The cream cheese frosting recipe on the prior page is significantly sweeter than what you may be accustomed to. I personally do not make my frosting’s, pastry creams, or fillings super sweet so if you want the frosting sweeter start with 1/2 a cup until the sweetness is to your liking.
Instructions
Black Velvet Cake
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with cooking spray; lightly flour. Be sure to dust out any excess flour from the pans.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with an electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Cream Cheese Frosting
- Place the softened butter and cream cheese into a bowl of an electric mixer. Using a whisk attachment beat the cream cheese and butter on medium speed for 2 minutes until both are well combined.
- Scrape down the sides of the bowl, add your vanilla extract and powdered sugar. Beat the sugar for 2 minutes, scraped down the side of the bowl then beat for another minute.
Assembling.
- Gently cut off the rounded tops of all three cakes with a serrated knife to create a flat top. Invert the cake so that the bottom of the cake is now facing up. Place the cake on a serving plate. Brush off all loose crumbs from cake layers. Spread roughly 1/4 cup of frosting on the top side only. Top with second cake layer again with bottom of the cake as the top layer. Spread with roughly 1/4 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Keep the cake refrigerated until serving.
Recipe source: Betty Crocker
Photo source: Shealynn Benner
