Description
This Blue Velvet Cake recipe is a vibrant twist on the classic red velvet, featuring a striking royal blue hue enhanced by violet gel food coloring and a hint of cocoa. Moist and fluffy, this cake is layered and perfect for celebrations, combining the rich flavors of buttermilk and vanilla with a tender crumb that’s sure to impress.
Ingredients
Scale
Cake Batter Ingredients
- ½ cup shortening
- 1 ½ cups sugar
- 2 large eggs
- 1 ounce royal blue gel paste food color
- 2 drops violet gel paste food color
- 2 tablespoons unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- 1 scant teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake layers.
- Prepare Cake Pans: Grease and flour three 8-inch round cake pans thoroughly to prevent the cake from sticking.
- Cream Shortening and Sugar: Using a mixer, beat the shortening and sugar together until the mixture is light and fluffy, about three minutes. This step aerates the batter for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, making sure each egg is fully blended before adding the next.
- Mix Food Coloring with Cocoa: In a small bowl, blend the royal blue and violet gel food colors with the cocoa powder to create a vivid color paste, then add it to the batter, mixing well.
- Combine Dry Ingredients: In a separate medium bowl, stir together the all-purpose flour and kosher salt, and set aside.
- Mix Buttermilk and Vanilla: Combine the buttermilk and vanilla extract in a measuring cup and set aside for use in alternating additions.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk mixture to the creamed batter alternately, beginning and ending with the flour mixture. Scrape down the sides of the bowl often to ensure even mixing.
- Add Baking Soda and Vinegar: Reduce the mixer speed and blend in the baking soda fully. Then, gently mix in the vinegar without overworking the batter to maintain its light texture.
- Bake the Cake: Evenly divide the batter among the three prepared cake pans. Bake for 25 minutes or until the cakes start to pull away from the pan edges and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool completely in their pans before removing and frosting as desired.
Notes
- Ensure not to over mix after adding vinegar to keep the cake tender and avoid deflation.
- Use gel paste food coloring for vivid, intense colors without adding extra liquid.
- Allow cakes to cool completely before frosting to prevent melting or sliding layers.
- Check cake doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached.
- This cake pairs beautifully with cream cheese or vanilla buttercream frosting.
