Black Velvet Cake with Cream Cheese Buttercream

Instructions

1. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Ensure the mixture is fully aerated and free of lumps, which helps the cake rise evenly and creates a plush, uniform crumb. Set aside while you prepare the wet ingredients.
2. In another bowl, whisk the sugar, eggs, buttermilk, and vegetable oil until the mixture becomes smooth and cohesive. The texture should be glossy and slightly thick, indicating that the sugar has begun to dissolve and the eggs are fully incorporated.
3. Stir in the vanilla extract and black food coloring until the color is completely even. Adjust the intensity as desired, noting that the shade darkens slightly during baking.
4. Gradually mix the dry ingredients into the wet mixture, adding them in stages to minimize lumps. Once incorporated, pour in the hot brewed coffee. Stir gently but thoroughly until the batter becomes smooth and slightly thin; this consistency helps achieve the signature softness of the cake.
5. Divide the batter evenly into two greased and lined 8-inch round cake pans. Smooth the tops with a spatula so they bake level. Transfer to a preheated oven at 175°C (350°F) and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.
6. Let the cakes cool in their pans for 10 minutes to allow the structure to set, then turn them out onto a wire rack to cool completely. This prevents condensation from forming and keeps the texture from becoming dense.

Frosting & Assembly