Black Velvet Cake
Rating
Come to the dark side with this gorgeous black velvet cake! Not only is it a showstopper and perfect for any Halloween party, but supremely moist and delicious to boot!
Ingredients
- Cake
- 1 cup granulated sugar
- ⅔ cup dark brown sugar packed
- ⅔ cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup black cocoa powder
- ¼ cup unsweetened cocoa powder not dutch process
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup buttermilk
- ⅓ cup sour cream
- 1 cup hot coffee
- Black Ermine Frosting
- 1 cup granulated sugar
- ⅓ cup black cocoa powder
- 4 tablespoons flour
- 1 ¼ cup milk
- 1½ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
- Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.
- Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.
- Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.
- Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.
- Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.
- Frosting
- Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.
- Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes
- Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
- Add the flour mixture to the butter one scoop at a time until it is all incorporated
- Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
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