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Blue Velvet Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, sift together the cake flour, salt, and cocoa powder to ensure they are well mixed and aerated.
  3. 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.
  4. 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.
  5. Mix Buttermilk and Vinegar: In a small separate bowl, combine the buttermilk with vinegar and vanilla extract, stirring gently.
  6. 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.
  7. Add Color: Stir in the royal blue and violet food coloring until the batter is evenly colored a vibrant blue.
  8. Pour Batter into Pans: Divide the batter evenly between the prepared pans and smooth the top with a spatula.
  9. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. 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

Find it online: https://kitchenbynora.com/blue-velvet-cake-recipe/