Blue Velvet Dream Cake Recipe
A delicious slice of our towering, one-of-a-kind blue velvet cake. Topped with our homemade cream cheese frosting.
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Ingredients
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Blue Velvet Cake Batter
Blue Gel (optional for more color)
Cream Cheese Frosting
Assembly & Garnish
Method
Blue Velvet Cake Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans (or three 6-inch pans) with parchment paper and lightly flour the sides.
- 2
Dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 2 tbsp unsweetened cocoa powder until evenly combined.
- 3
Wet ingredients
In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 0.5 cup whole milk, 0.75 cup vegetable oil, 3 large eggs, 2 tsp vanilla extract, and 1 tsp distilled white vinegar until smooth.
- 4
Combine and color
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or electric mixer on low speed, combine just until mostly smooth and no dry streaks remain (do not overmix). Add 2 tablespoons blue gel food coloring; fold or mix until the batter is uniformly blue. If you prefer a deeper color, add the optional 0.5 tbsp extra blue gel a little at a time until desired shade is reached.
- 5
Bake
Divide batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops. Bake in the preheated oven for 25–30 minutes for 8-inch pans (18–22 minutes for 6-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- 6
Cool
Remove pans to a wire rack and let cakes cool in pans for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and allow layers to cool completely (about 1–1.5 hours) before frosting.
Cream Cheese Frosting
- 7
Beat fats
In a large bowl with an electric mixer, beat 12 oz softened cream cheese and 0.5 cup softened unsalted butter on medium speed until smooth and fully combined, about 2–3 minutes. Scrape the sides of the bowl as needed.
- 8
Add sugar and flavor
Reduce mixer speed to low. Gradually add 4 cups confectioners' sugar, 1 cup at a time, beating briefly after each addition to avoid a sugar cloud. Once incorporated, add 2 tsp vanilla extract and 0.25 tsp salt. Increase speed to medium and beat until the frosting is smooth and fluffy, about 1–2 minutes. If the frosting is too loose, chill for 15–20 minutes; if too stiff, add 1 tsp milk at a time until spreadable.
Assembly & Garnish
- 9
Level and (optional) soak
If cake layers have domed, level them with a serrated knife or cake leveler so they stack evenly. If using simple syrup, brush about 1–2 tbsp (from the 0.25 cup) on each layer to add moisture—do not oversaturate.
- 10
Layer and crumb coat
Place the first cake layer on a cake board or serving plate. Spread a generous 3/4 to 1 cup of cream cheese frosting on top in an even layer. Repeat with remaining layers. Apply a thin crumb coat of frosting around the entire cake (a thin layer that traps crumbs). Chill the crumb-coated cake in the fridge for 20–30 minutes to set the crumb coat.
- 11
Final frost and decorate
Apply a final, thicker layer of frosting (use the remaining frosting) and smooth with an offset spatula or bench scraper. Decorate the top edge with fresh blueberries and sprinkle 2 tbsp edible blue sprinkles as desired. For a brighter blue accent, tint a small portion of leftover frosting with extra blue gel and pipe accents or rosettes.
- 12
Chill and serve
Chill the cake for at least 30 minutes to set the frosting before slicing. Bring to slightly below room temperature (15–20 minutes) before serving for best texture.