Name: Blue Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1½ cups granulated sugar; 1 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk, at room temperature; 1 tbsp white vinegar; 1–2 tsp royal blue gel food coloring; Optional: 1–2 drops violet gel food coloring

A stunning twist on the classic red velvet, this Blue Velvet Cake delivers the same moist, tender crumb but with a mesmerizing ocean-blue hue. The subtle cocoa flavor and tangy buttermilk create a sophisticated cake that’s perfect for special occasions, from birthday celebrations to baby showers.

Why You’ll Love This Recipe

This Blue Velvet Cake is a showstopper that tastes as good as it looks. The vibrant blue color creates an instant wow factor when you slice into it, making it perfect for themed parties or when you simply want to surprise your guests. The cake itself has a delicate chocolate undertone balanced by the slight tanginess from buttermilk and vinegar. It’s incredibly moist with a soft, velvety texture that stays fresh for days. Paired with classic cream cheese frosting, this cake offers the perfect balance of sweetness and richness that will have everyone asking for your secret recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while maintaining a tender crumb. It’s important not to overmix once this is added to prevent developing too much gluten, which could make your cake tough.
Unsweetened cocoa powder contributes the subtle chocolate flavor that’s characteristic of velvet cakes. Unlike a chocolate cake, we’re using just enough to add depth without overpowering the delicate flavor profile.
Baking powder and baking soda work together as leavening agents to give the cake its perfect rise. The baking soda also reacts with the acidic ingredients (buttermilk and vinegar) to create a tender texture.
Salt enhances all the flavors in the cake and balances the sweetness. Don’t skip this essential ingredient, even in sweet recipes.
Granulated sugar not only sweetens the cake but also helps create a fine texture by incorporating air when beaten with the oil.
Vegetable oil keeps this cake incredibly moist, even days after baking. Unlike butter, oil remains liquid at room temperature, resulting in a cake that stays soft and doesn’t dry out quickly.
Large eggs provide structure, stability, and richness. They bind the ingredients together while adding moisture and protein for structure.
Vanilla extract adds a warm, aromatic flavor that complements the subtle cocoa notes. Pure vanilla extract will give you the best flavor.
Buttermilk brings tanginess and moisture to the cake. Its acidity works with the baking soda to create a tender crumb. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
White vinegar might seem like an unusual ingredient, but it’s crucial for the cake’s chemistry. It reacts with the buttermilk and baking soda to create a tender texture and helps intensify the blue color.
Royal blue gel food coloring gives this cake its signature color. Gel food coloring is preferred over liquid because it provides vibrant color without adding excess moisture to the batter.
Violet gel food coloring is optional but helps achieve a true blue by counteracting any yellow tones from the other ingredients. Just a tiny drop can make a big difference in achieving that perfect blue shade.

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then stir in vanilla extract.
Add royal blue gel food coloring to wet mixture. Add violet gel if desired for color correction.
Mix buttermilk and vinegar in a separate cup.
Alternate adding dry ingredients and buttermilk mixture to wet mixture, starting and ending with dry ingredients. Mix until just combined.
Divide batter evenly between prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost with cream cheese frosting once cooled and serve.

Servings and Timing

This Blue Velvet Cake recipe yields 12 generous servings, making it perfect for parties and gatherings. The preparation takes approximately 20 minutes, while baking time is about 30 minutes, for a total time of 50 minutes (not including cooling time). Each serving contains approximately 350 calories, though this may vary depending on the frosting used and serving size.

Variations

White Chocolate Frosting: Switch the traditional cream cheese frosting for a white chocolate buttercream for an extra touch of elegance.

Blue Velvet Cupcakes: Pour the batter into lined cupcake pans and bake for 18-20 minutes. This recipe will yield about 24 cupcakes.

Layered Ombre Cake: Divide the batter into three portions and color each a different shade of blue (light, medium, and dark) for a stunning ombre effect when sliced.

Blue Velvet Cake Pops: Crumble cooled cake, mix with a small amount of frosting, form into balls, and dip in white chocolate for festive cake pops.

Coconut Blue Velvet: Add 1 cup of shredded coconut to the batter and use coconut extract instead of vanilla for a tropical twist.

Blue Velvet Trifle: Cut the cake into cubes and layer with whipped cream, blueberries, and white chocolate pudding in a trifle dish.

Storage/Reheating

Room Temperature: The frosted cake can be stored at room temperature in a cake keeper or under a cake dome for up to 2 days, as long as your kitchen isn’t too warm.

Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. The refrigeration will firm up the frosting and cake, so allow it to sit at room temperature for about 30 minutes before serving for the best texture.

Freezing: This cake freezes beautifully! You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Alternatively, freeze individual slices of frosted cake by placing them on a baking sheet until firm, then wrapping each piece well. Thaw overnight in the refrigerator.

Reheating: If you’d like to serve the cake warm, microwave an individual slice for 10-15 seconds. This isn’t traditional but can be delicious, especially if served with a scoop of vanilla ice cream.

FAQs

Can I make this cake without food coloring?

Yes, you can omit the food coloring entirely for a light tan cake with the same delicious flavor. Alternatively, you can use natural blue food coloring made from butterfly pea flower tea or spirulina, though the color will be more subtle.

Why is my cake not as blue as I expected?

The amount of cocoa powder and the type of food coloring used will affect the final color. For a more vibrant blue, use gel food coloring rather than liquid, and consider adding that drop of violet food coloring to neutralize any yellow tones from the other ingredients.

Can I substitute the buttermilk?

Yes, you can make a homemade substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.

Why does the recipe call for both baking powder and baking soda?

Baking soda reacts with the acidic ingredients (buttermilk and vinegar) to help the cake rise, while baking powder provides additional leavening. The combination ensures a properly risen cake with the right texture.

What’s the best frosting for Blue Velvet Cake?

Traditional cream cheese frosting complements this cake perfectly, just as it does with red velvet. However, vanilla buttercream, white chocolate frosting, or even a light whipped cream frosting would work beautifully.

Can I make this cake in advance?

Absolutely! You can bake the layers up to 2 days in advance and store them tightly wrapped at room temperature, or freeze them for up to 2 months. The assembled, frosted cake can be made 1 day ahead and stored in the refrigerator.

Why do you mix the buttermilk and vinegar separately?

Combining these two acidic ingredients allows them to react before adding them to the batter, which helps create the perfect texture and enhances the color development.

Is this cake suitable for layer cakes and sculpted cakes?

Yes, this recipe produces a sturdy yet tender cake that works well for layer cakes. For sculpted cakes, you might want to refrigerate the layers before carving to firm them up.

Can I use this recipe for a sheet cake?

Yes, pour the batter into a greased 9×13-inch pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Why is my cake dry?

Overbaking is the most common cause of dry cake. Be sure to check for doneness a few minutes before the suggested baking time. Also, measure your flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly with the cup.

Conclusion

This Blue Velvet Cake is more than just a colorful novelty—it’s a delicious, tender cake with a perfect balance of flavors that’s sure to impress. The subtle cocoa notes, tangy buttermilk, and rich frosting combine to create a sophisticated dessert worthy of any celebration. Whether you’re making it for a themed party, a baby shower, or simply to add a splash of color to your dessert table, this blue beauty delivers both stunning visuals and wonderful taste. The easy-to-follow recipe ensures success even for novice bakers, while the dramatic presentation will make everyone think you spent hours in the kitchen. So go ahead and give this Blue Velvet Cake a try—it might just become your new signature dessert!

Decadent Blue Velvet Cake