Black Velvet Cake
A rich and decadent dessert featuring a unique flavor from cocoa and coffee, perfect for special occasions.
Ingredients
For the cake
- 1 cup granulated sugar
- ⅔ cup dark brown sugar (packed)
- ⅔ cup vegetable oil
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup black cocoa powder
- ¼ cup unsweetened cocoa powder (not Dutch process)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup buttermilk
- ⅓ cup sour cream
- 1 cup hot coffee
For the frosting
- 1 cup granulated sugar
- ⅓ cup black cocoa powder
- 4 tablespoons flour
- 1 ¼ cups milk
- 1 ½ cups unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the granulated sugar, dark brown sugar, and vegetable oil until combined.
- Add the eggs and vanilla extract, beating well until smooth.
- In another bowl, combine the black cocoa, unsweetened cocoa, flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Mix until well combined.
- Stir in the hot coffee until the batter is smooth.
- Pour the batter into greased cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool.
Frosting Preparation
- In a medium saucepan, mix the granulated sugar, black cocoa powder, and flour.
- Slowly add the milk, stirring constantly over medium heat until thickened.
- Allow to cool, then beat in the softened butter, vanilla extract, and salt until smooth.
Serving
- Serve the Black Velvet Cake sliced, with a generous layer of frosting on top.
- You can also add fresh fruit, such as berries, or a dusting of powdered sugar for extra presentation.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.