Hi! My name is Amanda and I am addicted to cake stands. I have pinterest boards about them and an entire closet in my house full of them and yes, I have even dreamt of them.
Black Velvet Cake
Ingredients
- 2 1/2 c cake flour not self-rising
- 1 tsp. salt
- 1/4 c dark cocoa powder the darker the powder the less food coloring needed
- 1 1/2 c sugar
- 1 1/2 c canola oil
- 2 large eggs room temperature
- 1 tbsp. black food coloring
- 1 tsp. pure vanilla extract
- 1 c buttermilk
- 1 1/2 tsp. baking soda
- 2 tsp. white vinegar
Instructions
- In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- Combine the sugar and oil on medium speed until well combined. With mixer on low, add in room temperature eggs one at a time.
- Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, and mix until fully combined.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for a few seconds.
- Pour batter into two prepared 8-inch pans. Bake at 350 for 30-35 minutes.
- Remove from oven and allow cakes to cool to room temperature.
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Usually when I see a stand that I adore I try to imagine a cake that would compliment it. And usually I want the cake to be the focal point… not the stand.
Not this cake. How could I possible compete with that majestic stand?
So I piped out flowers in the richest chocolate buttercream I could fathom (posting a recipe soon!) and hoped they would hold a candle up to the intricate and flawlessly designed flowers on the cake stand.
The dark chocolate flowers are attempting to mimic the white orchid design on the cake platter- which is a signature collection of Michael Aram.
Well.
I cannot hold a candle to the stand, and thats ok! I dont mind taking a back seat to something so truly pretty.
The beauty of bring a cake baker is that I get to eat the evidence. The cake is a rich black velvet cake to contrast the bright white vanilla buttercream frosting. I loved the flavor as much as the bold design choice!
This black velvet cake is a simple adaptation of Martha Stewarts Red Velvet Cake. Soooooooo good!
Just look at those matching side plates! Its a food photographers dream.
Like this cake? I have more you will love! Check out all my CAKES!
And be sure to grab a copy of Surprise-Inside Cakes! My best selling book is a cake lovers dream!
What brand of black food coloring did you use?
Filling / frosting?
Awesome recipe! Sorry, I’m really bad about leaving comments. I just had to let you know that I used your recipe for my Halloween cakelet pans from Williams Sonoma and they came out great. I reduced the time to 18 minutes and it worked out great. I had never made or ate red or black velvet cake before. The first recipe I used was blah. Your recipe was my second attempt and it was amazing. Super soft and fluffy. Thanks so much my cakelets were a hit.
Can this cake be made eggless?
Thanks.
Can’t wait to try the recipe. Thanks for posting. Also, you wrote “The beauty of bring a cake baker is that I get to eat the evidence” and I think you mean “The beauty of being”?
What is recipe for frosting for the cake black Velvet Cake
I made this cake yesterday for my anniversary and my husband loved it. the cake is moist and a bit dense but tasty. the frosting is another thing, It has a peculiar taste and texture to it that I’m not fond of and probably wounldnt use it again. do you ever use weight measurements in your recipes?
My mother is a red velvet fanatic but I think its time to do a new velvet for her. I have reciped for white velvet, blue velvet and another black velvet cake. I’m curious, I can’t remember reading anywhere, what makes a cake a “velvet” cake? Is it simply a specific combination of ingredients? But other cakes use the buttermilk and other ingredients in a red velvet. And by the way, I adore cake stands too and would have more but the prices have become insane seeing they aren’t Wedgewood or Waterford or even Lennox or other good names most of them. I can’t help it. I think $80 or $90 at Hobby Lobby for a 6 or 8-inch stand or EVEN smaller is insane. But the right cake stand can make or break a cake. Its especially vital with wedding cakes. I lucked out at a Hobby Lobby earlier this year. They had the cake stands that LOOK like silver ones marked down to almost nothing. I think it was a mistake but they gave them to me at that price anyway. Always on the look for a bargain. I visit auctions and other places with used items and find them at times. A lot of people, thankfully, have no interest in cake stands, especially on a pillar. Just like I find springform pans ALL the time at Goodwill stores. I’m known for my cheesecake and I like to send it in the pan. I don’t always know if its coming home again so I buy ones for a $1 or $2 whch you can tell people often have used only once or twice and then tire of it. Most aren’t aware there are many cakes which are baked in springforms.
Let me start by saying I love your recipes and look forward to opening your emails to see what we are baking today! Also, I thought my daughter and I were the only ones who were totally addicted to cake stands! How wonderful to no longer be alone. It doesn’t matter what I am shopping for, I will always find my way to cake stands and cannot resist the temptation. I have always noticed your stands but never really thought about whether you actually owned them or not. In case you did not know, estate sales are a wonderful place to pick up unique cake stands. When I had a bakery, I would have “dummy” cakes on my collection of stands and it seemed customers were more interested in the stands than the cakes! Maybe that is why I no longer have a business. Love your stuff, Amanda.
Amanda, I have been looking off and on for over 20 years for a recipe for a Golden Velvet cake. I worked at a Tea room when I was a young mother as a waitress. One of the elderly ladies working in the kitchen made a Golden Velvet cake that was out of this galaxy and I have looked everywhere for a recipe for it and just have not had any luck. It is a VERY moist cake, the frosting had pecans and coconut in it if memory serves. It reminded me of several cakes I’d had before but this was super moist and beyond delicious. Italian Cream cake and Hummingbird cake has been among my favorites all of my life but this surpassed both of those and any other ones I have had. Can you help with this?