Blue Velvet Cake
This vibrant blue velvet cake features three moist, tender layers with a subtle cocoa flavor, all generously frosted with a tangy cream cheese frosting. It's a show-stopping dessert that's easier to make than it looks and guaranteed to get people talking at any celebration.
Equipment
- Stand mixer or electric hand mixer
- Three 8-inch round cake pans
- Parchment paper
- Large mixing bowls
- Rubber spatula
- Whisk
- Sifter or fine mesh strainer
- Offset spatula
- cake turntable - (optional but helpful for frosting)
- Cake leveler or serrated knife - for leveling layers
- Wire cooling racks
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 2½ cups all-purpose flour - 315g (or cake flour for a finer crumb)
- 2 tablespoons unsweetened cocoa powder - 15g
- 1 teaspoon baking soda - 5g
- ½ teaspoon salt - 3g
- ½ cup unsalted butter - 115g, softened to room temperature
- 1½ cups granulated sugar - 300g
- 2 large eggs - room temperature
- 1 cup buttermilk - 240ml, room temperature
- ½ cup neutral oil - 120ml (canola or vegetable)
- 1 tablespoon white vinegar - 15ml
- 1 teaspoon pure vanilla extract - 5ml
- 1-2 tablespoons royal blue gel food coloring - plus a drop of violet if desired for a deeper shade
For the Cream Cheese Frosting
- 16 oz full-fat cream cheese - 450g, softened to room temperature
- ½ cup unsalted butter - 115g, softened to room temperature
- 4 cups powdered sugar - 480g, sifted
- 2 teaspoons pure vanilla extract - 10ml
- salt - a pinch
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, and grease parchment.
- Sift together the flour, cocoa powder, baking soda, and salt in a large bowl. Whisk to combine and set aside.
- Beat softened butter and sugar in a stand mixer on medium-high for 3-4 minutes until pale and fluffy. Scrape down bowl as needed.
- Add eggs one at a time, beating until fully incorporated. Mix in vanilla extract.
- Mix food coloring with cocoa powder to form a paste. Add to butter mixture and mix on low until fully incorporated and vivid blue.
- With mixer on low, alternate adding flour mixture and buttermilk-oil mixture (starting and ending with flour), mixing until just combined after each addition.
- Add white vinegar to batter and fold gently with a spatula until combined (bubbles will appear). Do not overmix.
- Divide batter evenly among prepared pans, smooth tops, and bake for 25-30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto wire racks. Remove parchment and cool completely before frosting.
- For the frosting, beat softened cream cheese until smooth. Add butter and beat until combined and fluffy.
- Gradually add sifted powdered sugar on low speed. Mix in vanilla and salt, then beat on medium for 2-3 minutes until smooth and fluffy.
- Level cake layers with a serrated knife. Place first layer on a serving plate, top with about ⅓ cup frosting, and repeat with remaining layers.
- Apply a thin crumb coat of frosting over entire cake. Chill for 20-30 minutes, then add remaining frosting smoothly over top and sides.
- Refrigerate finished cake for at least 30 minutes before slicing. Serve chilled or at room temperature.
Notes
- Gel food coloring is essential: Liquid food coloring is too watery and won't give you vibrant color. Gel is concentrated and won't throw off the batter's consistency.
- Room temperature ingredients: Cold butter won't cream properly, cold eggs can curdle the batter, and cold cream cheese creates lumpy frosting.
- Don't overmix: Stop mixing as soon as flour is incorporated to avoid developing gluten, which makes the cake dense instead of tender.
- Chill layers before frosting: Cold layers are easier to handle, shed fewer crumbs, and stack more evenly.
- Sift powdered sugar: Prevents lumps in the cream cheese frosting for a perfectly smooth finish.
- Make-ahead: Unfrosted cake layers can be made 2 days ahead (refrigerated) or 3 months ahead (frozen). Frosting can be made 3 days ahead.
- Storage: Due to cream cheese frosting, store cake in the refrigerator for up to 5 days. Let sit at room temperature for 20-30 minutes before serving for best texture.
- Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes.
- For a finer crumb: Use cake flour instead of all-purpose flour for an even more tender texture.
- Color variations: Try different gel colors for themed cakes, or create an ombre effect by varying color intensity in each layer.