Description
This luxurious black velvet cake is ultra-moist, richly chocolatey, and naturally deep black from black cocoa powder, frosted with silky dark chocolate buttercream for a show-stopping dessert.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (80g) black cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) hot coffee or hot water
- For frosting: 2 cups (454g) unsalted butter, room temperature
- 1 cup (100g) black cocoa powder
- 5 cups (625g) powdered sugar
- 2/3 cup (160ml) heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/3 cups (230g) dark chocolate chips, melted and cooled
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix oil, eggs, vanilla, and buttermilk. Combine wet and dry ingredients, then slowly stir in hot coffee until smooth. Divide batter into pans and bake 30-35 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until smooth. Add black cocoa, vanilla, and salt; mix on low. Gradually add powdered sugar and heavy cream, then mix in melted chocolate until fluffy.
- Level cooled cake layers. Stack with frosting between layers, crumb coat, chill 20 minutes, then apply final smooth coat. Decorate as desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg