Introduction

Blue Velvet Cake is a delightful twist on the classic red velvet, featuring a vibrant blue hue and a rich, tender crumb. This eye-catching cake is perfect for special occasions or when you want a show-stopping dessert that’s just a little different.

This image shows a three-layer cake with bright blue sponge layers separated by smooth white cream layers. The outside of the cake is covered in white frosting with a circle of blue crumbs on top and around the base. The top edge is decorated with evenly spaced white frosting swirls. A slice is cut and placed on a white plate in front of the cake, showing the blue and white layers clearly. The cake is on a white cake stand set on a white marbled surface with a striped cloth nearby. A silver fork lies next to the plate. 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 cups (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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a medium bowl, sift together the cake flour, salt, and cocoa powder. Set aside.
Step 3: In a large mixing bowl, beat the butter and granulated sugar together until creamy and fluffy.
Step 4: Add the sour cream, oil, eggs, buttermilk, vinegar, and vanilla extract to the butter mixture. Beat on medium speed until well combined.
Step 5: Stir in the blue and violet food coloring until the batter reaches a vibrant, even blue color.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 7: Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Tips & Variations

Use gel food coloring for a more intense blue color without altering the batter’s consistency.
Substitute sour cream with Greek yogurt for a lighter texture.
Try cream cheese frosting or a vanilla buttercream to complement the cake’s flavor.
If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon vinegar and let it sit for 5 minutes.

Storage

Store the cake layers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted cake should be refrigerated and will stay fresh for up to 4 days. Before serving, allow refrigerated cake to come to room temperature for the best texture and flavor.

How to Serve

A three-layer cake with deep blue sponge separated by thick white cream layers inside. The cake is covered with smooth white frosting on the outside. The top center is fully covered with blue crumbs, surrounded by evenly spaced white frosting swirls around the edge. Blue crumbs are also spread around the cake's base and lower edge. One slice is cut out and placed on a white plate showing the blue and white layers clearly. The cake and plate sit on a white marbled surface with a fork beside the plate. 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, but the distinctive blue color is a key feature of Blue Velvet Cake. Without the food coloring, the cake will look similar to a traditional cocoa cake.

What frosting pairs best with Blue Velvet Cake?

Cream cheese frosting is a classic choice, offering a tangy contrast that complements the cake’s rich flavor. Vanilla buttercream is also a delicious and simple option.

Blue Velvet Cake Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This Blue Velvet Cake is a vibrant twist on the classic red velvet, offering a moist, tender crumb with a striking blue color. Perfect for special occasions or any time you want a visually stunning dessert, this cake combines cocoa, sour cream, and buttermilk for rich flavor and soft texture, highlighted by royal blue and violet food coloring for an eye-catching appearance.

Author: Nora
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2½ cups (300g) sifted cake flour
½ teaspoon (3.5g) salt
2 tablespoons (15g) cocoa powder (regular or Dutch-processed)

Wet Ingredients

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

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, sift together the cake flour, salt, and cocoa powder to ensure they are well mixed and aerated.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, which typically takes about 3-5 minutes.
Add Wet Ingredients: To the creamed butter and sugar, add sour cream, oil, eggs one at a time beating well after each addition for proper incorporation.
Mix Buttermilk and Vinegar: In a small separate bowl, combine the buttermilk with vinegar and vanilla extract, stirring gently.
Alternate Adding Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid over-mixing, which can make the cake dense.
Add Color: Stir in the royal blue and violet food coloring until the batter is evenly colored a vibrant blue.
Pour Batter into Pans: Divide the batter evenly between the prepared pans and smooth the top with a spatula.
Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely before frosting or serving.

Notes

Use room temperature ingredients for better mixing and cake texture.
Be careful not to overmix the batter to keep the cake light and fluffy.
If royal blue food coloring is unavailable, you can substitute with another vibrant blue gel food coloring to achieve similar results.
This cake pairs wonderfully with cream cheese frosting or a simple vanilla buttercream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: blue velvet cake, blue velvet dessert, cocoa cake, moist cake, colorful cake, blue cake recipe