New this month
Get the Allrecipes magazine

Blue Suede Cake

MrsAtterSon

"This is a very easy variation of the ever-so-popular and very delicious red velvet cake... hope you like it!"
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 393 cals
Original recipe yields 16 servings (1 cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
  2. Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

Nutrition Facts


Per Serving: 393 calories; 15.5 g fat; 61.2 g carbohydrates; 3.7 g protein; 39 mg cholesterol; 513 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Beautiful cake! Everyone commented that they loved the blue compared to the currently hyped-up red velvet. The only thing I would change is to lessen the amount of sugar in the cake mix. Way ...

Impressive looking cake - the only changes I made was to switch out the blueberry for raspberry extract, eliminate the walnuts, and I make it low carb.