Blue “Velvet” Chiffon Layer Cake

  • Serves: Makes 2, 9- x 2-inch cake pans
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  • Comments: 54

Variation: Cherry Pink Tuxedo Mini-Cake and Cupcakes 

I developed the recipe to use the bare minimum of food coloring. I first saw a Blue Velvet Cake in LA's Milk Shop Cafe, and decided that I wanted to invent a recipe. The only complaint about the LA's Milk Shop cake was that it turned my mouth blue - and, I could only guess that it came from an excessive amount of blue food coloring being used in their recipe. I know that vibrant colors are difficult to get in a finished baked good, especially blue, because it tends to turn grey or green when baked; to get a true blue color, a lot of blue food dye has to be used, which was not what I wanted.

I wanted to invent a Blue Velvet Cake dying it blue the natural way. This isn't a red velvet cake turned blue. I created a way to take a chiffon cake recipe, apply a natural way to tint it so the blue color would remain vibrant, especially after baking, and not turn someone's mouth blue. We did, however, use 1/4 teaspoon food coloring to help enhance its color, but that is totally optional. The best outcome was a towering 3 layers of blueberry cake with White Chocolate Cream Cheese Frosting, and fresh blueberries, that WON'T turn your mouth blue.

KELLY SAYS: "I brought this cake to a friend's new year's dinner celebration last night.
Let me tell you all about this cake!
The cake is very light and fluffy, as it should be.
The frosting is delicious. It tastes like lemony cheesecake, and it is not too sweet. It is a very creamy frosting, with none of the grittiness that can happen with powdered sugar buttercream frosting.
The cake doesn't really taste overtly blueberry-ish, until you bite into one of the blueberries in the filling...SO yum!
The blueberries between the layers taste fabulous with the cake and frosting.
The cake is towering! It is a HUGE cake...4 luscious layers. Make the slices small, because it is uber rich!"

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