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Blue velvet cake cut open revealing vibrant blue layers and smooth cream cheese filling

Blue Velvet Cake Recipe

Blue Velvet Cake Recipe
This Blue Velvet Cake features ultra-moist, tender cake layers with a smooth velvet crumb and rich cream cheese frosting. The vibrant celebration cake delivers balanced sweetness, soft texture, and stable layered structure perfect for birthdays, parties, and special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time/Cooling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 10 Slices
Course: Cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups cake flour
  • ½ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup unsalted butter room temperature
  • 1½ cups granulated sugar
  • ½ cup sour cream
  • ¾ cup neutral oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons royal blue food coloring
  • ½ teaspoon violet food coloring
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons water
  • Cream Cheese Frosting
  • 10 tablespoons unsalted butter
  • 10 ounces cream cheese
  • 1½ teaspoons vanilla extract
  • 6 cups powdered sugar

Equipment

  • Stand mixer or hand mixer
  • 9-inch round cake pans
  • Offset spatula
  • Cooling rack
  • Parchment paper
  • Digital kitchen scale
  • Cake turntable

Method
 

  1. Preheat oven to 350°F and grease three 9-inch cake pans, lining with parchment paper.
  2. Whisk cake flour, salt, and cocoa powder together in a bowl and set aside.
  3. Beat butter and sugar until light and fluffy, about 4 minutes.
  4. Mix in sour cream followed by oil until fully combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Pour in buttermilk, vinegar, and vanilla extract and mix until smooth.
  7. Add blue and violet food coloring and mix evenly.
  8. Gradually fold dry ingredients into wet ingredients until just combined.
  9. Dissolve baking powder and baking soda in water and gently fold into batter.
  10. Divide batter evenly between prepared pans and tap lightly to release air bubbles.
  11. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool cakes in pans briefly, then transfer to a cooling rack and chill for at least 1 hour.
  13. Beat butter and cream cheese until smooth, then gradually mix in powdered sugar and vanilla to form frosting.
  14. Level cake layers, spread frosting between layers, and stack evenly.
  15. Apply frosting over the top and sides and decorate as desired.

Notes

  • Always use room-temperature dairy ingredients to prevent batter separation.
  • Cake flour is essential for achieving true velvet texture and softness.
  • Avoid overmixing once flour is added to maintain a tender crumb.
  • Chilling cake layers improves stability during frosting and stacking.
  • Gel food coloring provides stronger color without thinning the batter.
  • Measure flour accurately to prevent dense cake layers.
  • Rotate cake pans halfway through baking for even heat distribution.
  • Apply a crumb coat before final frosting for smooth professional results.
  • Store cake refrigerated but allow slices to sit at room temperature before serving for best texture.
  • Wrap unfrosted layers tightly before freezing to prevent freezer burn.
  • Do not frost warm cake layers or frosting may melt and slide.
Nutrition Information (Per Serving)
  • Calories: 820 kcal
  • Carbohydrates: 110 g
  • Protein: 8 g
  • Fat: 38 g
  • Saturated Fat: 21 g
  • Sugar: 82 g
  • Fiber: 1 g
  • Sodium: 320 mg
  • Cholesterol: 135 mg