A luxurious twist on the classic chocolate cake, this Black Velvet Cake is an indulgent dessert that’s perfect for any celebration. With its deep, rich flavor, moist texture, and luscious dark chocolate frosting, this cake is a true showstopper for chocolate lovers.

Why You’ll Love This Recipe

• Intense Chocolate Flavor: Dutch-processed cocoa and a silky frosting create a chocolate lover’s dream.
• Velvety Texture: Moist and tender with just the right crumb.
• Stunning Presentation: The black color gives it a dramatic and elegant appearance.
• Perfect for Any Occasion: Ideal for birthdays, holidays, or any gathering.
• Easy to Make: Straightforward instructions make this cake achievable for bakers of all levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 1/2 cup hot water
• 1 tablespoon black food coloring (gel or liquid)

For the Dark Chocolate Frosting:

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt

Directions

Step 1: Preheat and Prepare Pans

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Combine Dry Ingredients

1. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, cream the butter and sugar until light and fluffy, about 3–5 minutes.

Step 4: Add Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition.
2. Mix in the vanilla extract.

Step 5: Mix the Batter

1. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
2. Stir in the hot water and black food coloring until the batter is smooth and evenly colored.

Step 6: Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Frosting

1. In a large bowl, beat the butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, one cup at a time, beating well after each addition.
3. Add the heavy cream, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.

Step 8: Assemble and Frost

1. Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
2. Place the second cake layer on top.
3. Frost the top and sides of the cake with the remaining frosting.

Step 9: Decorate and Serve

1. Add additional decorations, if desired, such as chocolate shavings, sprinkles, or fresh fruit.
2. Slice and serve.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Mocha Twist: Add 1 tablespoon of instant espresso powder to the hot water for a coffee-infused cake.
• Red Velvet Style: Use red food coloring instead of black for a classic red velvet look.
• Filled Layers: Add a layer of raspberry jam or caramel between the cake layers for extra flavor.
• Vegan Option: Use plant-based butter, a flax egg substitute, and almond milk with vinegar as a buttermilk replacement.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store covered in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezer: Freeze unfrosted cake layers for up to 3 months. Thaw and frost when ready to serve.

FAQs

1. Can I use regular cocoa powder instead of Dutch-processed?

Yes, but the flavor and color may differ slightly.

2. How do I ensure the cakes are moist?

Avoid overmixing the batter and baking too long. Use room-temperature ingredients for even mixing.

3. Can I make this cake without food coloring?

Yes, omit the black food coloring for a rich chocolate cake without the dramatic black hue.

4. How do I prevent the cakes from sticking to the pans?

Grease and flour the pans well or use parchment paper liners.

5. Can I use this recipe for cupcakes?

Yes, bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

6. What’s the best way to smooth the frosting?

Use an offset spatula or a bench scraper for a professional finish.

7. Can I add a filling?

Yes, add fruit preserves, whipped cream, or ganache between the layers.

8. Can I halve the recipe?

Yes, halve the ingredients and bake in a single 9-inch pan for a smaller cake.

9. What decorations work best for this cake?

Chocolate curls, edible glitter, or gold accents complement the black velvet theme beautifully.

10. Can I make this cake ahead of time?

Yes, bake the layers in advance and frost the cake on the day of serving.

Conclusion

Rich and Decadent Black Velvet Cake is a stunning dessert that delivers on flavor, texture, and visual appeal. Perfect for chocolate lovers, this cake is sure to impress at any gathering. With its moist layers and luscious frosting, it’s the ultimate treat for celebrations or indulgent moments. Enjoy every bite of this luxurious creation!

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