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Black Velvet Cake

Yasser
A stunning dessert that combines deep cocoa flavors with a velvety texture, perfect for special occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 480 kcal

Ingredients
  

Velvet Cake Layers

  • 1.5 cups brown sugar 330g
  • 1 3/4 cups cake flour 260g
  • 1 cup black cocoa powder 100g
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 medium eggs
  • 1 cup buttermilk 250 ml
  • 1/2 cup neutral-flavored oil 125 ml
  • 2 tsp vanilla extract
  • 1 cup hot water or freshly brewed coffee 250 ml
  • 100 g dark chocolate, finely chopped
  • Butter for preparing baking tins

Silky Black Cocoa Buttercream

  • 375 g butter, softened
  • 190 g caster sugar
  • 3/4 cup black cocoa powder for buttercream
  • 115 ml water, room temperature
  • 1 tsp vanilla extract for buttercream

Decoration

  • Black cherries for garnish
  • Fresh blackberries for garnish
  • Purple and gold sprinkles for decoration

Instructions
 

  • Preheat oven to 160°C (320°F) and prepare two round cake tins with butter and baking parchment.
  • Whisk brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder together until evenly combined.
  • In another bowl, mix eggs, buttermilk, oil, vanilla extract, and hot water or coffee. Combine with dry ingredients until smooth.
  • Fold chopped dark chocolate pieces into the batter gently.
  • Divide batter evenly between prepared tins and bake for 30–35 minutes until a toothpick comes out clean.
  • Cool cakes completely on wire racks before frosting.
  • For the buttercream, beat softened butter, caster sugar, and black cocoa powder until smooth. Add water and vanilla extract and mix until creamy.
  • Slice each cooled cake sponge horizontally into two layers.
  • Layer the cake with buttercream between each layer, cover the outside with remaining frosting, and decorate with cherries, blackberries, and sprinkles.

Notes

Black cocoa powder is key for the deep color and rich flavor. If unavailable, use extra-dark cocoa powder. Hot coffee enhances the chocolate taste, but water works if you prefer a milder flavor. For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tbsp lemon juice.