Can I make Black Velvet Cake ahead of time?

Yes and the cake can be baked one day ahead then wrapped well and frosted after the layers are fully cool.

Why is Black Velvet Cake so dark?

Black cocoa gives Black Velvet Cake its deep color and smooth cocoa flavor while gel coloring makes the shade even darker.

Can I make Black Velvet Cake without black cocoa?

Yes and you can use Dutch process cocoa although the cake will look more brown than black and taste slightly sharper.

How should I store Black Velvet Cake?

Keep Black Velvet Cake covered at cool room temperature for one day or refrigerate it for up to four days.

Black Velvet Cake

Name: Black Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 1/2 cups divided Black cocoa powder; 1 3/4 cups Granulated sugar; 1 1/2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 1/4 teaspoons divided Fine salt; 2 Large eggs; 1 cup Buttermilk; 1/2 cup Vegetable oil; 4 teaspoons divided Vanilla extract; 1 cup Hot brewed coffee; 1 1/2 teaspoons divided Black gel food coloring; 1 cup softened Unsalted butter; 4 cups Powdered sugar; 1/3 cup Heavy cream

Description

Black Velvet Cake is an easy dessert with deep cocoa flavor and a dramatic dark crumb plus creamy black cocoa frosting that feels special without being fussy and it offers quick ideas for a simple bake that looks impressive with familiar ingredients and a balanced portion for a healthy minded treat so it can be one of your best choices for a holiday table or potluck or brunch or party when you want a bold homemade centerpiece that slices cleanly and serves beautifully.

Ingredients

2 cups All-purpose flour
1 1/2 cups divided Black cocoa powder
1 3/4 cups Granulated sugar
1 1/2 teaspoons Baking soda
1 teaspoon Baking powder
1 1/4 teaspoons divided Fine salt
2 Large eggs
1 cup Buttermilk
1/2 cup Vegetable oil
4 teaspoons divided Vanilla extract
1 cup Hot brewed coffee
1 1/2 teaspoons divided Black gel food coloring
1 cup softened Unsalted butter
4 cups Powdered sugar
1/3 cup Heavy cream

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Instructions

Heat the oven to 350 degrees Fahrenheit and combine 2 cups flour with 3/4 cup black cocoa powder and 1 3/4 cups sugar and 1 1/2 teaspoons baking soda and 1 teaspoon baking powder and 1 teaspoon salt then blend in 2 eggs and 1 cup buttermilk and 1/2 cup vegetable oil and 2 teaspoons vanilla until the mixture turns thick and dark.
Pour in 1 cup hot coffee with 1 teaspoon black gel coloring and mix until the batter loosens into a glossy nearly black mixture with a few natural streaks disappearing as it comes together.
Coat two 8 inch cake pans and line the bottoms then divide all of the dark batter evenly between the two pans so each pan holds half of the mixture with slightly uneven ripples across the tops.
Spread the batter toward the edges without making the surfaces perfectly smooth so the two portions keep a natural homemade look before baking.
Bake both filled cake pans for 28 to 32 minutes until the batter rises into two set dark layers with matte tops and a few fine cracks while the centers spring back gently.
Let the two layers cool completely in their pans before releasing them so the crumb firms enough for stacking without losing its soft texture.
Beat 1 cup softened butter until creamy then blend in the remaining 3/4 cup black cocoa powder with 4 cups powdered sugar and the remaining 1/4 teaspoon salt until the mixture becomes thick and deeply colored.
Add 1/3 cup heavy cream with the remaining 2 teaspoons vanilla and 1/2 teaspoon black gel coloring then continue mixing until the frosting becomes smooth and fluffy with soft uneven folds.
Place one cooled cake layer on a serving plate and spread a thick layer of black cocoa frosting over the top then set the second layer slightly offset before nudging it into place and covering the top and sides with the remaining frosting.
Leave the frosting in soft irregular swoops with a few tiny cake crumbs showing at the edges so the finished two layer cake looks rich and homemade rather than perfectly polished.
Cut one slice from the chilled two layer cake and place that single portion on a white plate so the dark tender crumb and thick frosting stripe between the layers are clearly visible.
Keep the slice slightly imperfect with a few loose crumbs and a small smear of frosting at the base so the final serving looks freshly cut and naturally homemade.

Notes

Pro Tips:

Measure the flour and cocoa lightly because packing either one can make the cake dense instead of soft and tender.
Use room temperature eggs and buttermilk so the batter blends evenly and the baked layers rise with a finer crumb.
Let both cake layers cool completely before frosting because even slight warmth can soften the buttercream and cause slipping.
Add black gel coloring gradually because black cocoa already gives strong color and too much gel can affect the frosting texture.

Storage: Keep the fully frosted Black Velvet Cake covered at cool room temperature for up to one day when the room stays comfortably cool and dry.

For longer storage refrigerate the cake in an airtight container for up to four days so the frosting stays protected and the crumb does not absorb refrigerator odors.

Bring chilled slices to room temperature for about 30 minutes before serving because the buttercream softens and the cocoa crumb becomes more tender as it warms.

To freeze individual slices wrap each portion tightly and place the wrapped pieces in a freezer safe container for up to two months then thaw them overnight in the refrigerator before bringing them to room temperature.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American