Blue Velvet Cake
This Blue Velvet Cake is a stunning dessert that combines the rich flavors of cocoa with a vibrant blue hue. It’s layered with a creamy and smooth cream cheese frosting, making it perfect for celebrations or special occasions. The addition of fresh blueberries adds a delightful touch, both in flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 57 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ½ teaspoon baking soda
- ¾ cup sour cream
- 1 tablespoon blue food coloring
- 2 eggs
- ½ teaspoon salt
- 2 tablespoons natural cocoa powder
- ½ teaspoon violet food coloring
- 1 teaspoon baking powder
- 1 ½ teaspoons vanilla extract
- 1 cup + 2 tablespoons granulated sugar
- ½ teaspoon vinegar
- 1 ¾ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup buttermilk
- 10 tablespoons unsalted butter, room temperature
- 5 cups powdered sugar
- 10 ounces cream cheese
- ¼ teaspoon almond extract
- 1 ½ teaspoons vanilla extract
- Fresh blueberries, for layering and decoration
Instructions
- Preheat your oven to 350°F. Line four 6-inch cake pans with parchment paper and coat with non-stick spray.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, vanilla extract, and vinegar.
- Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Adjust the batter color by adding blue and violet food colorings until the desired shade is achieved.
- Divide the batter evenly among the prepared pans. Bake for 25-27 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool on a wire rack.
- In a large bowl, beat together the butter and cream cheese until smooth. Mix in the vanilla and almond extracts. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Once the cakes have cooled completely, layer them with the cream cheese frosting and fresh blueberries. Use the remaining frosting to cover the exterior of the cake, smoothing it out evenly.
Nutrition
- Calories: 500
- Sugar: 48g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg