Blueberry Velvet Cake with Cream Cheese Frosting
Try this Blueberry Velvet Cake with Cream Cheese Frosting recipe, or contribute your own.
Try this Blueberry Velvet Cake with Cream Cheese Frosting recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 cup granulated sugar
- 3 cups confectioner's sugar
- 1 stick unsalted butter room temperature
- 4 large eggs room temperature if possible
- 1 cup milk room temperature (feel free to use buttermilk
- 1 1/2 pints blueberries
- blue food coloring (can add a drop of red or yello
- 1 stick unsalted butter room temperature
- 1 8 oz package cream cheese room temperature
- Carbohydrate 704.041266052675 g
- Cholesterol 652.675 mg
- Fat 250.843071668363 g
- Fiber 21.6820839468464 g
- Protein 57.1903725405388 g
- Saturated Fat 153.159124167233 g
- Serving Size 1 1 2-tier 9″ cake (1946g)
- Sodium 5295.65304772586 mg
- Sugar 682.359182105828 g
- Trans Fat 21.6293614171801 g
- Calories 5243 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside.
- In a bowl, combine flour, cocoa, baking powder and salt.
- In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so.
- Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes.
- Add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
- Add the vanilla, and fully incorporate.
- 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.
- 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.
- Mix in the blueberries gently with a spatula.
- Divide the batter between the 2 cake pans. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake completely cool before frosting.
- Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes.
- Add the confectioner’s sugar slowly and fully incorporate.
- Add the vanilla and fully incorporate.
- Cut the top of the cakes to level the tops. You want them to be as flat as possible.
- 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.
- Use a little less than half of the frosting in between the layers.
- Place the other cake on top. Frost the entire cake as you wish!!
Why do some cakes collapse into a dense, heavy crumb just as they leave the oven? The core failure in butter-based cakes almost always traces back to emulsion stability, specifically the temperature gap between refrigerated dairy and room-temperature fats. When cold milk meets creamed butter, the fat seizes instantly, trapping pockets of air unevenly and resulting in uneven rising and a greasy mouthfeel.
Achieving a velvety interior requires bringing both the butter and eggs to 70 degrees Fahrenheit before starting the mixer. Creaming the butter and granulated sugar together for a full three minutes incorporates microscopic air cells that chemical leavening agents like baking powder rely on for expansion. Incorporating the flour and the milk in alternating additions—starting and ending with dry ingredients—prevents the gluten network from overdeveloping while keeping the batter from curdling. Folding the fresh blueberries in by hand at the very end prevents the delicate skins from rupturing prematurely and turning the batter grey.
Testing doneness without a digital thermometer relies on physical resistance and visual cues. Insert a wooden toothpick directly into the dead center of the 9-inch cake layer; it should emerge with a few moist crumbs clinging to it rather than wet batter, and the edges of the sponge should visibly pull away from the parchment paper by a millimeter. If the top springs back slowly under light fingertip pressure while retaining a faint indentation, the structure is fully set. Frost only after the layers have dropped completely to ambient room temperature, or the high fat content in the cream cheese and butter mixture will liquefy and slide off the sides.
