Black Velvet Cake

A Deep, Rich Chocolate Cake with a Jet-Black Finish

This Black Velvet Cake is a dramatic twist on the classic velvet cakes—infused with black cocoa for a stunning jet-black crumb and a smooth, bittersweet flavor. With a soft crumb, bold color, and hints of vanilla and vinegar for depth, it’s a showstopper dessert that’s surprisingly simple to make.

Perfect for birthdays, celebrations, or whenever you want a cake that turns heads!

Why You’ll Love This Recipe:

• 🖤 Jet-Black Drama: Made with black cocoa and deep food coloring for a bold, mysterious hue.
• 🍪 Velvety Texture: Buttermilk and oil keep the cake soft and moist.
• ⏱️ Easy Mixing Method: No special tools needed—just a whisk and spatula.
• 🧁 Rich Chocolate Flavor: The blend of black and regular cocoa creates a smooth, complex chocolate base.
• ❄️ Great for Decorating: Perfect for layer cakes, cupcakes, or as a base for drip cakes.

Ingredients (Makes 1 8-inch 2-layer cake / serves 12–16):

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 2 tbsp black cocoa powder (alkalized, Dutch-processed)
• 1 tbsp unsweetened cocoa powder (for extra depth)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup (200g) granulated sugar
• ½ cup (1 stick) unsalted butter , softened (or coconut oil for dairy-free)
• ½ cup (120ml) vegetable oil (adds moisture and tenderness)
• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
• 1 tsp vanilla extract
• 1 tbsp white vinegar (reacts with baking soda for lift)
• 1 tsp black gel or paste food coloring (liquid coloring may alter texture)

🔍 Note: Black cocoa is essential—it’s heavily alkalized and gives the cake its signature jet-black color and smooth flavor. If unavailable, use all regular cocoa and increase black food coloring to 2–3 tsp (color may be muddy but flavor remains rich).

Instructions:

Step 1: Preheat Oven & Prep Pans

Preheat oven to 350°F (175°C) .

Grease two 8-inch round cake pans and line with parchment paper for easy release.

Set aside while mixing the batter.

Step 2: Whisk the Dry Ingredients

In a bowl, whisk:

• Flour
• Black cocoa
• Unsweetened cocoa
• Baking powder and soda
• Salt

This ensures even rise and rich chocolate distribution.

Step 3: Cream Butter, Oil & Sugar

In a large bowl, beat:

• Softened butter and oil until light and fluffy

Add sugar and continue beating for 2–3 minutes until pale and aerated.

Step 4: Add Eggs (One at a Time)

Add eggs one at a time , beating well after each addition.

This helps build a stable, airy crumb and prevents curdling.

Step 5: Combine Wet Ingredients

Stir in:

• Buttermilk
• Vanilla extract
• White vinegar
• Black food coloring (start with 1 tsp, add more for deeper black)

Mix until fully incorporated and slightly thickened.

Step 6: Combine Wet & Dry Mixtures

Gradually add dry ingredients to the wet mixture in three parts , alternating with wet ingredients for even blending.

Mix until just combined—avoid overmixing to keep the cake light and tender.

Step 7: Bake the Cake Layers

Divide batter evenly between prepared pans.

Smooth the tops and bake for 25–30 minutes , or until a toothpick comes out clean and the cake springs back when pressed.

Let cool in pans for 10 minutes , then turn out onto a wire rack to cool completely.

Step 8: Frost & Serve

Once cooled, frost with your favorite topping:

• Cream cheese frosting (classic choice)
• Dark chocolate ganache (for extra chocolate intensity)
• Whipped cream and berries (lighter option)

Each bite brings together:

• Smooth, rich chocolate flavor
• Silky velvety crumb
• And that unforgettable jet-black finish

Tips for Success:

• 🖤 Use Black Cocoa: Regular cocoa won’t give the same color or flavor—black cocoa is a must.
• 🧈 Room-Temp Butter & Eggs: Ensures smooth blending and even texture.
• 🥣 Gel Food Coloring: Liquid coloring can affect batter texture—gel is best for deep black hue.
• 🍰 Don’t Overmix: Mix until just combined to avoid dense cake.
• ❄️ Make Ahead Magic: Wrap layers in plastic and freeze for future use—thaw before frosting.

Serving Suggestions:

• Perfect with coffee, espresso, or red wine for bold pairings.
• Great at birthdays, Halloween parties, or elegant dinner parties.
• Ideal as a base for drip cakes, chocolate roses, or edible gold leaf designs.

Nutritional Information (per slice, makes 12 servings – approximate):

(Without frosting – regular ingredients used)

• Calories: ~200 kcal
• Protein: ~3g
• Carbohydrates: ~25g
• Fat: ~12g
• Fiber: ~1g
• Sugar: ~15g

This Black Velvet Cake proves that velvet cakes don’t have to be red to be unforgettable. With its deep chocolate flavor, jet-black crumb, and tender finish—it’s a must-bake for lovers of bold, dramatic desserts.