Black Velvet Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
¾ cup black unsweetened cocoa powder
04 -
2 teaspoons baking powder
05 -
1 teaspoon baking soda
06 -
½ teaspoon salt
07 -
1 cup buttermilk, room temperature
08 -
½ cup vegetable oil
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla extract
11 -
1 cup hot black coffee
→ Frosting
12 -
1 cup unsalted butter, room temperature
13 -
1 cup cream cheese, room temperature
14 -
1 cup black unsweetened cocoa powder
15 -
1 teaspoon vanilla extract
16 -
½ teaspoon salt
17 -
5 cups powdered sugar
18 -
⅔ cup heavy cream, room temperature
19 -
1⅓ cups dark chocolate chips, melted and cooled
# Step-by-Step Directions:
01 -
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.
02 -
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 -
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
04 -
Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
05 -
Add the hot black coffee to the batter and stir until well combined.
06 -
Pour the batter evenly into the prepared cake pans and tap the pans gently on the counter to remove any air bubbles.
07 -
Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean.
08 -
Remove the cakes from the oven and let them cool completely on a wire rack.
09 -
Beat the cream cheese and butter in a large mixing bowl until smooth and creamy.
10 -
Add in the black cocoa, vanilla extract, salt, and mix on low until fully incorporated.
11 -
Gradually add the powdered sugar and beat until well combined. Halfway through, add in the heavy cream to make the frosting easier to mix.
12 -
Mix in the melted chocolate on low speed, until well incorporated.
13 -
Place one cake layer on a serving plate and spread a layer of frosting on top.
14 -
Place the second cake layer on top and spread frosting all over the cake.
15 -
Decorate the cake with additional frosting or any desired toppings.
16 -
Chill the cake in the refrigerator for at least 30 minutes before serving.
# Helpful Notes:
01 -
The deep color and flavor of this cake come from black unsweetened cocoa powder. Regular cocoa powder can be used, but it won't yield the same rich black hue.
02 -
If you prefer not to use coffee, you can substitute it with boiling water. The coffee simply enhances the chocolate flavor without a prominent coffee taste.
03 -
If your frosting feels too thick, add a little more heavy cream, a tablespoon at a time, until the desired consistency is reached. Conversely, if it's too thin, add more powdered sugar.
04 -
This cake is rich and moist, so it's best stored in the refrigerator.
05 -
Consider using silver or gold edible glitter, crushed dark chocolate shavings, or blackberries for added elegance when decorating the top of the cake.