Blue Velvet Cake — blue version of red velvet
Blue velvet cake is a contemporary American variation on red velvet: a soft cocoa cake tinted electric blue (with food colour) layered with cream cheese frosting. The colour is novelty; the cake is otherwise classic red velvet.
i. Origin & history
Blue velvet emerged as an internet recipe in the 2010s, riding the wave of the broader "colour-velvet" trend (also producing purple velvet, green velvet, etc). It is associated particularly with American wedding cakes for those wanting an unusual blue centerpiece.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 300 g plain flour
- 30 g cocoa
- 1 tsp baking soda
- Pinch salt
- 200 g caster sugar
- 250 ml buttermilk
- 250 ml neutral oil
- 2 eggs
- 1 tsp vanilla
- 1 tbsp white vinegar
- 2 tbsp blue food colour
- 500 g cream cheese
- 250 g unsalted butter, soft
- 500 g icing sugar
- 2 tsp vanilla
iii. Method
- Whisk dry ingredients. Whisk wet ingredients. Combine.
- Bake in 2 × 22 cm round tins at 180 °C for 30-35 min. Cool.
- Make frosting: beat cream cheese and butter; gradually beat in icing sugar and vanilla.
- Stack the layers with frosting between; cover top and sides.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Red velvet is the canonical original. Purple velvet, green velvet, black velvet are other novelty variants.
vi. Common questions
What is blue velvet cake?
Blue Velvet Cake is blue version of red velvet, from north american cuisine. The colour is novelty; the cake is otherwise classic red velvet
Where is blue velvet cake from?
Blue Velvet Cake is from the north american dessert tradition; the recipe and history are detailed above.
How long does blue velvet cake keep?
See the storage note in the Quick facts panel: 4 days refrigerated.