Black Velvet Cake Recipe
A rich and dark Black Velvet Cake with a soft sponge and creamy cream cheese frosting, perfect for any special occasion or a unique dessert experience.
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.