I got a request to make this blue velvet cake. Maybe you are like me and this is your first time hearing about blue velvet cake. It’s basically like red velvet cake, except with blue food coloring. I’ve made classic red velvet cake before (and cupcakes), but what intrigued me about this recipe – other than being a pretty blue color – is that it started with a cake mix. Shortcut for the win! I wondered though, if the classic red velvet flavor would be strong enough to over power the “cake mix flavor”. Don’t get me wrong. I’m not anti-cake mix at all, but cakes made from cake mix usually have a unique flavor – especially white or yellow cakes. This recipe started with a white cake mix – doctored up with some buttermilk and a couple tablespoons of cocoa powder.  Soft, tender, with a subtle chocolate flavor and a generous layer of homemade cream cheese frosting – it was a close second to my favorite from-scratch red velvet cake! Bonus points for being a pretty blue color! Give it a try and let me know what you think! Enjoy!

Blue Velvet Cake

for the cake:
1 box white cake mix
3 egg whites
1/3 cup oil
1-1/4 cup buttermilk
2 tbsp cocoa powder (not dutch)
2 tsp blue food coloring gel
few drops violet food coloring gel

for the frosting:
8 ounces cream cheese, cool
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp pure vanilla extract
dash salt

1. Preheat oven to 350 degrees. Line 8 inch cake pans with parchment paper and spray with nonstick spray.
2. In large bowl, combine cake mix, egg whites, oil, buttermilk, cocoa, and food coloring. Mix on low speed until combined. Increase speed to medium and mix for 2 minutes.
3. Divide batter evenly among prepared pans. Bake for 25-27 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes before transferring to wire rack to cool completely.
4. In bowl of stand mixer, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fully combined. Add vanilla and salt and beat until light and fluffy – about 1-2 minutes.
5. To frost cooled cake, place one cake layer on serving platter. Top with a generous layer of frosting (~3/4 cup) and then top with remaining cake layer. Frost top and sides with remaining frosting.
*adapted from Betty Crocker

Categories: Cakes

Leave a Reply