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Black Velvet Cake

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This Black Velvet Cake is a rich and elegant chocolate cake made with black cocoa and coffee for a bold flavor, layered with silky black cocoa buttercream for a striking and indulgent dessert.

Ingredients

2 cups (250 g) all purpose flour, spooned and leveled

3/4 cup (84 g) black cocoa powder

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup (168 g) unsalted butter, softened

2 cups (400 g) granulated white sugar

3 eggs, at room temperature

1 tsp vanilla bean paste or extract

1 1/4 cups (300 ml) buttermilk, at room temperature

1/2 cup (120 ml) hot coffee

5–6 drops black food coloring, optional

2 cups (448 g) unsalted butter, softened (for buttercream)

1/2 tsp salt (for buttercream)

1 cup (112 g) black cocoa powder, sifted (for buttercream)

4 cups (520 g) powdered sugar, sifted

4–6 tbsp heavy cream

4–5 drops black food coloring, optional (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and line three 8-inch round cake pans.
  2. Whisk together flour, black cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the butter and sugar in a large bowl until light and fluffy.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla.
  5. Alternate adding the dry ingredients with buttermilk, beginning and ending with the dry mixture.
  6. Stir in hot coffee and food coloring (if using) until smooth.
  7. Divide the batter evenly among pans and bake for 25–30 minutes, until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the buttercream, beat butter until creamy, then mix in salt and sifted black cocoa powder.
  10. Gradually add powdered sugar, then mix in heavy cream 1 tbsp at a time until fluffy. Add food coloring if desired.
  11. Frost the cooled cakes, layering with buttercream in between, and finish with a smooth outer coating.

Notes

Skip black food coloring for a natural deep brown shade.

Add raspberry or cherry jam between layers for fruity contrast.

Use whipped cream frosting for a lighter finish.

Unfrosted cake layers freeze well for up to 2 months.

Do not overbake to keep the cake moist.

Nutrition

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