Description
This rich, dramatic twist on classic velvet cake is moist, tender, and made with buttermilk for the perfect texture—ideal for elegant desserts or Halloween treats.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
3/4 cup unsweetened cocoa powder (preferably dark/Dutch-processed)
1 cup vegetable oil
2 large eggs
1 cup hot coffee or hot water
1 tsp vanilla extract
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp white vinegar (helps with the velvet texture)
For the Cream Cheese Frosting (optional but classic):
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, combine buttermilk, eggs, oil, vinegar, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until mostly smooth.
Slowly pour in the hot coffee or water and mix until fully combined. Batter will be thin.
Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until light and fluffy.
Frost cooled cakes, stacking layers with frosting in between and on top.
Notes
Coffee enhances the chocolate flavor without making it taste like coffee. Substitute with hot water if preferred.
For cupcakes: Bake at 350°F for 18–22 minutes.
Can be made a day in advance and stored in the fridge.
Add chocolate chips to the batter for extra richness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
