Blue Velvet Cake Recipe

Prep: 30 mins

Cook: 25 mins

Cool: 40 mins

Total: 95 mins

Servings: 12 servings

Yield: 1 cake

If you love the delicate texture and bold color of red velvet cake, you will love this fun twist: blue velvet cake. The flavor of blue velvet cake is the same as a red velvet cake—fluffy vanilla cake with a hint of chocolate slathered in tangy cream cheese frosting. It is easy to make a blue velvet cake from scratch with a blend of cocoa powder, vinegar, buttermilk, and bright blue food coloring. This combination of ingredients softens the proteins in the cake flour resulting in a finer, smoother texture than other cakes—thus the term «velvet cake.»

To achieve a beautiful blue hue, it is necessary to use a combination of royal blue food coloring as well as a tiny bit of violet food coloring on a toothpick. That extra small hint of violet helps create the proper color without turning the cake turquoise. It is also recommended to use paste food coloring rather than liquid or gel food dye to better achieve the desired color.

A blue velvet cake is perfect for serving at a gender reveal party or baby shower for a little boy, as well as for the 4th of July or a colorful birthday party. With a thick layer of cream cheese frosting, it is easy to hide the blue color of the cake, making it a fun surprise.

«The blue velvet cake was moist, colorful, and delicious. The cream cheese frosting was perfect and the cake was easy to prepare and bake. My cake baked in about 23 minutes in two 9-inch pans. » —Diana Rattray

A Note From Our Recipe Tester

Ingredients

For the Cake:

• 1/2 cup (4 ounces) unsalted butter, softened, more for the pans

• 1 1/2 cups sugar

• 2 large eggs, room temperature

• 1 tablespoon white vinegar

• 2 teaspoons royal blue food coloring paste

• 1 toothpick violet food coloring paste

• 1 teaspoon pure vanilla extract

• 2 1/4 cups cake flour

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup buttermilk

For the Cream Cheese Frosting:

• 1 pound confectioners' sugar

• 1/2 cup (4 ounces) unsalted butter, softened

• 8 ounces cream cheese, softened

• 1 teaspoon pure vanilla extract

Steps to Make It

1. Gather the ingredients.

   

2. Position two racks in the upper and lower third of the oven and heat to 350 F. Grease and flour 2 (9-inch round) cake pans. Set aside.

   

3. To make cakes, cream butter and sugar in a large bowl until light and fluffy.

   

4. Add eggs, one at a time, beating well after each addition.

   

5. Add the vinegar, royal blue and violet food coloring, and vanilla extract.

   

6. In another medium bowl, whisk together cake flour, cocoa powder, baking soda, and salt.

   

7. Add dry ingredients to creamed mixture in batches, alternating with buttermilk, beating well after each addition.

   

8. Pour into equally into the prepared baking pans. Bake, rotating pans between racks half way through cooking, until a toothpick inserted in the center comes out clean, 20 to 25 minutes total.

   

9. Cool cake layers for 10 minutes before removing from the pans to wire racks to cool completely.

   

10. To make frosting, combine the confectioners' sugar, butter, cream cheese, and vanilla in a large bowl. Beat until smooth.

    

11. Place first cooled cake layer down on serving platter or cake stand. Frost first layer.

    

12. Top with second cake layer. Frost top and sides and refrigerate until ready to serve.

    

Tips

• If your cake doesn't release from the pan easily, set the pan in about 1/4-inch of hot water for a few minutes. Alternatively, soak a kitchen towel in hot water and wrap it around the bottom and sides of the cake pan.
• To ensure even layers, weigh the batter or measure it in a liquid measuring cup and divide it accordingly.

How to Store and Freeze

• Leftover blue velvet cake should be tightly wrapped and stored in the fridge for up to three days.
• The cakes can also be made ahead of time. Wrap them tightly and store at room temperature unfrosted for up to three days.
• To freeze the cakes, let them cool completely and wrap tightly in plastic wrap followed by foil. Freeze for up to two months. Defrost in the fridge before frosting and serving.

Nutrition Facts
Servings: 12
Amount per serving
Calories	564
% Daily Value*
Total Fat 23g	30%
Saturated Fat 14g	69%
Cholesterol 92mg	31%
Sodium 395mg	17%
Total Carbohydrate 85g	31%
Dietary Fiber 1g	2%
Total Sugars 64g
Protein 5g
Vitamin C 0mg	1%
Calcium 56mg	4%
Iron 2mg	13%
Potassium 101mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.