Description

This Black Velvet Cake is a luscious and deeply chocolatey dessert made with black cocoa powder for an intense color and flavor profile. Perfectly moist and tender, this cake is enhanced with a hint of vinegar and vanilla, and the option of coffee or hot water intensifies its rich chocolate notes. Ideal for celebrations or a delightful treat, it pairs wonderfully with cream cheese frosting or dark chocolate ganache.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

3 large eggs (room temperature)
1 cup buttermilk (room temperature)
½ cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 cup hot water or freshly brewed hot coffee

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened black cocoa powder, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents and cocoa.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, white vinegar, and vanilla extract until the mixture is smooth and well combined, creating a cohesive wet mixture.
Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until the batter is smooth and uniform without overmixing.
Add Hot Liquid: Slowly stir in the hot water or freshly brewed hot coffee. The batter will become thin, but this is expected and essential for moisture and enhanced flavor.
Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
Bake the Cakes: Place the pans in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting or serving.

Notes

Use black cocoa powder for a rich, intense color and deep chocolate flavor.
Coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
Pair this cake with cream cheese frosting or dark chocolate ganache for the best flavor combination.
Ensure all ingredients, especially eggs and buttermilk, are at room temperature for ideal batter consistency.
Do not overmix the batter to keep the cake tender and moist.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American