Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
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For
8
M
I
For the black velvet cake
240
g
All-purpose flour
50
g
Black cocoa powder
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Per Serving
Calories
1094kcal
Fat
73g
Saturates
36g
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The cake layers bake up perfectly flat, so no need for cake strips! You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature. I recommend making the buttercream the day you are decorating the cake. If you're in a rush, you can skip the crumb coat and decorate the cake right away for a more rustic look.
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Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the black velvet cake
240
g
All-purpose flour
50
g
Black cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
1094kcal
Fat
73g
Saturates
36g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The cake layers bake up perfectly flat, so no need for cake strips! You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature. I recommend making the buttercream the day you are decorating the cake. If you're in a rush, you can skip the crumb coat and decorate the cake right away for a more rustic look.
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Made it?
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