Description
Black Velvet Cake is a rich, dramatic dessert with a soft, moist crumb and deep cocoa flavor. It’s easy to make with pantry staples and pairs beautifully with cream cheese or buttercream frosting, making it ideal for special occasions or indulgent treats.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- Black food coloring, as needed
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and black food coloring.
- Alternately add the dry ingredients and buttermilk, mixing just until combined.
- Stir in the vinegar until evenly incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
Notes
- Add 1 tsp espresso powder to deepen chocolate flavor.
- Use less cocoa and coloring for a gray velvet version.
- Turn into cupcakes by baking for 18–20 minutes in a muffin tin.
- Store frosted cake in fridge for up to 4 days; bring to room temp before serving.
- Wrap unfrosted layers and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
