Ingredients

1 ¾ cups all-purpose flour

2 tablespoons natural cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup + 2 tablespoons granulated sugar

2 eggs

¾ cup sour cream

1 ½ teaspoons vanilla extract

½ teaspoon vinegar

½ cup buttermilk

1 tablespoon blue food coloring

½ teaspoon violet food coloring

For the Cream Cheese Frosting:

10 tablespoons unsalted butter, room temperature

10 ounces cream cheese

1 ½ teaspoons vanilla extract

¼ teaspoon almond extract

5 cups powdered sugar

Fresh blueberries for layering and decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line four 6-inch round cake pans with parchment paper and lightly coat them with non-stick spray.

Step 2: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. The cocoa powder helps deepen the flavor and enhances the vibrant blue color.

Step 3: In a separate large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This will help create a lighter texture in your cake.

Step 4: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the sour cream, vanilla extract, and vinegar to bring moisture and richness to the batter.

Step 5: Combine the wet and dry ingredients gently, then add the buttermilk, blue food coloring, and violet food coloring, blending until the batter is smooth and evenly colored.

Step 6: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Step 8: For the frosting, beat the butter and cream cheese together until smooth. Add vanilla and almond extracts, then gradually mix in the powdered sugar until the frosting is creamy and spreadable.

Step 9: Assemble the cake by layering the cake rounds with frosting and fresh blueberries in between. Finish by frosting the top and sides, and decorating with additional blueberries as desired.

Tips & Variations

Use natural cocoa powder rather than Dutch-processed cocoa for the best blue color impact.

For a dairy-free version, substitute sour cream and buttermilk with plant-based alternatives and use vegan cream cheese for the frosting.

Fresh blueberries add a lovely fruity contrast but can be swapped with raspberries or blackberries for a different flavor.

FAQs

Can I use red food coloring instead of blue for this recipe?

Yes, you can substitute blue and violet food coloring with red if you prefer a traditional red velvet cake. Keep in mind the flavor and appearance will be different.

What if I don’t have sour cream or buttermilk?

You can make a buttermilk substitute by mixing ½ cup milk with 1 ½ teaspoons vinegar or lemon juice and letting it sit for 5 minutes. For sour cream, plain yogurt is a suitable alternative in equal amounts.