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Irresistibly Rich Black Velvet Cake

Irresistibly Rich Black Velvet Cake

Indulge in the Irresistibly Rich Black Velvet Cake, a decadent treat with a velvety texture and deep cocoa flavor perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup dark cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1/2 cup cocoa powder (for glaze)
  • 2 tsp vanilla extract (for glaze)
  • 4-5 tablespoons milk or heavy cream (for glaze)

Equipment

  • Two 9-inch round cake pans
  • Whisk
  • Mixing bowls
  • Electric mixer (handheld or stand)
  • Spatula
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round pans, dusting them with flour.
  1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  1. Add the eggs, buttermilk, oil, and vanilla to the dry mixture and whisk until smooth.
  1. Slowly stir in the boiling water until the batter is thin and well combined.
  1. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, checking with a toothpick for doneness.
  1. Allow the cakes to cool completely before frosting.
  1. Beat the softened butter, powdered sugar, cocoa powder, vanilla, and milk until smooth and creamy.
  1. Spread the glaze generously over the cooled cake layers.

Nutrition

Calories: 400kcalCarbohydrates: 56gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 2mg

Notes

For enhanced chocolate flavor, add a pinch of espresso powder to both the cake batter and glaze. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze wrapped layers for up to 3 months.
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