Black Velvet Cake is a rich and moist dessert that combines the deep flavors of chocolate with a soft, velvety texture. This cake gets its name from its dark color, which makes it look elegant and inviting. The cake is perfect for special occasions or just a delightful treat to enjoy at home.
Why Make This Recipe
There are many reasons to make Black Velvet Cake. First, it’s a showstopper dessert that impresses anyone who sees it. Its rich chocolate flavor satisfies sweet cravings without being overly sweet. Plus, this recipe is simple and straightforward, making it accessible for bakers of all skill levels. Whether you’re celebrating a birthday or having a cozy family gathering, this cake is sure to please everyone!
How to Make Black Velvet Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Gradually stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
How to Serve Black Velvet Cake
Once your Black Velvet Cake has cooled completely, you can serve it plain or with your favorite frosting. Cream cheese frosting or a rich chocolate ganache pairs well with this cake. Slice it into pieces and enjoy with a cup of coffee or tea for a lovely dessert experience.
How to Store Black Velvet Cake
If you have leftover cake, store it in an airtight container at room temperature for up to three days. For longer storage, you can wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze slices for up to three months—just thaw them in the refrigerator before serving.
Tips to Make Black Velvet Cake
- Be sure to sift the dry ingredients to avoid lumps and ensure an even texture.
- Measure the buttermilk accurately for the best results.
- Use boiling water to make the batter smooth and enhance the chocolate flavor.
- Always cool the cake completely before frosting for a neater presentation.
Variation
You can easily make variations of Black Velvet Cake by adding flavors or different frostings. Try adding a teaspoon of espresso powder to enhance the chocolate flavor. You can also make cupcakes instead of a layered cake, which makes them perfect for parties.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake a day ahead. Just wrap it tightly and store it at room temperature until you are ready to frost and serve.What frosting works best with Black Velvet Cake?
Cream cheese frosting and chocolate ganache are popular choices, but you can use any frosting you prefer.Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk, but for a similar tangy flavor, you can add a tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.
Enjoy baking and indulging in your delicious Black Velvet Cake!
Black Velvet Cake
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cups sugar
- 0.5 cups cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cups buttermilk Regular milk can be used as a substitute with vinegar or lemon juice.
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups boiling water Helps enhance the chocolate flavor and ensures a smooth batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Gradually stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
