Description
A rich and vibrant blue velvet cake with a soft, velvety texture and subtle cocoa flavor, topped with classic cream cheese frosting.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- 1 tbsp white vinegar
- 1–2 tsp royal blue gel food coloring
- Optional: 1–2 drops violet gel food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then stir in vanilla extract.
- Add royal blue gel food coloring to wet mixture. Add violet gel if desired for color correction.
- Mix buttermilk and vinegar in a separate cup.
- Alternate adding dry ingredients and buttermilk mixture to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting once cooled and serve.
Notes
- Use gel food coloring to maintain batter consistency and achieve vivid color.
- Do not overmix the batter to preserve the cake’s light texture.
- Store leftovers in the refrigerator for up to 4 days.
- Cake layers can be frozen for up to 3 months when wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: blue velvet cake, velvet cake recipe, royal blue cake, cream cheese frosting cake, colored velvet cake