Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: 1 cup
- Buttermilk: 1 cup
- Eggs: 2 large
- Blue food coloring: 1-2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine vegetable oil, buttermilk, eggs, and blue food coloring. Mix well.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter evenly into prepared cake pans.
- Step 6: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Store leftover blue velvet cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain its moistness.
- A quick zap in the microwave for 15-20 seconds can revive a refrigerated slice of blue velvet cake, making it warm and fluffy again.
- Serve each slice of blue velvet cake with a dollop of sweetened cream cheese frosting and a scattering of fresh berries for a delightful presentation.
- For the most vibrant blue color, add the food coloring gradually, checking the batter after each addition until you achieve your desired shade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American