Black Velvet Cake

5 from 2 votes

This black velvet cake has all of the best qualities of red velvet cake - velvety smooth texture, light crumb, and irresistible flavor - but with an intensified chocolate flavor and color.

Prep Time 1

Cook Time 25

Total Time 1 25

Servings8 slices

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the black velvet cake:

240 g all-purpose flour
50 g black cocoa powder
1 teaspoon baking soda
½ teaspoon salt
113 g buttermilk, room temp
113 g plain greek yogurt, room temp
2 teaspoon vanilla
2 teaspoon distilled white vinegar
113 g unsalted butter, room temp
270 g granulated sugar
150 g neutral oil
2 egg yolks
2 egg whites

For the chocolate buttercream:

340 g unsalted butter, room temp
300 g powdered sugar
30 g dutch process cocoa powder
12 g black cocoa powder
½ teaspoon salt
100 g semi-sweet or bittersweet chocolate, melted and cooled

Instructions

For the black velvet cake:

Preheat the oven to 350 degrees F (180 degrees C). Grease three 6 inch cake pans and line each of them with parchment paper.
In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Set aside.
In a large glass measuring cup, combine the buttermilk and yogurt and warm in the microwave for about 20 seconds or so to bring to room temp. Stir in the vanilla and vinegar. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until fully combined.
Pour in the vegetable oil and egg yolks and beat until completely combined. Scrape down the bowl to ensure everything is evenly incorporated.
Next, alternate adding the flour mixture and buttermilk mixture in thirds as the stand mixer mixes on low speed. Mix until just combined. Scrape down the bowl with a rubber spatula to ensure everything is evenly incorporated.
In a medium bowl, whip the egg whites to stiff peaks.
Gently fold the whipped egg whites into the batter until fully combined.
Pour batter into the three cake pans, using a kitchen scale to distribute the batter evenly.
Bake the cakes for 25-30 minutes or until the top of the cakes spring back when you touch them and the cakes begin to pull away from the sides of the pans.
Allow cakes to cool for 10 minutes in the pans, then turn them out onto cooling racks to cool completely.

For the chocolate buttercream:

In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth.
Turn the mixer down to low speed and slowly add in the powdered sugar.
Once all of the powdered sugar is combined, add in the dutch process cocoa powder, black cocoa powder, and salt.
Lastly, pour in the melted (but cooled) chocolate and mix until fully combined.
Continue mixing on low speed to remove any air pockets.

For assembly:

Secure the first layer of cake on the cake stand with a small amount of frosting on the bottom. Use a cookie or ice cream scoop to measure out the frosting for each layer. I used a 3 tablespoon cookie scoop and put 3 scoops of frosting on each layer.
Cover the whole cake in a thin layer of frosting for the crumb coat.
Place in the fridge for about 20 minutes, then frost the cake as desired.

Notes

The cake layers bake up perfectly flat, so no need for cake strips!
You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature.
I recommend making the buttercream the day you are decorating the cake.
If you're in a rush, you can skip the crumb coat and decorate the cake right away for a more rustic look.

Nutrition Facts

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