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Enjoy this delicious black velvet cake with whipped frosting – a tasty dessert treat. Heat oven to 350°F (325°F for dark or nonstick pans).
Most red velvet cake recipes call for 1 or 2 Tbsp of cocoa powder, which you can barely taste once it bakes up! But the reason so little cocoa powder is used is because you want the batter to be bright red. Adding more cocoa powder would make it creepy red-brown color.
If you’re making a black velvet cake, you might want to frost it with cream cheese frosting to stay true to the classic combination. I fully support that decision, or really any reason to use cream cheese frosting. My cream cheese buttercream has the delicious tang of cream cheese but is sturdy like my classic American buttercream.
Red velvet is such a classic cake flavor. Not only is it delicious, it’s also stunning! There’s something so satisfying about cutting into a red velvet cake and seeing that gorgeous, vibrant color.
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