This Blue Velvet Cake is the perfect centerpiece for any celebration. With its vibrant blue color and rich cream cheese frosting, it’s a visually stunning and delicious treat. The fresh blueberries add a touch of sweetness and freshness to every bite, making it a crowd favorite at any gathering.
INGREDIENTS- All-purpose flour: 1 ¾ cups, provides the base for the cake layers.
- Natural cocoa powder: 2 tablespoons, adds depth and color to the cake.
- Baking powder: 1 teaspoon, helps the cake rise.
- Baking soda: ½ teaspoon, balances the acidity in the batter.
- Salt: ½ teaspoon, enhances the flavor of the cake.
- Unsalted butter: ¾ cup, softened, gives richness and moisture to the cake.
- Granulated sugar: 1 cup + 2 tablespoons, sweetens the cake batter.
- Eggs: 2 large, provide structure and richness.
- Sour cream: ¾ cup, adds moisture and a slight tang to the cake.
- Vanilla extract: 1 ½ teaspoons, enhances the flavor of the cake.
- Vinegar: ½ teaspoon, helps react with the baking soda for extra fluffiness.
- Buttermilk: ½ cup, adds moisture and tang to the batter.
- Blue food coloring: 1 tablespoon, gives the cake its signature blue hue.
- Violet food coloring: ½ teaspoon, adds depth to the blue color.
- For the frosting:
- Unsalted butter: 10 tablespoons, adds creaminess to the frosting.
- Cream cheese: 10 ounces, creates the smooth and tangy base for the frosting.
- Vanilla extract: 1 ½ teaspoons, enhances the flavor of the frosting.
- Almond extract: ¼ teaspoon, adds a subtle nutty flavor to the frosting.
- Powdered sugar: 5 cups, sweetens and thickens the frosting.
- Fresh blueberries: For layering between cake layers and for decoration.
- Step 1:
- Preheat your oven to 350°F (175°C) and line four 6-inch cake pans with parchment paper. Grease the pans with non-stick spray.
- Step 2:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Step 3:
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Step 4:
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, vanilla extract, and vinegar until well combined.
- Step 5:
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the blue and violet food colorings until the desired shade is reached.
- Step 6:
- Divide the batter evenly among the prepared cake pans and bake for 25-27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Step 7:
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Step 8:
- To make the frosting, beat the softened butter, cream cheese, vanilla extract, and almond extract until smooth and creamy.
- Step 9:
- Gradually add the powdered sugar, mixing until the frosting reaches a smooth, spreadable consistency.
- Step 10:
- To assemble the cake, layer the cakes with frosting and fresh blueberries between each layer. Frost the outside of the cake and decorate with additional blueberries on top.
- This cake is best served at room temperature to allow the frosting to soften and the flavors to meld together.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a deeper blue hue, you can add more blue food coloring. Adjust to your desired shade.
- If you prefer a less sweet frosting, reduce the powdered sugar to 4 cups instead of 5.
Tips from Well-Known Chefs
- Chef Julia suggests using gel food coloring for a more vibrant and saturated color.
- Chef Marcus recommends sifting the powdered sugar before adding it to the frosting to avoid lumps.
If you enjoy this recipe, you may also like Strawberry Chimichangas.
