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Moist Blueberry Velvet Cake Recipe

Moist Blueberry Velvet Cake Recipe for Irresistible Bliss

This Moist Blueberry Velvet Cake Recipe combines rich cocoa with juicy blueberries for a delightful twist on a classic dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • ½ cup Cocoa Powder Opt for Dutch-processed cocoa for deeper taste
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup Unsalted Butter Softened to room temperature
  • 1 cup Granulated Sugar Coconut sugar is a great alternative
  • 2 large Eggs Can be replaced with a flax egg for vegan option
  • 2 tsp Vanilla Extract Fresh vanilla bean adds aromatic touch
  • Red drops Food Coloring Can be omitted or substituted with beet juice
  • 1 cup Buttermilk Can be substituted with milk plus lemon juice or vinegar
  • 1 cup Fresh Blueberries Frozen berries can be used without thawing
For the Frosting
  • 8 oz Cream Cheese Swap with Greek yogurt for a lighter option
  • 1 cup Blueberry Preserves Any fruit preserves can serve as substitute

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Spatula
  • Cake Pans
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. Cream softened butter and granulated sugar until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition; then stir in vanilla extract and food coloring.
  5. Gradually mix in the dry ingredients with buttermilk until just combined.
  6. Toss blueberries in a tablespoon of flour and gently fold into the batter.
  7. Divide the batter between the pans and bake for 25 to 30 minutes.
  8. Allow cakes to cool for about 10 minutes before transferring to a wire rack to cool completely.
  9. Beat together cream cheese and blueberry preserves for the frosting.
  10. Spread frosting generously between layers and on top and sides of the cake.
  11. Slice and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

Ensure all ingredients are at room temperature for smoother batter. Avoid overmixing to maintain tenderness.

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