Blue Velvet Cake with Cream Cheese Frosting
A vibrant, moist blue velvet cake with cream cheese frosting—perfect for any celebration.
Print Pin Servings: 12
Calories: 420kcal
Cost: $10–$12
Equipment
- 1 Stand mixer or hand mixer For creaming and mixing
- 3 9-inch round cake pans Greased and lined with parchment
- 1 set Wire cooling racks For cooling layers
- 2–3 Mixing bowls Various sizes
- 1 set Measuring cups and spoons For accurate measurements
- 1 Rubber spatula For folding and scraping
- 1 Offset spatula For even frosting
- 1 Toothpick For doneness test
Ingredients
- 2 ½ cups All-purpose flour Sifted
- 1 ½ cups Granulated sugar
- 1 cup Unsalted butter Softened
- 3 Large eggs Room temperature
- 1 cup Buttermilk Room temperature
- 2 teaspoon Vanilla extract
- 2–3 teaspoon Blue food coloring Prefer gel type for intensity
- 1 tablespoon Unsweetened cocoa powder For slight chocolate flavor
- 1 teaspoon Baking soda
- 1 teaspoon White vinegar For reaction with baking soda
- ½ teaspoon Salt
- 8 oz Cream cheese For frosting
- 2 cups Powdered sugar Sifted, for frosting
- 3 tablespoon Heavy cream For frosting consistency
Instructions
- Preheat oven and grease pans.
- Cream butter and sugar.
- Add eggs and vanilla.
- Mix in blue coloring.
- Whisk dry ingredients.
- Alternate dry mix and buttermilk.
- Fold in vinegar and baking soda paste.
- Divide batter and bake.
- Cool completely.
- Make cream cheese frosting.
- Frost and layer cakes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 130g | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 260mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 650IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.4mg