Description
This indulgent Black Velvet Cake features rich black cocoa powder and a velvety black cocoa buttercream. Perfectly moist with a deep chocolate flavor enhanced by a hint of coffee, this layered cake is a striking dessert sure to impress at any occasion.
Ingredients
Cake
- 1 2/3 cups all-purpose flour
- 3/4 cup black cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup neutral oil (canola, vegetable, or avocado)
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla flavoring
- 2/3 cup hot coffee (or hot water)
Black Cocoa Buttercream
- 2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/2 cup black cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
- Pinch of fine sea salt
- Sprinkles for decorating
Instructions
- Make the Cake Batter: In a bowl, whisk together the flour, black cocoa powder, baking soda, and salt until combined. In a separate large bowl, whisk the oil and sugar until combined, then add the buttermilk, eggs, and vanilla and whisk again. Slowly incorporate the dry ingredients and mix until smooth. Finally, whisk in the hot coffee until the batter is just combined.
- Prepare for Baking: Line three 6-inch cake pans with parchment rounds on the bottoms. Preheat the oven to 350°F (180°C). Evenly divide the batter among the pans, around 400 grams per pan if using a scale.
- Bake the Cakes: Bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the pans on a wire rack, then run an offset spatula around the edges and invert the cakes onto the rack to cool completely.
- Make the Black Cocoa Buttercream: In a stand mixer bowl, cream the butter until smooth. Gradually add powdered sugar and beat on medium-low until airy and light. Mix in black cocoa powder, heavy cream, vanilla bean paste, and salt until smooth and fully combined.
- Assemble the Cake: Place the first cake layer on your serving board and pipe an even layer of buttercream on top. Repeat layering the cake and frosting, placing the final layer upside down. Apply a thin crumb coat of frosting over the entire cake and chill for 15-20 minutes to firm up.
- Finish Decorating: Use the remaining frosting to cover the top and sides of the cake smoothly. Add sprinkles or decorative toppings as desired. Serve and enjoy your elegant Black Velvet Cake!
Notes
- For best measuring of flour, spoon into measuring cup and level with a knife instead of scooping.
- Room temperature ingredients help achieve a smoother batter and better cake texture.
- Using hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- Chilling the cake after crumb coating makes final frosting application easier and cleaner.
- Black cocoa powder is different from regular cocoa powder and provides a darker color and more intense flavor.
