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!
Prep Time : 20 mins – Cook Time : 30 mins – Total Time : 50 mins
Ingredients
2 cups all-purpose flour for structure
1 cup granulated sugar adds sweetness
1 cup buttermilk for moisture and tang
1/2 cup unsalted butter softened, adds creaminess
1/4 cup vegetable oil for moistness
2 large eggs binds ingredients
2 tbsp black cocoa powder for color and intense chocolate flavor
1 tbsp unsweetened cocoa powder additional chocolate flavor
1 tsp baking powder leavening agent
1/2 tsp baking soda reacts with buttermilk
1/2 tsp salt balances flavors
1 tbsp white vinegar adds tenderness
1 tsp vanilla extract flavor enhancer
black food coloring gel or paste for desired shade
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, incorporating air.
Add vegetable oil and beat until well combined to ensure moisture.
Add eggs one at a time, then mix in vanilla extract and white vinegar.
In a separate bowl, sift flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients, mixing until just combined.
Add black food coloring a few drops at a time until desired shade is reached.
Divide batter evenly between prepared pans and smooth tops with a spatula.
Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a deeper black color, you can add a few extra drops of black food coloring. Serve with cream cheese frosting or whipped ganache for a delicious finish!
Nutrition
Calories: 450kcal
