Blue Velvet Cake Recipe
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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.
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 has all of the great taste of the more traditional Red Velvet Cake, but with such a fun twist that everyone will remember it.
Blue Velvet Cake Recipe
Ingredients
- ½ cup (92 g) shortening
- 1 ½ cups (297 g) sugar
- 2 large (100 g) eggs
- 1 ounce (28 g) royal blue gel paste food color
- 2 drops (0.2 g) violet gel paste food color
- 2 tablespoons (10.5 g) unsweetened cocoa powder
- 2 ¼ cups (270 g) all-purpose flour
- 1 scant teaspoon (2.6 g) kosher salt
- 1 teaspoon (4.7 g) vanilla extract
- 1 cup (227 g) buttermilk
- 1 teaspoon (6 g) baking soda
- 1 tablespoon (15 g) distilled 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.. You can follow my tips for how to tell when your cake is done.
- Cool cake thoroughly before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes: I used Americolor Soft Gel Paste in Royal Blue and Violet. You may also want to try a natural-based food coloring.
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!
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.
Did you use the heritage frosting or cream cheese frosting? And which of this frosting has thicker structure?
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
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
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!
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!
cocoa = cocoa powder? Thanks!
and what recipe did you use for the frosting? its so nice and white!
I used my vanilla buttercream frosting on this cake.
When you say soda, do you mean baking soda?
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!
Could you tell me what type of sugar is used in this recipe please
Hi Alison,
I used granulated sugar in this recipe. Enjoy! Thanks!
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! 🙂
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!
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.
Thanks, Ariana. The recipe has now been updated.
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
Do you know about how many cupcakes this recipe would make? Wanting to bake them for a Graduation Party this next week. Thank you!
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!