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Black Velvet Cake Recipe

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4.1 from 15 reviews

This Black Velvet Cake is a rich and moist chocolate cake with a velvety texture, perfect for celebrations or any special occasion. Combining deep cocoa flavors with a tender crumb, it’s both elegant and indulgent.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures an even distribution and removes lumps.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing carefully until just combined to avoid overmixing and tough texture.
  5. Add Boiling Water: Slowly stir in the boiling water. The batter will be thin, which helps to produce a moist cake.
  6. Prepare for Baking: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
  7. Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center, which should come out clean.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess on the bottom.

Notes

  • Ensure eggs and buttermilk are at room temperature for better mixing and texture.
  • Use fresh cocoa powder for a deep chocolate flavor.
  • Thin batter is expected; it results in a moist cake.
  • Cooling cakes completely before frosting is important to prevent melting.
  • Double wrap any leftover cake in plastic wrap and store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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