Black Velvet Cake
A luxurious dessert with rich chocolate layers, fluffy chocolate frosting, and fresh blackberries, perfect for special occasions and everyday indulgence.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 0.5 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup black food coloring gel
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 cup blackberry preserves
Garnishes
- Fresh blackberries
- Dark chocolate shavings
- Fresh mint leaves
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually fold the wet ingredients into the dry mixture, stirring gently.
- Add the boiling water and black food coloring gel, mixing until glossy.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for about 10 minutes.
Frosting and Assembly
- While cakes cool, make the frosting by beating softened butter until creamy. Gradually add powdered sugar and cocoa powder, blending until smooth.
- Incorporate heavy cream and vanilla extract, mixing until fluffy.
- Spread a layer of blackberry preserves between each cake layer, then frost the top and sides with chocolate frosting.
- Garnish with fresh blackberries, dark chocolate shavings, and mint leaves.
Notes
Use room temperature ingredients for optimal mixing. You can replace boiling water with coffee for a deeper chocolate flavor. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for longer shelf life.