Introduction

Blue Velvet Cake offers a stunning twist on the classic red velvet with its vibrant blue hue and rich, moist texture. Paired with smooth cream cheese frosting, it’s perfect for celebrations or when you want to impress your guests with something uniquely beautiful.

A three-layer blue cake with white frosting between each layer and around the outside sits on a white cake stand. The top of the cake is decorated with smooth white frosting swirls around the edge and a thick layer of blue cake crumbs in the center. Blue cake crumbs also cover the bottom edge of the cake’s outside. A large slice is cut out, showing the dark blue interior separated by thick white frosting layers. The slice is placed on a white plate next to a silver fork, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups (300g) sifted cake flour
½ teaspoon (3.5g) salt
2 tablespoons (15g) cocoa powder (regular or Dutch-processed)
½ cup (113g) unsalted butter, at room temperature
1½ cup (300g) granulated sugar
½ cup (120g) sour cream
¾ cup (180g) oil
3 large eggs
½ cup (120ml) buttermilk
1 tablespoon (15ml) vinegar
2 teaspoons (10ml) vanilla extract
2 tablespoons (30ml) royal blue food coloring
½ teaspoon (2.5ml) violet food coloring
1 teaspoon (5g) baking powder
1 teaspoon (6g) baking soda
2 teaspoons (10ml) water
10 tablespoons (142g) unsalted butter, at room temperature (for frosting)
10 ounces (285g) cream cheese
1½ teaspoons (7ml) vanilla extract (for frosting)
6 cups (720g) powdered sugar

Instructions

Step 1: Preheat your oven to 350℉ (177℃). Grease three 9-inch round baking pans with baking spray and line with parchment paper if desired.
Step 2: In a medium bowl, combine the sifted cake flour, salt, and cocoa powder. Set aside.
Step 3: Using a stand mixer, cream the ½ cup butter and granulated sugar on high until fluffy and pale, about 4 minutes.
Step 4: Mix in the sour cream for 1 minute, then add the oil and mix again for another minute.
Step 5: Add eggs one at a time, beating well after each addition.
Step 6: Pour in the buttermilk, vinegar, and vanilla extract, stirring thoroughly to combine.
Step 7: Add the royal blue and violet food coloring until you achieve your desired color.
Step 8: Slowly add the flour mixture to the wet ingredients. Mix the baking powder and baking soda with water, then gently fold this into the batter. Scrape down the bowl sides as needed.
Step 9: Evenly divide the batter into the prepared pans and tap each pan on the countertop to release air bubbles.
Step 10: Bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Step 11: Let the cakes cool in the pans for 10-15 minutes, then invert them onto wire racks to cool completely.
Step 12: Wrap cooled layers in cling wrap and refrigerate for at least an hour or preferably overnight for easier frosting.
Step 13: For the frosting, whisk cream cheese, 10 tablespoons butter, and vanilla extract until creamy.
Step 14: Gradually sift in powdered sugar, mixing until smooth and fluffy.
Step 15: Level any domes on the cake layers with a long knife to ensure flat surfaces.
Step 16: Place one cake layer on your serving platter and spread ¾ to 1 cup of cream cheese frosting evenly over it.
Step 17: Repeat with the second layer, then top with the final layer.
Step 18: Frost the top and sides of the cake with the remaining frosting.
Step 19: Optionally, pipe additional frosting onto the cake and decorate with crumbs from any trimmed cake.

Tips & Variations

For a deeper blue color, add food coloring gradually and allow the batter to rest a few minutes to show true color.
Use Dutch-processed cocoa for a milder chocolate flavor and richer color.
If you don’t have sour cream, plain Greek yogurt can be a good substitute.
Chilling the cake layers makes frosting easier and helps create cleaner, neater layers.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. You can also freeze the unfrosted cake layers wrapped tightly in cling wrap for up to 2 months; thaw completely before frosting.

How to Serve

A three-layered cake with deep blue sponge layers separated by smooth white cream filling is displayed on a white cake stand. The outside of the cake is covered in white frosting with bright blue crumbs decorating the bottom edge and covering the center top. White frosting swirls neatly encircle the top edge. A large slice is cut out and placed on a white plate in front, showing the clear division between the blue sponge and white cream layers. The scene is set on a white marbled surface with a striped cloth beside the cake stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, you can omit the food coloring for a chocolate-flavored cake. The blue color is purely decorative and does not affect taste.

Is it essential to use both baking powder and baking soda?

Yes, the combination helps the cake rise properly and balances acidity from the buttermilk and vinegar, creating a tender crumb.