I have always been on the lookout for a good color cake recipe and I think I finally found it. Smooth buttercream with a free flowing pattern and sweet dollops of buttercream on top… this pretty cake is sure to impress!
For the black velvet cake:
369g AP flour
113g black cocoa powder
1 teaspoons baking soda
2 tsp baking powder
170g unsalted butter room temperature
454g granulated sugar
1 tsp salt
57g melted chocolate
4 large eggs
113g vegetable oil
114g strong coffee hot
227g buttermilk warm
1 tbsp vanilla extract
227g unsalted butter room temperature
1/2 teaspoon salt
4 Tablespoons milk or water
227g vegetable shortening
2 teaspoons food coloring optional
2 Tablespoon clear vanilla extract
680g sifted powdered sugar
For the cake:
Grease and line three 8″ cake pans with parchment paper; set aside.
Preheat the oven to 350 degrees F.
In a large bowl, add melted chocolate, cocoa powder, hot coffee, vanilla, and oil, whisk together until combined. Mix in the warm buttermilk and whisk until combined. Set aside.
Using a stand mixer, beat butter for about 30 seconds at medium-high speed until smooth. Add gradually add the sugar, beat until mixture is fluffy and almost wḧïẗe. Add the eggs 1 at a time, mix well.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
Add about a third of the dry ingreďïệnts to the batter with the mixer at the lowest speed.
Immediately add about a third of the chocolate mixture, mixing until the ingreďïệnts are almost completely incorporated into the batter.
Repeat the process 2 more times.
When the batter appears blended, set the mixer to low speed, beat until the batter looks like satin (about 15 seconds).
Pour the batter into the prepared pans. Bake for 30-35 minutes.
Allow it cool for 10 minutes. Remove from pans and cool completely in pans on a wire rack before frosting.
Sweet Buttercream Frosting:
Using the whisk attachment, whisk butter until smooth.
Add the vegetable shortening to the butter and whisk until smooth.
Add in your powdered sugar one cup at a time while mixing on low, until it’s all combined with the butter mixture.
Add in salt, vanilla and milk and whisk on medium for 10-15 minutes until very light and fluffy.
Add in your desired food coloring if you prefer your frosting to be colored.
Once the frosting is tinted to the shades you like, place frosting in pastry bags.
Using the different size tips and changing out the colors as desired, pipe out dollops of frosting on the top of the cake. Do as many or as few as you would like!