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Blue Velvet Layer Cake with Natural Blue Food Color (Water-Soluble Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Blue Food Color Water Soluble
Author:
Dolce Flav
Servings
16
Prep Time
25 minutes
Cook Time
30 minutes
This moist Blue Velvet Layer Cake is an eye-catching twist on classic velvet cakes — light cocoa notes, tender crumb, and a vibrant natural blue color using Natural Blue Food Color — Water Soluble Extract. The cake batter is mixed simply (dry ingredients, wet ingredients, then color), baked in two 8-inch pans, cooled, then frosted with tangy cream-cheese buttercream. Use a few extra drops of the water-soluble extract to reach deep blue shades; gentle fold technique keeps the crumb tender and even. (Adapted and optimized from popular blue-velvet methods.)
Ingredients
Cake
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2⅔ cups (340 g) cake flour (or all-purpose + 2 tbsp cornstarch)
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2 tsp baking powder
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½ tsp baking soda
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½ tsp fine salt
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2 tbsp (12 g) unsweetened cocoa powder (gives classic velvet hint)
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1½ cups (300 g) granulated sugar
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¾ cup (170 g) unsalted butter, room temperature
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3 large eggs, room temperature
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1 cup (240 ml) buttermilk, room temperature
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2 tsp vanilla extract
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1 tbsp white vinegar (or 1 tbsp lemon juice)
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Natural Blue Food Color — Water Soluble Extract — start with 20–30 drops
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Optional: 1 tbsp vegetable oil (for extra moisture)
Cream Cheese Buttercream
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8 oz (225 g) cream cheese, cold
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½ cup (115 g) unsalted butter, room temperature
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3–4 cups (360–480 g) powdered sugar, sifted (adjust to taste/consistency)
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1 tsp vanilla extract
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Pinch of salt
Directions
Prep the oven & pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans; dust lightly with flour or use parchment rounds for easy release.
Whisk dry ingredients
In a medium bowl, sift (or whisk) together cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar
In a large bowl, cream the room-temperature butter and granulated sugar with a mixer on medium speed until light and fluffy (about 3–4 minutes). Scrape down sides.
Add eggs & flavor
Add eggs one at a time, mixing well after each. Mix in vanilla extract and optional oil.
Alternate dry & buttermilk
With mixer on low, add the dry ingredients in three additions alternating with buttermilk (dry → buttermilk → dry → buttermilk → dry). Mix just until combined — do not overmix.
Add vinegar & natural blue extract
Stir in the vinegar. Add Natural Blue Food Color — Water Soluble Extract in increments: start with 20–30 drops (about 1–1½ tsp) and stir to assess color; add additional drops 5 at a time for deeper blue. The color may deepen slightly while baking. (If using a liquid extract, remember it's water-soluble and will thin batter less than gel.)
Bake
Divide batter evenly between prepared pans. Smooth tops and bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted into the center comes out clean. Rotate pans halfway if your oven bakes unevenly.
Cool completely
Let cakes cool in pans 10 minutes, then remove to a wire rack to cool completely before frosting (avoid frosting warm cake to prevent melting).
Make cream cheese buttercream
With a mixer, beat cold cream cheese and room-temp butter until smooth. Gradually add sifted powdered sugar until you reach desired sweetness and pipeable consistency. Add vanilla and a pinch of salt; beat until silky.
Assemble & decorate
Level cake layers if needed. Place bottom layer on cake board, spread a thick, even layer of buttercream, top with second layer and crumb-coat. Chill 20–30 minutes, then apply final coat and smooth. Optionally decorate with blue sprinkles, edible pearls, or a lightly blue-tinted piping accent
Recipe Note
Frequently Asked Questions (10)
Can I use Natural Blue Food Color — Water Soluble Extract instead of gel?
Yes — water-soluble extracts mix easily into batter; you may need more drops than a gel to reach the same intensity. Add gradually.
How many drops = 1 tsp of extract?
Roughly 100 drops ≈ 1 teaspoon for thin liquids, but drop size varies; we recommend measuring by eye starting with 20–30 drops for this recipe and adjusting.
Will the color change after baking?
Natural blues can shift slightly during baking (often darker/deeper); always start slightly lighter than your target.
Is this cake kid-safe / allergy friendly?
The cake uses common allergens (eggs, dairy, gluten). For egg/dairy-free versions, use plant-based substitutes and an appropriate vegan frosting; note texture and color absorption may change.
Can I use fresh blueberry puree instead of extract?
Blueberry puree adds flavor but gives muted color and extra moisture; for vibrant blue, concentrated natural blue extracts or plant-based blue pigments are better.
How do I get an ombré blue effect?
Split batter into bowls and add increasing amounts of extract to each for light → dark layers; stack from darkest to lightest.
Can I freeze this cake?
Yes. Freeze unfrosted layers wrapped tightly up to 3 months. Thaw overnight in the fridge before frosting and serving.
Will cream-cheese buttercream darken the blue?
A white frosting provides contrast; avoid adding extra yellow or brown flavors that may dull the blue. Use bright white cream cheese or buttercream for the best contrast.
How do I adjust this recipe for 9-inch pans or three layers?
For three 8-inch layers, divide batter into three pans and reduce bake time to ~20–25 minutes. For 9-inch, bake ~22–28 minutes — test with toothpick.
How to Use Natural Blue Food Dye for Cakes & Cookies?
To use Natural Blue Food Dye for cakes and cookies, simply mix a few drops of the Natural Blue Food Color – Water Soluble Extract into your batter, icing, or dough until you reach the desired shade, adjusting the amount gradually for lighter or deeper tones without affecting the flavor or texture.