Rainbow Velvet Cakes – Blue

This Blue Velvet Cake delivers unique cake that’s a feast for your eyes and your taste buds! This superbly moist, triple-layer cake, with its vibrant color and thick, creamy frosting, is the perfect way to spoil your loved ones. It’s the ultimate celebration cake for any occasion.

Ingredients:
Blue Velvet Cake:
2½ cups (300g) sifted cake flour
½ teaspoon (3.5g) salt
2 tablespoons (15g) cocoa powder (regular or Dutch-processed)
½ cup (113g) unsalted butter, at room temperature
1½ cup (300g) granulated sugar
½ cup (120g) sour cream
¾ cup (180g) oil
3 large eggs
½ cup (120ml) buttermilk
1 tablespoon (15ml) vinegar
2 teaspoons (10ml) vanilla extract
2 tablespoons (30ml) royal blue food coloring
½ teaspoon (2.5ml) violet food coloring
1 teaspoon (5g) baking powder
1 teaspoon (6g) baking soda
2 teaspoons (10ml) water

Cream Cheese Frosting:
10 tablespoons (142g) unsalted butter, at room temperature
10 ounces (285g) cream cheese
1½ teaspoons (7ml) vanilla extract
6 cups (720g) powdered sugar

Instructions:
Blu Velvet Cake:
Combine flour, salt, and cocoa powder in a medium bowl. Set aside.
Preheat oven to 350℉/177℃. Grease three 9-inch round baking pans with baking spray, then line them with parchment paper (if desired) and set aside.
Cream the butter and sugar on high in a stand mixer until fluffy and starts looking white (approximately 4 minutes).
Add sour cream and continue mixing for another minute. Follow with the oil, and mix a minute longer. Add the eggs one at a time, beating the mixture well between each addition.
Next, pour in the buttermilk, vinegar, and vanilla and thoroughly mix.
Add food coloring until you reach the desired color.
Add the flour mixture slowly to the wet ingredients. Then mix the baking soda and powder with the water and gently fold it into the cake batter. Scrape the sides of your mixing bowl down as you go.
Evenly divide your batter between the three pans, and tap on the countertop to release bubbles.
Bake at 350℉/177℃ for 25-30 minutes (check for doneness by inserting a knife or toothpick in the cake’s center. If it comes out clean, it’s done).
Let the cake layers sit in their pans for 10-15 minutes. Gently invert them on a wire rack and lift off the pans. Once the layers have cooled completely, wrap them in cling wrap and chill them in the refrigerator for an hour (preferably overnight) because it makes them much easier to frost.
Let the cake layers sit in their pans for 10-15 minutes. Gently invert them on a wire rack and lift off the pans. Once the layers have cooled completely, wrap them in cling wrap and chill them in the refrigerator for an hour (preferably overnight) because it makes them much easier to frost.

Cream Cheese Frosting:
Whisk the cream cheese, butter, and vanilla until creamy with a whisk or electric mixer. Gradually sift in powdered sugar, mixing as you go until smooth.
Gradually sift in powdered sugar, mixing as you go until smooth.

Assembly:
Level out any domes on your cake with a long knife to make sure they’re completely flat.
Gently place one cake layer on a serving platter. Then spread ¾ to 1 cup of cream cheese frosting over it. Top it with the second layer, add frosting, and top it with the third layer.
Spread the rest of your frosting over the top and sides of the cake. Pipe on some of the cream cheese frosting and decorate with cake crumbs if you have any.

Tips & Notes:
No cake flour on hand? Take 2½ cups of all-purpose flour and remove 5 tablespoons. Then add 5 tablespoons cornstarch and sift together.
If your oven runs hot, test the cake after 25 minutes to see if it’s done.
Refrigerating the cooled cakes (overnight, if possible) is vital in this recipe. Refrigerated cakes are easier to frost and assemble.

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