Print

Black Velvet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luxurious Black Velvet Cake, featuring a rich, moist chocolate cake with a striking black hue and a smooth, creamy blackberry-infused frosting. This decadent dessert is perfect for special occasions, offering an eye-catching presentation and a mouthwatering combination of flavors. With its velvety texture and dramatic appearance, it’s sure to impress everyone!

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottom with parchment paper.

  2. Make the cake batter:

    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

    • Add the buttermilk, vegetable oil, eggs, and vanilla extract. 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 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.

  5. Make the frosting:

    • In a large bowl, beat the softened butter until smooth. Add the powdered sugar and cocoa powder, mixing on low speed until incorporated.

    • Add the heavy cream, vanilla extract, and blackberry preserves, and beat on high speed until smooth and fluffy.

  6. Assemble the cake:

    • Place one layer of the cake 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.

  7. Garnish:

    • Top the cake with fresh blackberries, dark chocolate shavings, and mint leaves for an 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!

Notes

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate if in a warmer climate.

Freezing: You can freeze the cake layers (without frosting) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw and frost before serving.

Vegan Version: Use plant-based butter, almond milk, and egg replacers for a vegan-friendly cake.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

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