“This is a very easy variation of the ever-so-popular and very delicious red velvet cake... hope you like it!” - by DrPepper
Ingredients
Adjust Servings
Original recipe yields 1 cake
Directions
- 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
Amount Per Serving (16 total)
- Calories
- 393 cal
- 20%
- Fat
- 15.5 g
- 24%
- Carbs
- 61.2 g
- 20%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 sw..." See moreeet for me! But I will definitely make this again. Thank you for sharing!"
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