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Black Velvet Cake

A delightful dessert that combines rich chocolate flavors with a moist, tender crumb, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk, at room temperature You can substitute with 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water Essential for creating a smooth batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well blended.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
  5. Carefully stir in the boiling water, ensuring the batter is smooth and well incorporated.
  6. Divide the batter equally between the prepared cake pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Notes

Serve simply dusted with powdered sugar or top with chocolate ganache. Great with vanilla ice cream or fresh berries. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to three months.