Name: Black Velvet Pound Cake (Rich, Dark & Ultra-Moist)
Ingredients: 3 cups all-purpose flour; 2 ½ cups granulated sugar; 1 cup unsalted butter, softened; ½ cup vegetable oil; 5 large eggs, room temperature; 1 cup buttermilk; ¼ cup black cocoa powder; 1 teaspoon baking powder; ½ teaspoon salt; 1 tablespoon vanilla extract; 1 cup powdered sugar; 2–3 tablespoons milk or cream; ½ teaspoon vanilla extract

Ingredients

Scale

3 cups all-purpose flour
2 ½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
5 large eggs, room temperature
1 cup buttermilk
¼ cup black cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract

Optional Glaze

1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract

Instructions

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.

Notes

Use true black cocoa for authentic color and flavor.
Do not overmix after adding flour to keep crumb tender.
Bake low and slow for even cooking.
Let cake cool fully before glazing or slicing.