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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.

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
  • ¾ 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.

Find it online: https://recipe.newsvks.com/luxurious-black-velvet-cake/