This Black Velvet Cake is rich, decadent, and full of flavor, perfect for a dramatic dessert with a unique twist. The use of black cocoa gives it a deep color and luxurious taste, while the cream cheese frosting adds a smooth and tangy finish. Ready to wow your guests with something a little different?
Your Recipe Essentials
For the Sponge
- 140g unsalted butter, softened
- 150g caster sugar
- 100g brown sugar
- 2 small eggs
- 1 tsp vanilla extract
- 60ml double cream
- 125g self-raising flour
- 40g black cocoa (I used @dezaancocoa)
- 90ml milk
- Pinch of salt
For the Frosting
- 150g unsalted butter, softened
- 150g icing sugar
- 250g cream cheese, softened
- 1 tsp vanilla extract
Making Black Velvet Cake in Simple Steps
Preparing the Sponge
- Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line a 15cm round cake tin.
- In a large bowl, whisk together the butter, caster sugar, and brown sugar until light and fluffy.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Gently fold in the cream and flour in alternating additions—start with a splash of cream, followed by a spoonful of flour, and repeat until both are fully incorporated.
- Add the black cocoa, milk, and a pinch of salt. Mix until the batter is smooth and well combined.
- Pour the batter into the prepared cake tin and bake for 45-60 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- In a large bowl, mix the butter and icing sugar together until light and creamy.
- Add the cream cheese and vanilla extract, and beat for 2-3 minutes until the frosting is smooth and thick. If the mixture is still too soft, gradually add a bit more icing sugar until the desired consistency is reached.
Assembling the Cake
- Once the cake is completely cool, slice it into layers using a serrated knife.
- Spread a generous layer of frosting between each layer of cake.
- Frost the outside of the cake and decorate with sprinkles or other decorations if desired.
- Slice and enjoy this decadent, bold dessert!
Tips for Working with Black Cocoa
- Black cocoa has a more intense flavor and color than regular cocoa. It can be slightly drier, so ensure your measurements are precise to maintain a moist cake.
- If you can’t find black cocoa, you can substitute with Dutch-processed cocoa, but the color and flavor will be slightly different.
Storage Instructions
This cake is best stored in an airtight container in the refrigerator. It can last up to 5 days. If you want to prepare ahead of time, the cake layers can be baked, cooled, and frozen for up to 2 months. Just make sure to wrap them well in plastic wrap.
FAQs
Can I make this recipe gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Just make sure it has a good texture for cakes.
Can I use regular cocoa instead of black cocoa?
You can, but it will affect both the flavor and color. Black cocoa has a deep, almost Oreo-like taste, while regular cocoa will result in a lighter, more traditional chocolate cake.
Black Velvet Cake Recipe
Ingredients
- 140 g unsalted butter softened
- 150 g caster sugar
- 100 g brown sugar
- 2 small eggs
- 1 tsp vanilla extract
- 60 ml double cream
- 125 g self-raising flour
- 40 g black cocoa powder (I used Dezaan Cocoa)
- 90 ml milk
- pinch of salt
- 150 g unsalted butter softened
- 150 g icing sugar
- 250 g cream cheese softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C/160°C (fan)/gas mark 4. Grease and line a 15cm round cake tin.
- Whisk together the butter, caster sugar, and brown sugar until light and fluffy.
- Whisk in the eggs one at a time and add the vanilla extract.
- Fold in the cream and flour gradually, alternating between the two (a splash of cream, then a spoonful of flour, and repeat).
- Fold in the black cocoa powder, milk, and salt. Transfer the batter to the prepared cake tin.
- Bake for 45-60 minutes, or until a skewer inserted into the center comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat together the butter, icing sugar, cream cheese, and vanilla extract for 2-3 minutes until smooth. If not thick enough, add more icing sugar as needed.
- Once the cake is completely cool, divide it into layers and fill with the frosting. Decorate with sprinkles if desired and serve.
Notes
- Using high-quality black cocoa powder will give the cake its signature dark color and rich flavor.
- To achieve a perfect frosting consistency, ensure that the cream cheese is softened to room temperature.
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