Description
A dramatic, midnight-black cocoa cake with a moist crumb and a tangy finish, topped with a contrasting white frosting.
Ingredients
Scale
- 2 1/2 cups cake flour
- 3/4 cup black cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1–2 tsp black gel food coloring
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together cake flour, black cocoa powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with dry ingredients.
- Stir in the black gel food coloring until the batter is a uniform dark black color.
- Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter together, then add powdered sugar and vanilla until smooth.
- Frost the first layer, stack the second layer on top, and cover the entire cake in frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American