Blue Velvet Cake (Print Version)
Ingredients:
01 -
1 ¾ cups all-purpose flour.
02 -
2 tablespoons natural cocoa powder.
03 -
1 teaspoon baking powder.
04 -
½ teaspoon baking soda.
05 -
½ teaspoon salt.
06 -
¾ cup unsalted butter, softened.
07 -
1 cup + 2 tablespoons granulated sugar.
08 -
2 eggs.
09 -
¾ cup sour cream.
10 -
1 ½ teaspoons vanilla extract.
11 -
½ teaspoon vinegar.
12 -
½ cup buttermilk.
13 -
1 tablespoon blue food coloring.
14 -
½ teaspoon violet food coloring.
15 -
10 tablespoons unsalted butter, room temperature (for frosting).
16 -
10 ounces cream cheese (for frosting).
17 -
1 ½ teaspoons vanilla extract (for frosting).
18 -
¼ teaspoon almond extract (for frosting).
19 -
5 cups powdered sugar (for frosting).
20 -
Fresh blueberries (for garnish).
Instructions:
01 -
Preheat your oven to 350ºF (177ºC). Line four 6-inch round baking pans with parchment paper and spray with nonstick cooking spray.
02 -
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 -
In a stand mixer, beat butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, vanilla, and vinegar.
04 -
Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Stir in blue and violet food colorings.
05 -
Divide the batter among the pans and bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
06 -
Beat together butter, cream cheese, vanilla, and almond extract until creamy. Gradually add powdered sugar and mix until smooth.
07 -
Layer the cakes with frosting between each layer, covering the top and sides. Garnish with fresh blueberries.
08 -
Keep the cake refrigerated due to the cream cheese frosting. Allow to come to room temperature before serving.
Notes:
01 -
This stunning blue velvet cake is perfect for special occasions. The tangy cream cheese frosting pairs perfectly with the subtle cocoa flavor and fresh blueberries.