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Black Velvet Cake Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 12 servings

Description

This Black Velvet Cake is a rich, moist, and visually striking dessert perfect for any special occasion. Made with black cocoa powder and enhanced with black gel food coloring, this cake features a deep, dark flavor and is layered with a luscious black cream cheese frosting. The combination of sour cream, buttermilk, and eggs results in a tender crumb while the smooth cream cheese frosting balances the cake’s intensity, making it a decadent treat that serves 12.

Ingredients

Cake

  • 1 3/4 cups cake flour
  • 1 1/4 cup granulated sugar
  • 2/3 cup black cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream (full fat or light, can substitute plain Greek yogurt)
  • 1/2 cup buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon white vinegar
  • Black gel food coloring

Black Cream Cheese Frosting

  • 12 tablespoons unsalted butter (softened to room temperature)
  • 8 oz cream cheese (softened)
  • 5 cups powdered sugar (measured then sifted)
  • 1/4 cup black cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream (if needed)
  • Black gel food coloring (2-3 drops)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Position the oven rack in the middle and generously spray three 6-inch cake pans with a nonstick cooking spray that contains flour. Set pans aside.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, black cocoa powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl or large liquid measuring cup, whisk together the vegetable oil, sour cream, buttermilk, eggs, vanilla extract, white vinegar, and black gel food coloring until smooth.
  4. Combine Batter: Using the paddle attachment on low speed, gradually add the wet ingredients to the dry ingredients in the stand mixer. Mix just until the ingredients are incorporated and the batter is smooth.
  5. Fill Pans: Divide the batter evenly among the three prepared cake pans, using a kitchen scale for accuracy if available. Spread the batter into an even layer using an offset spatula.
  6. Bake: Place the cake pans in the preheated oven and bake for 25-28 minutes. Check doneness by inserting a toothpick into the center: it should come out with moist crumbs but no wet batter. Avoid overbaking for moist cakes. Remove from oven and let cakes cool in pans for 10 minutes.
  7. Cool Cakes: Turn cakes out onto wire racks and cool completely to room temperature.
  8. Level Cakes: If the cake layers have domed during baking, use a serrated knife to level them for even stacking.
  9. Prepare Frosting: In a stand mixer, beat softened butter and cream cheese until creamy and smooth, about 2-3 minutes. Gradually add powdered sugar one cup at a time. Mix in black cocoa powder, vanilla extract, and 2-3 drops of black gel food coloring. Whip until smooth and fluffy. Add a tablespoon of heavy cream if needed to achieve desired frosting consistency.
  10. Assemble Cake – First Layer: Place one cake layer on a cake stand or plate. To prevent sliding, place a small dollop of frosting beneath the layer.
  11. Frost Between Layers: Spread approximately 1 cup of frosting evenly over the first cake layer, gently pushing frosting towards the edges.
  12. Add Second Layer: Place the second cake layer on top, aligning edges carefully and pressing gently. Spread another 1 cup of frosting evenly on top, again smoothing to the edges.
  13. Add Final Layer: Place the final cake layer on top.
  14. Apply Crumb Coat: Apply a thin layer of frosting over the entire top and sides of the cake to seal in crumbs. Refrigerate the cake for 10 minutes to allow the crumb coat to set.
  15. Final Frosting Layer: Apply a thick, even layer of frosting over the crumb coat, smoothing the top and sides to finish your cake beautifully.

Notes

  • Use full-fat or light sour cream, or substitute with plain Greek yogurt for a similar texture.
  • Black gel food coloring is preferred for deep color without altering batter consistency.
  • For even layers, use a kitchen scale to divide batter equally among pans.
  • Do not overbake to keep the cake moist; a toothpick with moist crumbs indicates perfect bake.
  • Chill the crumb-coated cake to ensure a smooth final frosting layer free of crumbs.
  • This cake is best served at room temperature.
  • Store leftovers refrigerated and bring to room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/black-velvet-cake-recipe/