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Black Velvet Cake with Vanilla Swiss Meringue Buttercream Recipe

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★★★★★

4.5 from 113 reviews

This Black Velvet Cake is a rich, deeply chocolatey dessert with an intense black cocoa flavor paired with a smooth and creamy vanilla Swiss meringue buttercream. Perfect for special occasions or a luxurious treat, this recipe yields three 8-inch layers with a moist, tender crumb and a balanced sweetness that highlights the unique black cocoa powder.

Ingredients

Scale

Black Velvet Cake

  • 355 g plain flour (all-purpose flour) (2 ¾ cups)
  • 105 g black cocoa powder (1 cup / ~3 ¾oz)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda (bicarb soda)
  • 500 g white granulated sugar (2 ½ cups / ~17 ½oz)
  • 1 teaspoon salt
  • 113 g unsalted butter, melted (½ cup / 4oz)
  • ½ cup vegetable oil (125ml)
  • 1 ½ cups buttermilk, room temperature (375ml)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Vanilla Swiss Meringue Buttercream

  • 180 g egg whites (roughly 6 eggs)
  • 336 g caster sugar (superfine sugar) (1 ⅔ cups)
  • 340 g unsalted butter, cool but slightly softened (3 sticks / 1 ½ cups)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 180°C (160°C fan forced) or 350°F. Grease three 8-inch round sandwich tins and dust them with cocoa powder, tapping out the excess to prevent sticking.
  2. Mix Dry Ingredients: In a very large bowl, sift together the plain flour, black cocoa powder, baking soda, and baking powder. Add the granulated sugar and salt, then gently whisk the mixture with a balloon whisk to combine evenly.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, vegetable oil, and room temperature buttermilk until well mixed. Add the eggs, vanilla extract, and white vinegar and whisk again just until combined.
  4. Make the Cake Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the ingredients together just until smooth, making sure to scrape the bottom of the bowl to incorporate all flour. Avoid overmixing.
  5. Divide Batter and Bake: Evenly divide the batter between the three prepared pans, leveling the tops. Bake for 22-24 minutes, turning the trays halfway through at about 15 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  6. Prepare the Swiss Meringue: Rub vinegar inside a mixing bowl, rinse, and dry it thoroughly. Heat about 1 inch of water in a medium saucepan until simmering.
  7. Combine Egg Whites and Sugar: Place egg whites and caster sugar into the prepared bowl and whisk together to combine.
  8. Cook Meringue Mixture: Set the bowl over the simmering water and whisk constantly for about 5 minutes, until the temperature reaches 71°C (160°F) and sugar granules are fully dissolved — test by rubbing a small amount between fingers until smooth.
  9. Whisk to Stiff Peaks: Transfer the bowl to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the meringue is glossy and holds stiff peaks and has cooled to room temperature.
  10. Add Butter: Switch to the paddle attachment. Add softened butter, about 1 tablespoon at a time, mixing on medium-high speed after each addition until fully incorporated. The buttercream will thicken into a smooth, creamy texture.
  11. Flavor the Buttercream: Mix in the vanilla extract and salt, continuing to beat for about 20 seconds to combine fully.
  12. Assemble the Cake: Place one cake layer on a cake plate and pipe or spread one-third of the buttercream over it. Repeat with the second and third layers, stacking each layer only after frosting to prevent the buttercream from squishing out the sides.
  13. Chill and Serve: For neat slicing, chill the assembled cake to firm up the buttercream. Use a very sharp knife for clean cuts. Enjoy your beautiful and delicious black velvet cake!

Notes

  • Using black cocoa powder is key for the deep, rich color and flavor of this cake.
  • Make sure all your wet ingredients (eggs, buttermilk, butter) are at room temperature for best mixing.
  • The Swiss meringue buttercream requires careful temperature control; use a candy thermometer for accuracy.
  • If the buttercream becomes too soft, chilling briefly and continuing to beat often resolves texture issues.
  • For cake pans, lining the bottom with parchment paper improves release and shapes.
  • Chilling the assembled cake before slicing helps maintain clean layers and presentation.

Keywords: black velvet cake, black cocoa cake, chocolate cake, Swiss meringue buttercream, layered cake, baking recipe

Find it online: https://tastygenius.com/black-velvet-cake-with-vanilla-swiss-meringue-buttercream-recipe/