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Blue Velvet Cake

June 15, 2011

Maybe i’m kind of being a bitch, but i’m getting sick of red velvet cake. Not of the taste, obviously, but of the same combo of red velvet cake with cream cheese frosting. Give me something else! I want skies and oceans and cake of blue!


This cake is BLUE. Bluer than blue. And soft and moist and delicious with the creamy cream cheese frosting and plump juicy blueberries in the middle. I wish i had somewhere fancy to be so i can bring the cake and everyone can ooh and aah at how clever i am making a blue velvet cake instead of red. But alas, i don’t.

I’m also excited because i just bought tickets to the Serious Eats All-Star Sandwich Festival on Governors Island, but it’s more than a month away! What am i going to do until then?! I guess keep eating sandwiches and blue cake.

Blue Velvet Cake
adapted from One Particular Kitchen

cake:
2 cups sugar
2 sticks of unsalted room temperature butter [i’ve learned that keeping it out the night before really REALLY helps]
2 eggs
1 1/2 Tablespoon unsweetened cocoa powder
1 Tablespoon royal blue food coloring
1 small dab of violet food coloring [use a toothpick to get the dab]
2 1/2 cups cake flower
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 Tablespoon white vinegar

frosting:
1 pound of cream cheese [at room temperature]
2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
3 cups sifted confectioners sugar

1 package of blueberries [about half a cup]

Preheat oven to 350 degrees F and grease 2 8-inch cake pans. Line bottom of cake pans with fitted parchment paper rounds and grease everything again with butter or Pam.
Cream sugar and butter in a mixer until light and fluffy. Add eggs one at a time mixing well after each one.
In a smaller bowl mix cocoa powder and food coloring together. *I didn’t get it all mixed thoroughly, because the food coloring i used was a gel, so i kind of mashed it together and then dumped everything into the sugar mixture.
Sift flour and salt together in a separate bowl. Add to the sugar mixture alternating with the buttermilk. Start and end with flour. Mix in vanilla extract.
Combine baking soda and vinegar in a smaller bowl, then add to the cake mixture. Scrape the sides of the bowl and mix one last time.
Fill cake pans half way full with batter and bake for 20 minutes or until the cake starts to seperate from the sides of the cake pan and a toothpick comes out cleanish.
Keep on wire rack until completely cooled.
*I took my cakes out, let it cool for about 45 minutes, when they felt not so scalding hot, i flipped them over onto a wire cooling rack lined with parchment paper and then stuck the whole rack with the cakes on it into the freezer for about 30 minutes. It kind of speeds up the cooling process.

Frosting time:

Beat cream cheese, butter, and vanilla until smooth and combined.
Add powdered sugar gradually and taste along the way, stop adding sugar when it gets to your desired sweetness.

Frost bottom layer first, then add blueberries in an even tight packed layer. Frost one side of your top cake layer and place the frosted side down on top of the blueberries. Frost the top of your now 2-layered cake and then around the sides. Top with a blueberry or whatever else you want!

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From → cakes

7 Comments
  1. This looks great! I love the blueberries in the middle.

    • One for the Oven permalink

      Thanks! The blueberries were such a good added bonus. Fruit almost always makes everything better.

  2. Lacy permalink

    This is AMAZING! I may exchange strawberries for the blueberries and take it to the family’s 4th of July celebration. You’re going to make me a star!!

  3. Becky permalink

    do the eggs not make the blue go green? i have found this if – i were to use 3 egg whites would this work?

    • It didn’t. Using a drop of violet with the royal blue coloring is very important, it keeps it from turning green. Also make sure you’re using a gel food/icing coloring.

      • Becky permalink

        Thankyou very much! i will be making this for my birthday party next week

  4. Melissa permalink

    This is amazing! I’m going to make this today to celebrate my husband’s new job. Thanks for the recipe!

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