Ingredients
— The Black Velvet Cake —
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (65g) Black Cocoa Powder (essential for the black color)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot brewed coffee (enhances chocolate flavor)
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
— The Black Cocoa Frosting —
1 cup (2 sticks) unsalted butter, softened
8 oz (225g) cream cheese, softened (optional, for tang)
¾ cup Black Cocoa Powder
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (if needed for consistency)
— Optional ‘Bloody’ Compote —
2 cups fresh or frozen blackberries
2 tablespoons sugar
1 tablespoon lemon juice
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt. Sift the cocoa powder if it looks lumpy.
3. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
4. **Combine:** Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined.
5. **Add Coffee:** Slowly pour in the hot coffee while whisking gently. The batter will be very thin and liquid—this is normal! It ensures a moist cake.
6. **Bake:** Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. **Cool:** Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
8. **Make Compote (Optional):** While cakes bake, simmer blackberries, sugar, and lemon juice in a small saucepan over medium heat for 10-15 minutes until thickened and jammy. Let cool.
9. **Make Frosting:** Beat the softened butter (and cream cheese, if using) until creamy. Add the black cocoa powder and vanilla. Gradually add powdered sugar and heavy cream until fluffy and spreadable.
10. **Assemble:** Place one cake layer on a stand. Pipe a dam of frosting around the edge. Fill the center with the blackberry compote (if using) or a layer of frosting. Top with the second cake layer.
11. **Decorate:** Frost the top and sides of the cake with the black buttercream. Add sprinkles, candy eyes, or spooky toppers as desired.
Notes
Black Cocoa Powder: This is the secret ingredient! Standard cocoa powder will make the cake brown, not black. Brands like King Arthur or Wincrest make great black cocoa (often called ‘Ultra Dutch’).
Coffee Substitute: If you don’t want to use coffee, you can use hot water. The coffee flavor doesn’t come through in the final cake; it just intensifies the chocolate.
Staining: Be warned—black cocoa can stain teeth and clothes temporarily, just like Oreos!
Storage: Store the cake in the refrigerator if using cream cheese frosting or fruit filling. Bring to room temperature before serving.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian