Black Velvet Cake
This dramatic Black Velvet Cake features naturally dark layers made with black cocoa powder (the same ingredient in Oreo cookies) and a silky chocolate buttercream frosting. The combination of buttermilk, oil, and hot coffee creates an incredibly moist, tender crumb with deep chocolate flavor that stays fresh for days.
Equipment
- 3 8-inch round cake pans 2 inches deep
- Parchment paper
- Large mixing bowls at least 2
- Stand mixer or hand mixer with paddle attachment
- Wire whisk
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale recommended for accuracy
- Wire cooling racks
- Cake leveler or serrated knife
- Offset spatula for frosting
- Cake turntable optional but helpful
- Fine mesh sieve for sifting
Ingredients
For the Cake Layers
- 2 cups all-purpose flour 250g
- 3/4 cup black cocoa powder 75g, sifted
- 1/4 cup natural unsweetened cocoa powder 25g
- 2 cups granulated sugar 400g
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk 240ml, room temperature
- 1/2 cup vegetable oil 120ml
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 cup hot brewed coffee 240ml, or hot water
For the Black Cocoa Buttercream
- 1 1/2 cups unsalted butter 340g, softened
- 4 cups powdered sugar 480g
- 3/4 cup black cocoa powder 75g, sifted
- 1/4 cup heavy cream 60ml
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the paper.
- Sift both cocoa powders together, then whisk with flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, and vinegar until smooth and frothy.
- Add wet ingredients to dry and beat for 2 minutes until smooth. Slowly pour in hot coffee while mixing on low, then mix 30 seconds more until batter is thin and glossy.
- Divide batter evenly among prepared pans and tap gently to release air bubbles. Bake 28-32 minutes until toothpick comes out with moist crumbs.
- Cool in pans 15 minutes, then invert onto wire racks, remove parchment, and cool completely (at least 1 hour).
- Beat softened butter 3-4 minutes until fluffy. Add sifted cocoa and powdered sugar in three additions, then add cream, vanilla, and salt. Beat 3-4 minutes until light and smooth.
- Level cake tops if needed. Place first layer on serving plate, spread 3/4 cup frosting on top, add second layer, repeat frosting, then top with third layer.
- Apply thin crumb coat over entire cake and refrigerate 30 minutes to firm up.
- Apply final layer of frosting to top and sides, smoothing with offset spatula. For best finish, dip spatula in hot water between passes. Refrigerate 1 hour before slicing.
Notes
- Black cocoa powder is essential for the authentic color and Oreo-like flavor. Dark Dutch-process cocoa can substitute but won't be as dark.
- Sift cocoa powder thoroughly to prevent lumps in the batter and frosting.
- Room temperature ingredients (eggs, buttermilk, butter) are crucial for proper emulsification and texture.
- The thin batter consistency is correct and creates the moist, tender crumb.
- Hot coffee enhances chocolate flavor without adding coffee taste. Use decaf or hot water if preferred.
- Don't overbake - check at 28 minutes. Toothpick should have moist crumbs, not come out clean.
- Weigh filled pans for even layers. They should all be within a few grams of each other.
- Let cakes cool completely before frosting or the buttercream will melt.
- Store frosted cake at room temperature up to 2 days or refrigerate up to 5 days in airtight container.
- Freeze unfrosted layers wrapped in plastic wrap and foil for up to 3 months.
Nutrition
Serving: 1sliceCalories: 645kcalCarbohydrates: 82gProtein: 6gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 385mgPotassium: 220mgFiber: 3gSugar: 64gVitamin A: 12IUCalcium: 8mgIron: 15mg
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