Black Velvet Cake (Weight-Watcher-Friendly Version)

Makes: 12 slices
Preparation: 25 minutes
Bake: 30–35 minutes

Ingredients

For the Cake

• 1½ cups (180 g) all-purpose flour
• ½ cup (50 g) unsweetened black cocoa powder (or Dutch-process cocoa)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup (150 g) granulated sweetener suitable for baking (such as erythritol blend) or ¾ cup sugar
• 2 large eggs
• ½ cup (120 g) unsweetened applesauce
• ½ cup (120 ml) nonfat Greek yogurt
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• ¾ cup (180 ml) skim milk
• Black food coloring (gel preferred), as needed

For the Frosting

• 8 oz (225 g) reduced-fat cream cheese, softened
• 1 cup (240 g) nonfat Greek yogurt
• ½ cup (60 g) powdered sweetener or powdered sugar
• 1 tsp vanilla extract

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Equipment

• Two 8-inch (20 cm) round cake pans
• Mixing bowls
• Electric mixer or whisk
• Cooling rack

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Instructions

Step 1: Prepare the Oven and Pans

1. Preheat oven to 350°F (175°C).
2. Lightly coat two 8-inch cake pans with cooking spray.
3. Line bottoms with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Black cocoa powder
• Baking soda
• Baking powder
• Salt

Set aside.

Step 3: Mix Wet Ingredients

In a large bowl:

1. Beat eggs until combined.
2. Add sweetener, applesauce, yogurt, vanilla, and vinegar.
3. Mix until smooth.
4. Stir in milk.
5. Add black food coloring gradually until a deep black batter color is achieved.

Step 4: Combine

1. Add dry ingredients to wet ingredients in three additions.
2. Stir just until no dry flour remains.
3. Avoid overmixing.

Step 5: Bake

1. Divide batter evenly between pans.
2. Bake for 30–35 minutes.
3. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Cool

1. Cool in pans for 10 minutes.
2. Remove from pans.
3. Cool completely on wire racks before frosting.

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Frosting

1. Beat cream cheese until smooth.
2. Add Greek yogurt and vanilla.
3. Mix until creamy.
4. Add powdered sweetener gradually.
5. Chill 20 minutes if frosting is too soft.

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Assembly

1. Place first cake layer on serving plate.
2. Spread about one-third of frosting over the layer.
3. Add second layer.
4. Frost top and sides.
5. Refrigerate for 30 minutes before slicing.

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Tips for the Best Black Velvet Cake

• Black cocoa provides the deepest color and classic Oreo-like flavor.
• Gel food coloring works better than liquid coloring.
• Refrigerating the cake overnight improves texture and flavor.
• For an even lower-calorie version, use allulose or a zero-calorie baking sweetener and omit food coloring if desired.

Approximate Nutrition (per slice, 1/12 cake)

• Calories: ~180–220
• Protein: ~8 g
• Carbohydrates: ~20–25 g
• Fat: ~6–8 g