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.