Description
A rich, moist black velvet cake perfect for chocolate lovers, featuring a deep color and creamy frosting, making it an easy dessert obsession.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- For frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until creamy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth.
- Frost the cooled cakes and stack them, then refrigerate for at least 1 hour before serving.
Notes
Ensure all ingredients are at room temperature for the best texture. This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g