Description
A rich, moist black velvet chocolate cake with a bittersweet flavor and elegant edible gold leaf accents, perfect for celebrations and special occasions.
Ingredients
Scale
- 2 ½ cups (320 g) all-purpose flour
- ⅔ cup (55 g) black cocoa powder (Hershey’s Special Dark recommended)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot water
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 sheets edible gold leaf
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Sift together flour, black cocoa powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition, then add vanilla extract.
- Add dry ingredients in three parts alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix gently on low speed after each addition.
- Slowly stir hot water into the batter on low speed until combined; batter will be thin.
- Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes in pans for 15 minutes, then invert onto cooling racks, remove parchment, and cool completely.
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar one cup at a time, beating on low speed. Add vanilla and salt, then beat on medium-high until fluffy.
- Place one cake layer on serving plate, spread a generous layer of frosting on top. Place second layer and frost top and sides evenly.
- Using tweezers or a small brush, gently place small pieces of edible gold leaf on the frosting. Chill cake for 15 minutes before applying gold leaf if frosting is too soft.
Notes
Use black cocoa powder for the signature deep color and flavor. Avoid overmixing after adding dry ingredients to keep the cake tender. Chill frosting if too soft before applying gold leaf. Handle gold leaf delicately with tweezers or a brush and avoid breathing directly over it.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 375
- Fat: 18
- Carbohydrates: 45
- Protein: 4
Keywords: black velvet cake, chocolate cake, gold leaf cake, black cocoa powder, celebration cake, homemade chocolate cake, easy chocolate cake