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Blue Velvet Cake Recipe

Blue Velvet Cake

Wholesome Cove
This stunning Blue Velvet Cake features vibrant sapphire blue layers with a tender, velvety crumb and tangy cream cheese frosting. The combination of buttermilk, cocoa, and a special vinegar-baking soda reaction creates an incredibly moist texture that melts in your mouth, while the eye-catching blue color makes it perfect for baby showers, birthday parties, and any celebration where you want to wow your guests.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Large mixing bowls At least two
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula For frosting
  • Cake leveler or serrated knife
  • Toothpicks For testing doneness
  • Cake turntable optional but extremely helpful

Ingredients
  

For the Blue Velvet Cake

  • 2½ cups cake flour 300g, sifted
  • 1½ cups granulated sugar 300g
  • 1 tablespoon unsweetened cocoa powder 10g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon salt 6g
  • 2 large eggs room temperature
  • 1½ cups vegetable oil or canola oil 360ml
  • 1 cup buttermilk 240ml, room temperature
  • 2 teaspoons pure vanilla extract 10ml
  • 1 tablespoon white vinegar 15ml
  • 2 tablespoons blue gel food coloring 30ml, Wilton Sky Blue recommended
  • ½ teaspoon purple gel food coloring 2.5ml, optional for deeper blue

For the Cream Cheese Frosting

  • 16 ounces cream cheese 450g, softened to room temperature
  • 1 cup unsalted butter 226g, softened to room temperature
  • 5 cups powdered sugar 600g, sifted
  • 2 teaspoons pure vanilla extract 10ml
  • ¼ teaspoon salt 1.5g

Instructions
 

  • Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper circles, and grease the parchment.
  • In a large bowl, sift together cake flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  • In another bowl, whisk eggs until frothy, then add oil and whisk for 1 minute. Add buttermilk and vanilla, whisking until smooth and creamy.
  • Add blue gel food coloring (and purple if using) to wet ingredients and whisk until color is completely uniform with no streaks.
  • Pour wet ingredients into dry ingredients and beat on low for 30 seconds, then on medium for 2 minutes until smooth and glossy.
  • Add vinegar and mix on low for 10-15 seconds just until incorporated. The batter will become slightly fluffy from the reaction.
  • Divide batter evenly among three prepared pans (about 450-480g each). Tap pans on counter to release air bubbles, then bake for 25-28 minutes until toothpick comes out with moist crumbs.
  • Cool cakes in pans for 10 minutes, then invert onto wire racks, remove parchment, and flip right-side up. Cool completely (about 1 hour), then refrigerate for easier frosting.
  • Beat softened cream cheese for 2-3 minutes until smooth. Add butter and beat 2 minutes until fluffy, then gradually add powdered sugar one cup at a time.
  • Add vanilla and salt to frosting, then beat on medium-high for 3-4 minutes until light and fluffy. Refrigerate if too soft.
  • Level cake tops with cake leveler or serrated knife to create flat surfaces for stacking.
  • Place first layer cut-side up, spread ⅔ cup frosting to edges. Add second layer, spread ⅔ cup frosting. Top with final layer cut-side down, apply thin crumb coat, and refrigerate 30 minutes.
  • Apply final thick coat of frosting over chilled crumb coat, smoothing with offset spatula. Decorate as desired and refrigerate until ready to serve.

Notes

  • Bring all ingredients to room temperature 1-2 hours before baking for best results and proper emulsification.
  • Use gel food coloring, not liquid, for vibrant blue color without adding excess moisture to the batter.
  • Don't skip the vinegar as it creates the signature velvety texture through its reaction with baking soda.
  • Measure flour correctly by spooning into measuring cup and leveling off, never scooping directly from the bag.
  • Refrigerate cake layers before assembling to prevent crumbling and make them easier to handle.
  • Apply a crumb coat first and refrigerate 30 minutes before final frosting for smooth, professional results.
  • Store frosted cake covered in refrigerator for up to 5 days. The cake tastes even better the next day.
  • Freeze unfrosted layers wrapped tightly for up to 2 months, or freeze individual frosted slices for up to 3 months.
  • For cupcakes, divide batter among 24 lined cups and bake at 350°F for 18-20 minutes.
  • Substitute pink or purple gel food coloring for different colored velvet cakes perfect for themed parties.

Nutrition

Serving: 1SliceCalories: 685kcalCarbohydrates: 73gProtein: 6gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gCholesterol: 105mgSodium: 380mgPotassium: 95mgFiber: 1gSugar: 58gVitamin A: 15IUCalcium: 6mgIron: 8mg
Keyword blue-velvet-cake, celebration cake, cream cheese frosting, layer cake, velvet-cake
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