Black Velvet Layer Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 2½ cups (313 grams) all-purpose flour
  • 1½ cups (300 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 1 cup (85 grams) unsweetened dark cocoa powder
  • 1½ teaspoons (7.5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) coffee
  • 1 cup (224 grams) vegetable oil
  • 3 large eggs (150 grams)
  • 1 cup (240 grams) sour cream
  • ½ teaspoon (2 grams) vanilla extract
  • Sweet Cream Cheese Frosting (recipe below)
  • 1 cup Caramel (recipe below)
Instructions
  1. Preheat oven to 350°F (180°C). Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and eggs. Add coffee mixture to flour mixture, and beat at medium speed until smooth. Stir in sour cream and vanilla until combined. Pour batter into prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, remove rounded tops from cake layers. Crumble tops, and set aside.
  4. Pipe a ring of Sweet Cream Cheese Frosting around inside edge of bottom cake layer to create a border. Fill center with ⅛ cup (30 grams) Caramel. Repeat with remaining cake layers and Caramel. Spread a thin layer of frosting on top and sides of cake. Spread remaining frosting on top of cake, and swirl with a spatula. Top with reserved cake crumbs. Store cake, covered, in refrigerator.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/black-velvet-layer-cake/