Description

This stunning Black Velvet Cake with Red Icing is a visual masterpiece, perfect for any special occasion. The deep black cocoa-infused cake contrasts beautifully with the vibrant red icing, creating a show-stopping dessert that’s as delicious as it is eye-catching.

Ingredients

Scale

Black Velvet Cake

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

Red Icing

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)

Instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
Gradually add the wet ingredients to the dry mixture, stirring until well combined.
Slowly mix in the boiling water. The batter will be thin, but don’t worry — that’s how it should be.
Add black gel food coloring to the batter, mixing until you achieve a deep black color.
Divide the batter evenly between the two cake pans and bake for 30-35 minutes. Use a toothpick to check if the cakes are done (it should come out clean).
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Icing:
In a large mixing bowl, beat the butter on medium speed until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed.
Add the heavy cream and vanilla extract, then increase the speed and beat for 3-4 minutes until light and fluffy.
Slowly add red gel food coloring until you achieve the desired bright red shade.
To Assemble:
Place one of the black velvet cake layers on a serving plate or cake board.
Spread a generous layer of the red icing on top of the cake.
Place the second cake layer on top, pressing down lightly to secure it.
Use the remaining red icing to frost the top and sides of the entire cake.

Notes

Ensure to use sufficient black and red gel food coloring to achieve the vibrant colors required for this recipe. Adjust sweetness by adding more or less powdered sugar to the icing.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 56
Sodium: 250
Fat: 22
Saturated Fat: 13
Carbohydrates: 62
Fiber: 3
Protein: 4
Cholesterol: 83

Keywords: Black Velvet Cake, dessert, Red Icing, Special Occasion Cake