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Moist Black Velvet Cake

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A rich and decadent chocolate cake with an incredibly moist crumb and a striking black velvet appearance, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture, folding gently until incorporated.
  5. Gradually add the hot water into the batter, mixing until smooth.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

For optimal mixing, let the eggs and buttermilk come to room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/moist-black-velvet-cake/

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