Black Velvet Cake

This is a new take on the classic Red Velvet Cake.  Most people don't know this, but Red Velvet Cake is just a lightly flavored chocolate buttermilk cake with a lot of red food coloring.

Black Velvet Cake | Sprinkles for Breakfast

The actual "red" part of this cake is not important in terms of flavor. So, in honor of the upcoming holiday, I decided to switch the colors up a little bit. 

Black Velvet Cake | Sprinkles for Breakfast

I added a little more dark cocoa powder to the classic RV recipe, and switched the red food coloring for black. I also dyed the Cream Cheese Frosting a bright orange color to really go with our Halloween theme. 

Black Velvet Cake | Sprinkles for Breakfast

And I topped the whole thing off with some Sweetapolita Sprinkles. Sweetapolita's Sprinkle Shop is kind of my new obsession. She makes these incredible Sprinkle Medleys in every color combination imaginable. If you love sprinkles as much as I do, you should definitely check it out. 

Black Velvet Cake | Sprinkles for Breakfast

Black Velvet Cake 

Velvet Cake

  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 cups canola oil
  • 2 eggs
  • 1 tablespoon black food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar

Cream Cheese Icing

  • 3/4 cup salted butter
  • 9 oz cream cheese 
  • 1 teaspoon vanilla extract
  • 5 1/4 cups powdered sugar
  • Orange Food Coloring 

Directions

for the cake: 

  1. Preheat the oven to 350 degrees and prepare two 8" pans with non-stick spray and parchment at the bottom. 
  2. In a medium bowl, whisk cake flour, salt, and cocoa - set aside. 
  3. In a stand mixer, fitted with a paddle attachment, mix sugar and canola oil until well combined.
  4. Add in eggs one at a time.
  5. Add food coloring and vanilla and mix until combined.
  6. Add the flour mixture, alternating with the buttermilk. Mix until just combined. 
  7. In a small bowl, mix baking soda and vinegar. Stir it into batter until combined. 
  8. Pour batter into two prepared 8-inch pans. Bake for 30-35 minutes.
  9. Once they are done, place the cakes on a cooling rack until they come to room temperature.
  10. Once cooled, use a sharp knife to cut each cake into two layers. 

for the icing: 

  1. Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
  2. Mix in vanilla extract. Add powdered sugar and beat until smooth, light and fluffy – about 3 minutes.
  3. Add orange food coloring and mix until combined. 

*Recipe adopted from I Am Baker 

Black Velvet Cake | Sprinkles for Breakfast
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