Description
Black Velvet Cake is a rich layered chocolate cake with a soft crumb and dark cocoa flavor. It pairs with a smooth chocolate buttercream and works well for celebrations.
Ingredients
Scale
- 240 g all-purpose flour
- 50 g black cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 113 g buttermilk, room temperature
- 113 g plain Greek yogurt, room temperature
- 2 tsp vanilla extract
- 2 tsp distilled white vinegar
- 113 g unsalted butter, room temperature
- 270 g granulated sugar
- 150 g neutral oil
- 2 egg yolks
- 2 egg whites
- 340 g unsalted butter, room temperature
- 300 g powdered sugar
- 30 g Dutch process cocoa powder
- 12 g black cocoa powder
- 1/2 tsp salt
- 100 g semi-sweet or bittersweet chocolate, melted and cooled
Instructions
- Preheat the oven to 350 degrees F, or 180 degrees C. Grease three 6-inch cake pans and line them with parchment paper.
- Whisk the flour, black cocoa powder, baking soda, and salt in a medium bowl. Set it aside.
- Mix the buttermilk and Greek yogurt in a large measuring cup. Warm it for about 20 seconds, then stir in the vanilla and vinegar. Set it aside.
- Beat the butter and sugar in a stand mixer on medium-high speed until smooth and combined.
- Add the oil and egg yolks. Beat until mixed well. Scrape the bowl.
- Add the dry ingredients and buttermilk mixture in thirds on low speed, alternating between them. Mix until just combined. Scrape the bowl again.
- Whip the egg whites in a clean bowl until stiff peaks form.
- Fold the egg whites into the batter gently until no white streaks remain.
- Divide the batter evenly between the three pans.
- Bake for 25 to 30 minutes, or until the tops spring back and the cakes pull from the pan sides.
- Cool the cakes in the pans for 10 minutes, then turn them out onto racks and cool fully.
- Beat the butter for the chocolate buttercream in a stand mixer until smooth.
- Add the powdered sugar slowly on low speed.
- Add the Dutch process cocoa powder, black cocoa powder, and salt. Mix to combine.
- Add the melted cooled chocolate and mix until smooth.
- Mix on low speed for a short time to remove air pockets.
- Set the first cake layer on a cake stand with a small amount of frosting underneath.
- Add frosting between each layer. Use about 3 scoops per layer if you want even filling.
- Cover the cake with a thin crumb coat of frosting.
- Chill the cake for about 20 minutes, then frost it as you like.
Notes
- Use room temperature butter, eggs, buttermilk, and yogurt for a smooth batter.
- Fold the whipped egg whites in gently so the cake stays light.
- Let the chocolate cool before adding it to the buttercream.
- Use a scale to divide the batter evenly for even layers.
- Chill the crumb coat before the final frosting layer.
- Prep Time: 60 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 780
- Sugar: 72 g
- Sodium: 420 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 85 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 135 mg
Keywords: Black Velvet Cake, chocolate cake, layered cake, black cocoa, chocolate buttercream, celebration cake, homemade cake