Black Velvet Cake – 2/3 cup (60g) black cocoa powder – 2 cups (250g) all purpose flour – 1 1/2 cups (300g) granulated sugar – 1/2 tsp salt – 1 tsp baking soda – 1 1/2 cups (325ml) vegetable or canola oil – 1 cup (235ml) buttermilk – 1 tbsp white vinegar – 2 large eggs, room temp – 2 tsp vanilla extract Black Cocoa Buttercream – 1 cup (220g) unsalted butter, room temp – 1 cup (210g) vegetable shortening – 2–3 cups (240g – 360g) powdered sugar – 1 1/2 cups (150g) black cocoa powder – 1 tsp vanilla extract
Black Velvet Cake Set the oven at 350F, spray three 6-inch round cake pans with nonstick spray, and cover the bottoms with parchment paper. If you have cake strips, use those. Refer to notes for cake pan options.