Love red velvet cake?
This is the next recipe you should probably try!
Rachel Marek
Red velvet cake has been a favorite dessert for decades.
Credit:Rachel Marek
And we can see why.
It’s a moist cocoa-flavored cake topped with fluffyhomemade frosting.
Put a twist on the classic and make this blue velvet cake.
Here’s how to make blue velvet cake.
What Is Blue Velvet Cake?
This texture helped earn the “velvet cake” moniker.
What’s the Difference Between Blue and Red Velvet Cake?
To be honest, the biggest difference between red and blue velvet cake is food coloring.
Some recipes may call for slightly more vinegar rather than buttermilk.
Often blue velvet cake is flavored with almond in addition to the vanilla and cocoa powder.
How to Make Blue Velvet Cupcakes
Line twenty-eight 2 1/2-inch muffin cups with paper bake cups.
Prepare as directed through Step 2, except divide batter among prepared muffin cups.
Bake 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
Cool in muffin cups on wire racks 5 minutes.
Remove from muffin cups; cool on wire racks.
Frost with Whipped Cream Cheese Frosting.
Before serving, let stand at room temperature for 30 minutes to allow the frosting to soften.
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Directions
Let eggs and butter to stand at room temperature for 30 minutes.
Grease two 9-inch round cake pans.
Line the bottom of pans with waxed paper.
Grease waxed paper and flour the pans.
(Or grease one 13x9x2-inch pan.)
In a medium bowl stir together flour, cocoa powder, baking soda, and salt.
Preheat oven to 350F.
In an extra-large bowl beat butter with a mixer on medium 30 seconds.
Gradually add sugar, 1/4 cup at a time, beating on medium until combined.
Scrape bowl; beat 2 minutes more.
Add eggs, one at a time, beating after each.
Beat in vanilla and blue and violet food coloring.
Stir vinegar into buttermilk.
Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined.
Spread batter into prepared pan(s).
Cool cake layers in pans 10 minutes.
Remove layers from pans.
Remove and discard waxed paper; cool completely on wire racks.
Or place 13x9-inch cake in pan on a wire rack; cool completely.
Meanwhile, prepare frosting.
(Cut frosting recipe in half if making a 13x9x2-inch cake.)
In a large mixing bowl beat together cream cheese, 3/4 cup sugar and 2 tsp.
vanilla on medium speed until well mixed and sugar has dissolved (about 1 minute).
Gradually add cold whipping cream.
Continue beating on medium-high speed until the mixture becomes thick, like whipped cream, 1 to 2 minutes.
(Makes 4 cups frosting)
For a layer cake, place one cake layer on a serving plate.
Spread 1 cup frosting over cake layer.
Repeat with remaining layer.
Frost top and sides of cake with remaining frosting.
(If making 13x9x2-inch cake, spread frosting over cake in pan.
2,000 calories a day is used for general nutrition advice.
