Blue Velvet Cake Recipe

I love how this Blue Velvet Cake brings together classic comfort and playful creativity in one stunning dessert. The vivid blue color immediately catches my attention, while the soft, moist crumb and subtle cocoa flavor make every slice feel special. I find this cake perfect for birthdays, celebrations, or anytime I want to surprise guests with something visually striking and delicious.

Why You’ll Love This Recipe

I enjoy this recipe because it offers a unique twist on traditional velvet cake without being complicated. I get a rich yet balanced flavor thanks to the sour cream and buttermilk, and the cream cheese frosting adds just the right amount of tang. I also appreciate how versatile it is, since I can easily adapt the color intensity or decorations to suit different occasions.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the cake
1 ¾ cups all-purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup + 2 tablespoons granulated sugar
2 eggs
¾ cup sour cream
1 ½ teaspoons vanilla extract
½ teaspoon vinegar
½ cup buttermilk
1 tablespoon blue food coloring
½ teaspoon violet food coloring

For the cream cheese frosting
10 tablespoons unsalted butter, room temperature
10 ounces cream cheese
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
5 cups powdered sugar
Fresh blueberries for layering and decoration

Directions

I start by preheating my oven to 350°F (175°C) and preparing four 6-inch round cake pans with parchment paper and non-stick spray.

I whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl and set it aside.

In another bowl, I cream the butter and sugar until light and fluffy, then add the eggs one at a time. I mix in the sour cream, vanilla extract, and vinegar until smooth.

I gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk mixed with blue and violet food coloring. I mix just until everything is evenly combined and beautifully colored.

I divide the batter evenly among the pans and bake for 25–27 minutes, until a toothpick comes out clean. I let the cakes cool completely before frosting.

For the frosting, I beat the butter and cream cheese until smooth, then add the vanilla and almond extracts. I gradually mix in the powdered sugar until the frosting is creamy and spreadable.

I assemble the cake by layering frosting and fresh blueberries between each cake layer, then frost the outside to finish.

Servings And Timing

I usually get about 10–12 servings from this cake. Preparation takes me around 30 minutes, baking takes about 25 minutes, and cooling plus assembly takes another 45 minutes, for a total time of roughly 1 hour and 40 minutes.

Variations

I sometimes swap the blueberries for raspberries or blackberries for a different flavor contrast. When I want a deeper blue shade, I slightly adjust the ratio of blue to violet food coloring. I also enjoy making this recipe as cupcakes, reducing the baking time to about 18–20 minutes.

Storage/Reheating

I store the finished cake in an airtight container in the refrigerator for up to 4 days. When I want to serve it, I let it sit at room temperature for about 20 minutes so the frosting softens and the flavors shine. I avoid reheating, since this cake tastes best gently chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them wrapped in the refrigerator until I’m ready to frost.

Why is natural cocoa powder important?

I use natural cocoa powder because it reacts better with the food coloring and helps achieve that bright blue color.

Can I use gel food coloring instead?

I prefer gel food coloring since it gives stronger color without thinning the batter, but liquid coloring works too.

Can I freeze this cake?

I freeze the unfrosted cake layers wrapped tightly for up to 2 months, then thaw them overnight before assembling.

Is the almond extract necessary?

I like the subtle flavor it adds, but I sometimes leave it out if I want a purely vanilla-forward frosting.

Conclusion

I find this Blue Velvet Cake to be a true showstopper that never fails to impress. From its bold color to its tender crumb and creamy frosting, it feels like a celebration in every slice. Whenever I want a dessert that’s both fun and elegant, this recipe is one I happily return to again and again.

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