Description
This Black Velvet Cake is a rich, moist chocolate cake made with unsweetened black cocoa powder for a deep, dramatic color and enhanced chocolate flavor. Paired with a creamy, smooth cream cheese frosting, this classic American dessert is perfect for celebrations or any special occasion. The slightly tangy frosting complements the intense cocoa in the cake, creating a luxurious and visually stunning treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or Dutch-processed cocoa for a deep color)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water (or hot coffee for deeper flavor)
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently just until combined to avoid overmixing and tough cake.
- Add Hot Liquid: Slowly pour in the hot water or hot coffee, stirring continuously until the batter is smooth and thin. This step enhances the cocoa flavor and ensures a moist texture.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in their pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until light, smooth, and fluffy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is creamy and spreadable.
- Frost the Cake: Once the cakes are completely cool, frost the top of one layer, then place the second cake layer on top. Apply frosting to the top and sides of the entire cake for full coverage.
- Chill and Serve: Chill the frosted cake slightly before slicing. This helps create clean, neat slices for serving.
Notes
- Using black cocoa powder gives the cake its signature deep black color and a rich, intense chocolate flavor.
- Substituting Dutch-process cocoa results in a slightly lighter color but still excellent flavor.
- The cake is very moist and holds up well to cream cheese or white chocolate frostings.
- Hot coffee can be used instead of water to deepen and enhance the chocolate flavor.
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
