Description
This Black Velvet Cake is a rich, dramatic dessert featuring deeply dark layers made with black cocoa powder, providing an intense chocolate flavor reminiscent of Oreo cookies. Moist and tender with a smooth, fluffy black cocoa frosting, this cake is perfect for special occasions or when you want a visually striking, decadent treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or Dutch-process cocoa for a milder version)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup black cocoa powder
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until fully combined and even in color.
- Add wet ingredients: To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined, ensuring no lumps remain.
- Incorporate hot liquid: Gradually pour in the hot water or brewed coffee while mixing slowly. The batter will be thin but smooth, which will help create a moist cake.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a wire rack and let them cool completely before frosting to prevent melting.
- Prepare the frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, black cocoa powder, heavy cream (or milk), vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and smooth, adding additional cream if you’d like to achieve your desired consistency.
- Assemble the cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides evenly with the remaining frosting.
- Chill before serving: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the frosting set for cleaner, neater cuts.
Notes
- Using black cocoa powder gives the cake a distinctive rich flavor and nearly black color; Dutch-processed cocoa can be used for a milder taste.
- For an extra decadent touch, drizzle chocolate ganache over the frosted cake or decorate with fresh blackberries.
- Leftover cake should be stored in the refrigerator and can be kept fresh for up to 4 days.
