BLACK VELVET CAKE

BLACK VELVET CAKE

INGREDIENTS

• 1¾ cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup hot coffee or hot water

• Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed for desired consistency

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the hot coffee or water until the batter is well combined and smooth (the batter will be thin).

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until light and creamy. Add milk as needed to reach the desired spreading consistency.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.