Black Velvet Cake

This black velvet cake has all of the best qualities of red velvet cake - velvety smooth texture, light crumb, and irresistible flavor - but with an intensified chocolate flavor and color.

Ingredients

Method

Nutrition

For

8

M

I

For the black velvet cake

240

g

All-purpose flour

50

g

Black cocoa powder

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Notes

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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