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.