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By Emily Leary. Published Mar 28, 2018 Modified Oct 22, 2019. 1055 words. About 6 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

Black velvet sheet cake with classic velvet frosting

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Black velvet sheet cake with a classic velvet frosting

Despite the cold weather, I loved March, not least because of all the activity and buzz around Women’s History month. The UK, the US, and Australia all dedicate March to the celebration of women throughout history who have contributed to the world in a positive way, and every year I'm privileged to see so many inspiring stories new and old.

These types of initiatives celebrate progress too. When surveyed by Food Network, 72% of women reported that they believe being a woman today is better than ever, with 77% believing there’s no limit to what they can achieve.

The research also got me to think about the women who inspire me in my field. The women who have worked hard to become truly fantastic at what they do.

For me, one such woman is Ree Drummond: TV chef, mother, and an all-round unstoppable force of nature. Ree's show, The Pioneer Woman airs on Food Network and is an amazing mix of great food cooked and presented in a way that's super accessible.

As I'm sure you already know, Food Network is a channel full of food-spiration, where anyone can learn a delicious new recipe or two and pick up some tips and tricks in the kitchen. It also has an impressive number of female chefs on its roster, which is great to see.

Ree's show really highlights what a modern woman can achieve. She studied broadcast journalism as is a true creative talent - a successful entrepreneur who has gone from strength to strength since starting her blog using a mixture of talent, passion and sheer force of will.

Ree may make what she does look easy, but from experience I know how much effort goes into everything she does, whether she's in front of the camera or behind a keyboard.

To celebrate Ree's inspiring story I've adapted her Red Velvet Sheet Cake with Classic Red Velvet Frosting from The Pioneer Woman episode,"Potluck Sunday", and it really is super delicious.

In keeping with Ree's love of exploring and adapting in the kitchen, I've made mine a little different and instead of red food colouring, I've used activated charcoal. I love the effect, the crumb is a stunning black. Here's how to make it.

Close up of the black velvet sheet cake being served

Ingredients

For the sheet cake

  • 320g (11.3 oz) cake flour
  • 1 tsp salt
  • 240ml (8 floz) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 whole eggs
  • 1 1/2 tsp vinegar
  • 5 1/2 tbsp cocoa powder
  • 10g (0.35 oz) activated charcoal capsules
  • 200g (7 oz) shortening
  • 390g (13.75 oz) caster sugar

For the classic velvet frosting

  • 250ml (8.5 floz) cup whole milk
  • 5 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 225g (8 oz) unsalted butter
  • 225 (8oz) caster sugar
  • 150g (5.3 oz) blueberries

Instructions

For the sheet cake

Preheat the oven to 180C/355F (160C/320F fan).

Sift together the cake flour, 2 tbsp cocoa, salt and charcoal and set aside.

The dry ingredients are mixed together, including cocoa
Activated charcoal features in this black velvet sheet cake recipe, giving the cake its distinctive colouring
The dry ingredients for the black velvet sheet cake, featuring cocoa and activated charcoal
The dry ingredients are mixed together to form a grey mix

In a separate bowl, mix together the buttermilk, vanilla, baking soda and eggs.

Buttermilk, vanilla, baking soda and eggs are mixed together
The mixed wet ingredients, shown surrounded by blueberries and cocoa

Add the vinegar and stir. It may fizz a little! Set aside.

Vinegar is added to the mixture

Cream together the shortening and sugar until fluffy.

Shortening and sugar are creamed together until fluffy
The black velvet sheet cake mixture, shown in a glass bowl

Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.

The two mixtures are added together to create the black velvet sheet cake
The black velvet sheet cake batter, turning grey
The two black velvet sheet cake mixtures are added alternately
The black velvet sheet cake mix is nearly ready
The final black velvet sheet cake mixture

Add the remaining cocoa and beat until combined.

Cocoa is added to the black velvet sheet cake mixture
The final black velvet sheet cake mix, ready for baking

Pour the batter into a well-greased 35 x 45cm sheet cake pan. I didn't have one, so I split the mix between two smaller trays.

Two cake pans are shown empty, ready for the black velvet sheet cake mix
The sheet cake mix is divided between the two baking trays

Use a large offset spatula or knife to even out the surface.

The cake mix is spread around the tins and leveled out, ready for baking

Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool completely before icing.

Freshly baked black velvet sheet cake

For the classic velvet frosting

Combine the milk and flour in a saucepan over medium heat.

Milk and flour are combined in a saucepan - the first step in creating the classic velvet frosting

Whisk constantly until thick. Remove from the heat and let cool to room temperature.

The classic velvet frosting is whisked until thick

Cream the butter and sugar until light and fluffy.

Butter and sugar, shown in a glass bowl
The butter and sugar are creamed together, forming part of the classic velvet frosting

Add the cooled milk mixture and vanilla and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

The two classic velvet frosting mixes are creamed together
The classic velvet frosting, shown in a glass bowl

Ice the cake.

Ice your black velvet sheet cake with your classic velvet frosting

And top with blueberries.

Black velvet sheet cake, topped with blueberries

Cut into slices to serve.

Sliced, freshly baked black velvet sheet cake - ready to serve!
A slice of black velvet sheet cake with classic velvet frosting, topped with blueberries

Which fruits would you top your black velvet sheet cake with?

Print this black velvet cake recipe

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

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5 from 7 votes

Black velvet sheet cake with classic velvet frosting

This black velvet cake recipe is amazing. The cake topped with a classic velvet frosting, and really makes an impression.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Desserts and sweet treats
Cuisine: American
Diet: Vegetarian
Keyword: activated charcoal, black velvet cake, cake, dessert, sheetcake
Servings: 16 slices
Calories: 479kcal
Author: Emily Leary

Ingredients

For the sheet cake

  • 320 g (11.3 oz) cake flour
  • 1 tsp salt
  • 240 ml (8.1 floz) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 whole eggs
  • 1.5 tsp vinegar
  • 5.5 tbsp cocoa powder
  • 10 g (0.4 oz) activated charcoal
  • 200 g (7.1 oz) shortening
  • 390 g (13.8 oz) caster sugar

For the classic velvet frosting

  • 250 ml (8.5 floz) whole milk
  • 5 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 225 g (7.9 oz) unsalted butter
  • 225 g (7.9 oz) caster sugar
  • 150 g (5.3 oz) blueberries

Instructions

For the sheet cake

  • Preheat the oven to 180C/355F (160C/320F fan).
  • Sift together the cake flour 2 tbsp cocoa, salt and charcoal and set aside.
  • In a separate bowl, mix together the buttermilk, vanilla, baking soda and eggs.
  • Add the vinegar and stir. It may fizz a little - set aside.
  • Cream together the shortening and sugar until fluffy.
  • Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.
  • Add the remaining cocoa and beat until combined.
  • Pour the batter into well-greased 35 x 45cm sheet cake pan. I didn't have one, so I split the mix between two smaller trays.
  • Use a large offset spatula or knife to even out the surface.
  • Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool completely before icing.

For the classic velvet frosting

  • Combine the milk and flour in a saucepan over medium heat.
  • Whisk constantly until thick. Remove from the heat and let cool to room temperature.
  • Cream the butter and sugar until light and fluffy.
  • Add the cooled milk mixture and vanilla and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
  • Ice the cake.
  • Top with blueberries.
  • Cut into 16 slices to serve.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 258mg | Potassium: 110mg | Fiber: 1g | Sugar: 41g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

This is a commissioned post for Food Network. Recipe adapted from The Pioneer Woman with permission.

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  1. christiana says

    April 26, 2018 at 8:02 pm

    this looks so yummy and quite easy to make .would definitely try it out sometime.

    Reply
    • Emily Leary says

      April 30, 2018 at 9:54 am

      Thank you! I hope that you do give this Black Velvet sheet cake a try - it's really delicious :)

      Reply
  2. Barnaby says

    April 25, 2018 at 8:15 pm

    wow they look sensational cant wait to make them. They would go so well with this west African tea, you have to try it. Here is a link

    Reply
    • Emily Leary says

      April 26, 2018 at 9:14 am

      Thank you! I hope that you enjoy this delicious sheet cake as much as we do in my house! I'd love to try African tea but there's no link!

      Reply
  3. Cia Black says

    April 17, 2018 at 2:55 am

    So I have to ask, red velvet can leave a red stain sometimes, does this leave a dark blackish/blue/purple stain? Kids is why ask. This sounds amazing.

    Reply
    • Emily Leary says

      April 18, 2018 at 9:26 am

      Thank you! It's a really delicious recipe :) Activated charcoal doesn’t stain any more than chocolate on its own would. That’s why I love it as it’s a completely natural food colouring!

      Reply
  4. Pippa says

    April 03, 2018 at 5:05 am

    5 stars
    This sheet cake looks delicious! I love how you put your own twist on the recipe by using the charcoal!

    Reply
    • Emily Leary says

      April 04, 2018 at 9:26 am

      Thank you! This sheet cake really is delicious. Let me know what you think if you give it a try!

      Reply
  5. Preet says

    April 03, 2018 at 4:14 am

    5 stars
    The black velvet sheet cake sounds and looks so delicious. The frosting looks just perfect. Your pictures make the recipe more easy to try, so beautiful shots. I would love to try this recipe myself.

    Reply
    • Emily Leary says

      April 04, 2018 at 9:29 am

      Thank you! I'm so pleased that you like this recipe with the photos and I hope that you enjoy it as much as we do in our house if you give it a try!

      Reply
  6. Alaina monster says

    April 03, 2018 at 12:11 am

    I'm not usually a baker, but this cake looks like something I can handle. I loved your addition a blueberries on top.

    Reply
    • Emily Leary says

      April 04, 2018 at 9:30 am

      Thank you! I hope that you do decide to give this recipe a go! It isn't difficult to make and tastes delicious! Enjoy!

      Reply
  7. Evelyn, PathofPresence says

    April 02, 2018 at 3:54 pm

    5 stars
    Emily, I am celebrating with you - I am humbled and grateful to be standing on such broad shoulders. I love your adaptation of the recipe and the use of fresh blueberries. This looks absolutely delicious and I can’t wait to give it a try Xo, Evelyn, PathofPresence.com

    Reply
    • Emily Leary says

      April 04, 2018 at 10:27 am

      Let me know when you do, I'm sure you'll love the taste :)

      Reply
  8. Emily Fata, www.EmulatingEmily.com says

    April 01, 2018 at 11:54 pm

    This cake looks so delicious and easy to make! And the frosting -- wow, I can't wait to make (and TRY) it!

    Reply
    • Emily Leary says

      April 04, 2018 at 9:34 am

      Thank you so much! Let me know how it goes. It's a very popular cake in our house!

      Reply
  9. Ithfifi says

    April 01, 2018 at 6:57 pm

    5 stars
    This cake looks absolutely amazing, I am trying to imagine how delicious it is, I bet the blueberries add a really nice fresh twist to it!

    Reply
    • Emily Leary says

      April 04, 2018 at 9:38 am

      Thank you so much! I hope that you give this recipe a try to see just how delicious it is and yes, the blueberries give a lovely twist!

      Reply
  10. Elizabeth O says

    April 01, 2018 at 12:59 pm

    5 stars
    Another mouth watering cake! This looks seriously delicious. Thank you for sharing the gorgeous recipe, I am going to save it.

    Reply
    • Emily Leary says

      April 04, 2018 at 9:40 am

      Thank you! It really is delicious and not difficult to make - it's hard to stop at just one slice!

      Reply
  11. Dannii @ Hungry Healthy Happy says

    March 29, 2018 at 6:34 pm

    5 stars
    this is such a great twist on a red velvet cake. I know it's a long way off, but this would be great for Halloween with some orange icing.
    Obsessed with Food Network too. I have it on now :)

    Reply
    • Emily Leary says

      April 04, 2018 at 10:16 am

      Thank you! Yes, orange icing on this cake would be perfect for Halloween :) Food Network is great - so many inspirational ideas!

      Reply
  12. Michelle Frank | Flipped-Out Food says

    March 29, 2018 at 5:41 pm

    5 stars
    I grew into my "home cook pants" watching Food Network. As you say, they make cooking so accessible, though I do miss the days of Sara Moulton and some of the other vintage shows that were devoted to teaching rather than entertainment. This decadent black velvet sheet cake is exactly what I needed for my Easter Dinner spread. YUM!!

    Reply
    • Emily Leary says

      April 04, 2018 at 10:18 am

      I love your 'home cook pants' expression :) Did you make the cake for Easter? I hope everyone enjoyed it if you did!

      Reply

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