Black Velvet Cake
A rich and moist chocolate cake with a velvety texture, perfect for special occasions or a delightful treat at home.
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.
Notes
Serve with cream cheese frosting or rich chocolate ganache. Slice and enjoy with coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.