Given I already done an
iPad cake this year, I originally wasn't planning to blog about this cake (hence no pictures besides these ones which were off my friend's camera). However, after sitting here eating a slice of leftover cake, I knew I had to share the recipe for this amazing blue velvet cake. It is very similar to my version of the red velvet cake; it's very moist and dense.
I had a lot of bulge the last time I made the iPad cake, so this time, I spent extra time forcing/allowing the cake to settle. After filling the cake, I took a sheet pan and placed it on top of the cake (protected with saran wrap). I stood up on a chair and placed as much weight as I can on the cake. In addition, I left a container of flour and sugar on top of the sheet pan for 30+ minutes while I cleaned up. This allowed me to scrap off the bulge of frosting before proceeding.
Blue Velvet Cake
adapted from Food Network
Makes 1 8-inch round cake
Ingredients:
1 1/2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1/2 tsp blue food gel paste (2 ounces liquid food coloring)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Directions:
Preheat oven to 350 F degrees. Line and spray 2 8in by 2in round circle pans with parchment paper and baking spray.
Sift together the cocoa powder, flour, and salt into a medium size bowl. Set aside.
Dissolve the food gel paste into the vanilla extract in a small bowl. Set aside.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Add the food gel paste/vanilla extract mixture; mix well.
Add flour mixture to the creamed mixture alternately with buttermilk.
In a small bowl, combine baking soda and vinegar and add to mixture; mix well.
Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
