Description
This Blue Velvet Cake is a vibrant and moist layered cake featuring a tender crumb with a subtle cocoa flavor, enhanced by striking royal blue and violet food coloring. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for special occasions and dessert lovers seeking a colorful twist on the classic velvet cake.
Ingredients
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 cups (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: Combine the sifted cake flour, salt, and cocoa powder in a medium bowl and set 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 and optionally line them with parchment paper to prevent sticking.
- Cream butter and sugar: Using a stand mixer on high speed, cream the room temperature butter and granulated sugar together for about 4 minutes until the mixture becomes fluffy and pale in color.
- Add sour cream and oil: Mix in the sour cream for an additional minute, then add the oil and continue mixing for another minute to combine thoroughly.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth and well-emulsified batter.
- Add liquids and flavorings: Pour in the buttermilk, vinegar, and vanilla extract and mix thoroughly to combine all wet ingredients evenly.
- Add food coloring: Stir in the royal blue and violet food coloring until you achieve your desired vivid color.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently to avoid overworking the batter. Then mix the baking soda and baking powder with water, and fold this into the batter carefully, scraping down the sides of the bowl as needed.
- Divide and release air bubbles: Evenly divide the batter among the three prepared pans. Tap each pan gently on the countertop to release any trapped air bubbles.
- Bake the cakes: Bake at 350℉ (177℃) for 25-30 minutes. Test doneness by inserting a toothpick or knife in the center of the cakes; if it comes out clean, they are done.
- Cool cake layers: Allow the cakes to cool in the pans for 10-15 minutes, then gently invert them onto wire racks to remove pans. Let cool completely before wrapping in cling wrap and refrigerating for at least one hour or ideally overnight for easier frosting.
- Prepare cream cheese frosting: Whisk together cream cheese, butter, and vanilla extract with an electric mixer until creamy. Gradually sift and add powdered sugar, mixing continuously until smooth and fluffy.
- Level cake layers: If needed, level any domed tops from the cake layers with a large knife to ensure they are flat and even for stacking.
- Assemble the cake: Place one cake layer on a serving platter and spread ¾ to 1 cup of cream cheese frosting evenly over the surface. Repeat with the second layer and frosting, then top with the third layer.
- Finish frosting: Spread the remaining cream cheese frosting over the sides and top of the cake. Optionally, pipe additional frosting decorations and garnish with cake crumbs for a polished look.
Notes
- For best results, chill the cake layers overnight before frosting to make layering easier and to enhance flavor.
- Use high-quality food coloring for vibrant color without affecting taste.
- Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
- Use cake flour specifically for a softer crumb; all-purpose flour may make the cake denser.
- If you don’t have royal blue and violet food colorings, gel-based food coloring can be used for more intense colors with less liquid.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
