Luxurious Black Velvet Cake

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A decadent twist on the classic red velvet cake, this black velvet cake is rich, moist, and irresistibly elegant. Its deep black hue, velvety crumb, and smooth cream cheese frosting make it a showstopper for any occasion.

Why You’ll Love This Recipe

  • Rich and Moist Texture: The perfect balance of tender crumb and lush moisture.
  • Elegant Appearance: The deep black color adds a sophisticated touch.
  • Easy to Make: Simple ingredients and straightforward steps.
  • Versatile: Ideal for birthdays, holidays, or any special event.
  • Crowd-Pleaser: Loved by both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Buttermilk
  • Eggs
  • Vegetable oil
  • White vinegar
  • Black gel food coloring
  • Cream cheese
  • Unsalted butter
  • Powdered sugar
  • Vanilla extract

Directions

this recipe
  1. Prepare the Cake Batter: Preheat your oven and grease two round cake pans. In a bowl, whisk the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt). In another bowl, mix the wet ingredients (buttermilk, eggs, oil, vinegar, and food coloring). Gradually combine the wet and dry ingredients until smooth.
  2. Bake: Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  3. Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable.
  4. Assemble: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
  5. Decorate: Optionally, garnish with chocolate shavings or sprinkles for a finishing touch.

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 55 minutes

Variations

  • Cupcakes: Turn this recipe into cupcakes by baking the batter in a muffin tin. Adjust the bake time to about 18-20 minutes.
  • Different Colors: Swap black food coloring for another hue to suit your occasion.
  • Gluten-Free: Use a 1:1 gluten-free flour substitute.
  • Vegan Option: Replace buttermilk with plant-based milk and vinegar, and use vegan butter and cream cheese.
  • Chocolate Filling: Add a layer of ganache between the cake layers for extra decadence.

Storage/Reheating

  • Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices or the entire frosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Bring to room temperature before serving; avoid reheating in the microwave to maintain the frosting’s texture.

FAQs

What makes black velvet cake different from red velvet cake?

The primary difference lies in the color, achieved by using black gel food coloring instead of red.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost them before serving.

What type of cocoa powder is best?

Unsweetened natural cocoa powder works well for this recipe.

How do I ensure my cake stays moist?

Using buttermilk and not overbaking are key to retaining moisture.

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended for its intensity, but you can use liquid if necessary, adjusting the quantity.

Can I substitute buttermilk?

Yes, you can use a mixture of milk and vinegar or lemon juice as a substitute.

How do I prevent crumbs from mixing into the frosting?

Apply a thin crumb coat of frosting first, chill the cake, and then apply the final layer.

What can I use instead of cream cheese for the frosting?

Mascarpone cheese or a buttercream frosting can be used as substitutes.

Is it necessary to use vinegar?

Yes, vinegar reacts with the baking soda to provide the desired texture.

How can I make the cake more chocolatey?

Increase the cocoa powder slightly or add a layer of chocolate ganache.

Conclusion

This luxurious black velvet cake is a delightful treat that’s sure to impress. With its rich flavor, stunning appearance, and versatile options, it’s perfect for any celebration or indulgence. Try this recipe today and elevate your dessert game!

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Luxurious Black Velvet Cake

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This Luxurious Black Velvet Cake is a showstopper dessert, combining rich chocolate flavor with a smooth, velvety texture. Perfect for special occasions or when you want to indulge in a decadent treat. Its deep black hue, achieved with black cocoa powder, adds a dramatic flair, while the creamy frosting complements the cake’s rich flavor.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Cake

  • 2 ½ cups (310g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (85g) black cocoa powder (or a mix of black and regular cocoa powder)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) hot coffee (or hot water with 1 tsp instant espresso powder)
  • 1 tsp vanilla extract

For the Frosting

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • Âľ cup (75g) black cocoa powder
  • 1/3 cup (80ml) heavy cream (add more for desired consistency)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

For the Cake

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Mix until just combined.
  5. Stir in hot coffee. The batter will be thin—this is normal.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  1. In a large bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, black cocoa powder, heavy cream, vanilla extract, and salt. Beat until light and fluffy, adjusting the consistency with more cream if needed.

Assembly

  1. Level the cooled cakes with a serrated knife if necessary.
  2. Place one cake layer on a serving plate. Spread an even layer of frosting on top.
  3. Add the second cake layer and frost the top and sides. Decorate as desired.
  4. Chill for 30 minutes before slicing for clean cuts.

Notes

  • Substitute for black cocoa powder: Use Dutch-process cocoa for a milder flavor and lighter color.
  • Keep the cake refrigerated for up to 5 days but serve at room temperature for best taste.

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