Name: Black Velvet Cake
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8 slices
Cuisine: American
Ingredients: 240 grams all-purpose flour; 50 grams black cocoa powder; 1 tsp baking soda; 0.5 tsp salt; 113 grams buttermilk; 113 grams plain greek yogurt; 2 teaspoons vanilla; 2 teaspoons distilled white vinegar; 113 grams unsalted butter; 270 grams granulated sugar; 150 grams neutral oil; 2 egg yolks; 2 egg whites; 340 grams unsalted butter; 300 grams powdered sugar; 30 grams dutch process cocoa powder; 12 grams black cocoa powder; 0.5 tsp salt; 100 grams semi-sweet or bittersweet chocolate

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Black Velvet Cake

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Ingredients

Warning0 allergens identified

Instructions

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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.

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.

Assemble

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.

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Tips & Tricks (5)

Bloom Your Cocoa Powders 🌫️
Whisk your black and dutch process cocoa powders with hot water or hot buttermilk before adding to the batter to unlock deeper flavor and eliminate any raw cocoa taste.
Separate Eggs with Precision ✨
Ensure no yolk reaches your egg whites by separating them into different bowls first—even a trace of yolk will prevent proper meringue formation and affect your cake's texture.
Room Temperature Greek Yogurt & Buttermilk 🌡️
Bring your greek yogurt and buttermilk to room temperature before mixing to ensure even incorporation and prevent curdling, which creates a smoother, more tender crumb.
Fold in Egg Whites Last for Height 🎂
Gently fold whipped egg whites into your chocolate batter in two additions at the very end to preserve airiness and create a lighter, more luxurious cake structure.
Double-Cocoa Buttercream Balance ⚖️
Sift both cocoa powders together before creaming with butter to ensure even distribution and prevent lumps in your frosting, giving you a silky, professional finish.