Black Velvet Cake
Ingredients
CAKE
- 2-1/4 cups cake flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, room temperature
- 1-1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla bean paste
- 3 tbsp freshly brewed coffee, room temperature
- 1/2 cup buttermilk
- 1/2 cup half and half
- 2 tbsp black food coloring
- 1 tsp baking soda
- 1 tsp distilled white vinegar
CHOCOLATE MARSHMALLOW FROSTING
- 1 7-ounce jar marshmallow creme
- 2 tbsp unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 2 ounces semi-sweet chocolate, melted and slightly cooled
- 1 tsp pure vanilla extract
- 3 tbsp heavy cream
- Black food coloring
- Sprinkles for decorating
Instructions
CAKE
- Preheat the oven to 350°F. Place the rack in the center.
- Butter and flour the cake pans.
- Sift the dry ingredients into a small bowl. Set aside.
- In a separate bowl, beat butter and sugar with the stand mixer's paddle attachment. Cream on medium speed for 3 minutes or until fluffyand pale.
- Scrape down the sides of the bowl. Add one egg at a time andmix on medium-low speed until incorporated.
- Add the vanilla bean paste and coffee. Mix on medium.
- In another bowl, combine the buttermilk and half and half.
- Mix the dry ingredients into the wet ingredients in 4increments, alternating with the buttermilk mixture on low speed. Remember to start and end with the dry ingredients.
- Once the batter is combined, turn the mixer off and scrape down the sides of the bowl.
- Set the mixer on low and add the black food coloring until you get your desired shade.
- In another bowl, combine the vinegar and baking soda. Add it to the batter and beat for 10 seconds on medium speed.
- Turn the mixer off and pour the black velvet cake batter into the prepared cake pans.
- Bake for 20 to 30 minutes, or do the toothpick test to know if the cake layers are done.
- Remove the pans from the oven and allow the cake layers to cool for 10 minutes. Then, remove the cake layers from the pans and coolcompletely on a wire rack before you frost and assemble your cake.
CHOCOLATE MARSHMALLOW FROSTING
- Add unsalted butter, sugar, melted chocolate, and vanilla extract to the marshmallow creme. Mix with a spatula until combined.
- Add a tablespoon of heavy cream at a time until the frosting is smooth and spreadable. Tint the frosting with black food coloring gel until you achieve your desired shade.
- Decorate as desired. Place your decorated black velvet cake in the fridge for 30 minutes before serving to let it set. Slice and enjoy!
Notes
Mixing your cake butter until smooth is key for a cake that bakes evenly! Make sure your chilled ingredients are at room temperature before using them in the batter.
Do not overmix your black velvet cake butter because it can lead to a dense cake. Mix just until combined for a perfectly light and tender cake.
Distribute your cake batter evenly into the pans, and don't overfill them. Otherwise, they won't bake evenly, and you risk having a layer that will sink in the middle.
Tried this recipe?Let us know how it was!