Name: Blue Velvet Cake Recipe
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 2 tablespoons (10 grams) cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1.5 cups vegetable oil; 1 cup buttermilk; 2 tablespoons (30 milliliters) blue food coloring; 1 tablespoon (15 milliliters) white vinegar; 1 teaspoon vanilla extract; 10 tablespoons (140 grams) unsalted butter, at room temperature; 10 ounces (280 grams) cream cheese; 5 cups (600 grams) powdered sugar; 1.5 teaspoons vanilla extract; 0.25 teaspoons almond extract; Fresh blueberries

Ingredients

2.5 cups all-purpose flour

1.5 cups granulated sugar

2 tablespoons (10 grams) cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1.5 cups vegetable oil

1 cup buttermilk

2 tablespoons (30 milliliters) blue food coloring

1 tablespoon (15 milliliters) white vinegar

1 teaspoon vanilla extract

10 tablespoons (140 grams) unsalted butter, at room temperature

10 ounces (280 grams) cream cheese

5 cups (600 grams) powdered sugar

1.5 teaspoons vanilla extract

0.25 teaspoons almond extract

Fresh blueberries

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line four 6-inch (15 cm) cake pans with parchment paper and lightly coat them with nonstick cooking spray.

Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.

Step 3: In a large bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium speed until light and fluffy.

Step 4: Add eggs one at a time to the butter mixture, beating well after each addition.

Step 5: Mix in sour cream, vanilla extract, and white vinegar until smooth.

Step 6: Alternate folding the dry ingredients and buttermilk into the wet mixture gently, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Step 7: Stir in the blue food coloring until the batter turns a vibrant blue.

Step 8: Divide the batter evenly among the prepared pans and smooth the tops with a spatula.

Step 9: Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Step 10: Let the cakes cool completely in the pans on a wire rack before removing.

Step 11: For the frosting, beat the cream cheese and butter together until smooth and lump-free.

Step 12: Add the vanilla and almond extracts and mix until incorporated.

Step 13: Gradually add powdered sugar, beating until the frosting is creamy and spreadable.

Step 14: Remove the cooled cakes from the pans. Layer them with fresh blueberries between each cake layer.

Step 15: Spread the cream cheese frosting evenly over the entire cake for a smooth finish.

Step 16: Optionally, decorate the cake with extra blueberries or other decorative toppings as desired.

Tips & Variations

Substitute sour cream with buttermilk for a slightly tangier flavor in the batter.

Use gel food coloring for a more intense blue without thinning the batter.

Add a splash of lemon juice to the frosting for a subtle citrus twist.

For a dairy-free version, use vegan cream cheese and butter substitutes and a plant-based milk alternative.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let the cake sit at room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

FAQs

Can I use a different size cake pan?

Yes, but baking times may vary. For larger pans, reduce the batter thickness and check for doneness earlier; for smaller pans, baking might take longer. Always test with a toothpick.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.