Name: Black Velvet Cake with Red Icing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1.75 cups sugar; 1 cup unsweetened cocoa powder (use dark or black cocoa for a rich color); 1.5 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1.5 cups buttermilk; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; black gel food coloring; 1 cup unsalted butter (room temperature); 4.5 cups powdered sugar; 3-4 tablespoons heavy cream; 2 teaspoons vanilla extract; red gel food coloring (use enough to achieve a bold, bright red)

Jump to Recipe

There’s a particular kind of magic that happens when you mix rich, dark chocolate with a burst of striking red icing. As a fellow baking enthusiast, I can’t help but feel a rush of excitement whenever I prepare this Black Velvet Cake with Red Icing. The way the black cocoa dances with the bold red of the icing is nothing short of a feast for the senses. Today, I’m thrilled to guide you through creating this unique masterpiece and share why it deserves a special spot in your dessert repertoire. Let’s dive in!

Why You’ll Love this Black Velvet Cake

This Black Velvet Cake is an embodiment of elegance and flavor. The enticing depth of dark cocoa mingles with a velvety texture that practically melts in your mouth. You’ll fall head over heels for its sophisticated charm that’s perfect for special occasions, be it a romantic dinner, a festive celebration, or a surprising birthday cake. Plus, the icing isn’t just a pop of color—it’s a smooth, creamy dream that pairs perfectly with the cake’s richness. And if you’re thinking about dietary benefits, here’s a cheeky bonus: this cake contains no nuts and is naturally vegetarian-friendly.

Ingredients for Black Velvet Cake

Let’s gather all the essentials. Here’s what you’ll need:

Black Velvet Cake:

1. 2 ½ cups all-purpose flour
2. 1 ¾ cups sugar
3. 1 cup unsweetened cocoa powder (use dark or black cocoa for a rich color)
4. 1 ½ teaspoons baking soda
5. 1 teaspoon baking powder
6. 1 teaspoon salt
7. 2 large eggs
8. 1 ½ cups buttermilk
9. 1 cup vegetable oil
10. 2 teaspoons vanilla extract
11. 1 cup boiling water
12. Black gel food coloring

Red Icing:

1. 1 cup unsalted butter (room temperature)
2. 4 ½ cups powdered sugar
3. 3-4 tablespoons heavy cream
4. 2 teaspoons vanilla extract
5. Red gel food coloring (use enough to achieve a bold, bright red)

Feel free to swap out buttermilk with plain yogurt or even a mix of milk and lemon juice if you’re in a pinch. For a less intense cocoa flavor, opt for regular unsweetened cocoa.

Necessary Tools for Black Velvet Cake

Before we jump into the baking, let’s talk about the tools of the trade. Here’s what will make your baking process smooth and seamless:

1. Two 9-inch round cake pans
2. Sifter
3. Large mixing bowls
4. Whisk
5. Electric mixer
6. Cooling rack
7. Serving plate or cake board

Ingredient Additions & Substitutions

Cooking is all about personal flair. For those looking to dial up the flavor or accommodate different tastes, consider these substitutions and additions:

1. Sweeteners: Swap sugar with coconut sugar for a subtly different sweetness.
2. Frosting Fun: Add a tablespoon of cocoa powder to your icing for a chocolatey twist.
3. Flavors: Add a teaspoon of almond extract to the cake batter for a nutty aroma.
4. Dietary Adjustments: Replace butter in the icing with a vegan alternative for a vegan-friendly option.

How to Make Black Velvet Cake

Now for the main event! Follow these step-by-step instructions to create your masterpiece.

1. Preheat & Prep

Set your oven at 350°F (175°C) while greasing two 9-inch round cake pans. This helps ensure your cake bakes evenly while also ensuring it doesn’t stick to the pan.

2. Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial here to ensure there are no lumps and that everything is mixed evenly.

3. Prepare Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. This mixture is your cake’s flavor base and paired with the dry ingredients creates the magic.

4. Combine Batter

Gradually pour the wet mixture into the dry ingredients. Stir until combined, but avoid over-mixing. It’s okay if the batter is a little lumpy.

5. Add Boiling Water

Slowly mix in the boiling water. Don’t worry about the thin consistency; it’s by design to create a moist cake. Add the black gel food coloring here and mix until you achieve your desired black hue.

6. Bake

Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, using a toothpick to check if it’s done—it should come out clean. Cool the cakes in pans for 10 minutes, then transfer them to a wire rack.

7. Making the Icing

Beat the butter on medium speed until creamy. Gradually add powdered sugar and mix on low speed before adding heavy cream and vanilla. Beat until fluffy, then add red gel coloring until the desired shade is reached.

8. Assemble the Cake

Place one of the cake layers on your serving plate. Spread a generous layer of icing before placing the second cake layer on top. Use the remaining icing to frost the top and sides.

Serving Suggestions

A cake this special deserves perfect pairings! Serve with a hot espresso, a glass of milk, or a dollop of whipped cream. Decorate with edible silver leaves or fresh berries for a pop of color.

Pro Tips & Tricks

1. Measure Precisely: Baking is a science—level your flour with a knife, weigh ingredients when possible.
2. Room Temperature Ingredients: Always use room temperature butter and eggs for the best texture.
3. Coloring Tips: Gradually add food coloring to avoid an overly intense shade.

How to Store Black Velvet Cake

Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze unfrosted layers by wrapping them tightly in plastic wrap to enjoy later.

General Information

FAQs

1. Can I make this recipe without food coloring?

Certainly! It will alter the visual appeal, but the flavor remains delightful.

2. How do I ensure my cake is moist?

Don’t over-bake and consider using simple syrup between layers for added moisture.

3. Can this recipe be made gluten-free?

Absolutely, use a quality 1-to-1 gluten-free flour substitute.

Conclusion

This Black Velvet Cake with Red Icing embodies an indulgent allure that’s as visually stunning as it is delicious. I can’t wait for you to experience every decadent bite. Let your creativity shine in the kitchen, and don’t forget to leave a comment sharing your baking stories. For more cake adventures, check out my Red Velvet Cupcake recipe next!

Nutritional Information

This cake packs a punch with each slice providing approximately:

1. Calories: 480
2. Protein: 4g
3. Fat: 22g
4. Carbs: 64g

Masking your mouthfuls in flavor while offering a sweet indulgence worth every calorie. Remember, you can make this recipe a tad healthier by using Greek yogurt instead of buttermilk or cutting down on sugar!