Description
A stunning twist on classic chocolate cake, Black Velvet Cake features a rich color and unique flavor thanks to black cocoa and buttermilk.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tbsp black cocoa powder
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Black food coloring (gel or paste)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the vegetable oil and mix until well combined.
- Add the eggs one at a time, then mix in the vanilla extract and white vinegar.
- In a separate bowl, sift together the flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Add black food coloring a few drops at a time until you reach the desired shade.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added indulgence, serve with whipped cream or ice cream. Store wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American