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mini black velvet layer cake
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Mini Black Velvet Cake

A mini version of my spooky (and dye-free!) black velvet cake recipe, perfect for a small Halloween gathering or sharing with your bestie.
Prep Time 30 minutes
Cook Time 18 minutes
Servings 4 slices

Ingredients

Small Batch Black Velvet Cake

  • 1/4 Cup (60ml) whole milk, room temperature
  • 1 tsp white vinegar
  • 1/2 Cup (65g) all purpose flour
  • 1/2 Cup (100g) granulated sugar
  • 1/4 Cup (30g) black cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 large egg, room temperature
  • 2 Tbsp vegetable oil
  • 1/2 tsp pure vanilla extract
  • 1/4 Cup hot coffee or hot water

Dye-Free Black Buttercream

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1/4 Cup (30g) black cocoa powder* for best results, use The Cocoa Trader brand (see notes)
  • 1 1/2 Tbsp whole milk, room temperature
  • 1 tsp pure vanilla extract
  • pinch of salt, or to taste

Instructions

Make the Small Batch Black Velvet Cake

  • Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle. 
  • Mix together the whole milk and vinegar. Set aside for 10-15 minutes, after which the mixture will look slightly curdled (this is the chemical reaction we're looking for!).
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, egg, vanilla, and milk mixture and mix on low until just combined. With the mixer still on low, add the hot coffee (or hot water) in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
  • Pour the batter into the prepared cake pan(s). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.

Make the Black Buttercream

  • In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light, about 3 minutes. Scrape down the bowl and paddle, then the powdered sugar. Mix on low speed until incorporated. With the mixer in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
  • The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on frosting the cake the same day.
  • If you're in a hurry, you can add about 1 Tbsp of black buttercream into a microwave safe bowl and microwave for 5-10 seconds, until melted but not hot. Add this into the rest of your buttercream and mix it together with your stand mixer on low speed. This will help darken the color faster.

Assembly

  • To create the design pictured: once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20 minutes to let the frosting firm up.
  • Use the black buttercream to create a smooth finish on the cake, then refrigerate it for about 20 minutes. Use the rest of the black buttercream to create lambeth piping using Wilton Tip 4B for the large shell borders, Tip 16 for the small shell borders, and Tip 102 for the ruffle garlands. Feel free to use this tutorial as guidance.

Notes

*For the darkest black buttercream, you’ll want to use The Cocoa Trader extra dark black cocoa powder. This brand can also be used for the cake portion of the recipe. If you cannot find The Cocoa Trader brand, you can use any other black cocoa powder brand but note that you may need to add a few drops of black food color gel to the buttercream to achieve a dark black color. 
Make ahead tips: 
  1. The black velvet cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The black buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.