Black Velvet Cake with Freakishly Good Peanut Butter Frosting

© Katherine Stetson

Over the top moist and chocolatey!

For the cake:

Butter and flour, for preparing the cake pans

  • 2 cups cake flour (or 1 ¾ all-purpose flour)
  • 2 cups white sugar
  • ¾ cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed coffee warm)
  • good quality dark chocolate, shaved, for garnish

Butter and flour two 88-inch cake pans. Preheat the oven to 350 degrees.

Measure the dry ingredients into a mixing bowl. Whisk thoroughly to combine and remove any lumps. Combine the wet ingredients, except for the coffee, in a separate bowl. Add the wet mixture to the dry mixture and stir with a rubber spatula until combined. Stir in the warm coffee. Divide batter between the two cake pans and bake for 35-40 minutes or until a cake tester inserted into the center comes out clean.

Let cakes cool in the pans for 20 minutes. Remove cakes from pans and allow to cool on a wire rack for an additional 40-60 minutes. Frost the cakes and sprinkle with chocolate shavings.

For the frosting:

Note: If you prefer a sweeter frosting, double or triple the confectioners sugar.

  • 12 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup creamy peanut butter
  • 1  cup confectioners sugar
  • 2 teaspoons vanilla extract

With a hand or stand mixer, cream the butter, cream cheese, peanut butter and vanilla until smooth and fluffy. Slowly add in the sugar until combined. Spoon into a piping bag and frost the cake. Sprinkle the top with chocolate shavings and/or crushed peanuts.

Copyright © Katherine Stetson, all rights reserved.