Black Velvet Cake
A decadent, velvety-smooth chocolate cake with striking midnight-black layers, crowned with cream cheese frosting and 5 heavenly toppings. Perfect for birthdays, holidays, or impressing your inner chocolate addict.
Ingredients
- 2 cups all-purpose flour
- 1 cup black cocoa powder key for color!
- 1½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk see notes for substitutes
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup hot brewed coffee or hot water
- For Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F. Grease pans and line with parchment.
- Dry Mix: Whisk flour, black cocoa, sugar, baking soda, and salt.
- Wet Mix: Beat buttermilk, oil, eggs, and vanilla. Gradually add dry ingredients.
- Coffee Boost: Stir in hot coffee until batter is smooth (it’ll be thin!).
- Bake: Divide batter into pans. Bake 25-30 mins. Cool completely.
- Frost: Beat cream cheese, butter, powdered sugar, and vanilla. Frost cooled layers.
Notes
- No buttermilk? Use 1 cup milk + 1 tbsp lemon juice/vinegar.
- Storage: Keep frosted cake refrigerated for up to 5 days.
- Pro Tip: Add 1 tsp white vinegar to the batter for extra-dark color!
- Fun Fact: This cake pairs perfectly with drama and a cup of coffee.