BLACK VELVET CAKE

0
Serves 6
instagram.com

Directions

  1. 1Preheat the oven to 350F/177C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
  2. 2Preheat the oven to 350F/177C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
  3. 3Preheat the oven to 350F/177C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
  4. 4Whisk all of the dry ingredients together in a large bowl.
  5. 5Whisk all of the dry ingredients together in a large bowl.
  6. 6Whisk all of the dry ingredients together in a large bowl.
  7. 7Whisk in the vegetable oil, eggs, vanilla, and buttermilk until fully combined.
  8. 8Whisk in the vegetable oil, eggs, vanilla, and buttermilk until fully combined.
  9. 9Whisk in the vegetable oil, eggs, vanilla, and buttermilk until fully combined.
  10. 10Add the hot coffee in a slow stream and whisk until smooth. The batter will be very thin.
  11. 11Add the hot coffee in a slow stream and whisk until smooth. The batter will be very thin.
  12. 12Add the hot coffee in a slow stream and whisk until smooth. The batter will be very thin.
  13. 13Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean.
  14. 14Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean.
  15. 15Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean.
  16. 16Cool completely before filling and frosting with a double batch of the dye-free black buttercream recipe from a few Reels back.
  17. 17Cool completely before filling and frosting with a double batch of the dye-free black buttercream recipe from a few Reels back.
  18. 18Cool completely before filling and frosting with a double batch of the dye-free black buttercream recipe from a few Reels back.

Ingredients

  • 2 Cups all purpose flour
  • 2 Cups all purpose flour
  • 2 Cups all purpose flour
  • 1.67 Cups granulated sugar
  • 1.67 Cups granulated sugar
  • 1.67 Cups granulated sugar
  • 0.67 Cup black cocoa powder
  • 0.67 Cup black cocoa powder
  • 0.67 Cup black cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 Cup vegetable oil
  • 0.5 Cup vegetable oil
  • 0.5 Cup vegetable oil
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 1.5 tsp pure vanilla extract
  • 1.5 tsp pure vanilla extract
  • 1.5 tsp pure vanilla extract
  • 1 Cup full-fat buttermilk
  • 1 Cup full-fat buttermilk
  • 1 Cup full-fat buttermilk
  • 1 Cup hot coffee
  • 1 Cup hot coffee
  • 1 Cup hot coffee

Equipment

oven6-inch or 8-inch cake panswhiskmeasuring spoonsmeasuring cups