Super Black Velvet Cake Recipe

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Super Black Velvet Cake Recipe :- This thick and dark black velvet cake is the ideal Halloween dessert. Black cocoa is used to give it its dark color and distinct flavor, setting it apart from other chocolate cakes. Smothered in velvety black cocoa buttercream, sprayed with starry white food coloring, and crowned with fluttering paper bats, each layer is incredibly delicious. Whether you’re cooking it for Halloween or just want a basic black velvet cake, you can dress it up or down.

 

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Super Black Velvet Cake Recipe

Ingredients

Black Velvet Cake
  • 2/3 cup (60g) black cocoa powder
  • 2 cups (250g) all purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups (325ml) vegetable or canola oil
  • 1 cup (235ml) buttermilk*, room temp
  • 1 tbsp white vinegar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract

Black Cocoa Buttercream

  • 1 cup (220g) unsalted butter, room temp
  • 1 cup (210g) vegetable shortening
  • 23 cups (240g – 360g) powdered sugar
  • 1 1/2 cups (150g) black cocoa powder
  • 1 tsp vanilla extract

Decorations (optional)

  • White food coloring
  • 3/4″ flat paint brush
  • White nonpareil sprinkles
  • Flying paper bats
  • 26 gauge floral wire

 

Instructions

Black Velvet Cake

Set the oven to 350°F. Grease three 6-inch round cake pans with nonstick spray and place parchment paper inside the pans. If you have cake strips, I also suggest using them. For alternatives on different cake pans, see notes.

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Mix the flour, sugar, baking soda, salt, and cocoa powder in a big bowl.

 

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Whisk the oil, buttermilk, vinegar, eggs, and vanilla in a another dish.

Whisk to mix, then slowly pour the wet components into the dry ingredients. When the batter thickens, approximately halfway through, switch to a rubber spatula. Blend the mixture until it becomes silky.

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Transfer the mixture into your cake pans and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

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Give the cakes about twenty minutes to cool in their pans. After that, remove the parchment paper and place them on a cooling rack. Cover the cakes and refrigerate for approximately one hour if you intend to decorate them that day. Let the cakes cool completely at room temperature before wrapping each one in plastic wrap and storing it in the fridge for up to two days if decorating them afterward.

 

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Why Is One 2000 Nickel Worth More Than $20,000?

 

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Black Cocoa Buttercream

Cream the butter and shortening in a large mixing bowl with a hand or stand mixer fitted with the whisk attachment until thoroughly blended and creamy.

Add one cup of powdered sugar at a time to the mixture, followed by the black cocoa powder. Add the vanilla last.

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Add another cup of powdered sugar if the batter is still too thin.

 

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Notes

BUTTERMILK: Regular whole milk and vinegar can be used to make your own buttermilk. Take one cup of whole milk and throw away one spoonful. Next, incorporate 1 tablespoon of vinegar by mixing thoroughly. To help the mixture thicken and curdle, let it sit for ten minutes. Don’t forget to include the extra tablespoon of vinegar in this recipe. For this cake batter, if you create your own buttermilk, you will need two tablespoons of vinegar in total—one for the homemade buttermilk and one to add to the batter separately.

 

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CAKE PANS: Two 8- or 9-inch round cake pans will work just as well. You will need to bake these cakes for about thirty to thirty-five minutes less time. This method of baking will result in a short, wide cake.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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