I hope you enjoy this extremely simple variant on the wonderful and enduringly popular red velvet cake.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 cake |
Ingredients
- 2 ¼ cups self-rising flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup vegetable shortening
- 1 ½ cups white sugar
- 2 eggs at room temperature
- 2 tablespoons blue food coloring
- 1 teaspoon blueberry extract
- 1 tablespoon apple cider vinegar
- 1 cup buttermilk
- ½ cup butter
- 1 (16 ounce) package confectioners’ sugar
- 1 teaspoon blueberry extract
- ½ cup chopped walnuts
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
- Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat the butter with the confectioners’ sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 514 mg |
| Sugars | 47 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Impressive looking cake – the only changes I made was to switch out the blueberry for raspberry extract, eliminate the walnuts, and I make it low carb.
Beautiful cake! Everyone commented that they loved the blue compared to the currently hyped-up red velvet. The only thing I would change is to lessen the amount of sugar in the cake mix. Way too sweet for me! But I will definitely make this again. Thank you for sharing!