Description
This Black Velvet Cake is a moist and rich dessert featuring a deep chocolate flavor enhanced by brewed coffee and an optional touch of black food coloring for a striking appearance. Topped with a creamy, smooth cream cheese frosting, this cake offers a perfect balance of indulgence and texture, making it ideal for celebrations or any chocolate lover’s delight.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 1/4 cups buttermilk
- 1 cup brewed black coffee, cooled
- 1/2 teaspoon black food coloring (optional, for deeper color)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare pans and oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is creamy and fluffy, which takes about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and white vinegar.
- Combine wet and dry ingredients: Alternately add the dry ingredient mix and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and evenly combined.
- Add coffee and optional food coloring: Gradually stir in the cooled brewed black coffee and black food coloring if using, blending until the batter is fully incorporated and has a consistent dark color.
- Fill pans and bake: Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely to room temperature.
- Prepare frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is light and fluffy. Mix in the vanilla extract.
- Assemble cake: Once the cakes are completely cooled, spread a generous layer of frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
Notes
- Using brewed coffee enhances the chocolate flavor, making it richer and more complex.
- For a more dramatic black appearance, add a few drops of black gel food coloring to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- Allow the cake to come to room temperature before serving if refrigerated for optimal texture and taste.
