Blue Velvet Cake

Total Time Prep/Total Time: 50 min.
Yield 12 slices
Test Kitchen Approved
Blue velvet cake with sweet cream cheese frosting is a fun, vibrant spin on red velvet cake. Here's how to make it from scratch.

Ingredients

  • CAKE:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons royal blue food coloring
  • 1-2 drops violet food coloring
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk, room temperature
  • 1 tablespoon white vinegar
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 6 cups confectioners' sugar

Directions

  1. Preheat oven to 350.
  2. In stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add eggs, one at a time, then vanilla extract; beat until fluffy, 1-2 minutes. Beat in food colorings until evenly incorporated.
  3. In a large bowl, combine flour, baking soda, baking powder, cocoa and salt. In a small bowl, whisk together buttermilk and vinegar. Add half of the flour mixture and half of the buttermilk mixture to the stand mixer, beating on low speed; repeat with the remaining flour mixture and buttermilk mixture, until incorporated.
  4. Transfer batter to 2 greased 8-in. round cake pans. Bake 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to completely cool.
  5. In a large bowl, beat together cream cheese and butter until soft and fluffy, 3-4 minutes. Beat in milk and vanilla extract. Gradually add powdered sugar until smooth.
  6. Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake.

Nutrition Facts

1 slice: 712 calories, 30g fat (18g saturated fat), 111mg cholesterol, 530mg sodium, 107g carbohydrate (87g sugars, 1g fiber), 7g protein.

You'll be hearing non-stop compliments when you bring this dessert out. A twist on the traditional red velvet cake, this recipe uses blue food coloring to create a showstopping design while keeping the same flavors we love. —Molly Allen, Hood River, Oregon
Recipe Creator

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