Description
A dramatic and delicious black velvet cake recipe featuring a deep black hue, tender crumb, and tangy cream cheese frosting. This recipe offers a sophisticated twist on classic velvet cake, perfect for special occasions.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon black food coloring (gel recommended)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and black food coloring until the batter is uniformly dark.
- In a separate bowl, whisk together the buttermilk and white vinegar.
- In another bowl, sift together the flour, cocoa powder, and salt.
- Alternately add the dry ingredients and the buttermilk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, mix the baking soda with 1 tablespoon of hot water. Quickly fold this mixture into the cake batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with moist crumbs.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- For the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
- Once the cake layers are completely cool, frost the cake as desired.
Notes
- Ensure all cake ingredients are at room temperature for best results.
- Gel food coloring provides a more intense color without altering the batter consistency.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- The vinegar and baking soda reaction is quick; mix them in efficiently.
- Cool cakes completely before frosting to prevent the frosting from melting.
- For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- For dairy-free, use vegan butter and a dairy-free milk alternative for the buttermilk.
- Cupcakes can be made by baking for 18-20 minutes.
- A 9×13 inch sheet cake will require 35-40 minutes of baking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-550 (varies with frosting)
- Sugar: Approx. 50-60g
- Sodium: Approx. 250-350mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 60-70g
- Fiber: Approx. 2-4g
- Protein: Approx. 4-6g
- Cholesterol: Approx. 100-120mg