Discover the secret to an exceptionally decadent and moist dessert with this Ultra Moist Black Velvet Cake recipe, perfect for any occasion and incredibly easy to whip up. This recipe guarantees a rich, velvety texture and a deep chocolate flavour that will have everyone asking for seconds.
Key Ingredients for Ultra Moist Black Velvet Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee (or hot water)
- Red food coloring (gel or liquid, about 1-2 tablespoons, adjust for desired color intensity)
How to Make Ultra Moist Black Velvet Cake
This Ultra Moist Black Velvet Cake recipe is wonderfully straightforward, promising a deeply satisfying chocolate experience that’s perfect for celebrations or a luxurious treat. The simple steps ensure a rich, tender crumb and an intensely delicious flavor, making it a satisfying dessert without any fuss. Expect to spend approximately 20 minutes on preparation and 40-45 minutes on baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This crucial step ensures your cake releases cleanly after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps, especially from the cocoa powder.
- Combine Wet Ingredients (Except Coffee): In a separate medium bowl or a large measuring cup, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Add Wet to Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage.
- Incorporate Red Food Coloring: Add the red food coloring to the batter. Start with about 1 tablespoon and mix until the color is evenly distributed. Add more if you desire a more vibrant, classic black velvet hue. The batter will turn a deep reddish-brown due to the cocoa powder and food coloring.
- Add Hot Coffee: With the mixer on low speed, or while gently whisking, slowly pour in the hot brewed coffee (or hot water). The batter will become very thin – this is exactly what you want for an ultra-moist cake! Mix until just combined and smooth.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake the Cakes: Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time may vary slightly depending on your oven.
- Cool the Cakes: Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting.
Why You’ll Love This Ultra Moist Black Velvet Cake
Get ready to fall in love with this Ultra Moist Black Velvet Cake, a dessert that’s as stunning to look at as it is delightful to eat. Its defining feature is its incredibly tender, melt-in-your-mouth texture, achieved through a clever combination of ingredients that lock in moisture, giving it a luxurious, almost fudgy quality that rivals even the most decadent bakery cakes. Plus, making this beauty at home is surprisingly budget-friendly, allowing you to enjoy a gourmet dessert experience without the hefty price tag. The deep, rich chocolate flavor, enhanced by a subtle hint of tang from the buttermilk, is simply irresistible.
This isn’t your average chocolate cake; it’s a celebration of flavor and texture that will impress your guests and satisfy your sweetest cravings. Unlike a regular chocolate cake that can sometimes be dry, this black velvet version is consistently moist and deeply flavorful, making it a truly special treat. Imagine it frosted with a classic cream cheese frosting or a rich chocolate ganache – the possibilities for delicious toppings are endless! Go ahead, gather your ingredients and bake this gorgeous cake; you won’t regret it!
Storing and Reheating Tips
To keep your Ultra Moist Black Velvet Cake tasting its best, proper storage is key. Once completely cooled, if you plan to eat it within 2-3 days, you can store it at room temperature, covered tightly with plastic wrap or in an airtight cake container. For longer storage, especially if the cake is frosted with cream cheese frosting, it’s best to refrigerate it. Wrap the frosted cake well in plastic wrap, then place it in an airtight container. Refrigerated cake will stay fresh for up to 4-5 days.
If you wish to freeze portions of the cake for future enjoyment, it’s ideal to freeze unfrosted cake layers or individual slices. Wrap each slice or layer tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. Frozen cake can last for up to 2-3 months. To reheat, you can let it thaw at room temperature for a few hours, or gently warm individual slices in a microwave for about 10-15 seconds to enhance its moistness. For frosted cakes, it’s generally best to thaw them in the refrigerator.
Final Thoughts
This Ultra Moist Black Velvet Cake is a guaranteed crowd-pleaser, offering a taste of pure indulgence with every bite. We encourage you to try baking it at home – it’s a rewarding experience that results in a truly spectacular dessert.
Ultra Moist Black Velvet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This crucial step ensures your cake releases cleanly after baking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps, especially from the cocoa powder.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl or a large measuring cup, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage.
- Add the red food coloring to the batter. Start with about 1 tablespoon and mix until the color is evenly distributed. Add more if you desire a more vibrant, classic black velvet hue. The batter will turn a deep reddish-brown due to the cocoa powder and food coloring.1-2 tablespoons red food coloring
- With the mixer on low speed, or while gently whisking, slowly pour in the hot brewed coffee (or hot water). The batter will become very thin – this is exactly what you want for an ultra-moist cake! Mix until just combined and smooth.1 cup hot brewed coffee
- Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time may vary slightly depending on your oven.
- Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting.