Black Velvet Cake
This Black Velvet Cake is rich, dark, and luxuriously moist, with a hint of chocolate from black cocoa powder. Perfect for special occasions, its deep color and tender crumb make it a visually stunning dessert!
Ingredients
- 2 cupsall-purpose flour (for structure)
- 1 cupgranulated sugar (adds sweetness)
- 1 cupbuttermilk (for moisture and tang)
- ½ cupunsalted butter (softened, adds creaminess)
- ¼ cupvegetable oil (for moistness)
- 2 largeeggs (binds ingredients)
- 2 tbspblack cocoa powder (for color and intense chocolate flavor)
- 1 tbspunsweetened cocoa powder (additional chocolate flavor)
- 1 tspbaking powder (leavening agent)
- ½ tspbaking soda (reacts with buttermilk)
- ½ tspsalt (balances flavors)
- 1 tbspwhite vinegar (adds tenderness)
- 1 tspvanilla extract (flavor enhancer)
- black food coloring (gel or paste for desired shade)
Directions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- 2
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, incorporating air.
- 3
Add vegetable oil and beat until well combined to ensure moisture.
- 4
Add eggs one at a time, then mix in vanilla extract and white vinegar.
- 5
In a separate bowl, sift flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- 6
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients, mixing until just combined.
- 7
Add black food coloring a few drops at a time until desired shade is reached.
- 8
Divide batter evenly between prepared pans and smooth tops with a spatula.
- 9
Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 10
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.