Black Velvet Cake

The iconic rich, dark color of this cake comes from the addition of black cocoa powder. I paired this cake with a smooth chocolate buttercream made with both dutch process cocoa powder and black cocoa powder. Enjoy this cake for a birthday, celebration, or just about anything that calls for a slice of cake!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour 25 minutes

Servings: 8 slices

Calories: 928 kcal per serving

Ingredients

240 grams - all-purpose flour
50 grams - black cocoa powder
1 tsp - baking soda
½ 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
½ tsp - salt
100 grams - semi-sweet or bittersweet chocolate

Instructions

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.
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.
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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