WHAT IS BLACK VELVET CAKE RECIPES

BLACK VELVET CAKE RECIPE - BETTYCROCKER.COM

Enjoy this delicious black velvet cake with whipped frosting – a tasty dessert treat.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened regular or dark baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 bottle (1 oz) black food color
1 teaspoon white vinegar
1 teaspoon vanilla
3 containers (12 oz each) cream cheese whipped ready-to-spread frosting
Black string licorice, if desired
Black jelly beans, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

Nutrition Facts : Calories 628 , CarbohydrateContent 74 g, FatContent 7 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 368 mg

BLACK VELVET CAKE - I AM BAKER

Black Velvet Cake - i am baker image

Usually when I see a stand that I adore I try to imagine a cake that would compliment it. And usually I want the cake to be the focal point… not the stand.

Provided by Amanda Rettke

Categories Dessert

Total Time 65 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 11

Ingredients

2 1/2 c cake flour (not self-rising)
1 tsp. salt
1/4 c dark cocoa powder (the darker the powder the less food coloring needed)
1 1/2 c sugar
1 1/2 c canola oil
2 large eggs (room temperature)
1 tbsp. black food coloring
1 tsp. pure vanilla extract
1 c buttermilk
1 1/2 tsp. baking soda
2 tsp. white vinegar

Steps:

In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
Combine the sugar and oil on medium speed until well combined. With mixer on low, add in room temperature eggs one at a time.
Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, and mix until fully combined.
In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for a few seconds.
Pour batter into two prepared 8-inch pans. Bake at 350 for 30-35 minutes.
Remove from oven and allow cakes to cool to room temperature.

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