Blue Velvet Cake Recipe
Half Cake - 10 Slices
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Ingredients
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Cake Batter
Frosting (Cream Cheese Buttercream)
Assembly & Finishing
Method
Cake Batter
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan (for a half cake yielding ~10 slices) with parchment paper on the bottom and lightly grease the sides. Alternatively use two 8-inch pans and bake layers slightly shorter; adjust time accordingly.
- 2
Combine dry ingredients
In a large bowl, sift or whisk together the 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1.5 teaspoons baking soda, and 1/2 teaspoon salt until evenly distributed.
- 3
Mix wet ingredients
In a separate medium bowl, whisk together 1 cup buttermilk, 3/4 cup vegetable oil, 2 large eggs, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, and 2 teaspoons blue food coloring until smooth and the color is uniform.
- 4
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined — avoid overmixing. The batter should be smooth and slightly pourable. If batter seems very thick, add up to 1-2 tablespoons extra buttermilk.
- 5
Bake
Pour batter into the prepared pan(s), smoothing the top. Bake at 350°F (175°C) for 28–34 minutes for a single 9-inch pan (or 20–26 minutes for two 8-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter and the cake springs back lightly when touched.
- 6
Frosting (Cream Cheese Buttercream)
- 7
Beat butter and cream cheese
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat 1/2 cup softened unsalted butter and 8 oz softened full-fat cream cheese on medium speed until smooth and homogenous, about 2–3 minutes. Scrape down the bowl as needed.
- 8
Add sugar and flavor
With the mixer on low, gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, allowing it to incorporate. Once mostly combined, add 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 teaspoon lemon juice (optional). Increase speed to medium-high and beat until light and fluffy, about 2 minutes. If frosting is too thin, add up to 1/2 cup more powdered sugar; if too thick, add 1 teaspoon milk at a time.
- 9
Adjust color
If you want a tinted frosting, add up to 1/2 teaspoon blue food coloring and mix until evenly colored. For marble or streak effects, divide frosting and tint only part of it, then combine gently when spreading.
Assembly & Finishing
- 10
Level and layer (if applicable)
If using a single cake and you prefer two thinner layers, carefully slice the cooled cake horizontally with a serrated knife to make two layers. If using two pans, stack the cooled layers. Place the bottom layer on a serving plate or cake board.
- 11
Fill and crumb-coat
Spread about one-third of the frosting evenly over the first layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting over the entire cake) using an offset spatula. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 12
Final frosting
Apply the remaining frosting in an even layer around the cake. Smooth the sides and top with an offset spatula or bench scraper. If you prepared tinted frosting, you can create blue streaks by adding small dollops of the tinted portion and lightly swiping with the spatula for a painterly effect.
- 13
Decorate and chill
Decorate with fresh berries or edible decorations if desired. Refrigerate the cake for at least 30 minutes to set the frosting before slicing. Remove from refrigerator 15–20 minutes before serving to bring the frosting to a pleasant serving texture.