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Baby showers are so fun, aren’t they? You ooh and aah over the cutest baby clothes in pastel shades, ogle over the new fangled baby gear and how much it has changed since your baby showers, and then play shower games that can get just a wee bit crazy when they involve guessing how many inches around the pregnant belly is. They also always have a mighty impressive spread of food.

But have you ever attended a virtual baby shower?

They include all of the cool parts of a baby shower without the measuring tape even making an appearance!

Blue Velvet Cake Recipe

Today, I’m part of a group of friends hosting a fun baby shower for my friend, Jenny of Picky-Palate.com. I have a feeling you may have heard of Jenny and her fabulous blog.

Virtual Shower for Picky Palate

She is a genius at creating mouth-watering recipes and her first cookbook is available for pre-order now. I can’t wait to see what all her book has in store. I feel certain it will be fabulous, knowing Jenny! In addition to being a wonder at recipe development, she is as sweet as they come.

Since Jenny is having her third little boy, I knew just what I wanted to bring to her shower. Not any ol’ thing would do.

I made Blue Velvet Cake! From scratch!

Cake is always a favorite part of any shower and I wanted it to have a surprise inside when you cut it.

Unexpected, vibrant, and perfect for a little boy.

Blue Velvet Cake

Blue Velvet Cake has all of the great taste of the more traditional Red Velvet Cake, but with such a fun twist that everyone will remember it.

4.6 from 15 votes

Blue Velvet Cake Recipe

All 45 mins

Prep Time 20 mins
Cook Time 25 mins
Servings 24
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Blue Velvet Cake is perfect for a fun twist on the traditional red velvet cake with the same great taste.

Ingredients  

  • ½ cup Crisco shortening
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 ounce royal blue gel paste food color
  • 2 drops violet gel paste food color
  • 2 tablespoons cocoa powder
  • 2 ¼ cups all-purpose flour
  • 1 scant teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease and flour 3 8-inch round cake pans.
  • Cream Crisco and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
  • In a small bowl, make a paste of food coloring and cocoa powder and add to mixture.
  • Stir together flour and salt in a separate medium bowl, set aside.
  • Pour buttermilk and vanilla into a measuring cup, set aside.
  • Alternately, add flour mixture and buttermilk mixture into Crisco/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
  • Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
  • Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean..
  • Cool cake thoroughly before frosting.

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Notes: I used Americolor Soft Gel Paste in Royal Blue and Violet. You may also want to try a natural-based food coloring.

Now, I hope you’ll visit Jenny and wish her all the best with her upcoming bundle of joy!

Please be sure to check out all of the other amazing things shared for Jenny’s Shower.

Baby Shower Treats

Amanda: i am baker – Special Cake for a “Picky Palate
Amanda: Kevin and Amanda – Cinnamon Blueberry Biscoff Breakfast Cookies
Angie: Bakerella – Baby Faces
Averie: Averie Cooks – Chocolate Banana and Biscoff Graham Bars
Bev: Bev Cooks – Horseradish Deviled Eggs
Bridget: Bake at 350 – Cute as a Button Cupcakes
Cheryl: TidyMom – Salted Caramel Cupcakes
Gaby: Whats Gaby Cooking – Blueberry Buttermilk Cake
Heather: Heather’s Dish – Perfect Pancake Bites
Julie: The Little Kitchen – Mixed Berry Mint Slushies
Kathy: Panini Happy – Baby Oreo Ice Cream Pies
Kristan: Confessions of a Cookbook Queen – Homemade Animal Crackers
Lauren: Lauren’s Latest – Mini Chocolate Lava Cakes
Lori: Recipe Girl – Oreo and Caramel Stuffed Chocolate Chip Cookie Bars
Maria: Two Peas and Their Pod – Cookies ‘n Cream Sheet Cake
Marion: Sweetopia – Baby Shower Cookie Favors
Marla: Family Fresh Cooking – Blueberry Mint Agua Fresca
Michelle: Brown Eyed Baker – Shrimp Nacho Bites
Naomi: Baker’s RoyaleChocolate and Peanut Butter Chocolate Chip Trifles
Recipe BoyChocolate Dipped Peanut Butter Cup Stuffed Oreos
Robyn: Add a Pinch – Blue Velvet Cake
Shaina: Food For My Family – Ginger Plum Preserves
Shelly: Cookies and Cups – Oreo Pop Baby Rattles

From the looks of it, Jenny’s shower is going to be mighty sweet! Enjoy!

Cake Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. I love the cake idea (I made my own version years ago), but it definitely changes the color of certain things. It doesn’t appear that the human body processes the blue coloring quite as well as the red.

    Happy virtual shower day!

  2. Robyn!!! Loving this gorgeous Blue Velvet Cake! You ladies are the best, thanks for making my morning so sweet! xoxoo

  3. This is gorgeous and so perfect for a shower!!

    I’ve already warned my family that if anyone comes near me with measuring tape or toilet paper at my shower, they are getting poked in the eye 😉

  4. I love the bright blue color – how perfect! I have 2 boys and would have been thrilled to have this at either of their showers!

  5. Robyn these are so festive – love how it’s SO BLUE! Mmmm, and I bet so delish! That frosting…I am weak in the knees 🙂

  6. It’s so fun to make a red cake blue, isn’t it? This is gorgeous with the white frosting!

  7. Robyn, Robyn, Robyn!!! I’m so in LOVE with this cake!!! That dark blue contrast with the white icing and beautiful cake stand is stunning! I only wish were were actually at the shower together!

    Miss your sweet southern self! ♥

  8. This cake is simply GORGEOUS – what a lovely treat for Jenny! And I love the deep blue color!!

  9. Yum, Robyn! I love the blue. That cake would even be great at a gender reveal party (it’s a sweet mystery until you slice into it!).

  10. I LOVE the blue cake Robyn!! I did blue cake balls for a shower once, but I didn’t add cocoa, so my blue wasn’t as deep as yours…….I LOVE how beautiful it looks against the white icing! Perfect for a shower!!

  11. The blue is SO vibrant and beautiful!!! So fun. SO thoughtful!! I need to have another baby so I can have one of these! 🙂 Beautiful pictures Robyn!

  12. I have never ever seen a blue velvet cake ~ this is the perfect way to celebrate a baby boy 🙂 Thanks for joining in the FUN 🙂

  13. what a gorgeous cake!!! so happy for Jenny 🙂 can i ask a question? where did you get your cake stand? been looking high and low for that kind of cake stand with the ruffly edges!!

    1. Hi Julie,
      This cake stand was my Grandmother’s, but I’ve seen them in antique stores as well as on Ebay and Etsy before. I love all the details on it. Let me know when you find one!!! Good luck!

  14. Robyn!
    I am speechless!
    This BLUE cake is amazing!
    Absolutely incredible!
    Your pictures are just beyond WOW!
    Love it all!
    That frosting looks so GOOD!
    xo

    1. Thank you so much, Trish. I’m so glad to *meet* you. My cakes are far, far, far from professional looking. I just used an offset spatula to make loose swirlies on the cake. 🙂 Don’t you love my description!?

    2. I do love your description! What I love about the way you iced the cake is that it is free form. The beauty of it is in its simplicity. I heard a phrase recently that I love and I think it applies to this cake- Imperfectly perfect.
      Please accept this as the compliment it is meant to be.
      Thank you for your quick response. Have a lovely day!

  15. Love it! I made a green velvet cake once for St. Patty’s Day and it was a big hit. I know Jenny will love this. 🙂

  16. So simply and elegantly dine! And you are so right . . . bring this cake to a party and everyone will remember it!

  17. Was just wondering what kind of frosting you used on the blue velvet cake. I have made my Grandson one the last two years on his birthday. I used cream chesse frosting on mine. I have to admit yours looks a lot prettier than mine.

  18. Made this recipe in mini cupcakes for a bridal shower and they were a hit! They do give everyone a blue mouth though!! Made cream cheese frosting to go on top :). Thanks!

  19. This is gorgeous! But I’m a little confused as to why so many people seem to think it would only be appropriate for a boy’s baby shower, and even more confused as to why it would be significant at a “gender reveal” party, whatever that is. What does the color of the cake have to do with the baby’s gender?

    1. Im making this for my sons 12th Birthday Cake. I have just made a trial run. I’ve got wilton paste colouring, and used a teaspoon on the Royal blue and a dash of the lilac, and it has gone out quite green. Do you know what percentages i need to use for the vivid blue you have achieved.
      By the way, I substituted crisco for butter (I live in France) and milk for buttermilk. And it is delicious! Thank you

    2. Blue is traditionally associated with boys, and pink is with girls…I don’t know why but I’m sure if you googled it you would find the answer, and a gender reveal party would be a party where the gender of the mother’s baby would be revealed. So, if she was having a boy and the baby’s gender was kept a secret until the cake was cut, people would see the color blue and this would hint at the baby’s gender. The idea would be that someone at the party would catch on to it.

      I soooo can’t wait to make this cake for my hubby’s b-day! It looks delish. Thank you for posting this recipe 🙂

    3. I have made this great cake and i wanted to mention for anyone who has unintentionally made a green cake that it has to do with alkalinized cocoa powder and you need 100% cocoa for a true blue color. Many cocoas are processed with alkali– Dutch processed– to reduce acidity. The alkaline kind reacts with the intense blue food coloring and it yellows, turning it green. I had that issue and after ~2 days deep inside the internet researching cocoa powders, i finally found that info, bought a 100% cocoa and the problem resolved. Just wanted to leave that info in case anyone else was stumped like i was.

  20. This blue velvet cake is gorgeous! I was wondering what kind of frosting you used for it and do you have a recipe for the frosting? I really want to use this recipe for my sister’s new baby boy’s sip & see, thanks in advance if you respond! (:

  21. Howdy! I’m participating in a work bake off this Friday and rumor has it that my director loves red velvet. Initially, I planned on making red velvet until I found out that my competition was also baking one. Our admin secretary turned me onto an Oprah magazine where a blue velvet cake was featured. I did a search and found myself here! Compared to other recipes, this one looks great and your cake recipe will be the one used for the cake. As for the icing, I’m using just a traditional simple cream cheese icing. This is somewhat of a new territory for me as I don’t bake often, hopefully your recipe will win first prize! It’s not all about personal glory! This bake off is to benefit Cowboy Santa’s so first place, 3rd place, or no place, we’re all still winners! Will come back to share my experience with this recipe! Thanks again!

  22. I love the way this cake looks, most blue velvet recipes I’ve found haven’t been nearly as blue. I really want to make this for my best friend’s birthday but I was wondering if there is anything I could substitute for the Crisco.

    1. I used margarine instead of Crisco, and the taste was great but I will try Crisco next time just to see if there’s a big difference. Great recipe

  23. Hi,

    I am wondering which of the ingredients are for the frosting. I don’t bake normally so I would need exact instructions to a recipe,but would like to try your recipe for this beautiful cake.

    Mahalo,
    Melissa

    1. Hi Melissa. I didn’t include the frosting in this recipe. You can use your favorite buttercream or cream cheese icing on this cake. Either work well.

  24. Hi,

    I’m wandering if your recipe for Blue Velvet Cake would be enough to make 12 cupcakes? I am planning on making it this weekend for my nephew’s bday. Would appreciate a quick response.

    Thank you.

  25. Have you ever made these into cupcakes? What changes would I need to make, if any, to the recipe? Any idea how long to bake them?

  26. I wanted blue velvet for my wedding cake, but everyone keeps saying that it will turn peoples teeth blue…did your cake color anyones teeth?

    1. I was wondering the same thing. As my sister is getting married in July and I am making a blue velvet cake for her wedding cake. I am doing a trial run today and taking it to work so I guess I will see cause I’m not seeing an answer to this question. Hope it turned out well for you.

    1. Hi Pamela,
      I’ve not tried navy blue for this cake as I was going for a brighter blue color, but I would love to see photos if you do.

  27. My son wants this cake for his birthday.. “Soda” is that soda pop or baking soda? Thanks in advance 😀

    1. I just made this beautiful cake it was so vibrant in color, & my whole family loved it.
      Its almost gone & they wanna know when I’m making another lol 🙂

  28. Hi, I just wanted to thank you for the recipe . using bit to make cupcakes for police week 🙂

  29. Hi Robyn! I love how you made this wonderful cake blue instead of classic red, how sweet?!
    I have a question Robyn, and my first question is:
    1.) Do I have to use Crisco; can I just use butter or margarine instead?
    2.) Do I really have to use buttermilk or vinegar?
    3.) Which coca do you prefer? What about Nesquik? Or a chocolate coca powder that you can use for chocolate sauce?

    ↪THANK YOU FOR EVERYTHING, ROBYN!!! 🙂
    {{{5 STARS}}}

  30. Hi Robyn! I love how you made this wonderful cake blue instead of classic red, how sweet?!
    I have a question Robyn, and my first question is:
    1.) Do I have to use Crisco; can I just use butter or margarine instead?
    2.) Do I really have to use buttermilk or vinegar?
    3.) Which coca do you prefer? What about Nesquik? Or a chocolate coca powder that you can use for chocolate sauce?
    4.) Can I ask just use baking powder instead of baking soda without any baking issues?

    ↪THANK YOU FOR EVERYTHING, ROBYN!!! 🙂
    {{{5 STARS}}}

  31. I think this would be pretty cool for 4th of July. Add some red decorations on top.
    or have a red, white and blue 3 layer cake (each layer a different color)… Wow! It would be a head turner! 🙂

  32. Thank you for your recipe. I made it last night, but made a mistake with the leavening. So I am trying again today because I’m trying to make a 4th of July cake. Its in the oven now. Should it cool completely in the pan or take it out after a certain amount of time to cool on a cooling rack? Thanks again!

    1. I like to allow it to cool in the pans for just a few minutes and then turn out and cool on cooling racks until completely cooled before frosting.

  33. Robyn hello! this is beautiful. my question is. how would this recipe differ for a wedding cake

  34. I just made this cake for a Indianapolis Colts gameday party and it turned out beautifully! Thanks for the recipe!

    1. I would love to make this cake or maybe cupcakes for my 50th birthday party. My colors are Royal Blue and Gold. Would this turn my guests teeth/mouth blue?

  35. I am anxious to make this cake as a base cake of a “taris” for my 16 y/o daughter’s 16th birthday this week. Obviously a Doctor Who fan. Blue on the inside an out will be a nice surprise I think. Wish me luck!

  36. When you say “Make a paste of food coloring and cocoa and add to mixture.” What do you mean by make a paste of food coloring???????????? I wanna surprise my sister with this cake for her birthday!!!!

    1. What a fun surprise. You will add the cocoa powder to a bowl (I recommend glass so that it isn’t stained by the food coloring) and then pour the food coloring into the bowl with the cocoa powder. You’ll then stir the two together and it will form a thick paste consistency as the dry and the liquid mix together.

  37. Just made 2 dozen cupcakes from this recipe. Beautiful color and loved the flavor. I baked them about 18 min but think 16 would have been better. Thanks for the great recipe.

  38. I’m an Australian and we don’t have Crisco, can I use butter or we have copha which is a hard vegetable shortening? Needs to be melted!

  39. I want to know what that recipe is on the cover of Jenny’s cookbook, top left??? Whatever it is, I want to try one!!! I do want to try my hand at the Blue-Velvet Cake too.

  40. Baked this for my daughter 23rd birthday. She love it by I felt it was too much blue coloring. Batter was a Lil stiff but it was for my daughter and not me. Scale of 1-10, I will give it a 9.

    1. Oh wow! Made this today.. Delicious soft yummy cupcakes… … Thanks for the recipe..
      I substituted the crisco for oil as we don’t get crisco here!

  41. Hi Robyn,
    I came across your blue velvet cake recipe on Pinterest, I’m planning on using it for a friends upcoming wedding, theme being seahawks. But I had a couple questions I was hoping you could answer for me.
    -it says to use gel paste, what kind of food coloring do you use, americolor or wilton? -what kind of cocoa did you use?
    Thank you.

  42. Im a hobby baker and I have tried several of your recipes.

    This one is not quite so good. I found the taste lacking that “velvet” also a bit dry.

    1. You can use butter instead of Crisco, but it will change the structure of the cake slightly. The cake will not be as moist, etc. If you don’t want to use Crisco, you could use coconut oil instead.

  43. Hi Robyn! I hope it’s not too late to post this question. 😀 I’ve been asked by a cousin to bake her wedding cupcakes and to turn red velvet ones to teal (her motif). I was quite successful making a blue velvet cake but not quite sure on how to mix the colors to create a teal velvet cupcake. Americolor and Chefmaster is available in my country so should I just use teal then add a dab of violet? Or just the teal? Hope you can make some suggestions. Thanks!

    1. Hey..I know it’s a little late to reply for the wedding..but I’ve learnt the hard way that teal would be almost impossible if you start out with a chocolate cake batter..you would stand a better chance getting teal if your base was more white than brown

    1. Yes baking soda. I would guess it tastes even better than the red version as the red food coloring is rather pungent.

  44. The blue velvet cake is the original recipe that I got from my Mother. It was probably in the 1950’s when she brought it home from her teaching job. My copy called for 2 teaspoons of cocoa which I immediately changed to 2 tablespoons so I am glad to see that this is the correct measurement. It also claimed to come from the Waldorf. May version add baking powder which I believe to be wrong. The buttermilk kills the baking powder. The leavening is provided b the reaction of the baking soda and vinegar. I had instruction to fold in the soda and vinegar and if your arm hurt then you knew you were doing it right. I have made Many of these and now I will make a blue one. I found they work well in an 7×11 inch pan if you want a sheet cake. Thank you for bring back happy memories.

  45. I got a last minute wedding reception cake for July 9th!!!! Bride wants a 2 tiered blue velvet. How do you think this cake would do stacked? Is it too soft/moist to hold up? It looks delish! I would love to know some insight on this recipe before committing to it. Please get back soon. Blessings!!!!!

  46. Hi, my cakes came out kind of flat. Not much depth to them. What did I do wrong? They were also a little hard around the sides. I baked the contents in 2 nine inch round pans for 25 minutes @ 350°.

    1. Hi Wendy

      I adapt a lot of recipes to larger tins. If you put something in a larger tin the surface area is larger – and cakes cook from the outside in, so the edges are going to be crisper in the time that it takes the middle to cook..

      If you change to larger pans, you need to decrease the oven temperature & cook for longer – proportionate to the size of the tin that you’re using.

      I know your comment was from a while ago, but I hope this helps in future!

  47. So I just made a test batch of cupcakes with this recipe they are delicious and light and airy but as I’ll be using this for my wedding cake my mother thinks the little bit of blue tint on the backs of our tongue is inappropriate for the occasion. To be fair we ate them while still warm and with no frosting. Idk if that’ll make a difference or not. I think we should either cut the amount of food coloring in half or omit the vinegar. She doesn’t believe me that the vinegar is to amp up the food coloring. Do you think either of these methods would cut the staining? if not do you have any suggestions as to how I could appease my mother? I think with a little frosting and a little champagne our blue tongues will fade considerably lol

    1. The blue velvet cupcakes turned out great ! Everyone loved them. However,I notice when I mix the cocoa and clothing to make paste and mix with the batter there are tiny lumps and when it’s bake the lumps are in the cupcakes.what do you suggest I do too get the lumps out?

    1. Did you find out what it was? Baking soda or something else? Making this in a few days, need to know 🙂

    1. Hi Yvonne –
      It is solid Crisco shortening as you cream it with the sugar and eggs. I hope you enjoy the cake! Thanks!

  48. Do you know about how many cupcakes this recipe would make? Wanting to bake them for a Graduation Party this next week. Thank you!

    1. Hi Rachel,
      I’ve not made cupcakes with this recipe, but generally the amount of batter for one layer of cake yields approximately 12-14 cupcakes. (This recipe is for a 3 layer cake.)
      You will bake at the same temperature, but the cupcakes won’t take as long, so check the cupcakes for doneness earlier than the time needed for this cake. I would recommend baking a test cupcake to get the correct time needed, then bake the remainder of the cupcakes.
      Hope this helps! Thanks!

  49. Mrs. Whitelock says
    July 6, 2016 at 10:49 pm

    So I just made a test batch of cupcakes with this recipe they are delicious and light and airy but as I’ll be using this for my wedding cake my mother thinks the little bit of blue tint on the backs of our tongue is inappropriate for the occasion. To be fair we ate them while still warm and with no frosting. Idk if that’ll make a difference or not. I think we should either cut the amount of food coloring in half or omit the vinegar. She doesn’t believe me that the vinegar is to amp up the food coloring. Do you think either of these methods would cut the staining? if not do you have any suggestions as to how I could appease my mother? I think with a little frosting and a little champagne our blue tongues will fade considerably lol

    Hi

    I too have the same doubt as the above baker raised. Please answer and cllear the doubt .
    thanks
    Nanthi

  50. Hello,
    I’m here in Australia and do not know what “Chrisco” is. Do you know what the substitute is here? I understand Chrisco is just the brand name but what is the product?
    Thank you! 🙂

    1. Hi Layce,
      Crisco is a vegetable shortening. I’m not certain what the substitute would be in Australia. I hope you enjoy the cake. Thanks so much!

    2. Where I live, CRISCO is also a vegetable oil not just shortening so maybe consider clarifying that in the recipe. Thank you. Delicious Cake, as well.

    1. Yes! I’m so sorry that wasn’t clear in the listing. I’ve updated to make that correction. Thank you for letting me know!

  51. Would this cake recipe do well for cake pops?i I recently made cake pops from a red velvet cake recipe but the cake oozed oils, cracking the candy coating. I’d really like to make blue velvet cake pops for an upcoming baby shower. Thanks!

    1. Hi Jennifer,
      I’ve not made cake pops with this recipe so I can’t answer from personal experience. So sorry I’m not more help!

  52. I was wondering if you added salt, flour with buttermilk and vanilla in a separate bowl before adding to other mixture? I did this, but found that there was not enough liquid with the flour to mix well. Also, is this what you mix alternately with the soda and vinegar? Thanks for clarifying

    Carol

    1. Hi Carol,
      I’ve added more detail to the recipe instructions that should help clarify the steps. I hope this helps and am sorry if it was not more clear before. Thank you so much! xo

  53. Did you use the heritage frosting or cream cheese frosting? And which of this frosting has thicker structure?

  54. I tried this recipe today, but the layers came out pretty flat 🙁 I used 8 inch cake pans, but they are nowhere as fluffy as in the picture. But the taste is very good.
    Do you think I did something wrong, or will it work if I double or triple the recipe? I want a somewhat large cake for a babyshower.
    Best regards!

    1. Hi Helena,
      I’m sorry it turned out flat for you. I’ve not had that happen and can’t be certain what caused it. Sometimes if leavening ingredients aren’t really fresh that can happen.
      I always bake the cake according to this recipe and haven’t yet baked a larger one, so I can’t say what the cooking times would be for another size other than my recipe. I wouldn’t suggest doubling quantity and using the same size pans (I’m not sure if that is what you are asking). Maybe double check the freshness of all of your ingredients to see if that helps. Thanks Helena.

    1. Hi –
      I’ve never stacked more layers than shown in the recipe, Banu, so I can’t speak to the results. Thanks!

  55. Hi, i came upon this recipe for the blue velvet cake. I hve just tried it, but the color came out more green. I have used the blue powder for the color. What did i do wrong and how many of the powder should. i use to get the blue.
    Thanks

    1. I’ve not made this with blue powder before Alda, so I can’t say how it turns out with it. Thanks!

  56. The minute I saw this recipe on Pinterest, I immediately wanted to try it! I read the instructions carefully (probably about three times) prior to making the cake. I even measured and had things waiting so all I had to to do was add them when it was their turn. Unfortunately, my cake turned out more brown than anything else. I even tried adding a bit more of the blue dye to even it out, but it still came out brown. What did I do wrong?

    Would it have made more sense to add a little less cocoa powder in my case?

    1. Hi Lauren,
      It could be from using a different type of food coloring than I used, but not sure. In the recipe, I give the type I used. I also share a Note right under the recipe that I used Americolor Soft Gel Paste in Royal Blue and Violet.
      I would keep the cocoa the amount used in the recipe.
      I hope this helps! Thanks!

    2. Add half the cocoa and use butter instead of Crisco. To prevent color bleed (blue can be bad!) place vinegar in a one-cup glass bowl. Blending with a plastic spoon, add food coloring. Add flavoring extract(s) and stir until smooth. Add natural cocoa powder. Stir until smooth. Give this mixture a little bit to hydrate; stir again. Add half the buttermilk; let it sit while you assemble and measure everything else. I do this step before I set out my eggs and butter. Add your food coloring mixture to your cake batter with the wet ingredients, then finish with the dry ingredients.

    1. Hi, Tammy,
      I have not made this cake in a 9 x 13 pan but I think you should be able to. You may need to cook it a little longer, maybe 30-35 minutes. Let me know how this works for you. Thanks!

  57. I have been baking cakes since I was 4 years old. I am 55 now. This is the first recipe I have ever tried where the cake fell. I opened the oven door after the stated 25 minutes of baking time to test for doneness and as soon as I opened the door, it started to deflate. Not sure what the issue is. Saving grace is, I will be using this to make cake pops with.

    1. Hi Yvette,
      I’m sorry your cake fell. I have not had this happen with this cake. Some reasons for this could be: 1) opening the oven door before the cake is fully cooked. Did the layers of the cake turn loose from the sides of the pan before you opened the door? Was the cake completely done when you tested it? 2) beating the baking soda and vinegar too hard after adding it to the batter – it should be mixed into the batter gently like folding egg whites into batter. Hope this helps!

    1. I would bake cupcakes at 325º for about 20 minutes, Briana. Fill each cupcake liner about 1/2 full.

    2. Absolutely delicious and moist!!! I would have given 5 stars but mine turned out so dark, it was a blackish blue. I really wanted the bright blue color. Do you really use an entire ounce of coloring? I did this twice. I used less the second time hoping that would solve it. It was still too dark. Do you have any suggestion? Maybe what brand you used an entire ounce of coloring?

    3. Gina, in the Notes section of the recipe, I list the colors I used. Notes: I used Americolor Soft Gel Paste in Royal Blue and Violet. You may also want to try a natural-based food coloring. Some food colorings may be darker than others so if you use a different one, just add the coloring until the batter looks the color you want.

    4. Does the cocoa powder enhance the color at all? I did not use cocoa powder and my blue came out a little brighter than I need. I’m looking for a midnight blue, I used the AmeriColor royal blue and violet like instructioned.
      Thank you

  58. I havent tried this yet. But my question is about the gel paste. It says 1 ounce which is 28 grams. Thats alot of food paste. Is that accurate. Also the sugar is 1 1/2 cups. Could more be added. Let me know. I want to bake this for my birthday. January 25 2021.

    1. Patricia, I used 1 ounce Americolor Soft Gel Paste in Royal Blue and 2 drops of Violet to get the deep blue color I wanted for this cake. If you use different brands or types of food coloring, the amounts could vary. I haven’t tried adding more sugar to this cake since it was sweet enough to me. I don’t know if the texture of the cake will change with more added sugar.

    2. Looks amazing! I have have 9-inch cake pans, would I still divide into 3, or just do a 2 layer cake? How would the baking times change?

    3. Sarah, the layers would be thin in 3 9-inch pans. There may be too much batter in two of the 9-inch pans but you could always make cupcakes with leftover batter. The baking time may be a few minutes less with the 9-inch pans. Just watch for the sides of the cake to start pulling loose from the pan.

    1. You can use butter instead of Crisco, but it will change the structure of the cake slightly. The cake will not be as moist, etc. If you don’t want to use Crisco, you could use coconut oil instead.

    1. The oven temperature should have been reduced to 325ºF for cupcakes. It sounds like the oven was too hot and the cupcakes were over cooked.

    2. H this cake looks amazung!.I’m going to make this cake today. Just wondering if I can substitute the Crisco with canola oil instead. Thank you

  59. You said you used americolor royal blue. Did you use the entire bottle. I see that the small bottle weighs .75 ounce. I trying to figure out how to measure this so I get 1 ounce

    1. Patricia, 1 ounce is the same as 2 tablespoons. Just squeeze the bottle and let the drops go into the spoon. I hope this helps.

  60. Hey there! I haven’t made yet, but was wondering what time/temp you would do for a sheet cake. I plan on doing cake push pops for my son’s birthday and think this will be perfect for his nerf themed birthday!

    1. Andrea, I would bake this cake in a 18×13 pan at 350º F for about 20 minutes. I hope your son has a very happy birthday. I think these blue cake pops would be awesome for a nerf party.

  61. i used this recipe for a friends wedding cupcakes, everyone loved them. came back to use again since it was such a hit if im wanting this to be more of a purple velvet should i just omit the blue food coloring all together? thank you:)

    1. Kimberly, I haven’t made this as a purple cake. You will need to test with the food coloring to determine the color you want. Maybe you can find the colors to use on the AmeriColor site.

    1. I haven’t made this as a wedding cake, Jackie. I would do a trial run with the cake to make sure it works as you want it for the wedding.