Description

A sophisticated twist on the classic red velvet cake, this black velvet cake features a deep, dark cocoa flavor with a hint of red, topped with a silky cream cheese frosting. Perfect for special occasions, its striking appearance and rich taste will impress your guests.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups buttermilk, room temperature
1 cup vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons red food coloring
1 cup hot brewed coffee
For the frosting: 8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Mix until well combined.
Stir in hot coffee until the batter is smooth. The batter will be thin.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting: In a large bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
Place one cake layer on a serving plate. Spread frosting on top. Add second layer and frost the top and sides of the cake.
Refrigerate for at least 30 minutes before slicing. Serve and enjoy.

Notes

You can customize the seasonings to taste. For a more intense black color, you can add a small amount of black food coloring. Ensure all ingredients are at room temperature for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American