From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Black Velvet Cake
atsloanestable.com
This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊
Check out original post! 😊
Black Velvet Cake
1
|
Preheat the oven to 350 degrees F (180 degrees C). Grease three 6 inch cake pans and line each of them with parchment paper.
2
|
In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Set aside.
3
|
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.
4
|
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.
5
|
Pour in the vegetable oil and egg yolks and beat until completely combined. Scrape down the bowl to ensure everything is evenly incorporated.
6
|
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.
7
|
In a medium bowl, whip the egg whites to stiff peaks.
8
|
Gently fold the whipped egg whites into the batter until fully combined.
9
|
Pour batter into the three cake pans, using a kitchen scale to distribute the batter evenly.
10
|
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.
11
|
Allow cakes to cool for 10 minutes in the pans, then turn them out onto cooling racks to cool completely.
Chocolate Buttercream
1
|
In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth.
2
|
Turn the mixer down to low speed and slowly add in the powdered sugar.
3
|
Once all of the powdered sugar is combined, add in the dutch process cocoa powder, black cocoa powder, and salt.
4
|
Lastly, pour in the melted (but cooled) chocolate and mix until fully combined.
5
|
Continue mixing on low speed to remove any air pockets.
Assemble
1
|
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.
2
|
Cover the whole cake in a thin layer of frosting for the crumb coat.
3
|
Place in the fridge for about 20 minutes, then frost the cake as desired.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Bloom Your Cocoa Powders 🌫️Whisk black cocoa and dutch process cocoa with hot water or buttermilk before adding to batter to intensify their deep flavors and eliminate any grittiness for silky cake texture.
- Room Temperature Egg Separation 🥚Separate eggs when cold for easier separation, then let both whites and yolks come to room temperature before mixing to maximize volume and create a lighter, more tender crumb structure.
- Balance Acidity with Greek Yogurt 🎯The combination of buttermilk, vinegar, and greek yogurt creates perfect acidity to activate baking soda—ensure you fold in the yogurt gently last to maintain airiness without deflating whipped egg whites.
- Dual Cocoa Buttercream Emulsion 🧈Sift both cocoa powders together before creaming with butter, and add them gradually in small batches while beating to prevent lumps and ensure a smooth, luxurious frosting with balanced cocoa depth.
- Cool Completely Before Frosting ❄️Allow cake layers to cool to room temperature, then refrigerate for 30 minutes before frosting to prevent the rich chocolate buttercream from sliding off or melting into the soft cake.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Recipes by Sloan’s Table
Check out more Sloan’s Table content!Browse Sloan’s Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.