BLUE VELVET LAYER CAKE

This is the cake that I prepare for my boyfriend’s birthday and he loved it.

It was my first layer cake, and although it was easier than I though, it has its technique.

When I get the hang of it, I’ll make a tutorial of how to cover a layer cake.

Meanwhile, try this recipe and tell me if you like it!

Ingredients: (3 layer, 22,8 cm/ 9 in diameter)
Cake:
550 g (19.4 oz.) of flour
400 g (14 oz.) sugar
120 ml vegetable oil
3 eggs
1,5 teaspoon of baking soda
365 ml of buttermilk (365 ml of milk + 1,5 tablespoon of lemon juice)
3 teaspoons of white vinegar
3 teaspoons of vanilla extract
Blue paste colorant

Cheese frosting:
200 g (7 oz.) of butter at room temperature
160 g (5.6 oz.) of chilled cheese cream
400 g (14 oz.) of icing sugar
2 teaspoons of vanilla extract

Preheat the oven at 170ºC (340ºF) and greased the molds.

Sift the flour and reserve.
Mix the milk with the lemon juice and leave it for 5 minutes.
Beat the eggs with the sugar and the vanilla extract. Add the oil and mix.
Add half of the flour, until it integrates, then, pour the milk with the lemon juice and mix again.
Add the rest of the flour.
Put colorant to get the desired color and make sure it distributes homogeneously.
Mix the soda and the vinegar and when it gets bubbly add it to the blend.

Distribute the batter into the molds (to put the same amount in all of them an ice cream scoop is pretty useful).

Bake for 25 minutes or until a tooth stick comes out clean.

Leave it the mold on a rack for 10 minutes, unmold and allow it cool down on the rack.

Wrap each layer with film and leave in the fridge overnight.

For the frosting, put all the ingredients in the bowl and beat them at high speed until it’s homogeneous and increases its volume.

To assemble the cake: use 1/3 of the frosting for the filling and the rest for the covering.

If you’re going to eat the cake in one or two days you can leave it at room temperature, if not better put it in the fridge.