Description
This Decadent Black Velvet Cake is a rich and moist layered dessert featuring deep dark cocoa and a striking black hue. Enhanced with hot coffee and optional black food coloring for intensity, it’s topped with a luscious cocoa buttercream frosting. Perfect for special occasions or dessert lovers seeking a dramatic chocolate treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder (Dutch-processed preferred)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot strong black coffee
- Black gel food coloring (optional, for deeper black hue)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened dark cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pans and Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well incorporated and smooth.
- Make the Batter: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Then add the hot strong black coffee and a few drops of black gel food coloring if using, mixing until the batter is smooth and thin.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. For best results, weigh the batter for even layers. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until fluffy. Sift together powdered sugar and cocoa powder, then gradually add to the butter while mixing. Add vanilla extract, a pinch of salt, and heavy cream. Beat everything until the frosting is smooth and spreadable.
- Frost the Cakes: Once the cakes are completely cooled, frost the top of one layer, stack with the second layer, and frost the top and sides evenly. Serve and enjoy your decadent black velvet cake!
Notes
- Weigh the batter as you divide it between pans for even cake layers.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a fresh berry compote.
- You can bake the cake layers a day ahead; store wrapped at room temperature to maintain freshness.
