Description
Blueberry Velvet Cake is a moist and vibrant dessert that perfectly balances the sweetness of fresh blueberries with a gentle tangy twist. Featuring a tender crumb colored with rich cocoa powder and layered with luscious whipped cream and juicy blueberries, this cake is perfect for celebrations or as a delightful everyday treat. It offers an elegant presentation and a harmonious flavor profile that melts in your mouth.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh blueberries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined to promote an even texture.
- Combine Wet Ingredients: In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth and creamy to add moisture and richness.
- Mix Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined. Some lumps are fine to prevent a dense cake.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, ensuring even distribution without breaking them.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely, preparing them for frosting.
- Prepare Whipped Cream: While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form to create a luscious topping.
- Assemble the Cake: Place one cooled cake layer on a serving plate, spread a generous layer of whipped cream, then layer the second cake on top. Frost the entire cake with remaining whipped cream and garnish with fresh blueberries.
Notes
- For a lighter frosting, substitute half the heavy cream with Greek yogurt.
- Add a teaspoon of lemon zest to the batter for a refreshing citrus twist.
- Use room temperature ingredients for a smoother batter and better texture.
- Do not overmix the batter to avoid a dense cake texture.
- Thaw and drain frozen blueberries before folding into batter to prevent excess moisture.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze slices for longer storage.
- You can prepare cake layers a day in advance and refrigerate until ready to frost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry Velvet Cake, Blueberry Cake, Velvet Cake, Moist Blueberry Cake, Whipped Cream Cake, American Dessert, Sweet Tangy Cake, Fresh Blueberries Cake
