Blueberry Velvet Cake

My husband loves red velvet cake. I love blueberries and do not understand red velvet cake. Thus this delicious monstrosity. I like it for Easter. It’s also known as Cookie Monster Cake, which I can totally get behind.

Original Recipe from I Heart Chocolate Milk

Makes a 2-layer 9-inch cake

  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 4 large eggs, room temperature if possible
  • 2 teaspoons vanilla extract
  • 1 cup milk, room temperature (feel free to use buttermilk)
  • ½ teaspoon salt
  • 1½ pints blueberries
  • Blue Food Coloring (can add a drop of red or yellow to achieve the perfect shade of blue you want
  • 1 stick unsalted butter, room temperature
  • 1 8oz package cream cheese, room temperature
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside.
  3. In a bowl, combine flour, cocoa, baking powder and salt.
  4. In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so.
  5. Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes.
  6. Add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
  7. Add the vanilla, and fully incorporate.
  8. Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients.
  9. Add the flour mixture in 3 parts, alternating with the addition of milk. So you’ll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next.
  10. Mix in the blueberries gently with a spatula.
  11. Divide the batter between the 2 cake pans. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean.
  12. Let the cake completely cool before frosting.
  13. Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes.
  14. Add the confectioner’s sugar slowly and fully incorporate.
  15. Add the vanilla and fully incorporate.
  16. Cut the top of the cakes to level the tops. You want them to be as flat as possible.
  17. Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it.
  18. Use a little less than half of the frosting in between the layers.
  19. Place the other cake on top. Frost the entire cake as you wish!!

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