Description
Discover the spooky sweet delight of Black Velvet Cake, a 100% dye-free dessert featuring velvety black cocoa layers and rich black chocolate buttercream.
Ingredients
Scale
- 2 Cups (265g) all purpose flour
- 1 2/3 Cups (340g) granulated sugar
- 2/3 Cup (80g) black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 Cup (240ml) full-fat buttermilk, room temperature
- 1 Cup (240ml) hot coffee or hot water
- 2 Cups (452g) unsalted butter, room temperature
- 5 Cups (600g) powdered sugar
- 1 Cup (112g) black cocoa powder
- 4 Tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Instructions
- Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes.
- Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.
- In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar.
- With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes.
- Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream.
- Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up. To create the design, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes.
- Use the rest of the black buttercream to create lambeth piping and accent with round black sprinkles where desired.
Notes
- DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
- For the darkest black buttercream, use extra dark black cocoa powder.
- The Black Velvet Cake layers can be made ahead and stored at room temperature for up to two days or in the freezer for up to two months.
- The Black Buttercream can be made ahead and stored at room temperature for up to 1 day or in the refrigerator for up to two weeks.
- Prep Time: 45 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
Keywords: Black Velvet Cake, spooky dessert, chocolate cake