Introduction

Blue Velvet Cake is a vibrant twist on the classic red velvet, featuring a rich cocoa flavor and stunning royal blue color. Perfect for celebrations or whenever you want a show-stopping dessert that tastes as good as it looks.

A round three-layer cake with deep blue sponge separated by thick creamy white frosting layers, topped with a ring of white frosting swirls around the edge and a dense circle of blue crumbs in the center; the sides are smooth white frosting with a band of blue crumbs along the base. A slice of the cake shows the clear blue and white layers, placed on a white plate next to a silver fork, all set on a white marbled surface with a striped yellow, white and gray cloth nearby. 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: Combine flour, salt, and cocoa powder in a medium bowl and set aside.
Step 2: Preheat your oven to 350℉ (177℃). Grease three 9-inch round baking pans with baking spray, line with parchment paper if desired, and set aside.
Step 3: In a stand mixer, cream the butter and sugar on high speed until fluffy and pale, about 4 minutes.
Step 4: Add sour cream to the mixture and continue mixing for another minute. Then add oil and mix for another minute.
Step 5: Add eggs one at a time, beating well after each addition to incorporate thoroughly.
Step 6: Pour in buttermilk, vinegar, and vanilla extract, mixing until fully combined.
Step 7: Add royal blue and violet food coloring until you reach the desired vibrant blue shade.
Step 8: Slowly add the flour mixture to the wet ingredients. In a small bowl, mix baking powder and baking soda with water, then gently fold into the batter. Scrape down the sides of the bowl to ensure even mixing.
Step 9: Divide the batter evenly among the three prepared pans and gently tap them on the counter to release any air bubbles.
Step 10: Bake for 25–30 minutes. Check doneness by inserting a toothpick or knife into the center — it should come out clean.
Step 11: Let cakes cool in pans for 10–15 minutes, then invert onto wire racks to cool completely. Wrap layers in cling wrap and refrigerate for at least one hour or preferably overnight for easier frosting.
Step 12: For the frosting, whisk cream cheese, butter, and vanilla extract until smooth and creamy.
Step 13: Gradually sift in powdered sugar, mixing continuously until the frosting is smooth and spreadable.
Step 14: Level any domes on the cake layers with a long knife to ensure flat surfaces for stacking.
Step 15: Place one cake layer on your serving platter, spread ¾ to 1 cup of frosting evenly over it. Repeat with the second layer.
Step 16: Add the third layer, then cover the entire cake with the remaining frosting on top and sides.
Step 17: Decorate with piped frosting and cake crumbs if desired, then chill slightly before serving for best results.

Tips & Variations

Use Dutch-processed cocoa for a smoother, less acidic flavor.
Adjust the blue food coloring slowly to achieve your perfect shade without overpowering taste.
For a lighter frosting, consider folding in whipped cream.
If you cannot find buttermilk, mix ½ cup milk with 1 tablespoon vinegar and let sit 5 minutes as a substitute.

Storage

Store the Blue Velvet Cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting or serving.

How to Serve

A slice of three-layer dark blue cake with white cream frosting between each layer and on the sides, sitting on a white plate. Each blue cake layer looks soft and crumbly, with thick, smooth white frosting in between. There are cake crumbs scattered on the plate and a small piece cut off with a silver fork resting nearby. The background is a white marbled surface with a striped cloth in yellow, black, and white colors partially visible in the upper part of the image. 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, although the distinct blue color is key to this cake’s appeal, omitting the food coloring will result in a chocolate-flavored layered cake similar to a traditional velvet style without the vibrant hue.

Why do you chill the cake layers before frosting?

Chilling helps the cake firm up, making it easier to handle and preventing crumbs from mixing into the frosting while decorating. It also allows the flavors to develop further.

Blue Velvet Cake Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

Blue Velvet Cake is a stunningly vibrant twist on the classic red velvet, featuring a striking royal blue and violet hue. This moist and tender cake layered with creamy, tangy cream cheese frosting is perfect for celebrations, offering both beautiful color and rich flavor. The recipe combines cocoa powder, buttermilk, sour cream, and a blend of food colorings to create a unique visual appeal without compromising traditional velvet cake texture and taste.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 25 minutes plus chilling time (1+ hour preferred)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake 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

Cream Cheese Frosting Ingredients

10 tablespoons (142g) unsalted butter, at room temperature
10 ounces (285g) cream cheese
1½ teaspoons (7ml) vanilla extract
6 cups (720g) powdered sugar

Instructions

Prepare Dry Ingredients: In a medium bowl, combine the sifted cake flour, salt, and cocoa powder. Set this mixture aside for later use.
Preheat Oven and Prepare Pans: Preheat your oven to 350℉ (177℃). Grease three 9-inch round baking pans with baking spray, then optionally line them with parchment paper to prevent sticking. Set aside.
Cream Butter and Sugar: Using a stand mixer on high speed, cream the unsalted butter and granulated sugar until the mixture is fluffy and pale white, about 4 minutes.
Add Sour Cream and Oil: Add the sour cream to the creamed butter mixture and mix for 1 minute. Then add the oil and mix for another minute to combine thoroughly.
Add Eggs: Incorporate the eggs one at a time into the batter, beating well between each addition to ensure a smooth mixture.
Add Liquids and Flavorings: Pour in the buttermilk, vinegar, and vanilla extract, mixing thoroughly to combine all wet ingredients evenly.
Add Food Coloring: Stir in the royal blue and violet food coloring until the batter reaches your desired vibrant blue shade.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet batter, mixing gently. In a small bowl, combine baking soda and baking powder with water, then fold this mixture carefully into the batter. Scrape the sides of the mixing bowl to ensure even incorporation.
Divide Batter and Bake: Evenly divide the batter among the three prepared pans, tap each pan on the countertop to release air bubbles. Bake at 350℉ (177℃) for 25-30 minutes. Check doneness by inserting a toothpick or knife in the center; it should come out clean.
Cool Cake Layers: Allow the cake layers to rest in their pans for 10-15 minutes. Then invert them onto a wire rack and remove the pans. Once completely cooled, wrap each layer in cling wrap and refrigerate for at least an hour or preferably overnight for easier frosting.
Make Cream Cheese Frosting: In a clean bowl, whisk together the cream cheese, unsalted butter, and vanilla extract until creamy and smooth. Gradually sift in the powdered sugar, mixing continuously until the frosting is smooth and fully incorporated.
Level and Assemble Cake: Trim any domed tops off the cake layers with a long knife so they are flat. Place one cake layer on a serving platter and spread ¾ to 1 cup of cream cheese frosting evenly over it. Repeat with the second layer, then place the third layer on top.
Frost the Cake: Spread the remaining cream cheese frosting evenly over the top and sides of the assembled cake. Optionally pipe additional frosting decorations and top with cake crumbs for garnish.

Notes

For best results, use room temperature ingredients to ensure smooth batter and frosting.
Chilling the cake layers before frosting prevents crumbs and makes layering easier.
Adjust food coloring amounts to reach your preferred shade of blue.
Use instant-read thermometer or toothpick test to avoid overbaking which can dry out the cake.
This cake is best stored refrigerated, especially after frosting, due to the cream cheese content.
Allow the cake to come to room temperature before serving for optimal flavor and texture.

Keywords: Blue velvet cake, cream cheese frosting, vibrant blue cake, chocolate cake, party cake, layered cake