Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- Blue food coloring: 1-2 tablespoons (gel preferred)
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 the flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the buttermilk, oil, eggs, and blue food coloring. Mix well until the color is evenly distributed.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Step 5: Pour the batter evenly into the prepared cake pans.
- Step 6: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- To keep your Blue Velvet Cake moist, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- A quick zap in the microwave (15-20 seconds) can revive a slice of refrigerated cake, making it extra soft and delicious.
- Serve with a tangy cream cheese frosting and a sprinkle of edible glitter for an extra-special presentation.
- For the most vibrant blue hue, start with 1 tablespoon of gel food coloring and gradually add more until you reach your desired shade, being mindful not to add too much liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American