Description
A rich and indulgent black velvet cake that’s easy to make and perfect for dessert lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into 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.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cakes and stack them, then refrigerate for at least 30 minutes before serving.
Notes
Use high-quality black cocoa for the deepest color; store the cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 22g
- Carbohydrates: 60g
- Protein: 6g