Black Magic on Your Plate | Irresistible Black Velvet Cake Recipe | how to make black velvet cake
Certainly! Here's a recipe for a delicious black velvet cake:
Ingredients:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed black coffee, cooled
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• Black food coloring (gel or paste), as desired
For the cream cheese frosting:
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
Instructions:
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
• Add the eggs, buttermilk, black coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using an electric mixer until the batter is smooth and well blended.
• Gradually add black food coloring to the batter, a few drops at a time, until you achieve the desired black color. Mix well after each addition and adjust as needed.
• Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
• While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, cream together the softened butter and cream cheese until light and fluffy. Gradually add the powdered sugar, one cup at a time, and continue mixing until well incorporated. Stir in the vanilla extract.
• Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting. You can also decorate the cake with additional toppings or sprinkles if desired.
• Slice and serve the delicious black velvet cake. Enjoy!
Note: Black food coloring can vary in intensity, so start with a small amount and add more until you achieve the desired black color. Be sure to follow the manufacturer's instructions for the specific food coloring you're using
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Black Velvet Cake with Chocolate-Hazelnut Buttercream
If you're looking for the ultimate Halloween dessert, then say hello to black velvet cake! This cake is rich, one-bowl, ridiculously moist, and frosted with easy chocolate-hazelnut buttercream. It can also be made into cupcakes for a grab-and-go treat. This is my favorite dessert to make for a Halloween party!
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Black Velvet Cake with Edible Chocolate Webs Recipe
Moist velvet cake, kissed with cocoa and a Halloween spin!
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Ingredients:
1 1/2 c unbleached flour
1 ts baking powder
1/4 ts fine salt
2 tb black or natural cocoa
1/2 c oil
1 c sugar
2 ts lemon juice or apple cider vinegar
2 room temperature eggs
1/2 c room temperature buttermilk
1 ts vanilla extract
Frosting:
16 oz soft cream cheese
2-3 c *sifted* confectioners sugar
1 ts pure vanilla
1 tb heavy cream {optional}
¼ ts fine salt
Recipe to print/save here:
Kimball Recipe | Black Velvet Cake
Black Velvet Cake with Red Drip made with Black Cocoa
A red and black halloween themed cake made with black cocoa. Black cocoa gives this cake a rich chocolatey flavour that balances out the sweetness of the american buttercream. Black cocoa is a great way to get a dark coloured frosting without using too much food colouring. The buttercream darkens over time so its best to make it a few hours in advance.
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Ingredients
Moist chocolate cake
300g (2 cups) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
420 g (2 cups) sugar
250ml (1 cup) buttermilk
125ml (1/2 cup) vegetable oil
2 tsp vanilla extract
75 g (3/4 cup) black cocoa powder
180 ml (3/4 cup) strongly brewed coffee, warm
This makes two 8 inch layers or three 6 inch layers. Bake at 180C/350F for 50 mins
Black Buttercream
454g (2 Cups) Unsalted butter, room temperature
1 tsp vanilla extract
1/2 tsp salt
50g (1/2 cup) black cocoa powder
907g (7 cups) powdered sugar
90g (1/2 cup) dark chocolate
115g (1/2 cup) heavy cream
Black food colouring (optional)
Blood red drip
125g (1/2 cup) white chocolate
40g (1/8 cup) milk chocolate
60g (1/4 cup) heavy cream, heated
Red food colouring, preferably gel or oil based
Timestamp
Intro 00:00
Making the black cakes 00:28
Making the black buttercream 2:42
Making the red drip 5:00
Assembling and filling the cakes 5:50
Blood red drip 7:15
Piping black roses 8:20
Black Velvet Cake
Haven't you heard? Black is the new black! It's all the rage right now and I have a delicious black velvet cake recipe for you that you're gonna love! Best part? There is zero black food coloring in this recipe! All chocolate baby! The secret is in the cocoa powder!
Check out the full recipe on our website!
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