Blue Velvet Cake With Cream Cheese Frosting

This angel food-based blue velvet cake also has a delicious cream cheese frosting all over it. I tend to like my cream cheese frosting a little less sweet and a little more tangy, but if you find it’s not sweet enough you can feel free to add another tablespoon or two of powdered sugar to it. Just make sure to beat the icing long enough for it to get light and fluffy, which takes about 5 minutes. It’s also key to use butter and cream cheese that are at room temperature. If you use them chilled, they’re too hard and stiff and they won’t blend together smoothly.

You’ll Need

BLUE VELVET CAKE
1.25 Cups Cake Flour sifted
1.25 Cups Ultra-Fine Sugar
11 Egg Whites room temperature
2 Teaspoons Vanilla Extract
.25 ounces Blue Food Coloring
1.5 teaspoons Cream of Tartar
1 Tablespoon Cocoa Powder
1/4 Teaspoon Salt
1.5 cups Blueberries fresh not frozen

CREAM CHEESE FROSTING
7.5 tablespoons unsalted butter softened
12 ounces cream cheese softened
2.25 cups powdered sugar
3 Teaspoons vanilla extract

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