Black Velvet Cake Recipe
Prep Time30 minutesCook Time35 minutesCooling & Decorating Time1 hour 30 minutesTotal Time2 hours 35 minutesServings12–14 slicesCourseDessertCuisineAmericanCaloriesApproximately 610 calories per servingIngredientsFor the Black Velvet Cake2 cups all-purpose flour2 cups granulated sugar1 cup unsweetened cocoa powder2 teaspoons baking powder1½ teaspoons baking soda1 teaspoon salt1 cup buttermilk, room temperature½ cup vegetable oil2 large eggs, room temperature2 teaspoons vanilla extract1 cup boiling water½ cup black gel food coloringFor the Chocolate Buttercream1 cup unsalted butter, softened4 cups powdered sugar½ cup unsweetened cocoa powder¼ cup heavy cream2 teaspoons vanilla extractFor the Filling½ cup blackberry preservesFor Garnish (Optional)Fresh blackberriesChocolate shavingsFresh mint leavesInstructionsPreheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth.Add the wet ingredients to the dry ingredients and mix until just combined.Carefully stir in the boiling water, then mix in the black gel food coloring until the batter is evenly colored.Divide the batter evenly between the prepared pans.Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.To make the buttercream, beat the softened butter until fluffy. Gradually add the powdered sugar and cocoa powder. Mix in the vanilla and heavy cream until smooth and creamy.Level the cooled cake layers if needed. Place one layer on a serving plate, spread the blackberry preserves evenly over the top, then add a layer of chocolate buttercream.Place the second cake layer on top. Apply a thin crumb coat and chill for 20 minutes.Frost the entire cake with the remaining buttercream and smooth the sides.Decorate with fresh blackberries, chocolate shavings, and mint leaves if desired.Slice and serve.Recipe NotesUse room-temperature ingredients for the softest cake texture.Measure the flour correctly by spooning it into the measuring cup and leveling it off.Do not overmix the batter to keep the cake light and tender.Allow the cake layers to cool completely before frosting.Chill the cake for 20–30 minutes before slicing for cleaner cuts.Store leftovers in an airtight container in the refrigerator for up to 5 days.Recipe TipsUse high-quality cocoa powder for a richer chocolate flavor.Gel food coloring gives the deepest black color without thinning the batter.Freeze the cake layers for 20 minutes before frosting to make decorating easier.Add an extra layer of blackberry preserves for a stronger fruit flavor.Equipment NeededTwo 8-inch round cake pansMixing bowlsElectric mixerMeasuring cups and spoonsWhiskRubber spatulaCooling rackOffset spatulaCake scraper (optional)StorageRefrigerator: Store covered for up to 5 days.Freezer: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.