Blue Velvet Cake
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons blue food coloring
1 teaspoon white vinegar
1 tablespoon vanilla extract
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Blue food coloring (optional for tinting)
Fresh blueberries for garnish
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Gradually mix wet ingredients into dry ingredients until smooth and well combined.
Divide batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and food coloring if desired.
Frost between layers and over the entire cake. Garnish with blueberries on top.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 510 kcal per slice | Servings: 12 slices
Tips:
Use gel food coloring for a more intense blue hue.
Chill the cake for 20 minutes before slicing for cleaner cuts.
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