\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/noscript><\/div>\n<\/p>\nCome to the dark side with this gorgeous black velvet cake! Not only is it a showstopper and perfect for any Halloween party, but supremely moist and delicious to boot! Each bite is loaded with the most amazing cocoa flavor.<\/p>\nLooking for more desserts to take your Halloween party to the next level? Try these Halloween cupcakes<\/a> or donut hole pops<\/a>! These easy witch hat cookies<\/a> are another great option as well.<\/p>\n<\/noscript><\/figure>\nBlack Velvet Cake Recipe<\/h2>\nYou guys. This black velvet cake is seriously one of the most stunning desserts I\u2019ve ever seen! It\u2019s the perfect centerpiece for any Halloween party, and the great thing is, it tastes as good as it looks! What gives the black velvet cake its color isn\u2019t food coloring, but black cocoa powder. For all of you cookies and cream lovers out there, (myself included) this is the same stuff used in Oreo cookies!<\/p>\nEven though this cocoa powder is dark in color, it doesn\u2019t taste like dark chocolate and has a very mellow flavor. Again, think Oreos here. So you\u2019ve got this amazing cocoa flavor, and then the cake itself is a dream. It\u2019s ultra-moist thanks to the sour cream and buttermilk added. And then the ermine frosting<\/a> on top and in between the layers? It\u2019s rich, smooth, and will have you falling in love at first bite. Whether you\u2019re making this for spooky season or just want a gorgeous gothic dessert on your dinner table, black velvet cake is the way to go.<\/p>\nCake and Frosting Ingredients<\/h2>\nI know it looks like a lot, but you\u2019ll have most of these ingredients in your pantry! The only thing you\u2019ll need to pick up is some black cocoa powder, which is pretty easy to find online. I got mine from Amazon<\/a>!<\/p>\n\nGranulated Sugar<\/strong>: A must-add to give your cake sweetness.<\/li>\nDark Brown Sugar<\/strong>: I like to add this in addition to the granulated sugar to give the cake a deeper sweetness.<\/li>\nVegetable Oil<\/strong>: Adds moisture to the black velvet cake batter.<\/li>\nLarge Eggs<\/strong>: The cake\u2019s trusty binding agent.<\/li>\nVanilla Extract<\/strong>: Helps to enhance the overall flavor of the black velvet cake.<\/li>\nBlack Cocoa Powder<\/a><\/strong>: The star of the show here! This is what gives the cake its black color and Oreo-y flavor.<\/li>\nUnsweetened Cocoa Powder<\/strong>: To add a little extra chocolatey goodness to the cake.<\/li>\nAll-Purpose Flour<\/strong>: For structure.<\/li>\nBaking Soda and Baking Powder<\/strong>: You need both so your black velvet cake rises properly.<\/li>\nSalt<\/strong>: Just a pinch to boost all of the flavors.<\/li>\nButtermilk<\/strong>: The acidity in buttermilk makes the texture of the cake extra tender.<\/li>\nSour Cream<\/strong>: Another ingredient that makes the cake nice and tender! If you\u2019ve never tried making homemade cakes with sour cream, here\u2019s your sign to!<\/li>\nHot Coffee<\/strong>: This doesn\u2019t actually add coffee flavor, but helps to deepen the chocolate flavor of the cake.<\/li>\n<\/ul>\nBlack Ermine Frosting<\/h4>\n\nGranulated Sugar: <\/strong>Gives the frosting sweetness.<\/li>\nBlack Cocoa Powder: <\/strong>So your frosting has a nice deep color and more of that delicious chocolatey flavor.<\/li>\nFlour: <\/strong>Helps to give the frosting a bit of structure. This makes it easier to frost.<\/li>\nMilk: <\/strong>Adjusts the consistency of the frosting.<\/li>\nUnsalted Butter<\/strong>: To give the ermine frosting some tasty richness.<\/li>\nVanilla Extract: <\/strong>For deeper, warm flavor.<\/li>\nSalt: <\/strong>Just a pinch is all you need!<\/li>\n<\/ul>\nHow to Make Black Velvet Cake<\/h2>\nGather up those ingredients and get ready to make a cake that everyone will be talking about! And once they get a taste of it, they\u2019ll be wanting a second slice.<\/p>\n\nPreheat Oven, Prepare Pans: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/li>\nSugar Mixture: <\/strong>Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/li>\nFlour Mixture: <\/strong>In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Then add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/li>\nAdd Buttermilk and Sour Cream: <\/strong>Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/li>\nBake: <\/strong>Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/li>\nCool: <\/strong>Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/li>\n<\/ol>\nTo Make the Frosting:<\/h4>\n\nHeat: <\/strong>Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/li>\nChill: <\/strong>Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/li>\nWhip the Butter: <\/strong>Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/li>\nCombine: <\/strong>Add the flour mixture to the butter one scoop at a time until it is all incorporated<\/li>\nAdd Vanilla, Mix: <\/strong>Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/li>\n<\/ol>\n\nMaking Black Velvet Cupcakes<\/h2>\nFor cupcakes, fill cupcake wrappers 2\/3 of the way full and bake for 25-30 minutes. You should end up with 18-20 cupcakes. <\/p>\n<\/div>\n<\/noscript><\/figure>\n<\/p>\n\n\nBaking Tips<\/h3>\nHere are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n\nSift Your Cocoa Powder:<\/strong> Be sure to sift the black cocoa powder before you measure it out for the cake, otherwise, it\u2019ll clump together in the batter.<\/li>\nWhy Black Cocoa Powder is Important: <\/strong>It has to be black cocoa powder, not regular cocoa powder or Dutch process. Black cocoa powder is more alkalized than Dutch process cocoa, which gives it a darker chocolate flavor. It also changes the way it interacts with leavening agents, which is what dictates the amount of baking soda and baking powder needed. <\/li>\nCan I Skip the Coffee?<\/strong> Coffee is used in this recipe to enhance the chocolate flavor, not to add coffee flavor. If you don\u2019t want to use coffee you may replace it with hot water instead, but the chocolate flavor of the cake will be less intense. <\/li>\nWhat Non-Stick Spray to Use: <\/strong>When using pan spray on the cake pans, the best kind for cakes is one with flour in it. Alternatively, you can use a regular pan spray and dust the pan with flour. I highly recommend not skipping the parchment round in the bottom of the pan. <\/li>\nUse a 9\u00d713 Pan: <\/strong>Instead of two 8-inch cake pans, this cake can be baked in a 9\u00d713 for 45-50 minutes. Resist the urge to open the oven too soon, which may cause the cake to fall flat. <\/li>\nChill Your Layers: <\/strong>For easier frosting, wrap the cooled cake layers in plastic wrap and chill in the fridge or freezer overnight. Frost the cake while the layers are fresh out of the fridge. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
Come to the dark side with this gorgeous black velvet cake! Not only is it a showstopper and perfect for any Halloween party, but supremely moist and delicious to boot! Each bite is loaded with the most amazing cocoa flavor.<\/p>\n
Looking for more desserts to take your Halloween party to the next level? Try these Halloween cupcakes<\/a> or donut hole pops<\/a>! These easy witch hat cookies<\/a> are another great option as well.<\/p>\n<\/noscript><\/figure>\nBlack Velvet Cake Recipe<\/h2>\nYou guys. This black velvet cake is seriously one of the most stunning desserts I\u2019ve ever seen! It\u2019s the perfect centerpiece for any Halloween party, and the great thing is, it tastes as good as it looks! What gives the black velvet cake its color isn\u2019t food coloring, but black cocoa powder. For all of you cookies and cream lovers out there, (myself included) this is the same stuff used in Oreo cookies!<\/p>\nEven though this cocoa powder is dark in color, it doesn\u2019t taste like dark chocolate and has a very mellow flavor. Again, think Oreos here. So you\u2019ve got this amazing cocoa flavor, and then the cake itself is a dream. It\u2019s ultra-moist thanks to the sour cream and buttermilk added. And then the ermine frosting<\/a> on top and in between the layers? It\u2019s rich, smooth, and will have you falling in love at first bite. Whether you\u2019re making this for spooky season or just want a gorgeous gothic dessert on your dinner table, black velvet cake is the way to go.<\/p>\nCake and Frosting Ingredients<\/h2>\nI know it looks like a lot, but you\u2019ll have most of these ingredients in your pantry! The only thing you\u2019ll need to pick up is some black cocoa powder, which is pretty easy to find online. I got mine from Amazon<\/a>!<\/p>\n\nGranulated Sugar<\/strong>: A must-add to give your cake sweetness.<\/li>\nDark Brown Sugar<\/strong>: I like to add this in addition to the granulated sugar to give the cake a deeper sweetness.<\/li>\nVegetable Oil<\/strong>: Adds moisture to the black velvet cake batter.<\/li>\nLarge Eggs<\/strong>: The cake\u2019s trusty binding agent.<\/li>\nVanilla Extract<\/strong>: Helps to enhance the overall flavor of the black velvet cake.<\/li>\nBlack Cocoa Powder<\/a><\/strong>: The star of the show here! This is what gives the cake its black color and Oreo-y flavor.<\/li>\nUnsweetened Cocoa Powder<\/strong>: To add a little extra chocolatey goodness to the cake.<\/li>\nAll-Purpose Flour<\/strong>: For structure.<\/li>\nBaking Soda and Baking Powder<\/strong>: You need both so your black velvet cake rises properly.<\/li>\nSalt<\/strong>: Just a pinch to boost all of the flavors.<\/li>\nButtermilk<\/strong>: The acidity in buttermilk makes the texture of the cake extra tender.<\/li>\nSour Cream<\/strong>: Another ingredient that makes the cake nice and tender! If you\u2019ve never tried making homemade cakes with sour cream, here\u2019s your sign to!<\/li>\nHot Coffee<\/strong>: This doesn\u2019t actually add coffee flavor, but helps to deepen the chocolate flavor of the cake.<\/li>\n<\/ul>\nBlack Ermine Frosting<\/h4>\n\nGranulated Sugar: <\/strong>Gives the frosting sweetness.<\/li>\nBlack Cocoa Powder: <\/strong>So your frosting has a nice deep color and more of that delicious chocolatey flavor.<\/li>\nFlour: <\/strong>Helps to give the frosting a bit of structure. This makes it easier to frost.<\/li>\nMilk: <\/strong>Adjusts the consistency of the frosting.<\/li>\nUnsalted Butter<\/strong>: To give the ermine frosting some tasty richness.<\/li>\nVanilla Extract: <\/strong>For deeper, warm flavor.<\/li>\nSalt: <\/strong>Just a pinch is all you need!<\/li>\n<\/ul>\nHow to Make Black Velvet Cake<\/h2>\nGather up those ingredients and get ready to make a cake that everyone will be talking about! And once they get a taste of it, they\u2019ll be wanting a second slice.<\/p>\n\nPreheat Oven, Prepare Pans: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/li>\nSugar Mixture: <\/strong>Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/li>\nFlour Mixture: <\/strong>In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Then add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/li>\nAdd Buttermilk and Sour Cream: <\/strong>Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/li>\nBake: <\/strong>Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/li>\nCool: <\/strong>Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/li>\n<\/ol>\nTo Make the Frosting:<\/h4>\n\nHeat: <\/strong>Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/li>\nChill: <\/strong>Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/li>\nWhip the Butter: <\/strong>Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/li>\nCombine: <\/strong>Add the flour mixture to the butter one scoop at a time until it is all incorporated<\/li>\nAdd Vanilla, Mix: <\/strong>Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/li>\n<\/ol>\n\nMaking Black Velvet Cupcakes<\/h2>\nFor cupcakes, fill cupcake wrappers 2\/3 of the way full and bake for 25-30 minutes. You should end up with 18-20 cupcakes. <\/p>\n<\/div>\n<\/noscript><\/figure>\n<\/p>\n\n\nBaking Tips<\/h3>\nHere are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n\nSift Your Cocoa Powder:<\/strong> Be sure to sift the black cocoa powder before you measure it out for the cake, otherwise, it\u2019ll clump together in the batter.<\/li>\nWhy Black Cocoa Powder is Important: <\/strong>It has to be black cocoa powder, not regular cocoa powder or Dutch process. Black cocoa powder is more alkalized than Dutch process cocoa, which gives it a darker chocolate flavor. It also changes the way it interacts with leavening agents, which is what dictates the amount of baking soda and baking powder needed. <\/li>\nCan I Skip the Coffee?<\/strong> Coffee is used in this recipe to enhance the chocolate flavor, not to add coffee flavor. If you don\u2019t want to use coffee you may replace it with hot water instead, but the chocolate flavor of the cake will be less intense. <\/li>\nWhat Non-Stick Spray to Use: <\/strong>When using pan spray on the cake pans, the best kind for cakes is one with flour in it. Alternatively, you can use a regular pan spray and dust the pan with flour. I highly recommend not skipping the parchment round in the bottom of the pan. <\/li>\nUse a 9\u00d713 Pan: <\/strong>Instead of two 8-inch cake pans, this cake can be baked in a 9\u00d713 for 45-50 minutes. Resist the urge to open the oven too soon, which may cause the cake to fall flat. <\/li>\nChill Your Layers: <\/strong>For easier frosting, wrap the cooled cake layers in plastic wrap and chill in the fridge or freezer overnight. Frost the cake while the layers are fresh out of the fridge. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
You guys. This black velvet cake is seriously one of the most stunning desserts I\u2019ve ever seen! It\u2019s the perfect centerpiece for any Halloween party, and the great thing is, it tastes as good as it looks! What gives the black velvet cake its color isn\u2019t food coloring, but black cocoa powder. For all of you cookies and cream lovers out there, (myself included) this is the same stuff used in Oreo cookies!<\/p>\n
Even though this cocoa powder is dark in color, it doesn\u2019t taste like dark chocolate and has a very mellow flavor. Again, think Oreos here. So you\u2019ve got this amazing cocoa flavor, and then the cake itself is a dream. It\u2019s ultra-moist thanks to the sour cream and buttermilk added. And then the ermine frosting<\/a> on top and in between the layers? It\u2019s rich, smooth, and will have you falling in love at first bite. Whether you\u2019re making this for spooky season or just want a gorgeous gothic dessert on your dinner table, black velvet cake is the way to go.<\/p>\nCake and Frosting Ingredients<\/h2>\nI know it looks like a lot, but you\u2019ll have most of these ingredients in your pantry! The only thing you\u2019ll need to pick up is some black cocoa powder, which is pretty easy to find online. I got mine from Amazon<\/a>!<\/p>\n\nGranulated Sugar<\/strong>: A must-add to give your cake sweetness.<\/li>\nDark Brown Sugar<\/strong>: I like to add this in addition to the granulated sugar to give the cake a deeper sweetness.<\/li>\nVegetable Oil<\/strong>: Adds moisture to the black velvet cake batter.<\/li>\nLarge Eggs<\/strong>: The cake\u2019s trusty binding agent.<\/li>\nVanilla Extract<\/strong>: Helps to enhance the overall flavor of the black velvet cake.<\/li>\nBlack Cocoa Powder<\/a><\/strong>: The star of the show here! This is what gives the cake its black color and Oreo-y flavor.<\/li>\nUnsweetened Cocoa Powder<\/strong>: To add a little extra chocolatey goodness to the cake.<\/li>\nAll-Purpose Flour<\/strong>: For structure.<\/li>\nBaking Soda and Baking Powder<\/strong>: You need both so your black velvet cake rises properly.<\/li>\nSalt<\/strong>: Just a pinch to boost all of the flavors.<\/li>\nButtermilk<\/strong>: The acidity in buttermilk makes the texture of the cake extra tender.<\/li>\nSour Cream<\/strong>: Another ingredient that makes the cake nice and tender! If you\u2019ve never tried making homemade cakes with sour cream, here\u2019s your sign to!<\/li>\nHot Coffee<\/strong>: This doesn\u2019t actually add coffee flavor, but helps to deepen the chocolate flavor of the cake.<\/li>\n<\/ul>\nBlack Ermine Frosting<\/h4>\n\nGranulated Sugar: <\/strong>Gives the frosting sweetness.<\/li>\nBlack Cocoa Powder: <\/strong>So your frosting has a nice deep color and more of that delicious chocolatey flavor.<\/li>\nFlour: <\/strong>Helps to give the frosting a bit of structure. This makes it easier to frost.<\/li>\nMilk: <\/strong>Adjusts the consistency of the frosting.<\/li>\nUnsalted Butter<\/strong>: To give the ermine frosting some tasty richness.<\/li>\nVanilla Extract: <\/strong>For deeper, warm flavor.<\/li>\nSalt: <\/strong>Just a pinch is all you need!<\/li>\n<\/ul>\nHow to Make Black Velvet Cake<\/h2>\nGather up those ingredients and get ready to make a cake that everyone will be talking about! And once they get a taste of it, they\u2019ll be wanting a second slice.<\/p>\n\nPreheat Oven, Prepare Pans: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/li>\nSugar Mixture: <\/strong>Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/li>\nFlour Mixture: <\/strong>In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Then add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/li>\nAdd Buttermilk and Sour Cream: <\/strong>Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/li>\nBake: <\/strong>Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/li>\nCool: <\/strong>Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/li>\n<\/ol>\nTo Make the Frosting:<\/h4>\n\nHeat: <\/strong>Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/li>\nChill: <\/strong>Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/li>\nWhip the Butter: <\/strong>Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/li>\nCombine: <\/strong>Add the flour mixture to the butter one scoop at a time until it is all incorporated<\/li>\nAdd Vanilla, Mix: <\/strong>Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/li>\n<\/ol>\n\nMaking Black Velvet Cupcakes<\/h2>\nFor cupcakes, fill cupcake wrappers 2\/3 of the way full and bake for 25-30 minutes. You should end up with 18-20 cupcakes. <\/p>\n<\/div>\n<\/noscript><\/figure>\n<\/p>\n\n\nBaking Tips<\/h3>\nHere are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n\nSift Your Cocoa Powder:<\/strong> Be sure to sift the black cocoa powder before you measure it out for the cake, otherwise, it\u2019ll clump together in the batter.<\/li>\nWhy Black Cocoa Powder is Important: <\/strong>It has to be black cocoa powder, not regular cocoa powder or Dutch process. Black cocoa powder is more alkalized than Dutch process cocoa, which gives it a darker chocolate flavor. It also changes the way it interacts with leavening agents, which is what dictates the amount of baking soda and baking powder needed. <\/li>\nCan I Skip the Coffee?<\/strong> Coffee is used in this recipe to enhance the chocolate flavor, not to add coffee flavor. If you don\u2019t want to use coffee you may replace it with hot water instead, but the chocolate flavor of the cake will be less intense. <\/li>\nWhat Non-Stick Spray to Use: <\/strong>When using pan spray on the cake pans, the best kind for cakes is one with flour in it. Alternatively, you can use a regular pan spray and dust the pan with flour. I highly recommend not skipping the parchment round in the bottom of the pan. <\/li>\nUse a 9\u00d713 Pan: <\/strong>Instead of two 8-inch cake pans, this cake can be baked in a 9\u00d713 for 45-50 minutes. Resist the urge to open the oven too soon, which may cause the cake to fall flat. <\/li>\nChill Your Layers: <\/strong>For easier frosting, wrap the cooled cake layers in plastic wrap and chill in the fridge or freezer overnight. Frost the cake while the layers are fresh out of the fridge. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
I know it looks like a lot, but you\u2019ll have most of these ingredients in your pantry! The only thing you\u2019ll need to pick up is some black cocoa powder, which is pretty easy to find online. I got mine from Amazon<\/a>!<\/p>\n\nGranulated Sugar<\/strong>: A must-add to give your cake sweetness.<\/li>\nDark Brown Sugar<\/strong>: I like to add this in addition to the granulated sugar to give the cake a deeper sweetness.<\/li>\nVegetable Oil<\/strong>: Adds moisture to the black velvet cake batter.<\/li>\nLarge Eggs<\/strong>: The cake\u2019s trusty binding agent.<\/li>\nVanilla Extract<\/strong>: Helps to enhance the overall flavor of the black velvet cake.<\/li>\nBlack Cocoa Powder<\/a><\/strong>: The star of the show here! This is what gives the cake its black color and Oreo-y flavor.<\/li>\nUnsweetened Cocoa Powder<\/strong>: To add a little extra chocolatey goodness to the cake.<\/li>\nAll-Purpose Flour<\/strong>: For structure.<\/li>\nBaking Soda and Baking Powder<\/strong>: You need both so your black velvet cake rises properly.<\/li>\nSalt<\/strong>: Just a pinch to boost all of the flavors.<\/li>\nButtermilk<\/strong>: The acidity in buttermilk makes the texture of the cake extra tender.<\/li>\nSour Cream<\/strong>: Another ingredient that makes the cake nice and tender! If you\u2019ve never tried making homemade cakes with sour cream, here\u2019s your sign to!<\/li>\nHot Coffee<\/strong>: This doesn\u2019t actually add coffee flavor, but helps to deepen the chocolate flavor of the cake.<\/li>\n<\/ul>\nBlack Ermine Frosting<\/h4>\n\nGranulated Sugar: <\/strong>Gives the frosting sweetness.<\/li>\nBlack Cocoa Powder: <\/strong>So your frosting has a nice deep color and more of that delicious chocolatey flavor.<\/li>\nFlour: <\/strong>Helps to give the frosting a bit of structure. This makes it easier to frost.<\/li>\nMilk: <\/strong>Adjusts the consistency of the frosting.<\/li>\nUnsalted Butter<\/strong>: To give the ermine frosting some tasty richness.<\/li>\nVanilla Extract: <\/strong>For deeper, warm flavor.<\/li>\nSalt: <\/strong>Just a pinch is all you need!<\/li>\n<\/ul>\nHow to Make Black Velvet Cake<\/h2>\nGather up those ingredients and get ready to make a cake that everyone will be talking about! And once they get a taste of it, they\u2019ll be wanting a second slice.<\/p>\n\nPreheat Oven, Prepare Pans: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/li>\nSugar Mixture: <\/strong>Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/li>\nFlour Mixture: <\/strong>In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Then add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/li>\nAdd Buttermilk and Sour Cream: <\/strong>Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/li>\nBake: <\/strong>Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/li>\nCool: <\/strong>Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/li>\n<\/ol>\nTo Make the Frosting:<\/h4>\n\nHeat: <\/strong>Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/li>\nChill: <\/strong>Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/li>\nWhip the Butter: <\/strong>Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/li>\nCombine: <\/strong>Add the flour mixture to the butter one scoop at a time until it is all incorporated<\/li>\nAdd Vanilla, Mix: <\/strong>Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/li>\n<\/ol>\n\nMaking Black Velvet Cupcakes<\/h2>\nFor cupcakes, fill cupcake wrappers 2\/3 of the way full and bake for 25-30 minutes. You should end up with 18-20 cupcakes. <\/p>\n<\/div>\n<\/noscript><\/figure>\n<\/p>\n\n\nBaking Tips<\/h3>\nHere are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n\nSift Your Cocoa Powder:<\/strong> Be sure to sift the black cocoa powder before you measure it out for the cake, otherwise, it\u2019ll clump together in the batter.<\/li>\nWhy Black Cocoa Powder is Important: <\/strong>It has to be black cocoa powder, not regular cocoa powder or Dutch process. Black cocoa powder is more alkalized than Dutch process cocoa, which gives it a darker chocolate flavor. It also changes the way it interacts with leavening agents, which is what dictates the amount of baking soda and baking powder needed. <\/li>\nCan I Skip the Coffee?<\/strong> Coffee is used in this recipe to enhance the chocolate flavor, not to add coffee flavor. If you don\u2019t want to use coffee you may replace it with hot water instead, but the chocolate flavor of the cake will be less intense. <\/li>\nWhat Non-Stick Spray to Use: <\/strong>When using pan spray on the cake pans, the best kind for cakes is one with flour in it. Alternatively, you can use a regular pan spray and dust the pan with flour. I highly recommend not skipping the parchment round in the bottom of the pan. <\/li>\nUse a 9\u00d713 Pan: <\/strong>Instead of two 8-inch cake pans, this cake can be baked in a 9\u00d713 for 45-50 minutes. Resist the urge to open the oven too soon, which may cause the cake to fall flat. <\/li>\nChill Your Layers: <\/strong>For easier frosting, wrap the cooled cake layers in plastic wrap and chill in the fridge or freezer overnight. Frost the cake while the layers are fresh out of the fridge. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Gather up those ingredients and get ready to make a cake that everyone will be talking about! And once they get a taste of it, they\u2019ll be wanting a second slice.<\/p>\n
For cupcakes, fill cupcake wrappers 2\/3 of the way full and bake for 25-30 minutes. You should end up with 18-20 cupcakes. <\/p>\n<\/div>\n<\/noscript><\/figure>\n<\/p>\n\n\nBaking Tips<\/h3>\nHere are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n\nSift Your Cocoa Powder:<\/strong> Be sure to sift the black cocoa powder before you measure it out for the cake, otherwise, it\u2019ll clump together in the batter.<\/li>\nWhy Black Cocoa Powder is Important: <\/strong>It has to be black cocoa powder, not regular cocoa powder or Dutch process. Black cocoa powder is more alkalized than Dutch process cocoa, which gives it a darker chocolate flavor. It also changes the way it interacts with leavening agents, which is what dictates the amount of baking soda and baking powder needed. <\/li>\nCan I Skip the Coffee?<\/strong> Coffee is used in this recipe to enhance the chocolate flavor, not to add coffee flavor. If you don\u2019t want to use coffee you may replace it with hot water instead, but the chocolate flavor of the cake will be less intense. <\/li>\nWhat Non-Stick Spray to Use: <\/strong>When using pan spray on the cake pans, the best kind for cakes is one with flour in it. Alternatively, you can use a regular pan spray and dust the pan with flour. I highly recommend not skipping the parchment round in the bottom of the pan. <\/li>\nUse a 9\u00d713 Pan: <\/strong>Instead of two 8-inch cake pans, this cake can be baked in a 9\u00d713 for 45-50 minutes. Resist the urge to open the oven too soon, which may cause the cake to fall flat. <\/li>\nChill Your Layers: <\/strong>For easier frosting, wrap the cooled cake layers in plastic wrap and chill in the fridge or freezer overnight. Frost the cake while the layers are fresh out of the fridge. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Here are a few extra tips and tricks to set you up for success! You\u2019ll love how your black velvet cake turns out.<\/p>\n
<\/div>\n
<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftover Black Velvet Cake<\/h3>\nIt\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n\nLeftover Cake: <\/strong>Store leftover cake in an airtight container in the fridge for up to 7 days, or on the counter for up to 3 days. <\/li>\nFreezing: <\/strong>The cake layers may be baked and frozen ahead of time. Wrap them individually in 3-4 layers of plastic wrap and then place each layer in a plastic freezer bag. Freeze for up to 3 months. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
It\u2019s unlikely you\u2019ll have any leftovers of this cake, (it\u2019s just so good!) but just in case, here\u2019s how to keep them fresh:<\/p>\n
<\/p>\n<\/noscript><\/figure>\n\n\nTry These Other Halloween Recipes!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\n\n\nCake<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n\nAdd both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n\nIn a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n\nDivide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n\nLet the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFrosting<\/h4>\n\n\nAdd the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.<\/p>\n<\/li>\n
Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.<\/p>\n<\/li>\n
In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.<\/p>\n<\/li>\n
Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.<\/p>\n<\/li>\n
Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.<\/p>\n<\/li>\n
Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.<\/span><\/p>\n<\/li>\n\nRemove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n\nAdd the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n\nAdd the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n\nScrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes<\/p>\n<\/li>\n
Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.<\/p>\n<\/li>\n
Add the flour mixture to the butter one scoop at a time until it is all incorporated<\/p>\n<\/li>\n
Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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