Divine Blue Velvet Cake

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.

• 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

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.

• 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.

• 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.

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