Black Velvet Cake

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Say Hello to the dark side of cake baking! The Black Velvet Cake is a stunning dessert that not only captivates the eyes but also tantalizes the taste buds. Its rich, ebony hue and moist crumb make it a showstopper for any occasion. Whether you’re planning a spooky Halloween party or simply want an elegant gothic dessert, this cake is the way to go.

Recipe for Black Velvet Cake

Unveil the magic of our Black Velvet Cake, crafted with pantry staples for your convenience and delight. From the depths of your pantry emerges cocoa powder, vanilla, and essential baking ingredients, transforming into a luxurious treat. Join us as we embark on a journey through familiar ingredients, unlocking the extraordinary within the ordinary.

Ingredients

1/3 cup Guittard Rouge Cocoa Powder
5 tsp Super Black Soft Gel Paste™ Food Color
3 tsp Vanilla
Favorite Vanilla White Cake Mix
6 tablespoons Flour
½ cup Sugar
½ cup Oil
3 Eggs
Black Cocoa Powder (prepared as per previous instructions)
½ cup Buttermilk
1 teaspoon Baking Soda
2 teaspoons White Vinegar
3 5 x 2" Round Cake Pans, 10oz batter each pan
Pan Rite Food Release Spray
Chocolate Decorating Buttercream

Instructions

Ingredients for Black Cocoa Powder:

? cup Cocoa Powder

3 teaspoons Vanilla

5 teaspoons Black Gel Food Color

Instructions for Black Cocoa Powder:

In a mixing bowl, combine the cocoa powder, vanilla, and black gel food color.

Stir together until you achieve a thick paste consistency.

Ingredients for Standard Cake Mix:

6 tablespoons Flour

½ cup Sugar

½ cup Oil

3 Eggs

Black Cocoa Powder (prepared as per previous instructions)

½ cup Buttermilk

1 teaspoon Baking Soda

2 teaspoons White Vinegar

Instructions for Standard Cake Mix:

Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by greasing and flouring them or lining them with parchment paper.

In a mixing bowl, combine the flour, sugar, oil, and eggs. Mix on medium-low speed until all ingredients are incorporated, scraping the bowl as needed.

Add the prepared black cocoa powder to the mixture. Mix until fully combined.

Gradually add ½ cup of buttermilk to the batter while mixing.

Once the buttermilk is fully incorporated, add the baking soda and white vinegar to the batter. Mix until just combined, allowing the mixture to bubble.

Divide the batter equally among the three prepared cake pans, pouring about 10 ounces of batter into each pan.

Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 5-10 minutes, then remove them from the pans and transfer them to a cooling rack to cool completely.

Once the cakes are completely cool, trim the tops if necessary and layer them with dollops of black buttercream.

Enjoy your delicious black cocoa cake!

Black Buttercream Note: Color some chocolate buttercream with black gel food color.