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Pastry Chef Evelyn Vargas Blue Velvet Cake

Evelyn Vargas is a New Yorker of Puerto Rican descendants. A graduate of the Entrepreneur Assistance Program and has always had the love for baking and decorating cakes. Evelyn created her company in 2014 JustJazzy Cakes 212 named after her two daughters Justine and Jaselyn Sofrito Magazine sat with her and interviewed Evelyn about her love and passion for cakes and creative cuisine. A detailed interview with anecdotes and other recipes will be available on the Fall issue of our magazine, for the time being here is a recipe that Evelyn shared with us one of many delicious treats created by JustJazzy Cakes 212. Attached is a link to her webpage visit her at http://www.justjazzycakes212.com/default.htmlEvelyn Vargas is a New Yorker of Puerto Rican descendants. A graduate of the Entrepreneur Assistance Program and has always had the love for baking and decorating cakes. Evelyn created her company in 2014 JustJazzy Cakes 212 named after her two daughters Justine and Jaselyn Sofrito Magazine sat with her and interviewed Evelyn about her love and passion for cakes and creative cuisine. A detailed interview with anecdotes and other recipes will be available on the Fall issue of our magazine, for the time being here is a recipe that Evelyn shared with us one of many delicious treats created by JustJazzy Cakes 212. Attached is a link to her webpage visit her at http://www.justjazzycakes212.com/default.html

Print Recipe
Pastry Chef Evelyn Vargas Blue Velvet Cake
Blue Velvet cake
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Cake
Icing
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Cake
Icing
Instructions
  1. Preheat oven to 350º F . Grease and flour 3 (8-inch) round pans. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
  2. Blend cream cheese and butter together in a mixing bowl. Add vanilla and mix for 30 seconds then add sugar a little at a time until smooth. Ready to use or refrigerate up to 2 days
Recipe Notes

Assemble by inverting pans out unto a counter top, trim the cakes so they are even. transfer a cake unto a spinning cake stand, spread some of the icing on top layer with the second cake, spread another layer of icing and top with the third cake. Ice the full cake, starting on the top and working your way around it on a downward motion while spinning the stand until you have completely covered the cake. You can also make individual versions of this cake as shown in the picture Buen Provecho

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