The Delightful Divine Blue Velvet Cake is a visually stunning and delectable twist on the classic red velvet cake. With its vibrant blue hue and moist, tender crumb, this cake offers a subtle cocoa flavor complemented by a tangy cream cheese frosting. It's perfect for special occasions like birthdays, baby showers, or any celebration that calls for a show stopping dessert.
Full Recipe:
For the Cake:
1 ¾ cups all-purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup + 2 tablespoons granulated sugar
2 large eggs
¾ cup sour cream
1 ½ teaspoons vanilla extract
½ teaspoon white vinegar
½ cup buttermilk
1 tablespoon blue food coloring
½ teaspoon violet food coloring
For the Cream Cheese Frosting:
10 tablespoons unsalted butter, softened
10 ounces cream cheese, softened
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
5 cups powdered sugar
Fresh blueberries for garnish (optional)
Preheat the Oven: Set your oven to 350°F (177°C). Grease and line four 6-inch round cake pans with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream, vanilla extract, and white vinegar.
Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Add Food Coloring: Stir in the blue and violet food colorings until the desired color is achieved.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In the bowl of a stand mixer, beat the softened butter and cream cheese on medium-high speed until smooth. Gradually add the powdered sugar, one cup at a time, and continue beating until creamy.
Assemble the Cake: Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the remaining cake layers and frosting.
Garnish and Serve: If desired, garnish the top of the cake with fresh blueberries. Refrigerate the cake until ready to serve.
Calories: Approximately 450 kcal
Total Fat: 21 g
Saturated Fat: 12 g
Cholesterol: 70 mg
Sodium: 200 mg
Total Carbohydrates: 58 g
Dietary Fiber: 1 g
Sugars: 45 g
Protein: 5 g