Description
This Divine Blue Velvet Cake is a visually stunning and deliciously moist dessert featuring a vibrant blue-hued cocoa base layered and frosted with smooth, creamy cream cheese frosting. Perfect for celebrations and festive occasions, it combines classic baking techniques with a playful twist of color.
Ingredients
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon royal blue gel food coloring
- 1/2 teaspoon violet gel food coloring (optional, for deeper hue)
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder to combine thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, white vinegar, and royal blue and violet gel food colorings until smooth and uniformly mixed.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, mixing just until the batter is combined to avoid overmixing which can toughen the cake.
- Divide and Bake: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. This prevents breaking and allows the structure to set.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually beat in the powdered sugar until fully incorporated and creamy. Add vanilla extract and a pinch of salt, mixing well.
- Frost the Cake: Once the cakes are completely cool, spread frosting between the layers, then cover the top and sides of the cake evenly. Chill the cake slightly before slicing to achieve cleaner cuts.
Notes
- For cupcakes, bake the batter in lined muffin tins for 18–22 minutes.
- Adjust the amount of gel food coloring to deepen the blue color to your preference.
- Store any leftover cake in the refrigerator for up to 4 days to maintain freshness.