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Luxurious Black Velvet Cake

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This stunning Black Velvet Cake is rich, moist, and decadent, with a hint of cocoa and a silky cream cheese frosting. Its deep black color adds drama, making it a show-stopping dessert for special occasions like birthdays, weddings, or Halloween.

Ingredients

Scale

For the Black Velvet Cake:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened black cocoa powder (or Dutch-processed cocoa for a lighter flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) hot coffee (or hot water)
  • 1 tablespoon black food gel (optional, for a deeper black color)
  • 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract

Instructions

Make the Cake:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
  2. Mix the Dry Ingredients:
    In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Combine Wet and Dry Ingredients:
    Reduce the mixer speed to low. Alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined. Stir in the hot coffee and black food gel (if using) until the batter is smooth. The batter will be thin, which is normal.
  5. Bake the Cakes:
    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. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting:

  1. Beat the Cream Cheese and Butter:
    In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the Powdered Sugar:
    Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and beat until fluffy.

Assemble the Cake:

  1. Layer and Frost the Cake:
    Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Add the second layer and frost the top and sides of the cake evenly.
  2. Decorate:
    Smooth the frosting for a clean look or create decorative swirls with a spatula. Optionally, garnish with edible glitter, black sprinkles, or fresh berries.

Notes

  • For an even deeper black color, use activated charcoal powder along with black cocoa.
  • Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Substitute buttermilk with a mix of 1 cup whole milk and 1 tablespoon vinegar if needed.

Find it online: https://ukfinda.com/luxurious-black-velvet-cake/