I bake this black velvet cake when I want a deep cocoa slice that stays soft. The batter comes together with simple steps and the crumb holds fine and even. This is my chocolate cake recipe and it behaves kindly in a home oven. We talk flavor first. Cocoa blooms with warm milk and a touch of coffee. Butter and oil team up so the cake stays supple after it cools. I tested side by side with a white velvet cake recipe and a vanilla velvet cake recipe. I even tried a pink velvet cake recipe and a purple velvet cake recipe for fun. If you like color play you might enjoy a blue velvet cake recipe easy. If you want rich crumb fast reach for an easy moist chocolate cake recipe. You and I mix wet with dry. We scrape the bowl and keep the batter smooth. We bake until the top springs back to a light press. I frost with a satin cocoa buttercream that spreads clean. Cut neat wedges and share with friends. No tricks. Just clear steps and a cake that tastes like a small win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Black Velvet Cake Recipe
- 3) Ingredients for Black Velvet Cake
- 4) How to Make Black Velvet Cake
- 5) Tips for Making Black Velvet Cake
- 6) Making Black Velvet Cake Ahead of Time
- 7) Storing Leftover Black Velvet Cake
- 8) Try these desserts next
- 9) Black Velvet Cake
- 10) Nutrition
1) Key Takeaways
Hi, I am Elena from Elena Cooks at www.elenacooks.com. I bake this cake when I want a deep cocoa flavor and a tender crumb. The method stays simple and steady. You whisk, you pour, you bake. The result tastes like a small win after a long day.
You get even layers that stack clean. The texture stays soft from a mix of butter and oil. Cocoa blooms with warm milk and a hint of brewed coffee. The frosting spreads smooth and sets with a satin finish that slices well.
Use pantry staples and one large bowl. The steps fit a busy home schedule. You can cool the layers and frost later. Friends will ask for the recipe. Share it with pride and a fork.
2) Easy Black Velvet Cake Recipe
I call this my chocolate cake recipe for weeknights and birthdays. That chocolate cake recipe gives a bold cocoa taste and a fine, tight crumb. The same chocolate cake recipe stays soft on day two, so leftovers still feel special. No mixer stress, no odd tools, just clear steps that work.
We start with dry ingredients that whisk fast and lump free. Wet ingredients meet in a second bowl and bring shine to the batter. The mix pours like silk and bakes into flat tops that welcome frosting. If you like color play, test a white velvet cake recipe or a vanilla velvet cake recipe next time to compare texture and flavor.
Feeling playful Try a pink velvet cake recipe or a purple velvet cake recipe for a themed party. Need speed Try a blue velvet cake recipe easy for a quick treat, or reach for an easy moist chocolate cake recipe when you want low effort and high payoff.
3) Ingredients for Black Velvet Cake
Granulated sugar Sweetens the crumb and helps tenderness. I use standard white sugar for a clean cocoa focus. The amount balances the natural edge of cocoa without making the cake cloying.
Large eggs Bring structure and richness. Room temperature eggs whisk in fast and give lift. Crack them into a bowl so shells stay out of the party.
Whole milk Adds moisture and supports a fine crumb. Warm milk helps cocoa bloom and keeps the batter smooth. I warm it until it feels like bath water.
Brewed coffee Cooled coffee deepens cocoa notes. It does not make the cake taste like coffee. It nudges chocolate forward and keeps the crumb plush.
Vanilla extract Rounds out flavor. A small pour goes a long way. I measure with care so vanilla lifts but never takes over.
Neutral oil Keeps the crumb soft after the cake cools. Oil stays fluid at room temp which helps each bite feel tender.
Unsalted butter Melted and cooled butter adds flavor and a bit of structure. The blend of butter and oil gives the best texture.
All purpose flour Spoon and level for accuracy. This keeps the crumb light. Too much flour leads to a dry bite, so measure with care.
Natural cocoa powder Brings dark color and robust taste. Use Dutch cocoa if you prefer a deeper shade and a mellow profile.
Baking powder Teams with baking soda for lift. Fresh leavening matters, so check dates and replace if needed.
Baking soda Works with the cocoa and liquids to raise the batter. A small amount does the job. Too much leaves a soapy note.
Fine sea salt Sharpens every flavor. A pinch wakes up cocoa and keeps sweetness in balance.
Butter for frosting Soft butter whips light and gives a silky spread. Let it sit on the counter until it yields to a gentle press.
Powdered sugar Sifted sugar blends fast and smooth. It sets the body of the frosting and helps clean edges when you slice.
More cocoa for frosting Doubles down on chocolate. It turns the buttercream into a satin finish that matches the cake.
Whole milk for frosting A few spoonfuls loosen the mix. Add slowly until you see soft peaks that hold a clean swirl.
Pinch of salt One small pinch balances the sweet in the frosting and brightens cocoa on the finish.
4) How to Make Black Velvet Cake
Step 1 Heat the oven to three hundred fifty F. Line two eight inch round pans with parchment. Grease the sides so the layers release clean after baking.
Step 2 Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl until the mix looks uniform. This prevents dry pockets and gives a fine crumb.
Step 3 In a second bowl whisk sugar, eggs, milk, oil, melted butter, and vanilla. Stir until the mixture turns glossy and smooth.
Step 4 Stir in the cooled coffee. The batter will loosen and shine. Coffee boosts chocolate depth and keeps the cake plush.
Step 5 Add the dry mix to the wet mix in two rounds. Stir until just combined. Stop when streaks of flour fade. Over mixing builds gluten and toughens the crumb.
Step 6 Divide the batter between the pans. Tap each pan on the counter to release bubbles. Bake twenty eight to thirty two minutes until the tops spring back.
Step 7 Cool in pans for ten minutes. Turn out to racks to cool fully. Frost only when the layers feel cool to the touch for a clean finish.
Step 8 Make the frosting. Beat soft butter until light. Add powdered sugar, cocoa, and a pinch of salt. Drizzle milk and vanilla until the frosting turns silky. Stack the layers and cover the cake with smooth swirls.
5) Tips for Making Black Velvet Cake
Measure with a scale for flour and cocoa. Spoon and level if you use cups. Small shifts in dry mix change texture fast. Fresh leavening keeps lift steady, so replace old tins.
Work with room temperature eggs and milk. Cold ingredients seize butter and create lumps. Warm liquids welcome cocoa and help a glossy batter form with less mixing.
Keep the layers flat. If domes rise, press a clean towel on hot cakes for a second to settle the tops. Chill the cake for fifteen minutes before slicing for neat edges and a tidy plate.
6) Making Black Velvet Cake Ahead of Time
Bakery schedules can be busy. I bake the layers one day and frost the next. Wrap cooled layers in plastic and keep them at room temp for one day or in the fridge for two days.
For longer storage, freeze the wrapped layers. They thaw fast on the counter and taste like the day you baked them. Mix the frosting fresh so it spreads smooth and bright.
For a party plan, fill and crumb coat the cake, then chill. Finish with a final coat before serving. This pacing helps a homemade chocolate layer cake look clean and pro without stress.
7) Storing Leftover Black Velvet Cake
Cover the cake with an inverted bowl or a cake dome. Room temp keeps the crumb soft for one day. After that I chill slices in airtight containers.
Let cold slices sit on the counter for fifteen minutes before serving. The crumb softens and the frosting relaxes. The flavor opens up with a warm fork.
For longer keeping, wrap slices and freeze. They thaw well and hold texture. This method fits a busy week and protects each rich cocoa cake recipe from drying out.
8) Try these desserts next
9) Black Velvet Cake
Black Velvet Cake chocolate cake recipe with tender crumb
Ingredients
For the Cake
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk
- 1 cup brewed coffee cooled
- 1 teaspoon vanilla extract
- 1 half cup neutral oil
- 6 tablespoons unsalted butter melted and cooled
- 2 cups all purpose flour spooned and leveled
- 1 cup natural cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
For the Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 half cup natural cocoa powder
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
For the Cake
- Heat oven to 350 F. Grease and line two 8 inch round pans with parchment.
- Whisk flour cocoa baking powder baking soda and salt in a bowl.
- In a second bowl whisk sugar eggs milk oil butter and vanilla until smooth.
- Stir coffee into the wet bowl.
- Add dry mix to wet mix in two rounds stirring until just combined. Do not over mix.
- Divide batter between pans. Tap pans to release bubbles.
- Bake 28 to 32 minutes until centers spring back and a tester comes out with a few moist crumbs.
- Cool 10 minutes in pans then turn out to racks to cool fully.
For the Frosting
- Beat butter until light and creamy.
- Add powdered sugar cocoa and salt and mix on low until combined.
- Beat in milk and vanilla until the frosting looks smooth and spreadable.
- Place one cake layer on a stand. Spread a generous layer of frosting. Top with the second layer.
- Cover top and sides with the remaining frosting. Swirl the surface with an offset spatula.
- Chill 15 minutes for clean slices then serve.
10) Nutrition
Serving size one twelfth of the cake. Estimated values per serving. Calories four hundred eighty. Sugar forty four grams. Sodium three hundred ten milligrams. Fat twenty two grams. Saturated fat twelve grams. Carbohydrates sixty eight grams. Fiber three grams. Protein six grams.
Extra notes from Elena at Elena Cooks. If you crave another route, test a chocolate sponge recipe for a lighter bite or lean into a rich cocoa cake recipe for a denser crumb. For casual gatherings my readers ask for an easy moist chocolate cake recipe and it always works. Thanks for baking with me.
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