Black Velvet Baby Cakes Recipes

BLACK VELVET CAKE

Black Velvet Cake image

Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened regular or dark baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 bottle (1 oz) black food color
1 teaspoon white vinegar
1 teaspoon vanilla
3 containers (12 oz each) cream cheese whipped ready-to-spread frosting
Black string licorice, if desired
Black jelly beans, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

Nutrition Facts : Calories 628, Carbohydrate 74 g, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 368 mg

BLACK VELVET BABY CAKES

Black velvet baby cakes image

These gorgeous Guinness puds are an indulgent treat - and perfect for St Patrick's Day on 17 March

Provided by Sarah Cook

Categories Dessert, Treat

Time 1h

Yield Makes 6

Number Of Ingredients 11

Ingredients

100g softened butter , plus extra for greasing
175g light brown soft sugar
1 egg
100g self-raising flour
50g ground almonds
½ tsp bicarbonate of soda
5 tbsp cocoa , plus a little extra for decorating
150ml Guinness
200ml double cream
25g icing sugar
splash champagne (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

Nutrition Facts : Calories 587 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

BLACK VELVET CAKE

Black Velvet Cake image

Make and share this Black Velvet Cake recipe from Food.com.

Provided by Pinay0618

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
2 tablespoons sugar
1 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold espresso
1 cup buttermilk
1/2 cup vegetable oil
1 cup butter, melted
1 1/3 cups dark cocoa powder
6 cups powdered sugar, sifted
2/3 cup milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk, if needed. Stir in vanilla.
Frost cake and garnish as desired.

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