Oh my goodness, let me tell you about the joy of baking a black velvet cake! This isn’t just any chocolate cake; it’s a dreamy, rich, and moist delight that practically melts in your mouth. The first time I made this cake, I was blown away by how the velvety texture and deep chocolate flavor came together so beautifully. It’s one of those desserts that feels special enough for birthdays, anniversaries, or even a cozy celebration at home. Trust me, when you walk into the kitchen with this cake baking, the aroma will have everyone asking, “What’s cooking?” Just picture cutting into that luscious cake, and the rich, dark color that greets you. It’s a showstopper for sure, and I can’t wait for you to try it out for yourself!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (trust me, using high-quality cocoa is key for that rich flavor!)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (make sure they’re at room temperature for the best results)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (this is where the magic happens!)
How to Prepare Instructions
Prepping the Oven and Pans
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures even baking. While that’s heating up, grab your two 9-inch round cake pans and grease them with a bit of butter or cooking spray. Then, sprinkle a little flour in each pan and tap it around until it’s evenly coated. This helps the cake release effortlessly once it’s baked—nobody wants a cake that sticks, right?
Mixing Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 3/4 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Now, here’s where I emphasize the cocoa powder again—using high-quality cocoa is a game changer! It really makes that chocolate flavor pop.
Combining Wet Ingredients
Next, it’s time to add the wet ingredients. Crack in 2 large eggs, pour in 1 cup of whole milk, add 1/2 cup of vegetable oil, and drizzle in 2 teaspoons of vanilla extract. Mix everything together until it’s smooth and well combined. You want that batter to be creamy and luscious, so don’t rush this part!
Incorporating Boiling Water
Now, here comes the exciting part! Carefully stir in 1 cup of boiling water. Yes, it’s hot, so take care not to splash! This step is what gives our black velvet cake that incredible texture—trust me, it’s worth it.
Baking the Cake
Pour the batter evenly into your prepared pans and pop them into the oven. Bake for 30 to 35 minutes. Here’s a little tip: check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, you’re good to go!
Cooling the Cake
Once your cakes are done, let them cool in the pans for about 10 minutes. After that, carefully remove them from the pans and transfer them to a wire rack to cool completely. This step is crucial for achieving that perfect texture before frosting or serving.
Why You’ll Love This Recipe
- Rich, intense chocolate flavor that will satisfy any chocolate lover’s cravings
- Moist and velvety texture that practically melts in your mouth
- Simple and straightforward to make, even for beginner bakers
- Perfect for celebrations like birthdays, anniversaries, or just because!
- Versatile for all kinds of toppings and frostings—think cream cheese frosting, ganache, or fresh berries
Tips for Success
Alright, let’s make sure your black velvet cake turns out absolutely perfect! Here are my top tips that I swear by:
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before you start mixing. This helps everything combine smoothly and creates that lovely, velvety texture we’re after.
- Don’t Overmix: When you’re combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a denser cake, and we want it light and fluffy!
- Measure Accurately: Baking is a science, so be precise with your measurements. Use a kitchen scale if you have one, or spoon flour into your measuring cup and level it off with a knife for accuracy.
- Use High-Quality Cocoa Powder: Trust me, splurging on a good cocoa powder makes a world of difference in flavor. It’s the star of the show, after all!
- Let It Cool Completely: Make sure to let your cakes cool completely on a wire rack before frosting. This ensures that the frosting doesn’t melt and helps the flavors meld beautifully.
- Frost with Care: If you’re using a thicker frosting, consider slicing the tops of your cakes to make them level. This will give you a stable base for frosting and help everything look picture-perfect!
With these tips, I’m confident your black velvet cake will be a showstopper. Happy baking, my friend!
Nutritional Information
Alright, let’s talk numbers! Here’s a quick look at the typical nutritional values for a slice of this luscious black velvet cake. Keep in mind these are estimates and can vary based on specific ingredients and portion sizes:
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
So, there you have it! This cake is a delightful treat, perfect for those special occasions when you want to indulge just a little. Enjoy every bite, and remember, it’s all about balance, right?
FAQ Section
I know you might have some questions about making your black velvet cake, so let’s tackle a few common ones I get all the time!
How should I store my leftover cake?
To keep your black velvet cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, but be sure to wrap it well in plastic wrap to prevent it from drying out.
Can I freeze the cake?
Absolutely! To freeze, wrap each layer tightly in plastic wrap and then in aluminum foil. This will help preserve its moisture and flavor. It can be frozen for up to 2 months. Just thaw it in the fridge overnight before you’re ready to frost and serve!
What can I substitute for eggs?
If you’re looking for an egg substitute, you can use applesauce, mashed bananas, or even flax eggs! For each egg, use 1/4 cup of applesauce or mashed bananas, or mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit for a few minutes to thicken.
How do I frost my black velvet cake?
Frosting this cake is a delight! I recommend using a cream cheese frosting or a rich chocolate ganache for a decadent touch. If you want to layer your cake, make sure the cakes are completely cooled and level off the tops if needed. Spread a generous layer of frosting between the layers and then cover the top and sides. Be sure to let it set a bit before slicing for the cleanest pieces.
Can I use a different type of milk?
Of course! While whole milk gives the best flavor and texture, you can substitute it with buttermilk for an even richer taste or use almond milk or oat milk for a dairy-free option. Just make sure to choose a non-sweetened version if you’re going dairy-free!
What if I don’t have unsweetened cocoa powder?
If you find yourself out of unsweetened cocoa powder, you can use Dutch-processed cocoa powder instead, but avoid using sweetened cocoa powder, as it will alter the sweetness and texture of your cake.
Hopefully, this helps answer some of your burning questions! If you have more, don’t hesitate to ask. Happy baking and enjoy your scrumptious black velvet cake!
Storage & Reheating Instructions
Alright, let’s make sure your delicious black velvet cake stays fresh and tasty! To store any leftovers, simply place the cake in an airtight container. This helps to keep it moist and prevents it from absorbing any unwanted odors from the fridge. If you don’t have a container big enough, you can wrap the cake tightly in plastic wrap. It should stay good for about 3 days at room temperature or up to a week in the refrigerator.
If you want to keep it longer, freezing is a great option! Just wrap each layer tightly in plastic wrap, then wrap it again in aluminum foil to lock in that moisture. It can be frozen for up to 2 months. When you’re ready to enjoy your cake again, just let it thaw in the refrigerator overnight. No need to rush; patience is key here!
Now, if you feel like enjoying a slice of warm black velvet cake, you can gently reheat it in the microwave. Just pop a slice on a microwave-safe plate and heat it for about 10-15 seconds at a time, checking so it doesn’t get too hot. You want that lovely velvety texture to shine through! And there you have it—perfectly stored and reheated black velvet cake ready for your enjoyment!
Imprimer
Black Velvet Cake: 7 Secrets for a Decadent Delight
- Temps Total: 55 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A rich and moist chocolate cake with a velvety texture.
Ingrédients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
- Stir in boiling water until well combined.
- Pour the batter into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
Notes
- Use high-quality cocoa powder for the best flavor.
- Make sure eggs and milk are at room temperature.
- Store leftovers in an airtight container.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: black velvet cake, chocolate cake, dessert
