1-First Step: Prepare your cake pans by spraying three 6-inch or two 8-inch pans with cooking spray and lining the bottoms with parchment paper circles. This step helps the cake release easily and prevents sticking, setting you up for success with your Black Velvet Cake.

2-Second Step: Preheat your oven to 350ºF and measure out all ingredients. Make sure eggs, buttermilk, and butter are at room temperature, as this helps everything mix evenly for a moist Black Velvet Cake.

3-Third Step: In a stand mixer, combine the dry ingredients: 2 cups all-purpose flour, 1 2/3 cups granulated sugar, 2/3 cup black cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix on low speed for about 30 seconds to blend them well.

4-Fourth Step: Add the wet ingredients to the mixer: 1/2 cup vegetable oil, 2 large eggs, 1 1/2 teaspoons pure vanilla extract, and 1 cup full-fat buttermilk. Mix until just combined, which keeps the batter from overmixing and ensures a tender crumb in your Black Velvet Cake.

5-Fifth Step: Slowly pour in 1 cup hot coffee or hot water while the mixer is on low speed. Then, increase to medium speed and beat for about 2 minutes until the batter is smooth. Remember, the batter will be thin, which is normal for this recipe.

6-Sixth Step: Pour the batter into your prepared pans, filling them up to two-thirds full. Bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before moving on.

7-Seventh Step: While the cakes cool, make the dye-free black buttercream. Whip 2 cups unsalted butter in a mixer on medium speed for about 4 minutes until creamy. Add 5 cups powdered sugar in two parts, mixing on low after each.

8-Eighth Step: Sift in 1 cup black cocoa powder, then add 4 tablespoons whole milk, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt. Mix on low for 2 minutes until fully combined. The frosting will deepen to black over 24 hours, so plan ahead if possible.

9-Ninth Step: Once cooled, stack and fill the cake layers with the buttercream. Apply a crumb coat and refrigerate for 20-30 minutes to set. Then, frost the cake smoothly and chill for another 30 minutes. For adaptations, use vegan butter in the frosting for dietary needs.

10-Tenth Step: Finish with any decorative piping using the remaining buttercream. Your Black Velvet Cake is now ready to serve, impressing everyone with its rich texture and flavor. Total prep time is about 45 minutes, with cooking at 32-36 minutes and additional chilling time.