Royal Blue Velvet Cake
Dive into decadence with this show-stopping Royal Blue Velvet Cake, a dramatic twist on the classic red velvet favorite. This vibrant dessert boasts a moist and tender cocoa-infused crumb, thanks to the perfect balance of buttermilk and a splash of vinegar for a subtle tang. The mesmerizing royal blue hue, achieved with gel food coloring, makes this cake a stunning centerpiece for any celebration. Topped with a luscious cream cheese frosting that's rich, smooth, and lightly sweetened, every bite melts in your mouth. Perfect for birthdays, holidays, or any occasion that calls for a touch of elegance, this cake is as delicious as it is beautiful. Let this crowd-pleaser become the highlight of your dessert table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 1 cup Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon White vinegar
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Royal blue gel food coloring
- 0.5 cup Butter (for frosting, softened)
- 8 ounces Cream cheese (for frosting, softened)
- 4 cups Powdered sugar (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
In a separate large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and royal blue gel food coloring until well blended and uniform in color.
Gradually combine the dry ingredients with the wet ingredients, mixing until the batter is smooth and no lumps remain.
Divide the batter evenly between the prepared cake pans.
Bake the cakes in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter and cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top.
Frost the sides and top of the cake evenly with the remaining cream cheese frosting.
Serve immediately or store the cake in the refrigerator until ready to enjoy. Bring to room temperature before serving.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 77.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
