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Blue Velvet Cake Recipe

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★★★★★

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.

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

  1. Prepare Dry Ingredients: In a medium bowl, combine the sifted cake flour, salt, and cocoa powder. Set this mixture aside for later use.
  2. 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.
  3. 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.
  4. 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.
  5. Add Eggs: Incorporate the eggs one at a time into the batter, beating well between each addition to ensure a smooth mixture.
  6. Add Liquids and Flavorings: Pour in the buttermilk, vinegar, and vanilla extract, mixing thoroughly to combine all wet ingredients evenly.
  7. Add Food Coloring: Stir in the royal blue and violet food coloring until the batter reaches your desired vibrant blue shade.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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