I wanted to make a cake for my friend Alana’s “Galaxy Quest”-themed party, so of course I wanted it to be blue. Red velvet cake is my favorite cake of all cakes, so I decided to try to make a blue velvet cake instead and see how it turned out. I used an angel food cake recipe for the base and added a tablespoon of cocoa powder in an attempt to keep the cake from turning greenish from the egg yolks in normal red velvet recipes. Because of the angel food base, the cake turned out with a much lighter flavor than red velvet, which is usually super rich. I also threw some blueberries into the actual cake for some juicy baked blueberry flavor bombs. Plus, the intense purple speckles inside the cake from the fresh blueberries look really lovely when you slice into it, too!
Tips for the Best Blue Velvet Cake
- This recipe uses an angel food cake base, which means beating a lot of egg whites until they stiff and then folding the dry ingredients into them.
- You have to fold the dry ingredients in a little at a time, and very carefully. Do not stir, it will puncture the air bubbles and the cake will be flat and gummy instead of light and airy.
- If you don’t know how to fold ingredients into beaten egg whites, this video is pretty helpful.
This angel food-based blue velvet cake also has a delicious cream cheese frosting all over it. I tend to like my cream cheese frosting a little less sweet and a little more tangy, but fi you find it’s not sweet enough you can feel free to add another tablespoon or two of powdered sugar to it. Just make sure to beat the icing long enough for it to get light and fluffy, which takes about 5 minutes. It’s also key to use butter and cream cheese that are at room temperature. If you use them chilled, they’re too hard and stiff and they won’t blend together smoothly.
Blue Velvet Cake with Cream Cheese Frosting
This blue velvet cake has an angel food base with fresh blueberries baked into the cake, and is coated in a delicious and creamy cream cheese frosting.
Blue Velvet Cake
- 1.25 Cups Cake Flour sifted
- 1.25 Cups Ultra-Fine Sugar
- 11 Egg Whites room temperature
- 2 Teaspoons Vanilla Extract
- .25 ounces Blue Food Coloring
- 1.5 teaspoons Cream of Tartar
- 1 Tablespoon Cocoa Powder
- 1/4 Teaspoon Salt
- 1.5 cups Blueberries fresh not frozen
Cream Cheese Frosting
- 7.5 tablespoons unsalted butter softened
- 12 ounces cream cheese softened
- 2.25 cups powdered sugar
- 3 Teaspoons vanilla extract
Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder.
In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so.
Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes.
- While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.
- Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well.
Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer.
Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Take the remaining 1/2 cup of blueberries and arrange them on top of the cake. Serve immediately.