Description
This Decadent Black Velvet Cake is a rich and moist two-layer chocolate cake made with dark cocoa powder for an intense color and flavor. The recipe features a tender crumb enhanced by buttermilk and a smooth, creamy chocolate buttercream frosting. Perfect for special occasions, this elegant cake is beautifully finished with optional garnishes like chocolate shavings or fresh berries.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (dark or black cocoa preferred)
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2 tsp vanilla extract
- 4–5 tbsp milk or heavy cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or alternatively, line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
- Add Wet Ingredients: To the dry mixture, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat the mixture thoroughly until the batter becomes smooth and uniform in texture.
- Incorporate Boiling Water: Slowly stir in the boiling water. Expect the batter to be thin, which is normal and will yield a moist cake.
- Bake the Cake: Divide the thin batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually sift in the powdered sugar and cocoa powder, mixing well. Add vanilla extract and 4 tablespoons of milk or heavy cream. Continue beating until the frosting is smooth and spreadable, adding additional milk as needed to reach your desired consistency.
- Assemble and Decorate: Place one cake layer on a serving plate and spread a thick layer of the chocolate frosting over the top. Position the second cake layer on top and evenly frost the top and sides of the cake. Finish by garnishing with chocolate shavings, edible glitter, or fresh berries for an elegant presentation.
Notes
- Use dark or black cocoa powder for the richest color and flavor in this black velvet cake.
- Be careful when stirring in boiling water as the batter will be thin but it ensures a moist texture.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding of the frosting.
- You can substitute milk for heavy cream in the frosting for a lighter consistency.
- Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For extra elegance, add fresh berries or edible glitter as garnish.
