Decadent Black Velvet Cake with Dark Cocoa Frosting

Black Velvet Cake

Introduction:

This black velvet cake is the perfect balance of rich chocolate flavor and velvety smooth texture. A show-stopping dessert that’s as elegant as it is indulgent.

Prep Time, Cook Time, Total Time:

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup buttermilk
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 2 large eggs
• 2 tbsp black cocoa powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 cup hot water (to enhance the dark color and moisture)

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup black cocoa powder
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Add wet ingredients: Stir in vegetable oil, vanilla extract, and buttermilk. Mix until smooth.
4. Combine dry ingredients: In a separate bowl, whisk together flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
5. Mix wet and dry: Gradually add the dry ingredients into the wet mixture. Pour in the hot water and mix until fully combined. The batter will be slightly thin — this is normal.
6. Add vinegar last: Stir in the white vinegar just before baking.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting.

For the Frosting:

1. Beat butter until creamy.
2. Add cocoa powder and powdered sugar, alternating with heavy cream, until fluffy and smooth.
3. Frost the cooled cake layers and smooth the top for a striking, glossy finish.

Pro Tips:

• Use black cocoa powder for the darkest, richest color and a smooth, deep chocolate taste.
• Replace buttermilk with 1 cup milk + 1 tbsp vinegar if needed.
• Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Info Table and Disclaimer:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	420	6g	55g	20g	3g	38g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.