Blue Velvet Cake Recipe
User Reviews
5
Blue Velvet Cake Recipe
Description
This Blue Velvet Cake uses shortening and sugar creamed until fluffy, incorporating eggs, then a paste of cocoa powder and blue-violet gel food coloring to achieve its distinctive color and mild chocolate flavor. The dry ingredients including all-purpose flour, salt, and the wet ingredients of buttermilk and vanilla extract are alternately added to the creamed mixture. Baking soda and white distilled vinegar are stirred in at the end to react and help leavening while tenderizing the crumb.
Baked in greased and floured 8-inch round pans at 350°F for approximately 25 minutes, the cake layers pull away gently from the pan edges when done. The texture is moist but with enough structure for layered cakes, while the subtle cocoa and vanilla balance the visual impact of the intense color.
The striking blue-violet color makes this cake suitable for special occasions or themed events. It can be frosted with cream cheese or buttercream frostings for contrast and added richness.
Ingredients
- ½ cup shortening
- 1 ½ cups sugar
- 2 large egg
- 1 ounce Food Coloring royal blue gel paste
- 2 drops Food Coloring violet gel paste
- 2 tablespoons cocoa powder unsweetened
- 2 ¼ cups all-purpose flour
- 1 cant teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar distilled
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour 3 8-inch round cake pans.
- Cream Crisco and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
- In a small bowl, make a paste of food coloring and cocoa powder and add to mixture.
- Stir together flour and salt in a separate medium bowl, set aside.
- Pour buttermilk and vanilla into a measuring cup, set aside.
- Alternately, add flour mixture and buttermilk mixture into Crisco/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
- Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
- Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean.. You can follow my tips for how to tell when your cake is done.
- Cool cake thoroughly before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 39IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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