Divine Blue Velvet Cake

This Divine Blue Velvet Cake is a showstopper with its vibrant color, rich flavor, and creamy frosting. Soft layers of subtly cocoa-flavored cake are infused with blue and violet food colorings, and then topped with a tangy cream cheese frosting. Fresh blueberries add a natural touch of sweetness and beauty. Perfect for birthdays, anniversaries, or any special gathering. Keep this gorgeous cake chilled due to the cream cheese frosting, but be sure to let it come to room temperature before serving for the best texture.

The Divine Blue Velvet Cake is as beautiful as it is delicious. Perfect for special occasions, its vibrant blue color and soft, moist texture make it a centerpiece dessert. The layers are infused with a hint of cocoa and topped with a rich, tangy cream cheese frosting that’s complemented by fresh blueberries for a burst of freshness.

INGREDIENTS

• All-purpose flour: 1 ¾ cups, sifted
• Natural cocoa powder: 2 tablespoons, to add depth to the blue velvet color
• Baking powder: 1 teaspoon, for lift
• Baking soda: ½ teaspoon, to help the cake rise
• Salt: ½ teaspoon, to balance the sweetness
• Unsalted butter: ¾ cup, softened, to create a rich cake base
• Granulated sugar: 1 cup + 2 tablespoons, to sweeten the cake
• Eggs: 2, to bind and add moisture
• Sour cream: ¾ cup, for tang and a tender crumb
• Vanilla extract: 1 ½ teaspoons, for flavor
• Vinegar: ½ teaspoon, to react with the baking soda for a light texture
• Buttermilk: ½ cup, to add moisture and richness
• Blue food coloring: 1 tablespoon, for the signature color
• Violet food coloring: ½ teaspoon, to deepen the blue hue
• Unsalted butter (for frosting): 10 tablespoons, softened
• Cream cheese (for frosting): 10 ounces, softened for creaminess
• Vanilla extract (for frosting): 1 ½ teaspoons, for flavor
• Almond extract (for frosting): ¼ teaspoon, for a subtle nutty flavor
• Powdered sugar: 5 cups, to sweeten and thicken the frosting
• Fresh blueberries: For garnish, to add freshness

INSTRUCTIONS

Step 1:

Preheat your oven to 350ºF (177ºC). Line four 6-inch round baking pans with parchment paper and spray with nonstick cooking spray.

Step 2:

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3:

In a stand mixer, beat butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, vanilla extract, and vinegar.

Step 4:

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Stir in blue and violet food colorings.

Step 5:

Divide the batter among the prepared pans and bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Step 6:

To make the frosting, beat together the butter, cream cheese, vanilla extract, and almond extract until creamy. Gradually add the powdered sugar and mix until smooth.

Step 7:

Assemble the cake by layering each cake with frosting between the layers. Cover the top and sides with frosting. Garnish with fresh blueberries.

Step 8:

Store the cake in the refrigerator because of the cream cheese frosting. Let it come to room temperature before serving.

Serving and Storage Tips

• For the best flavor, serve the cake at room temperature after bringing it out of the fridge.
• Refrigerate any leftovers in an airtight container for up to 3 days.

Helpful Notes

• You can substitute red food coloring for blue and violet to make a traditional red velvet cake.
• For a different twist, use raspberries instead of blueberries as a garnish.

Tips from Well-Known Chefs

• Celebrity baker Buddy Valastro recommends using gel-based food colorings for more vibrant colors without altering the texture of the cake batter.