Blue Velvet Cake

Why Not?

2 round cakepans

Preheat oven 180c/350f

3 cups all-purpose flour

11/2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 3/4 cup granulated sugar

4 large eggs, room temperature if possible

2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 pints blueberries

Blue Food Coloring

In a medium bowl combine flour , cocoa powder, baking powder and salt.

Beat butter and sugar until fluffy.

Add eggs one at a time combining well after each addition. Add vanilla.

Alternately add buttermilk and flour in small batches until all combined.

Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure all ingredients are incorporated.

Be mindful not to over mix the batter.

Stir in blue food coloring until you achieve your desired shade of blue.

Carefully fold in berries.

Equally divide batter into baking pans.

Bake for 25-30 minutes or test by inserting wooden skewer. Cake is done when wooden skewer comes out clean.

Cool for 15 minutes before removing from pan.

Cool Cakes completely on wire racks.

Cream Cheese Frosting:

1  Package 8 oz. cream cheese- room temp

1/4 lb. butter -room temp

1/2 teaspoon vanilla extract

3 cups  confectionary sugar

Mix cream cheese, butter, vanilla until smooth.

Add sugar in small increments until incorporated and smooth.

Frost cake.

I like to keep this cake in the refrigeratorbecause I like to eat my cakes cold but it is really a matter of your own personal liking.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: