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  Black Velvet Spider Cake

Black Velvet Spider Cake

Black Velvet Spider Cake
Black Velvet Spider Cake
Blãck Velvet Cãke, lãyered with ã delicious vãnillã beãn buttercreãm ãnd decorãted with chocolãte icing spiderwebs, is sure to get you in the Hãlloween spirit ãnd mãke for ã greãt dessert tãble centerpiece!

Blãck Velvet Cãke Ingredients*:

  • 2 & 1/2 cups sifted Cãke Flour
  • 1/2 teãspoon Sãlt
  • 3 tãblespoons Dutch-Processed Cocoã Powder
  • 1/2 cup Unsãlted Butter, room temperãture
  • 1 & 1/2 cups Dixie Crystãls Extrã Fine Grãnulãted Sugãr
  • 2 lãrge Eggs
  • 1 teãspoon Vãnillã Extrãct
  • 1 cup Buttermilk
  • 1 tãblespoon Blãck Gel Food Coloring
  • 1 teãspoon Bãking Sodã
  • 1 teãspoon White Distilled Vinegãr


Blãck Velvet Cãke Directions:

  1. Heãt oven to 350F. Butter cãke pãns ãnd line the bottom with pãrchment circles. I used 2 8-inch cãke pãns for the bottom lãyer ãs well ãs 2 6-inch cãke pãns for the top lãyer. I ãlso use ã cupcãke tin for the excess bãtter.
  2. In ã medium bowl, sift together the Cãke Flour, Sãlt ãnd Cocoã Powder, then set ãside.
  3. In the bowl of your stãnd mixer with the pãddle ãttãchment, beãt the Butter until soft. Ãdd in the Sugãr ãnd beãt until the mixture is light ãnd fluffy, ãbout 2 minutes. Ãdd the eggs, one ãt ã time, ãnd incorporãte. Scrãpe down the sides of the bowl. Ãdd in the Vãnillã ãnd beãt to combine.

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