What’s the difference between red velvet cake and blue velvet cake?

The main difference lies in the coloring. Both cakes share the same base ingredients—cocoa, buttermilk, vinegar, and a tender crumb—but red velvet cake uses red food dye, while the blue velvet cake recipe substitutes it with a combination of blue and violet food coloring . Some blue velvet versions also use slightly more cocoa for a richer flavor.

What is blue velvet cake made of?

A blue velvet cake recipe typically includes all-purpose flour , natural cocoa powder , buttermilk , sour cream , eggs , butter , and blue/violet food coloring . It’s known for its soft texture, mild cocoa taste, and tangy cream cheese frosting. It’s basically red velvet’s colorful cousin with a slight flavor twist.

How to get blue velvet color?

To get the deep blue hue in a blue velvet cake recipe , combine blue gel food coloring with a touch of violet food coloring . The violet cancels out any greenish tint caused by the cocoa, helping you achieve that rich, royal blue color.

Can red velvet be blue?

Absolutely. The base for red velvet cake can be adapted by swapping red dye for blue. Just make sure to tweak the ratios and add violet to avoid off-tones. The texture and flavor remain similar—it’s all about the visual transformation when you switch to a blue velvet cake recipe .

Blue Velvet Cake Recipe – The Rich & Elegant Dessert You Need to Try

Author: Zach
Total Time: 1 hr 57 mins
Yield: 12 Servings 1x

Description

A playful and tasty spin on the traditional Red Velvet Cake! These moist, fluffy layers feature a subtle chocolate flavor, paired with tangy cream cheese frosting and bursts of fresh blueberries.

Ingredients

Scale

Cake:
1 ¾ cup all-purpose flour
2 Tablespoons natural cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened
1 cup + 2 Tablespoons granulated sugar
2 eggs
¾ cup sour cream
1 ½ teaspoon vanilla
½ teaspoon vinegar
½ cup buttermilk*
1 Tablespoon blue food coloring*
½ teaspoon violet food coloring*
Cream Cheese Frosting:
10 Tablespoons unsalted butter at room temperature
10 ounces cream cheese
1 ½ teaspoon vanilla
¼ teaspoon almond extract
5 cups powdered sugar
Fresh Blueberries

Instructions

Make the Cake:
Preheat the oven to 350°F (177°C). Line four 6-inch round cake pans with parchment paper and lightly coat with nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the sour cream, vanilla extract, and vinegar until fully incorporated.
Add the dry ingredients to the wet mixture and mix until just combined. In a small bowl, whisk the food coloring into the buttermilk, then pour it into the batter and mix until fully blended. Scrape the sides and bottom of the bowl as needed to ensure everything is well incorporated.
Divide the batter evenly among the prepared pans. Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
In the bowl of a stand mixer with the paddle attachment, beat the butter, cream cheese, vanilla, and almond extract on medium-high speed until smooth and creamy, about 2–4 minutes.
Gradually add the powdered sugar, one cup at a time, beating until the frosting is thick, fluffy, and spreadable.

To Assemble:
Level the tops of the cakes using a serrated knife or cake leveler to create flat layers. Crumble the trimmed pieces into fine crumbs and set aside.
Place the first cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting on top and gently press a handful of fresh blueberries into the frosting.
Repeat with the remaining layers, frosting, and blueberries.
Frost the top and sides of the cake with the remaining cream cheese frosting. Press the reserved cake crumbs onto the sides of the cake to coat. For a decorative finish, pipe rosettes around the top edge, if desired.
Keep the cake covered and refrigerated until ready to serve.

Notes

I ended up using 1 tablespoon of Wilton’s Sky Blue gel food coloring combined with 1/2 teaspoon of Wilton’s Violet gel food coloring

Prep Time: 1 hr 30 mins
Cook Time: 27 mins
Category: Dessert
Cuisine: American

Find it online: https://www.virilecooking.com/blue-velvet-cake-recipe/