Black Velvet Cake

Ingredients:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 cup buttermilk (room temperature)

• 1/2 cup unsalted butter (softened)

• 1/4 cup vegetable oil

• 2 large eggs (room temperature)

• 2 tbsp black cocoa powder

• 1 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tbsp white vinegar

• 1 tsp vanilla extract

• Black food coloring (gel or paste – amount depends on desired depth of black)

 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, both cocoa powders, baking powder, baking soda, and salt.

3. Cream butter and sugar:
   In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).

4. Add eggs and oil:
   Beat in the eggs, one at a time, then mix in the vegetable oil until well combined.

5. Combine wet ingredients:
   In a separate bowl or measuring cup, stir together the buttermilk, vinegar, vanilla extract, and black food coloring.

6. Alternate adding:
   Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk mixture (starting and ending with dry). Mix just until combined—do not overmix.

7. Bake:
   Divide batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:
   Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Serving Suggestions:

Frost with cream cheese frosting, vanilla buttercream, or dark chocolate ganache for a dramatic contrast.