Desserts

Blue Velvet Cake

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Drescription

A slice of blue velvet cake can stand alone as a dessert. You can gild the lily with a scoop of vanilla ice cream or a drizzle of chocolate or raspberry sauce.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons royal blue food coloring
  • 1-2 drops violet food coloring
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 6 cups confectioners' sugar

Directions

  1. Preheat oven to 350.
  2. In stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add eggs, one at a time, then vanilla extract; beat until fluffy, 1-2 minutes. Beat in food colorings until evenly incorporated.
  3. In a large bowl, combine flour, baking soda, baking powder, cocoa and salt. In a small bowl, whisk together buttermilk and vinegar. Add half of the flour mixture and half of the buttermilk mixture to the stand mixer, beating on low speed; repeat with the remaining flour mixture and buttermilk mixture, until incorporated.
  4. Transfer batter to 2 greased 8-in. round cake pans. Bake 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to completely cool.
  5. In a large bowl, beat together cream cheese and butter until soft and fluffy, 3-4 minutes. Beat in milk and vanilla extract. Gradually add powdered sugar until smooth.
  6. Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake.
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