Black Velvet Cake

 

Black Velvet Cake

2 cups all-purpose flour

1 cup granulated sugar

1 cup buttermilk

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

2 large eggs

2 tbsp black cocoa powder

1 tbsp unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp white vinegar

1 tsp vanilla extract

Black food coloring (gel or paste)

 

Black Velvet / Dracula Cake – Method

1. Prep the stage

• Preheat oven to 350°F
• Grease and flour two 8-inch cake pans (or line with parchment)

2. Cream the base

• Beat butter + sugar until light and fluffy
• Add oil and mix well
• Add eggs one at a time, mixing after each

3. Build the flavor

• Mix in vanilla
• Stir in cocoa powders + black food coloring (go slow—build the darkness)

4. Dry + wet dance

• In a bowl: flour, baking powder, baking soda, salt
• Alternate adding dry ingredients and buttermilk to the batter (start and end with dry)

5. The velvet touch

• Stir vinegar into the batter at the end—this reacts with the baking soda and gives that soft, tender crumb

6. Bake

• Pour evenly into pans
• Bake 25–30 minutes, until a toothpick comes out clean

7. Cool completely before frosting

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Frosting ideas (this is where you can have fun):

• Cream cheese frosting – classic velvet pairing
• Dark chocolate ganache – leans into the Dracula vibe
• Vanilla buttercream – sharp contrast against the black cake

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A couple real-talk tips:

• Black cocoa is strong—don’t overdo it or it can taste dry/bitter
• The food coloring is mostly for looks; the cocoa gives the base darkness
• This cake shines with a soft, moist crumb, not dense—so don’t overbake

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