Blue Velvet Cake

Quick Info

Prep: 30m | Cook: 30m | Servings: 12–16 slices

🛒 Ingredients

Cake

• 2 1/2 cups all-purpose flour (or cake flour)
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp fine salt
• 1 tsp unsweetened cocoa powder
• 1 1/2 cups vegetable oil (or canola oil)
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 tbsp royal blue gel food coloring (plus a tiny drop of violet/purple to neutralize yolk tones)
• 1 tsp distilled white vinegar
• 1 tsp pure vanilla extract

Cream Cheese Frosting

• 16 oz (2 blocks) cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp pure vanilla extract
• 1/4 tsp salt

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🍳 Equipment

• Two 9-inch round cake pans (or three 8-inch pans)
• Parchment paper
• Stand mixer or electric hand mixer
• Mixing bowls
• Wire cooling racks
• Offset spatula

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📋 Instructions

Cake

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with rounds of parchment paper.
2. Dry Ingredients: In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder.
3. Wet Ingredients: In a large mixing bowl (or stand mixer fitted with the paddle attachment), whisk together the granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, and blue food coloring until vibrant and evenly combined.
4. Combine: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined and no flour pockets remain (do not overmix).
5. Activate Soda: Stir the vinegar into the batter until well incorporated.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let cakes cool in the pans on a wire rack for 10 minutes, then invert onto racks, remove parchment paper, and cool completely before frosting.

Cream Cheese Frosting & Assembly

1. Make Frosting: In a large bowl, beat the softened butter and cream cheese together on medium-high speed until completely smooth and creamy (about 3 minutes). Add vanilla extract and salt.
2. Add Sugar: Gradually add sifted powdered sugar one cup at a time on low speed, then beat on medium-high for another 1–2 minutes until light and fluffy.
3. Assemble: Level the cooled cake layers with a serrated knife if needed (save crumbs for decorating if desired). Place the first layer on a cake plate, spread an even layer of frosting on top, and place the second layer over it.
4. Frost & Decorate: Frost the top and sides of the cake with the remaining cream cheese frosting. Garnish with reserved blue cake crumbs or sprinkles if desired. Chill for at least 30 minutes before slicing for clean cuts.

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💡 Notes & Variations

• Color Tip: Use concentrated gel food coloring (such as Royal Blue) rather than liquid coloring to get a deep, vibrant velvet blue without thinning the batter. A pin-drop of violet gel can cancel out yellowish tones from egg yolks.
• Buttermilk Substitute: If buttermilk isn’t on hand, add 1 tbsp white vinegar or lemon juice to 1 cup whole milk and let rest for 5 minutes.
• Storage: Store covered in the refrigerator for up to 5 days. Bring to cool room temperature before serving for the best texture.