why make this recipe

Black Velvet Cake is a delightful twist on the classic red velvet cake. It features a rich, dark chocolate flavor that makes it perfect for any chocolate lover. The dark cocoa and food coloring create a stunning appearance that is sure to impress guests. This cake is not only beautiful but also flavorful, making it an excellent choice for celebrations or special occasions.

how to make Black Velvet Cake

Ingredients

• 2 large Eggs
• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 2 tablespoons Black cocoa powder
• 1 tablespoon Unsweetened cocoa powder
• 1 Black food coloring
• 1 cup Granulated sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Vegetable oil
• 1 tablespoon White vinegar
• 1/2 cup Unsalted butter
• 1 cup Buttermilk

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, black cocoa powder, unsweetened cocoa powder, and salt.
3. In another bowl, beat the sugar and unsalted butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vegetable oil, black food coloring, vanilla extract, and vinegar until everything is well combined.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

how to serve Black Velvet Cake

Once the cake is completely cool, you can frost it with your favorite chocolate frosting or a cream cheese frosting for a tasty addition. You can also sprinkle some chocolate shavings or powdered sugar on top for extra decoration. Serve slices at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat.

how to store Black Velvet Cake

To store leftover Black Velvet Cake, place it in an airtight container at room temperature for up to three days. If you need to keep it longer, store it in the refrigerator, where it will last for about a week. You can also freeze the cake for up to three months. Wrap it tightly in plastic wrap before placing it in a freezer-safe container.

tips to make Black Velvet Cake

• Make sure all your ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter; mix just until combined to keep the cake tender.
• If you use black cocoa powder, be aware that it has a strong flavor; you can adjust the quantity based on your taste preferences.
• Allow the cake layers to cool completely before frosting to prevent the frosting from melting.

variation (if any)

You can create a marble version of Black Velvet Cake by swirling some vanilla cake batter into the black velvet batter before baking. This adds visual interest and a different flavor profile to the cake.

FAQs

Q: Can I use regular cocoa powder instead of black cocoa powder?
A: Yes, you can use regular unsweetened cocoa powder, but the cake will not have the same deep color or flavor.

Q: Is it necessary to use buttermilk?
A: Buttermilk adds moisture and a slight tang to the cake. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

Q: How can I tell when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pans.