Luxurious Black Velvet Cake: A Decadent Twist on Classic Red Velvet

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Add the black food coloring and stir until the batter reaches a deep, dark color. If you prefer a darker cake, feel free to add a little more food coloring.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a medium bowl, beat the softened cream cheese and butter together until light and fluffy, about 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract and a pinch of salt. Beat until the frosting is smooth and spreadable.
Assemble the Cake:

Once the cakes have completely cooled, spread a layer of cream cheese frosting on top of one of the cakes.
Place the second cake on top and frost the top and sides with the remaining cream cheese frosting. Use a spatula to smooth the frosting or create decorative swirls.
Garnish and Serve:

For added elegance, garnish the top of the cake with dark chocolate shavings, fresh berries, or edible flowers.
Slice and serve immediately, or refrigerate the cake for up to an hour to firm up the frosting before serving.
Serving and Storage Tips: