Step 1: Preheat and Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale in texture—about 3–4 minutes.
Step 3: Add Eggs and Oil
Add eggs one at a time, mixing well after each addition. Slowly mix in the vegetable oil and vanilla extract until fully incorporated.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together flour, black cocoa powder, baking powder, and salt. Add dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Step 5: Bake the Cake
Pour batter evenly into the prepared pan. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
Variations
Black Velvet Cream Cheese Pound Cake: Add a cream cheese swirl.
Chocolate Glazed Version: Top with chocolate ganache.
Espresso Black Velvet Cake: Add instant espresso powder.
Mini Pound Cakes: Bake in loaf or mini bundt pans.
Cookies & Cream Style: Add crushed sandwich cookies to batter.
Cooking Notes
Use true black cocoa for authentic color and flavor.
Bake low and slow for even cooking.
Let cake cool fully before glazing or slicing.
Serving Suggestions
Serve Black Velvet Pound Cake at room temperature with coffee, espresso, or milk. It pairs beautifully with whipped cream, vanilla ice cream, or fresh berries for contrast. Perfect for elegant dessert tables or refined celebrations.
Tips
Sift cocoa powder to avoid lumps.
Sift cocoa powder to avoid lumps.
Brush pan thoroughly to prevent sticking.
Store covered to maintain moisture.
Flavor deepens after resting overnight.
Prep Time
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