Description
This cake is moist, rich, and unapologetically chocolatey — the kind of dessert that makes you close your eyes after every bite. And that Black Velvet Icing? Oh honey, it’s the dark, glossy magic that takes this cake from ordinary to gothic luxury vibes.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot coffee (or hot water)
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Black Velvet Icing 🖤
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ¾ cup black cocoa powder (this gives that deep black color without food dye)
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Cream the butter and sugar together until light and fluffy — about 3 minutes. Add the eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry mixture. Finish by pouring in the hot coffee and stirring until smooth.
Divide the batter evenly between the two pans. Bake for 28-32 minutes or until a toothpick comes out clean.
Let the cakes cool completely before frosting.
Whip the butter until creamy. Add powdered sugar one cup at a time.
Stir in the black cocoa powder, vanilla, and salt. Slowly pour in the heavy cream until the frosting is smooth, silky, and just the right consistency.
Spread a thick layer of icing between the cake layers, then frost the entire cake with that velvety black buttercream magic.