Ingredients
In another bowl, beat the eggs, then add buttermilk, coffee, oil, vanilla, and food coloring. Mix until well combined. The coffee enhances the chocolate flavor, so don’t skip it!
Combine Wet and Dry
Gradually add the wet ingredients to the dry, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
For an even darker color, use a combination of black cocoa powder and regular cocoa powder. If you’re short on buttermilk, make your own by adding 1 tbsp of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. When applying frosting, a crumb coat (a thin layer of frosting applied first) will give your cake a professional, smooth finish.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a fruity contrast.
- Substitute the cream cheese frosting with a chocolate ganache for an even richer dessert.
- For a nutty flavor, fold in 1/2 cup of finely chopped walnuts or pecans into the batter.
Frequently Asked Questions
Can I make this cake without coffee?
Yes, you can substitute the coffee with water, but the coffee deepens the chocolate flavor, so you might find the cake less rich.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
Can I freeze the cake?
Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Summary
This Black Velvet Cake is a stunning, moist, and flavorful dessert that’s perfect for any occasion. With its deep color and rich taste, it’s sure to impress.
