Description
A delightful twist on the classic red velvet cake, this Black Velvet Cake features a darker, richer flavor and a moist texture, perfect for special occasions or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tbsp black cocoa powder
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Black food coloring (gel or paste, to desired shade)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the vegetable oil and mix until well combined.
- Add the eggs one at a time, then mix in the vanilla extract and white vinegar.
- In a separate bowl, sift together the flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add black food coloring a few drops at a time until you reach the desired shade.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider using cream cheese frosting or chocolate ganache. Use room temperature ingredients for best results.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg