Blue Velvet Cake with Cream Cheese Frosting

Photo by Kerry J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    Cups Cake Flour, sifted

  • 1 1/4

    Cups Ultra-Fine Sugar

  • 11

    Egg Whites, room temperature

  • 2

    Teaspoons Vanilla Extract

  • 2

    oz. Blue Food Coloring

  • 1

    and 1/2 Teaspoons Cream of Tartar

  • 1

    Tablespoon Cocoa Powder

  • 1/4

    Teaspoon Salt

  • 1 1/2

    Cups Blueberries, fresh not frozen

  • Cream Cheese Frosting:

  • 10

    tb butter, softened

  • 16

    oz cream cheese

  • 3

    cups powdered sugar

  • 4

    Teaspoon vanilla extract

Directions

For Cake: Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so. Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes. Frosting: Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.

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