This Blue Velvet Cake, a twist on the classic red velvet cake, is a tender, moist cocoa hinted blue colored cake paired with a tangy rich cream cheese frosting. If you love this cake, you will also love my Red Velvet Lava Cake, Red Velvet Marble Cake, and Red Velvet Cake Roll.
Why is it blue?
Traditional red velvet is perfect for Christmas and Valentine’s Day. But come the heat of the summer and you’ll find holidays such as the 4th of July to be the perfect event to showcase that show-stopping blue!
The blue layers, easily disguised by an outer layer of cream cheese frosting, make for the perfect baby shower or gender-reveal cake as well! Giving you the opportunity to be in on all the fun and excitement before everyone else is.
What is Velvet Cake?
It’s all about the texture! Velvet cake has a very specific texture to it. The ingredients work together to break down the proteins in the flour used to create a “velvety” texture, different from that of traditional cake. Hence the term – velvet cake!
Ingredients
Here are the key ingredients in this cake:
- All Purpose Flour – I usually use cake flour for a lot of my cakes but here I decided to go with something sturdier since this a very soft and tender cake. I sift it to make it lighter.
- Cocoa Powder– Velvet cakes usually vary in how much cocoa powder is added. I only add 2 tablespoons. Anything more and it becomes a chocolate cake. It should be subtle.
- Buttermilk – Velvet cakes are almost always made with buttermilk which gives it that additional tang.
- Strong Coffee – This coffee enhances the slight cocoa flavor in the cake.
- Apple Cider Vinegar – A lot of velvet cakes use white vinegar but here I like the tang and additional flavor of the apple cider.
How to Make Blue Velvet Cake
Start by greasing your cake pans. I also like to line with parchment paper for additional insurance against sticking then allow your oven to preheat to 325F.
In your stand mixer, add the dry ingredients and whisk to combine. I fit my stand mixer with the whisk attachment to add more air to the finished cake.
Next add the oil and buttermilk.
Next add in the eggs one at a time, followed by the remaining wet ingredients including the food coloring. Mix until just combined. Since we have all purpose flour here, we want to make sure we don’t over activate the gluten.
Pour the batter equally between the cake pans and bake until a toothpick inserted comes out clean.
Allow the cake to cool for about 10-15 minutes before inverting on a wire rack to cool completely.
Always allow the cake to cool completely before frosting.
Note: These cake layers are very very tender so I also like to make sure they cool completely and even freeze a bit before frosting.
Tips and Tricks
This Blue Velvet Cake recipe is rich but also subtle in cocoa flavor because of the addition of coffee. Coffee and chocolate work together in the best of ways to enhance each other, much like how citrus can enhance berry flavors.
As far as cocoa powders, Don’t use Dutch cocoa here. It will make the color of the blue much darker and murkier.
In case you’re thinking this cake looks rich and dense, let me reassure you that the addition of the apple cider vinegar is going to be key to a perfectly fluffy cake.
You’ll often see apple cider vinegar in baked goods paired with baking soda. The chemical reaction between the two gives the cake batter a lift that carries through when baked.
How to get the Perfect Blue color
Unlike red velvet, unfortunately you can’t just head to the grocery store and grab a bottle of blue food coloring. It won’t result in the same saturation and vibrancy. To get the perfect color, you will need to do some mixing and use quality food coloring.
Some like to create a blue with a couple drops of black and red.
Here we actually used a mix of 2 tsp Sky blue and 1/8th tsp violet gel food coloring to get this coloring.
Feel free to play around and figure out what will best work for the color you want. The brown from the cocoa makes it much harder to achieve this.
Or if you (If you have a specific amount of each I recommend adding it here). Use a rubber spatula to continuously fold the cream cheese frosting on itself until the frosting color is consistent.
Color Tips and Tricks
Got food coloring everywhere except the cake? It happens, especially when those little hands we know and love come in to help. Here’s a trick, if you have a bit of food coloring on your hands that looks as if it’s going to linger or stain, try rubbing it with a face cloth of white vinegar or a baking soda paste.
Then wash with Dawn dish detergent. Similarly, if you get some on your clothes, soak in 1 quart of warm water with 1 Tablespoon of white vinegar for about 30 minutes. The color should disappear during this time. If it doesn’t, follow up with color-safe bleach.
How to Make Cream Cheese Frosting
The frosting is equally important as the cake and needs to be done right. In my opinion, if it doesn’t have cream cheese frosting, it’s not a true velvet cake! You need that creamy, yet slightly tangy frosting to help cut through the dense, sweet cake.
Use a handheld mixer or a stand mixer with a whisk attachment to beat the cream cheese until it’s light and fluffy. Then add in the powdered sugar on low speed until fully incorporated, followed by the remaining ingredients. Whip until smooth, light and fluffy. Frosting should be stored in an airtight container within the refrigerator until ready to use.
Storing Leftover Blue Velvet Cake
- Leftover cake should be stored in an airtight container within the refrigerator due to the cream cheese frosting.
- Cake can also be frozen for up to 3 months! Thaw overnight in the refrigerator the day before you plan to enjoy.
Blue Velvet Cake
Ingredients
For the Cake:
- 2 1/2 cups sifted all-purpose flour
- 2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1/4 cup strong coffee hot
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- food coloring to create blue look at notes below
For the Cream Cheese Whipped Frosting:
- 1 cup unsalted butter room temperature
- 32 oz cream cheese somewhat softened but still a little stiff
- 7 cups confectioner's sugar to stiffen more, go up another cup
- 1 tsp salt
- 2 tsp plus ¼ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. I used non stick spray and parchment paper for an easy release.
- In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
- Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
For the Cream Cheese Whipped Frosting:
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
To Assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting. Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature. Store in the refrigerator or freezer.
Notes
- Leftover cake should be stored in an airtight container within the refrigerator due to the cream cheese frosting.
- Cake can also be frozen for up to 3 months! Thaw overnight in the refrigerator the day before you plan to enjoy.
- Unlike red velvet, unfortunately you can’t just head to the grocery store and grab a bottle of blue food coloring. It won’t result in the same saturation and vibrancy. To get the perfect color, you will need to do some mixing and use quality food coloring.
- Some like to create a blue with a couple drops of black and red.
- Here we actually used a mix of 2 tsp Sky blue and 1/8th tsp violet gel food coloring to get this coloring.
- Feel free to play around and figure out what will best work for the color you want. The brown from the cocoa makes it much harder to achieve this.
- Or if you (If you have a specific amount of each I recommend adding it here). Use a rubber spatula to continuously fold the cream cheese frosting on itself until the frosting color is consistent.
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Great to add alternating red cake layers with the frosting. Decorate on top of white frosting with an American flag with sugar stars…perfect for the 4th of July. Stick in a few lit sparklers for a real show stopper of a cake!!!
Can this be made in a bundt pan? Thanks so much…
Such a unique recipe! My newest go to for gatherings!
Blue velvet?? This is such a fun twist! I think I’ll make this for my friends baby shower in a couple weeks!
This cake is absolutely gorgeous! I love the naked aspect to it, as well. There’s just the right amount of frosting!
I showed this to my husband and his first words were “I must have that!”. How fun is a blue velvet cake! The added coffee is perfection. It was delicious! WILL make again.
Such a beautiful cake and fun twist on my favorite red velvet cake! Can’t wait to try!
What a fun idea!! Love the blue twist!