Ingredients
Scale
- All-purpose flour 2 1/2 cups
- Unsweetened cocoa powder 1/2 cup
- Granulated sugar 2 cups
- Baking soda 1 teaspoon
- Salt 1 teaspoon
- Buttermilk 1 cup
- Vegetable oil 1 cup
- Eggs 2 large
- Red food coloring 2 ounces
- White vinegar 1 teaspoon
- Vanilla extract 1 teaspoon
- Cream cheese 8 ounces
- Unsalted butter 1/2 cup
- Powdered sugar 4 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Step 2: In a separate bowl, combine buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 3: Pour batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Step 5: For the icing, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
- Step 6: Once the cakes are completely cool, frost the top of one layer with the red icing, then place the second layer on top and frost the entire cake.
Notes
- To keep your Black Velvet Cake moist, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- If you want to warm a slice, microwave it for 10-15 seconds to slightly soften the cake and enhance its flavors.
- Serve this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement its richness and vibrant color.
- For a richer chocolate flavor, bloom the cocoa powder by whisking it with the hot, but not boiling, buttermilk before adding it to the other wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American