Description
A rich and moist black velvet cake paired with a tangy orange buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp black food coloring
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1 cup unsalted butter (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 2 tbsp orange zest (for buttercream)
- 2 tbsp orange juice (for buttercream)
- 1 tsp vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, black food coloring, and vanilla. Mix until smooth.
- Gradually stir in hot water. The batter will be thin.
- Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter until creamy. Add powdered sugar, orange zest, orange juice, and vanilla. Beat until fluffy.
- Frost the cooled cake layers with the orange buttercream.
Notes
- Use gel food coloring for a deeper black color.
- Make sure cakes are completely cool before frosting.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
