Hey there, fellow bakers! Today, I’m super excited to share with you my secret recipe for the most divine Black Velvet Cake you’ve ever tasted. This isn’t just any cake—it’s a showstopper that’s sure to impress your family and friends. And the best part? It’s surprisingly easy to make, even if you’re new to baking. So, let’s dive in and uncover the magic behind this stunning dessert!
Why You’ll Love This Recipe
- Melt-in-your-mouth texture that’s both moist and decadent
- Intense, rich chocolate flavor from the black cocoa powder
- Stunning, velvety appearance that’s perfect for special occasions
- Easy to customize with your favorite frosting or decorations
- Classic American dessert with a modern twist
Ingredients
Here’s what you’ll need to make this incredible Black Velvet Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tablespoons black cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Black food coloring (gel or paste)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this masterpiece:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air and ensuring a tender crumb.
- Add the vegetable oil and beat until well combined. This adds moisture and richness to the cake.
- Add the eggs one at a time, then mix in the vanilla extract and white vinegar. The acidity in the vinegar will react with the baking soda, giving the cake a light texture.
- In a separate bowl, sift together the flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—overmixing can lead to a dense cake.
- Add black food coloring a few drops at a time until you reach your desired shade of black. Gel or paste works best for an intense color.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some expert tips to ensure your Black Velvet Cake turns out perfectly:
- Use high-quality cocoa powder: The black cocoa powder is what gives this cake its distinctive color and flavor. Make sure to use the best quality you can find.
- Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense, tough cake.
- Let it cool completely: Resist the temptation to frost the cake until it’s completely cool. This ensures the frosting adheres properly and the cake stays moist.
- Experiment with frostings: While traditional cream cheese frosting is delicious, feel free to try other options like chocolate ganache or whipped cream.
How to Serve
Black Velvet Cake is as versatile as it is delicious. Here are a few ideas for serving:
- Classic style: Dust the top with powdered sugar and serve with a side of vanilla ice cream or whipped cream.
- Fancy it up: Top with chocolate flowers or other edible decorations for a special occasion.
- Layered masterpiece: Stack the two cakes with frosting in between for a towering dessert that’s sure to impress.
Make Ahead and Storage
Black Velvet Cake is a great make-ahead dessert. Here’s how to store it:
- Room temperature: The cake can be stored at room temperature in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
- Freeze: Wrap the cooled cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw at room temperature or in the refrigerator when you’re ready to serve.
And there you have it—everything you need to make the best Black Velvet Cake ever! Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. Don’t forget to check out my other recipes for more baking inspiration, like easy chocolate drip cake and chocolate flower decorations. Happy baking!
Black Velvet Cake
A rich and intense chocolate cake with a striking black color, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour for structure
- 1 cup granulated sugar adds sweetness
- 1 cup buttermilk for moisture and tang
- 1/2 cup unsalted butter softened, adds creaminess
- 1/4 cup vegetable oil for moistness
- 2 large eggs binds ingredients
- 2 tbsp black cocoa powder for color and intense chocolate flavor
- 1 tbsp unsweetened cocoa powder additional chocolate flavor
- 1 tsp baking powder leavening agent
- 1/2 tsp baking soda reacts with buttermilk
- 1/2 tsp salt balances flavors
- 1 tbsp white vinegar adds tenderness
- 1 tsp vanilla extract flavor enhancer
- black food coloring gel or paste for desired shade
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Beat softened butter and granulated sugar until light and fluffy. Add vegetable oil and beat until combined.
- Add eggs one at a time, then mix in vanilla extract and white vinegar.
- Sift flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Add black food coloring to desired shade.
- Divide batter evenly between pans, smooth tops, and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
Notes
Adjust the amount of black food coloring to achieve the desired intensity of color.
