Monday, December 13, 2010

Black Velvet Cake (Whiskey Cake)

Black Velvet Cake
So this is the simplest cake recipe ever! And the most decadent and sinful, guaranteed to get you tons of compliments, and requests to make it for any potluck style function you attend. You can even cheat on parts of it. But the cake itself HAS to be the one from the back of the Hershey's Unsweetened Cocoa Powder container. Here it is though, I know it by heart, been using the same recipe since I was 10!

1 3/4 cup flour
2 cups sugar
3/4 cup unsweetened cocoa powder (sifted)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Mix dry ingredients in large bowl, then add:

2 eggs
1/2 cup vegetable oil
1 cup milk
2 tsp vanilla extract

Beat well, until smooth. Then slowly pour in 1 cup boiling water and again, mix well.

Pour into greased and floured baking dish...either 9x13" pan, or 2 - 8 or 9" rounds. Bake at 350, approximately 30-40 minutes. I usually just watch it at the end, and once it no longer jiggles at all, and is firm to the touch, I call it good and remove from the oven. Cool for at least 4 hours before assembling.

Whipped Cream (here's where you can cheat):

2 cups heavy whipping cream
1/2 tsp salt
1 tsp vanilla (or any flavor you want...brandy extract is yummy too)
1/4 cup sugar (or more if you like sweeter)

whip the way you normally would to make whipped cream, and to make this set better, I usually dissolve 1/2 packet of Knox gelatin (about 2 tsp in 2 TBSP water) and add at the end of whipping. It holds up better under the top layer.

~OR~ just use Cool Whip!

Whiskey Sauce:

(this recipe makes more than you'll need, but trust me, you'll want leftovers to put on ice cream, french toast, cinnamon rolls...ANYTHING!)

1 cup butter (margarine will do too)
2 cups sugar
4 beaten egg yolks
1/3 cup water
1/2 cup (I usually use 3/4, sometimes even 1 whole cup) whiskey
(you can use cheap stuff, nobody will notice, and I've used amaretto, frangelico, and grand marnier too...ALL are yummy!)

In saucepan, melt butter. Stir in sugar, egg yolk, and water. Cook and stir constantly over medium heat for 8-10 minutes, or until sugar dissolves and mixture boils. Remove from heat and stir in whiskey. Cool at room temperature at least 4 hours before assembling cake. your bottom layer on your serving plate. Spoon some of the whiskey sauce on top of bottom layer and let it sink in. Then, use your whipped cream and spread a thick layer, making sure it goes all the way to the edge. Then place top layer on. Spoon more sauce over that to make a nice sticky base for nuts to hold on to. Either use Pecan halves, or chopped walnuts and completely cover the top with nuts. Then slowly spoon sauce over the entire top, letting it drip down sides. Refrigerate for a few hours, until sauce is hardened. Drizzle more over that if you wish. I shouldn't need to tell you what to do it and ENJOY!


  1. If I make a 9x13 cake, how thick will it be? Should I make two? I want to make for my sons birthday party

    1. If you do this in a 9x13 pan (bake it for 30-35 minutes), it will be plenty thick, and will feed roughly 15-20 people (depending on their appetite). You can always just put the whipped cream on the side and dollop in on each plate as you serve it too. Hope your son enjoys this!