Description
This Decadent Black Velvet Cake is a rich and moist chocolate cake made with dark cocoa powder and a velvety buttercream frosting. Perfect for special occasions, this cake combines intense cocoa flavor with a smooth, creamy frosting and elegant decorations.
Ingredients
Scale
Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (dark or black cocoa preferred)
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2 tsp vanilla extract
- 4–5 tbsp milk or heavy cream
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and beat until the batter becomes smooth and uniform.
- Incorporate Boiling Water: Slowly stir in the boiling water. The batter will be thin, which is expected and ensures a moist cake texture.
- Divide and Bake: Pour the batter evenly into the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before removing and transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Sift in powdered sugar and cocoa powder, and mix well to combine. Add vanilla extract and 4 tablespoons of milk or heavy cream. Beat until smooth and fluffy, adding additional milk or cream if necessary to achieve the desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick, even layer of frosting on top. Position the second cake layer on top and cover the entire cake with frosting on the top and sides.
- Decorate: Garnish the cake with chocolate shavings, edible glitter, or fresh berries to add an elegant finishing touch.
Notes
- Use dark or black cocoa powder for the most intense chocolate flavor and black velvet color.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure the boiling water is stirred in slowly to avoid curdling the batter.
- The thin batter will yield a moist cake; do not be alarmed by its consistency.
- For a richer frosting, you can substitute some milk with heavy cream.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
