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Black velvet cake with oreo frosting

Absolutely! Here's a very, very detailed recipe for a Black Velvet Cake with Oreo Frosting - a luxurious, dramatic cake that's ultra-moist, deep in flavor (thanks to black cocoa), and layered with fluffy, cookies-and-cream-style frosting. It's perfect for special occasions, birthdays, or any time you want a striking, indulgent dessert.

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🍰 Black Velvet Cake with Oreo Frosting

Yield: One 3-layer 8-inch cake
Skill Level: Intermediate
Prep Time: 45 minutes
Bake Time: 25-30 minutes
Frosting Time: 30 minutes
Total Time: ~2 hours (plus cooling time)
Theme: Dark, dramatic, rich chocolate, cookies & cream

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🖤 What is Black Velvet Cake?

Black velvet is a twist on red velvet cake that swaps red food coloring for black cocoa powder. It retains the soft, tender texture of traditional velvet cake but features a dark chocolate flavor and deep black color - think Oreos meets velvet cake.

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🛒 Ingredients

🔹 For the Black Velvet Cake Layers

Ingredient Amount Notes
All-purpose flour 2 ½ cups (300g) Sifted
Black cocoa powder ½ cup (45g) Important: must be Dutch-processed (like Oreos)
Baking soda 1 tsp
Baking powder ½ tsp
Salt ½ tsp
Unsalted butter ½ cup (1 stick, 113g), softened
Vegetable oil ½ cup (120ml) Adds moisture
Granulated sugar 1¾ cups (350g)
Large eggs 3 Room temp
Buttermilk 1½ cups (360ml) Room temp
White vinegar 1 tbsp Activates leavening
Vanilla extract 1 tbsp Use real vanilla for best flavor

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🔹 For the Oreo Frosting (Cookies & Cream Buttercream)

Ingredient Amount Notes
Unsalted butter 1½ cups (3 sticks, 340g) Room temp
Powdered sugar 5 cups (600g), sifted Add gradually
Heavy cream 2-4 tbsp For desired consistency
Vanilla extract 2 tsp
Salt ¼ tsp Enhances flavor
Oreo cookies 20 whole cookies, crushed fine Use food processor or rolling pin

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🔹 Optional Oreo Ganache Drip

Ingredient Amount Notes
Semi-sweet chocolate 4 oz (113g), chopped
Heavy cream ½ cup (120ml) Heat until just steaming
Oreo crumbs (extra) 2 tbsp Stir into ganache for Oreo flavor

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🔧 Equipment
• Three 8-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Mixing bowls
• Offset spatula
• Serrated knife (for leveling)
• Cake turntable (optional)
• Bench scraper (optional)
• Piping bag and tip (for decorating)
• Food processor or rolling pin (for Oreos)

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🧑‍🍳 Step-by-Step Instructions

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🔹 Step 1: Prepare Cake Pans
1. Preheat oven to 350°F (175°C).
2. Grease three 8-inch pans. Line bottoms with parchment paper rounds, then grease and flour the sides.
3. Set aside.

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🔹 Step 2: Mix Dry Ingredients
1. In a large bowl, sift together:
• 2½ cups flour
• ½ cup black cocoa
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
2. Whisk to evenly combine. Set aside.

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🔹 Step 3: Cream Butter, Oil & Sugar
1. In a stand mixer, beat ½ cup softened butter and ½ cup oil together on medium speed until fully combined and fluffy (about 2 minutes).
2. Slowly add 1¾ cups sugar, beating for 2-3 minutes until light and creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in 1 tbsp vanilla extract.

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🔹 Step 4: Add Dry & Wet Alternately
1. In a small cup, stir together 1 tbsp vinegar with the 1½ cups buttermilk.
2. With mixer on low, alternate adding dry mix and buttermilk mixture in 3 additions:
• Start and end with dry mix.
• Do not overmix - just until combined.

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🔹 Step 5: Bake the Cakes
1. Divide batter evenly between the 3 prepared pans (about 460g per pan).
2. Smooth the tops with a spatula.
3. Bake for 25-30 minutes, or until a toothpick comes out clean.
4. Cool in pans for 10 minutes, then invert onto wire racks.
5. Cool completely before frosting.

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🍪 Oreo Frosting - Cookies & Cream Buttercream

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🔹 Step 6: Crush the Oreos
1. Use a food processor to pulse 20 Oreos (with filling) into fine crumbs.
2. For smoother piping, sift crumbs through a mesh sieve and discard large chunks.
• Note: If piping details, use only ultra-fine crumbs.

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🔹 Step 7: Make the Buttercream
1. Beat 1½ cups room-temp butter on high for 2-3 minutes until pale and fluffy.
2. Gradually add 5 cups powdered sugar, 1 cup at a time, beating well after each.
3. Add 2-4 tbsp heavy cream, 2 tsp vanilla, and ¼ tsp salt.
4. Beat for 2 more minutes until fluffy and smooth.
5. Stir in fine Oreo crumbs with a spatula or paddle attachment.

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🍰 Assembly

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🔹 Step 8: Level & Stack
1. Level cooled cake layers using a serrated knife (if domed).
2. Place first layer on a cake board or stand.
3. Spread a thick layer of Oreo frosting evenly to the edge.
4. Repeat with the second and third layers.

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🔹 Step 9: Crumb Coat
1. Apply a thin layer of frosting around the whole cake to trap crumbs.
2. Chill for 15-20 minutes to set.

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🔹 Step 10: Final Frosting
1. Frost the cake with the remaining Oreo buttercream using an offset spatula.
2. Smooth with a bench scraper for a clean look.

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🍫 Optional Ganache Drip

🔹 Step 11: Make Ganache
1. Heat ½ cup cream until steaming.
2. Pour over 4 oz chopped chocolate and let sit for 2 mins.
3. Stir until smooth. Add 2 tbsp Oreo crumbs (optional) for texture.
4. Let cool 5-10 minutes until slightly thickened.

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🔹 Step 12: Drip & Decorate
1. Using a spoon or squeeze bottle, drip ganache around cake edges.
2. Pour a bit on top and smooth gently.
3. Pipe rosettes or swirls with remaining frosting on top.
4. Garnish with:
• Mini Oreos
• Crushed Oreos
• Chocolate curls
• Black sprinkles or edible glitter

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🧊 Storage & Serving

Storage Method Time Notes
Room temp (covered) 1-2 days If not hot/humid
Refrigerated 4-5 days Let come to room temp before serving
Freezer (wrapped well) 2 months Wrap layers or full cake separately

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💡 Pro Tips
• Black cocoa powder is essential for that true Oreo-like flavor and color. Don't substitute with natural cocoa.
• Use cake strips on your pans to prevent doming.
• Want extra contrast? Add white chocolate chips to the frosting!
• For more moisture, brush cake layers with simple syrup before frosting.