Ingredients:
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons royal blue food coloring
1-2 drops violet food coloring
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 tablespoons cocoa powder
1/2 teaspoon salt
1-1/3 cups buttermilk, room temperature
1 tablespoon white vinegar
Frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
6 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions:
Cream Butter & Sugar: Preheat oven to 350°F. Cream butter and sugar until light and fluffy.
Add Eggs & Vanilla: Mix in eggs and vanilla extract.
Coloring: Stir in blue and violet food coloring until well combined.
Dry Ingredients: Mix dry ingredients separately and gradually add to the creamed mixture alternately with buttermilk.
Bake: Pour batter into greased cake pans and bake for 24-26 minutes. Let cool.
Frosting: Cream together cream cheese and butter, gradually add powdered sugar and vanilla. Whip until smooth.
Assemble: Layer the cakes with generous frosting and cover the outside.
FAQs:
What is blue velvet cake made of?
It is easy to make a blue velvet cake from scratch with a blend of cocoa powder, vinegar, buttermilk, and bright blue food coloring. This combination of ingredients softens the proteins in the cake flour resulting in a finer, smoother texture than other cakes—thus the term “velvet cake.
What’s the difference between red velvet cake and blue velvet cake?
Red velvet cake is bright red, while blue velvet cake has a blue Cookie Monster hue. Red velvet typically adds buttermilk and vinegar, while blue velvet calls for a small amount of white vinegar and sometimes a bit of almond extract to enhance the flavor.
Why is my blue velvet cake green?
Why is my blue velvet cake green? It’s possible that your batter with have a green tint to it, and that’s all because of the reaction with the yellow from the egg yolks.
What is special about velvet cake?
The cocoa gave the cakes a velvety texture and feel. When bakers added vinegar, baking soda, or buttermilk to their recipes to tenderize the cakes, the acid in those ingredients reacted with the cocoa, which was not Dutch-processed, to give the cakes a red tint. That color became a signature of velvet cakes.
Why is velvet cake called velvet?
It was during the 1800’s that recipes would frequently call for the use of cocoa for luxury cakes. They would call the cakes “velvet” cakes and serve them at fancy dessert parties. The word velvet lets guests know the cake will have a smooth and soft texture.
Why do people like velvet cake?
Vanilla is a fantastic flavouring ingredient since it enhances the flavour of the many other added flavours. The red velvet cake tastes delicious because of the vanilla, and it is undoubtedly a mouth-watering nirvana.
