Blue Suede Cake
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 two layer nine inch cake
- Serves:
- 12
ingredients
- 2 1⁄4 cups cake flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, at room temperature
- 1 1⁄2 cups sugar
- 2 eggs, room temperature, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 (1 ounce) bottles blue gel food coloring
- 1 cup buttermilk
directions
- Position racks in oven so cake will bake in the middle of the oven.
- Preheat oven to 350°F.
- Grease two 9-inch round cake pans, set aside.
- Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
- Sift into a bowl and repeat two more times.
- Whisk well to combine all dry ingredients and set aside.
- In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
- With the mixer running, slowly add the sugar, pausing to scrape down sides.
- Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
- Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
- Add the vanilla and food coloring and blend well.
- You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
- Gel food color will not dilute your batter, but liquid food color will work fine too.
- Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
- In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
- Divide batter evenly between the two pans.
- Smooth surfaces with rubber spatula.
- Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).
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RECIPE SUBMITTED BY
Jamie Renee
La Porte, Texas