Chocolate Velvet Cake Recipe
User Reviews
5
Chocolate Velvet Cake Recipe
Description
Chocolate Velvet Cake Recipe uses softened butter and sugar creamed to lightness before eggs are added for richness. Unsweetened cocoa and espresso powder deliver chocolate intensity without sweetness. Buttermilk and vanilla create moisture and flavor, while baking soda and vinegar produce lift and a fine crumb texture through gentle leavening reactions.
Baked in three 8-inch pans at 350°F, the cake layers develop moist, tender structures that pull slightly from the pan edges when done. The recipe blends classic cake-making techniques to ensure an even crumb and balanced taste. This cake forms a dependable base for frostings or layering with fillings if desired.
Ingredients
- 1/2 /2 cup butter softened
- 1 1/2 /2 cups sugar
- 2 large egg room temperature
- 2 1/2 /2 cups all-purpose flour
- 3 tablespoons cocoa powder unsweetened
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon espresso powder
- 1 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon white vinegar distilled
Instructions
- Preheat oven to 350o F. Prepare three 8-inch cake pans with butter and flour, taking care to remove any excess flour or brush with homemade cake goop (cake pan release).
- Cream butter and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
- Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
- Pour buttermilk and vanilla into a measuring cup, set aside.
- Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning and ending with flour.
- Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
- Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to over mix.
- Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean. You can follow my tips for how to tell when your cake is done.
- Remove from oven and allow to cool. Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 92mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 154IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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