Black Velvet Cake
A rich, moist, and dark chocolatey cake with buttermilk and black cocoa, topped with tangy cream cheese frosting. Perfect for birthdays or cozy baking days.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 2 tablespoons black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- Black gel food coloring, as needed
- 2 tablespoons strong brewed coffee (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, as needed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, vanilla extract, white vinegar, and brewed coffee (if using).
- Gradually add the dry ingredients, alternating with black gel food coloring, until smooth and glossy.
- Divide batter between prepared pans and bake 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let layers cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- For the frosting, beat cream cheese, butter, cocoa powder, and vanilla extract until creamy. Gradually add powdered sugar and milk until smooth.
- Place one cake layer on a serving platter, spread a layer of frosting, top with the second layer, and frost the top and sides.
- Refrigerate for 30 minutes before serving.
Notes
Use quality black cocoa powder for best color and flavor. The brewed coffee enhances chocolate depth; it may be omitted for a caffeine-free version. Store cake in an airtight container in the refrigerator for up to 3 days.