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Divine Blue Velvet Cake Recipe

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3.9 from 40 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Divine Blue Velvet Cake is a visually stunning and moist layered cake, featuring a vibrant royal blue hue combined with classic cocoa undertones. Made with a blend of all-purpose flour, cocoa powder, and a distinctive blue food coloring, this dessert is finished with a luscious cream cheese frosting that adds a creamy, tangy contrast. Perfect for birthdays or any festive occasion, this cake offers a balance of rich flavor and eye-catching color that delights both the eyes and the palate.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce royal blue food coloring (or a mix of blue and a drop of violet)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs

Frosting Ingredients

  • 8 oz cream cheese
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt ensuring they are evenly combined.
  3. Combine wet ingredients: In a separate bowl, mix the buttermilk, white vinegar, vanilla extract, and royal blue food coloring until the color is uniform.
  4. Cream butter and sugar: Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake texture.
  5. Add eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  6. Alternate adding dry and wet ingredients: Add the dry flour mixture to the creamed butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
  7. Divide and bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely, ensuring the frosting doesn’t melt.
  9. Prepare the frosting: Beat the cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and a pinch of salt until the frosting is light and fluffy.
  10. Assemble and decorate: Once cakes are fully cooled, frost the first cake layer evenly, stack the second layer on top, and frost the top and sides. Decorate as desired and refrigerate the cake before serving to set the frosting.

Notes

  • For a richer and more vibrant blue color, use gel food coloring instead of liquid.
  • This cake can also be baked in a 9×13-inch pan or made into cupcakes; adjust baking time accordingly (reduce for cupcakes, increase slightly for larger pan).
  • Ensure cakes are completely cool before frosting to prevent melting.
  • Chilling the cake after frosting helps firm up the cream cheese frosting for cleaner slices.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/divine-blue-velvet-cake-recipe/