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–+ servings
Black Velvet Cake

Decadent Black Velvet Cake to Wow Your Taste Buds

This Black Velvet Cake offers a rich, dark flavor and moist texture, perfect for any dessert occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 2/3 cups all-purpose flour essential for structure
  • 3/4 cups black cocoa powder for rich color and flavor
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon fine sea salt enhances flavor
  • 2 cups granulated sugar sweetens the cake
  • 1/2 cups neutral oil like canola or vegetable
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract adds aroma
  • 2/3 cups hot coffee enhances chocolate flavor
For the Frosting
  • 2 cups unsalted butter beaten until creamy
  • 2 cups powdered sugar for sweetness
  • 1/2 cups black cocoa powder maintains chocolate essence
  • 3 tablespoons heavy cream adds silkiness
  • 1 teaspoon vanilla bean paste deepens flavor
  • 1 pinch fine sea salt balances sweetness
  • sprinkles for decorating adds fun element to the cake

Equipment

  • Oven
  • mixing bowls
  • whisk
  • cake pans
  • mixer

Method
 

How to Make Black Velvet Cake
  1. Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper.
  2. Combine all-purpose flour, black cocoa powder, baking soda, and fine sea salt in a large bowl. Whisk until well mixed.
  3. Mix granulated sugar and neutral oil in another bowl until combined.
  4. Add the buttermilk, eggs, and vanilla extract to the sugar-oil mixture. Mix until smooth and creamy.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
  6. Stir in the hot coffee until the batter is smooth and glossy.
  7. Pour the batter evenly into your prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
  9. For the frosting: Beat unsalted butter until creamy, then gradually add the powdered sugar and black cocoa powder.
  10. Add heavy cream, vanilla bean paste, and a pinch of fine sea salt. Beat until light and fluffy.
  11. Frost the cooled cakes generously with the chocolate frosting, then decorate with colorful sprinkles.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use high-quality cocoa powder for a richer flavor. Ensure ingredients are at room temperature for better mixing.

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