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Black Velvet Cake with Coconut, Pecan, and Chocolate Cream Cheese Frosting Recipe

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4.3 from 23 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

This Black Velvet Cake is a decadent layered dessert featuring rich, deeply flavored black cocoa cake layers combined with a luscious chocolate, coconut, and pecan filling, all enveloped in a smooth black cocoa cream cheese frosting. Perfectly moist and tender with a striking dark color, this cake balances a velvety texture and nutty sweetness, making it a stunning centerpiece for any celebration.

Ingredients

Black Cocoa Cake Layers

  • 1 cup unsalted butter (softened at room temperature)
  • 2 cups superfine granulated sugar (or caster sugar)
  • 2 large eggs (ideally at room temperature)
  • 2 tsp vanilla extract
  • 1½ cup all purpose flour (or plain flour)
  • ¼ cup cornstarch (cornflour)
  • 1½ tsp baking soda
  • ½ tsp salt
  • ¾ cup black cocoa powder
  • 1 tbsp distilled white vinegar
  • 1 cup buttermilk (or soured milk)
  • ½ cup water (recently boiled and cooled to warm)

Chocolate, Coconut and Pecan Filling

  • ½ cup sweetened condensed milk
  • 2 tbsp all purpose flour (or plain flour)
  • ¼ cup black cocoa powder
  • 1 cup unsalted butter (softened at room temperature)
  • 1 cup superfine granulated sugar (or caster sugar)
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut

Black Cocoa Cream Cheese Frosting

  • 1 cup unsalted butter (softened at room temperature)
  • 2 cup powdered sugar (or icing sugar)
  • ½ cup black cocoa powder
  • ½ cup spreadable cream cheese
  • 1 tsp vanilla extract
  • 2 tsp full fat milk (or whole milk)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease and line your cake tins with parchment paper, especially at the base, to prevent sticking as this cake is delicate.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and superfine sugar until the mixture is light and fluffy, which helps create a tender crumb.
  3. Add Eggs and Vanilla: Add the vanilla extract and eggs one at a time to the creamed mixture, mixing just until combined into a smooth batter to avoid overmixing.
  4. Make Cocoa-Vinegar Paste: In a small bowl, combine black cocoa powder and distilled white vinegar to form a paste; this activates the cocoa for a deeper color and richer flavor. Add this paste along with buttermilk to the batter.
  5. Sift Dry Ingredients: Sift together all purpose flour, cornstarch, baking soda, and salt. Gently fold these dry ingredients into the wet mixture until just combined to maintain cake lightness.
  6. Add Warm Water: Slowly stir in the warm boiled then cooled water until the batter is smooth and uniform in texture.
  7. Bake Cake Layers: Pour batter evenly into prepared tins. Bake in the center of the preheated oven until a toothpick inserted comes out clean, approximately 25-30 minutes.
  8. Cool Cakes: Remove cakes from oven and cool them in their pans until they can be handled safely. Then gently remove the cakes from the tins. Use frosting to repair any crumbliness.
  9. Prepare Filling Mixture: In a small saucepan over medium-low heat, whisk together condensed milk, flour, and black cocoa powder until the mixture thickens to a deep black shade, about 3-5 minutes. Remove and cool to room temperature.
  10. Cream Butter and Sugar for Filling: In a large bowl, beat together softened butter and superfine sugar until light and fluffy, around 2-5 minutes.
  11. Combine Filling Components: Add the cocoa-condensed milk mixture to the butter-sugar blend and beat to a thick, whipped cream consistency.
  12. Fold in Nuts and Coconut: Gently fold the chopped pecans and sweetened flaked coconut into the filling to evenly distribute.
  13. Make Cream Cheese Frosting: Cream together softened butter and cream cheese until smooth and loose.
  14. Add Dry Ingredients to Frosting: Sift black cocoa powder and powdered sugar onto the butter mixture in increments, mixing to avoid powder clouds.
  15. Finish Frosting: Add vanilla extract and milk. Beat until smooth, adding milk sparingly to achieve desired consistency without runniness.
  16. Assemble Cake – Base Layer: Place one cake layer on your cake plate, securing it with a small dollop of cream cheese frosting if needed to prevent slipping.
  17. First Frosting and Filling Layer: Spread a thin layer of cream cheese frosting on the cake surface, then pipe a frosting ring around the outer edge to create a border for the filling.
  18. Add Filling: Spoon about one-third of the chocolate-coconut-pecan filling into the ring and spread evenly.
  19. Repeat Layers: Place the second cake layer on top, repeating the chocolate cream cheese frosting border and filling layer using another third of the filling.
  20. Top Layer and Final Frosting: Add the last cake layer on top and cover the entire cake (top and sides) with a layer of black cocoa cream cheese frosting.
  21. Decorate: Reserve some frosting to pipe decorative borders on the top edges. Spoon the remaining filling onto the top for a rustic, textured finish.

Notes

  • For the best texture, ensure all butter and eggs are at room temperature before starting.
  • Black cocoa powder is crucial for the deep color and rich flavor; do not substitute with regular cocoa.
  • Use parchment paper in cake pans to prevent delicate cakes from sticking and breaking.
  • Warm water improves the batter’s smoothness and consistency.
  • Chilling the frosting briefly may help if it becomes too soft while piping decorations.
  • This cake keeps well refrigerated for up to 3 days, but bring to room temperature before serving for optimal flavor.
  • Feel free to toast the pecans and coconut lightly for enhanced nuttiness.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/black-velvet-cake-with-coconut-pecan-and-chocolate-cream-cheese-frosting-recipe/