Description

Indulge in the dark and decadent delight of this Black Velvet Cake. A rich and moist chocolate cake made with unsweetened black cocoa, topped with a creamy cream cheese frosting. Perfect for special occasions or whenever you crave a dramatic dessert.

Ingredients

Cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened black cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 cup buttermilk
1 tablespoon white vinegar
1 tablespoon vanilla extract
3/4 cup hot coffee or boiling water

Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
black gel food coloring (optional for deep color)

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Instructions

Preheat the oven and prepare pans: Preheat to 350°F. Grease and flour two 8-inch round cake pans.
Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, mix eggs, oil, buttermilk, vinegar, and vanilla.
Blend the batter: Gradually add wet ingredients to dry, then stir in coffee until smooth.
Bake: Divide batter into pans and bake for 30–35 minutes.
Make frosting: Beat cream cheese and butter, then add sugar, vanilla, salt, and food coloring.
Frost and serve: Frost cooled cakes, refrigerate, and enjoy!

Notes

Black cocoa gives this cake its signature rich color and deep chocolate flavor.
Store leftovers covered in the refrigerator for up to 4 days.