Black Velvet Cake

Why You’ll Love This Recipe

This Black Velvet Cake is everything you love about a traditional velvet cake, with a rich chocolate flavor and an eye-catching black hue. The buttermilk adds a slight tang that perfectly balances the sweetness, while the black food coloring creates a dramatic look that will make your guests take notice. The smooth, creamy chocolate frosting with a hint of blackberry preserves adds an extra layer of complexity and flavor. Paired with fresh blackberries, dark chocolate shavings, and a few mint leaves, this cake is both delicious and a feast for the eyes.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup black food coloring gel

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 cup blackberry preserves

For the garnish:

• Fresh blackberries
• Dark chocolate shavings
• Fresh mint leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottom with parchment paper for easy removal.
2. Make the cake batter:
   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
3. Add the black food coloring:
   Stir in the black food coloring gel until the batter reaches a deep black color. Gradually add the boiling water and mix until fully incorporated. The batter will be quite thin.
4. 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. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Make the frosting:
   While the cakes cool, make the frosting. In a large bowl, beat the softened butter until smooth and creamy. Add the powdered sugar and cocoa powder, and mix on low speed until incorporated. Add the heavy cream, vanilla extract, and blackberry preserves, and beat on high speed until the frosting is smooth and fluffy.
6. Assemble the cake:
   Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with the blackberry chocolate frosting, smoothing it out with a spatula.
7. Garnish:
   Top the cake with fresh blackberries, dark chocolate shavings, and a few fresh mint leaves for a beautiful and elegant touch.
8. Serve:
   Slice the cake and serve immediately, or store it in the refrigerator until ready to serve. Enjoy the rich, velvety goodness of this luxurious cake!

Servings and Timing

• Servings: 12-16 slices
• Prep time: 20 minutes
• Cook time: 30-35 minutes
• Cooling time: 1 hour
• Total time: 2 hours

Variations

• Add a hint of spice: For a unique twist, try adding a teaspoon of cinnamon or a pinch of cayenne pepper to the cake batter for a subtle kick.
• Fruit preserves: While blackberry preserves are delicious, you can swap them out for raspberry or blueberry preserves to create a different flavor profile for the frosting.
• Vegan version: Use plant-based butter, almond milk, and egg replacers to create a vegan-friendly version of this cake.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store it in the refrigerator.
• Freezing: You can freeze the cake layers (without frosting) for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw in the refrigerator and frost when ready to serve.
• Reheating: This cake is best served at room temperature. To warm up slices, microwave them for about 10-15 seconds.

FAQs

1. Can I use regular food coloring instead of gel food coloring?

Gel food coloring is recommended for this cake because it provides a deeper, more vibrant color without adding too much liquid to the batter. If using regular food coloring, you may need to use more of it to achieve the desired color.

2. Can I make this cake ahead of time?

Yes! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.

3. Can I use a different frosting flavor?

Absolutely! While the chocolate blackberry frosting is divine, you could try a classic cream cheese frosting, vanilla buttercream, or even a caramel frosting if you prefer.

4. Can I make the frosting without blackberry preserves?

Yes, you can make the frosting with just cocoa powder and heavy cream for a rich chocolate frosting. If you want a fruity twist, you can try raspberry or strawberry preserves.

5. How can I prevent the cake from sinking in the middle?

Make sure to measure the ingredients carefully and follow the baking times. Avoid opening the oven door too frequently while baking, as this can cause the cake to collapse.

6. Can I make this cake into cupcakes?

Yes, you can convert this recipe into cupcakes! Simply fill cupcake liners about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

7. How can I make the cake more moist?

To make the cake even more moist, you can add 1/4 cup of sour cream or Greek yogurt to the batter.

8. Can I use different types of fruit for the garnish?

Yes, you can use other fruits like raspberries, strawberries, or blueberries for the garnish, or even make a mixed berry topping for extra flair.

9. How long does the frosting last?

The frosting can be stored in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and rewhip it before frosting your cake.

10. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Make sure to use a blend that is suitable for baking.

Conclusion

This Luxurious Black Velvet Cake is a showstopping dessert that will make any occasion feel extra special. With its moist, velvety chocolate cake, creamy blackberry-infused frosting, and beautiful garnishes, it’s a treat that’s as much about presentation as it is about taste. Whether you’re serving it for a celebration or treating yourself to something decadent, this cake is guaranteed to impress and satisfy.

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