Black Velvet Cake
Black Velvet Cake is a light and fluffy, black cocoa-flavored cake layered with rich Oreo cream cheese frosting for a decadent dessert. With its strikingly unique presentation and distinct taste, you'll want to make this treat for upscale events like adult birthday celebrations and even Halloween parties!
Ingredients
Black Velvet Cake
- 2/3 cup (158 ml) Vegetable Oil
- 1/2 cup (113 g) Salted Butter, (melted)
- 2 1/4 cups (450 g) Sugar
- 3 large (3) Eggs, (room temperature)
- 2 1/2 tsp Vanilla Extract
- 2 (36 g) Egg Yolks, (room temperature)
- 1/2 cup (120 g) Sour Cream, (room temperature)
- 2 1/2 cups (313 g) All Purpose Flour
- 1 1/2 cup (113 g) Black Cocoa Powder
- 2 tsp Espresso Powder
- 2 tsp Baking Powder
- 1/2 tsp (1/2 tsp) Baking Soda
- 1 tsp Kosher Salt
- 1/2 cup (120 ml) Milk, (room temperature)
- 1 1/3 cup (319 g) Coffee, (hot)
Oreo Frosting
- 1 1/2 cup (341 g) Butter, (room temperature)
- 7 cups (840 g) Powdered sugar
- 2 tsp Vanilla extract
- pinch Salt
- 16 oz (454 g) Cream cheese, (cold)
- 8 Oreo cookies, crushed
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add vegetable oil, melted butter, and sugar. Whisk together until combined, then add eggs and egg yolks. Continue to whisk until combined and smooth.
- In a separate bowl, combine flour, black cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Set aside.
- Add half of the flour mixture to the wet ingredients and whisk until combined, then add sour cream and whole milk. Mix until just combined, then add the remainder of the dry ingredients.
- Pour hot coffee on top of the batter and mix until just combined.
- Spray 3 8-inch pans with nonstick baking spray and line with parchment paper. Divide the batter equally among the pans and bake for 30-33 minutes, until a tooth pick comes out of the center of the cake clean. Allow the cakes to cool in the pan for 10 minutes, then turn the cakes out onto a wire rack. Wrap each layer with plastic wrap and cool completely. This traps in the steam and keeps the cake nice and moist.
- While the cakes are cooling, make the Oreo Frosting. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until lightened in color and fluffy. Then add add cold cream cheese. Beat for 1 minute, then add in powdered sugar, 1-2 cups at a time, mixing until fully incorporated. Once all of the powdered sugar is added, vanilla extract, and crushed oreos. Mix for 1-2 minutes, until combined and smooth.
- Once the cakes are cooled, place one of the cakes on a cake stand. Level the cake if needed. Spread an even layer of oreo frosting all around the cake then place the second cake on top. Add an even layer of frosting and repeat with the third layer. Add a thin layer of frosting around the cake and place into the refrigerator to set for 30 minutes (crumb coat).
- Add another layer of frosting on top of the cake and garnish with additional oreos and crushed oreos.
- Optional: To pipe frosting on top, add leftover frosting to a piping bag with your favorite piping tip and pipe little domes on top of the cake. (I used Wilton piping tip 1A.)
Notes
Tips
- I strongly suggest using black cocoa powder but if you don't have any, dark cocoa powder is a good substitute. Your cake may not be black but the inclusion of espresso powder will still ensure a rich dark hue without using food coloring.
- Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup or use a kitchen scale to measure the flour for a more accurate measurement.
- Another way to tell if the cake is done is if the cake has a slight bounce to it when touched.
- Before assembling the cake, chill the layers in the freezer for 15 minutes. It will be easier to stack and frost them.
Nutrition
Calories: 921kcal, Carbohydrates: 115g, Protein: 9g, Fat: 51g, Saturated Fat: 26g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 592mg, Potassium: 288mg, Fiber: 4g, Sugar: 90g, Vitamin A: 1330IU, Vitamin C: 0.1mg, Calcium: 128mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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