Black Velvet Cake
Here’s what you need to create this delightful cake:
For the Cake:
- 2½ cups (310g) all-purpose flour
- ⅓ cup (35g) unsweetened cocoa powder
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1¾ cups (350g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- ¾ cup (180ml) vegetable oil
- ¾ cup (180ml) hot brewed coffee
- 1 tbsp vanilla extract
- 1½ to 2 tsp black food coloring (adjust for desired intensity)
For the Frosting (Cream Cheese Buttercream):
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) cream cheese, softened
- 4 cups (500g) powdered sugar
- 1½ tsp vanilla extract
- Pinch of salt
Directions
Follow these steps to bake your Black Velvet Cake:
- Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Step 2: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Step 3: In another bowl, whisk together the sugar, eggs, buttermilk, and vegetable oil until smooth.
- Step 4: Stir in the vanilla extract and black food coloring, ensuring it’s fully blended.
- Step 5: Gradually mix the dry ingredients into the wet mixture until just combined.
- Step 6: Carefully pour in the hot coffee and stir until the batter is smooth and slightly thin.
- Step 7: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Step 9: For the frosting, beat the softened butter and cream cheese together in a bowl until smooth and fluffy.
- Step 10: Gradually add the powdered sugar, mixing on low speed until combined, then increase to high speed until light and creamy.
- Step 11: Mix in the vanilla extract and a pinch of salt for enhanced flavor.
- Step 12: Once the cakes are completely cooled, frost the top of one cake layer, place the second on top, and frost the rest of the cake. Decorate as desired.
FAQs
1. Can I use other types of flour for this recipe?
All-purpose flour is recommended for the best texture, but you can try cake flour for a lighter crumb.
2. Is black food coloring necessary?
While it enhances the cake’s appearance, you can skip it for a more traditional chocolate look.
3. How can I store the Black Velvet Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste.
4. Can I freeze the Black Velvet Cake?
Yes, you can freeze baked cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Frost when ready to serve.
5. What variations can I add to the recipe?
You can add chocolate chips or nuts to the batter, or experiment by flavoring the frosting with different extracts.
Conclusion
The Black Velvet Cake is a deliciously unique dessert that’s perfect for any occasion. With its rich taste and stunning appearance, it’s destined to become a favorite among friends and family. Follow this recipe and tips, and you’ll be rewarded with a show-stopping cake that will leave everyone asking for seconds. Happy baking!
