BLACK VELVET CAKE
Serves 6
Directions
- 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.
- 2Whisk all of the dry ingredients together in a large bowl.
- 3Whisk in the vegetable oil, eggs, vanilla, and buttermilk until fully combined.
- 4Add the hot coffee in a slow stream and whisk until smooth. The batter will be very thin.
- 5Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean.
- 6Cool 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
- 1.67 Cups granulated sugar
- 0.67 Cup black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 Cup vegetable oil
- 2 large eggs, room temperature
- 1.5 tsp pure vanilla extract
- 1 Cup full-fat buttermilk
- 1 Cup hot coffee
Equipment
oven6-inch or 8-inch cake panswhiskmeasuring spoonsmeasuring cups
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