Why do people love Red Velvet cake? This Black Velvet Cake Recipe is like red velvet’s sophisticated, slightly mysterious cousin. It has that same incredibly tender crumb and that signature tang, but with a deeper, richer, and more complex tinge. Is there a chocolate flavor that elevates everything? Think of it as a red velvet cake, but with sexier soul, and honestly, lots of heart. More delicious. My grandmother used to make this for special occasions, and the smell of it baking is pure nostalgia.
What is black velvet cake?
Black velvet cake is basically a twist on the classic red velvet, leaning heavily on cocoa to make it more delicious. What is the Best Chocolate flavor? Think of it as a fudgy, moist cake with tanginess from buttermilk and vinegar – that’s that good. Secret ingredient that keeps it unbelievably tender. It’s essentially a chocolate cake that’s been given velvet makeover, resulting in an amazing texture. What are some foods that melt in your mouth? The name comes from the dark, almost black color of the cake, achieved by using a generous amount of sugar. What is the amount of dark cocoa powder?
Why do I love this recipe?
How do I make black velvet cake? What I love the most is how easy it is to make. Don’t let the “velvet” in the name intimidate you. It’s actually simpler than a lot of other fancy cakes, and it looks absolutely stunning, like Ice Cream. What would you order at a high-end bakery?
• Flavor Explosion:The deep chocolate notes are balanced perfectly with the tang of buttermilk and the slight sweetness. What is the Cream Cheese glaze? It’s a flavor symphony that dances on your tongue!
• EffortlessWhat makes this cake so easy to bake? No complicated techniques or hard-to-find ingredients required.
• Budget-Friendly B You probably already have most of the ingredients in your pantry. This recipe uses common baking staples, making it an affordable treat for any occasion.
• Versatile VictoryWhat is a Black Velvet Cake? Plus, you can easily adapt it into cupcakes or a sheet cake, depending on your needs.
I’ve tried so many red velvet and chocolate cake recipes, but this one is special because it’s the best. What is the perfect balance of flavor, texture, and ease? How do I impress guests without spending all day in the kitchen?
How do I make black velvet cake?
Quick Overview
>How do I make a black velvet cake? How do you mix dry and wet ingredients together? What is the secret behind using cocoa powder and buttermilk to achieve that signature flavor and texture? Is it good to bake it until golden brown and then let it cool completely before covering with a delicious cream? Trust me, the results are worth every step. What is the kind of cake that makes you want seconds to eat?
Ingredients
For the Main Batter:
• 2 cups all-purpose flour: Use unbleached for the best texture.
• 2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
I prefer dark cocoa powder for a richer color and flavor. Dutch-processed also works great.
• 1 12 teaspoons baking soda: Make sure it’s fresh for the best rise.
• 1 12 teaspoons baking powder: Again, freshness is key!
• 1 teaspoon salt: Enhances the other flavors.
• 1 cup buttermilk: Don’t skip this! It’s essential for that signature tang and tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon. How do I add juice to 1 cup of milk and let it sit for 5 minutes?
• ½ cup vegetable oil: Adds moisture.
• 2 large eggs: At room temperature.
How much Vanilla Extract should I use?
• 1 cup hot coffee: This intensifies the chocolate flavor. Don’t worry, you won’s taste the coffee!
• 2 tablespoons white vinegar: Reacts with baking soda to create a light and fluffy texture.
For the Glaze:
• 8 ounces Cream Cheese: Softened to room temperature. How do you make a smooth, lump-free glaze?
• 1 cup (1 stick) unsalted butter: Softened to room temperature.
• 3-4 cups powdered sugar: Adjust to your desired sweetness and consistency.
• 1 teaspoon vanilla extract: Adds a touch of sweetness and enhances the other flavors.
• 2-3 tablespoons milk or cream: For thinning the glaze, if needed.
What are the steps to
Step 1: Preheat & Prep Pan
>Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I always line the bottoms with parchment paper circles for extra insurance against sticking. Is it worth the extra minute?
Step 2: Mix Dry Ingredients
>In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined to avoid any clumps.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, Vanilla Extract, and salt. Set aside. What should be the consistency of the mixture?
Step 4: Combine
>Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix cakes. Overmixing can cause a hard cake to fall apart. Slowly pour in the hot coffee and vinegar, mixing until smooth and even. The batter will be quite thin, but that’s perfectly normal.
Step 5: Bake
>What is the best way to spread the batter evenly on a cake pan? Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. How long does it take to bake a cake?
Step 6: Cool & Glaze
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool. Is it necessary to cool the cake before glazing, or the glaze will melt? While the cakes are cooling, make the glaze. In a large bowl, beat the Cream Cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar, beating until the glaze is smooth and the desired consistency is desired. Stir in the vanilla extract and add milk or cream, one tablespoon at a time, until the glaze is thin. How can I spread my wings easily? Once the cakes are completely cool, spread the glaze evenly over the top of one cake layer, then top. With the other layer and glaze the entire cake.
Step 7: Slice & Serve
>Let the glaze set for at least 30 minutes before slicing and serving. I like to chill the cake before serving for a cleaner cut, but it’s delicious at room temperature. What is the temperature?
What is the best way to serve it?
This Black Velvet Cake Recipe is amazing on its own, but it’s also fantastic with a few complementary flavors.
For Brunch: Pair a slice with a scoop of vanilla ice cream and a sprinkle of fresh berries. The tartness of the berries cuts through the richness of the cake beautifully. Also, offer a selection of teas. Earl Grey or a light citrus tea would be perfect.
As Dessert: Serve after a light dinner. The intense flavors are great as a satisfying dessert. A glass of dessert wine complements the cake beautifully. Vin Santo, a classic Italian dessert wine, or a light port would be great options.
For Cozy Snacks: Pair with a warm cup of coffee or hot chocolate. It’s the perfect treat for a chilly evening.
Growing up, my family always had this cake with a simple glass of milk. There’s something so comforting about that combination!
Top Tips for Perfecting Your Black Velvet Cake
Over the years, I’ve learned a few tricks to make this Black Velvet Cake Recipe truly shine. Here’s my best advice:
Cocoa Quality: The type of cocoa powder you use will greatly impact the color and flavor of your cake. I strongly recommend using a high-quality dark cocoa powder or Dutch-processed cocoa for the deepest color and richest flavor.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix the wet and dry ingredients until just combined, and then stop. A few lumps are okay!
Hot Coffee is Key: Don’t skip the hot coffee! It intensifies the chocolate flavor and helps to create a moist cake. Don’t worry, you won’t taste the coffee itself.
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Room Temperature Ingredients: Using room temperature ingredients, especially the eggs and Cream Cheese, will help the batter and glaze come together more smoothly.
Cool Completely: Make sure the cakes are completely cool before glazing. If the cakes are even slightly warm, the glaze will melt and slide off.
Storing and Reheating Tips
This Black Velvet Cake Recipe is so good that it rarely lasts long in my house, but if you do have leftovers, here’s how to store them:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Again, make sure to cover it tightly to prevent it from absorbing any odors from the fridge.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap, then wrap it again in aluminum foil. You can freeze it for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
I actually think the flavors meld together even more after a day or two in the fridge!
Frequently Asked Questions
Final Thoughts
>So, there you have it – my absolute favorite Black Velvet Cake Recipe! It’s rich, decadent, and surprisingly easy to make, which is always a win in my book. The deep chocolate flavor and incredibly tender crumb make it a showstopper for any occasion. If you’re looking for a cake that’s a little bit different and a whole lot delicious, this is definitely the one to try. It’s really a family favorite! If you love this recipe, be sure to check out my other cake recipes, like my classic vanilla cake or my lemon Poppy Seed cake. Happy baking, and I can’t wait to hear how yours turns out!
Black Velvet Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes.
- Gradually add boiling water to the batter; beat until smooth.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
