Moist & Delicious Black Velvet Layer Cake



– 2 cups all-purpose flour – ½ cup black cocoa powder – ⅓ cup natural unsweetened cocoa powder  – 1 ⅔ cups sugar – 1 teaspoon baking soda – ½ teaspoon baking powder – ½ teaspoon salt – 1 ½ cups buttermilk – ⅓ cup vegetable oil – ½ cup unsalted butter, softened – 1 teaspoon white vinegar – 2 teaspoons vanilla extract – 3 large eggs


– 2 cups unsalted butter, room temperature – 1 pinch of salt – 2 teaspoons vanilla bean paste (or extract) – ¾ cup black cocoa powder – ¼ cup natural cocoa powder – 5 cups confectioner’s sugar – 3 tablespoons milk

Set out the buttermilk and eggs ahead of time so they can come closer to room temperature before mixing the batter. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

In a large mixing bowl, add the flour, both cocoa powders, sugar, baking soda, baking powder and salt. Mix well with a whisk and set aside.

In another bowl, add the buttermilk, oil, softened butter, vinegar, vanilla and eggs. Whisk well.

Add the liquid ingredients to the dry ingredients and mix on medium speed only until just combined. Be careful not to mix too long or the cake will turn out dense.  Pour the batter into the prepared pans and bake for approximately 35-40 minutes.

Set on wire racks to cool for about ten minutes, then turn out the cake layers onto the racks and remove the pans to cool completely before assembling the cake and adding buttercream frosting.

Make the frosting: Add the butter, salt and vanilla to a large mixing bowl. Mix with an electric mixture on medium speed until smooth. Add both cocoa powders and mix on low until combined, then on medium until well incorporated.  Add in 3 cups of confectioner's sugar plus the milk and mix until smooth.

Add the buttercream to the cooled cake layers and serve.

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