I have been wanting to make a ruffle cake ever since I saw first saw one and I finally did it! I wasn’t sure which color to make mine… Pink and coral are so pretty and they look so nice against a rich dark chocolate… Red might be fun too, maybe against a pink cake… I decided to go with blue icing and blue velvet cake after talking with Lauren Wade, my NovaLash stylist and fellow lover of all things baking. While she is making my lashes long and lush, we usually dish about our latest baking endeavours. Last visit, she was telling me about the blue velvet cupcakes she made using a recipe she found on Sprinkle Bakes. So, I sought out this curious little recipe and decided to use it for my ruffle cake…
It turned out to be delicious! The cupcake recipe filled 3 8-inch round cake pans and then I sliced them each in half. The batter was such a pretty bright blue! So was my mouth as I tasted it along the way… except not so pretty.
You can find the Blue Velvet Cupcake with Cream Cheese Icing recipe I used here.
For the icing I used Sky Blue gel food coloring and a Wilton 125 petal tip to create the ruffles. I watched this tutorial on how to do it and it was surprisingly easy to do! I think this blue cake would be great for a boy baby shower. Next time I’ll try out the cupcakes. You could also do half red velvet and half blue velvet with white icing for 4th of July. YUM~
Let me know if you try out the ruffle cake or the blue velvet and send pics!
34 Comments
It looks so fluffy, like a cloud. And now I want a piece of bright blue cake. Those colors are so rich. I am enjoying your work.
I LOVE IT!! The cupcakes I made from this recipe were great….and that color. I frosted with the roses from your rose cake inspiration. They were a big hit at my 12 year old neices’ party.
How did you get your cream cheese frosting to hold? It looks gorgeous, I can never get mine to stay, it just puddles.
so adorable! perfect for baby showers
WOW. This is fantastic. I love the ruffle buttercream with the blue sponge. This is awesome!
Thanks Melissa! I chilled the frosting before I put it in the bag, then chilled the bag of icing, did the ruffles in segments and chilled the cake and frosting in between so it would hold the ruffle shape. I haven’t had luck with “pretty” cream cheese frosting in the past either. I all but iced it while it sat in the fridge:)
I saw your photo on Food Gawker. This is beautiful, you are truly an artist!
This cake is stunning! Beautiful colors and I love those ruffles!
Thank you Lee! You are too kind:) I love your blog by the way, so many healthy and delicious looking recipes!
I seriously want to dive into that frosting it looks so silky smooth, then I see the inside and I really can’t wait for a bite. Wonderful job on the photos!
so very pretty!
This is seriously probably the prettiest cake I’ve ever seen, and I’ve seen quite a few pretty cakes what with all the time I spend ogling baked goods online. Thanks for the tip for the tutorial!
Wow. . . I was speechless for a minute when I saw the inside of your cake, but I’m ok now! I don’t think I have ever seen a blue velvet cake before, but I think I like it? This cake is truly stunning both inside and out. I love the color combination with the darker blue, lighter blue and white and 6 layers – wow! I have been wanting to try a ruffle cake too and thanks for the link to the video, I would have made it way harder than it really is.
Thank you Stephanie! I love your blog!
this is so pretty! i wish i had an ounce of your patience and skill!
did you just use the sky blue food gel or did you mix with violet too like the recipe called for? how much of the coloring gel did you end up using? im gathering all my ingredients and going to try it out this weekend !
Hi Sara! I used a full tablespoon of Wilton’s royal blue food gel with a dab of the violet. I used sky blue coloring gel for the icing to give the blue a little contrast. By the way, I would advise doubling the icing recipe (I know, that’s a lot of icing!) because I ran out and had to make more then had the issue of color matching. Better to be safe than sorry and you can refrigerate leftovers in an airtight container for 2 weeks. I want to see pics of your cake!
Good luck!
How did you create the white layer with in the cake?
Hi Taylor, I used the same cream cheese icing without the food coloring. This is the recipe:
Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ s
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluff
oh my gracious…this is beautiful!!! Now, I just need to find someone who needs a boy baby shower cake
Naw…I’ll find a reason to just make it!! Beautiful and thanks for all the helpful links!
LOVE…I don’t know what else to say. It is breathtakingly gorgeous! I plan to make this cake for my son’s 2nd birthay party, shark themed. Although it won’t look as pretty with a shark fin coming out the middle of it, I think the blue ruffles and interior make it a perfect ocean base
Of course, I’ll have to try it again for a “pretty” event, ha! Thank you SO much for the idea!!
What a great idea with the shark fin and the water! Here are some tips for helping the cream cheese frosting (which goes so well with blue velvet cake;) hold the ruffle shape better: Add a little extra powdered sugar and put the bowl of frosting in the fridge to let it get cold before you decorate the cake. Or, even better, put the frosting in individual piping bags and keep them in the fridge until you’re ready to use them. This will keep it nice and cold and firm. After it’s iced, put the whole cake in the fridge to firm it up. Enjoy!
Made this for a baby boy shower, “surf baby” theme with a little surfer on top (I made a cake wave on top too). I didn’t have royal blue food coloring so used sky blue for all. Wouldn’t recommend the violet dab for that but it was still beautiful, and maybe one of the most DELICIOUS cakes I’ve ever made! A HUGE crowd pleaser
Hi there! LOVE how you styled this? Where did you get that adorable gold dot cup?
Apologies, I have read the recipe and found that you had used royal blue. Thanks.
I want it…now. All of it.
This recipe will be great for my oldest son’s “shark party.” Thanks!
Fantastic Alyssa! Please do let me know how it turns out, would love to see or hear about it!
Oh my that cake looks like a slice of heaven and I want a slice sooo much!! YummmYummm!!!
I really want to make this cake but would like to know – does using the blue food coloring gel stain your mouth when the cake is eaten? I once made blue cupcakes and i cant remember if I used wilton gel or the liquid kind and it turned everyone’s mouths blue!
Definitely use the gel over the liquid. It does turn your mouth a little blue but not too bad. It turns your insides blue too (scared me a bit the next day!:)
Love your blog Apollina! I’m making a purple version of this for a bridal shower and it will be on “display” for perhaps 2 hours. Do you think the frosting will hold (following the icing tips you provided)? I’m frosting it the day of and was considering perhaps switching out a stiffer buttercream frosting, but the bride-to-be loves cream cheese frosting so I’d like to use the original recipe if possible!
Hi Crystal and thank you! Oooh, a purple velvet/ruffle cake sounds so pretty! If the cake has chilled in the fridge and firmed up a good amount of time before it goes on display, it should hold up fine. Like I mentioned in another comment, I basically frosted the cake inside the fridge. Make sure the frosting is chilled before you frost and I would probably add more confectioners sugar to the recipe, so you get a more stable consistency from the get-go. And, just to reiterate, make MORE frosting than you think you’ll need! Running out is the worst. Good luck and let me know how it comes out! You can email me whenever too:)
Wow this cake looks really yummy. I hope I can make one as nice as this one.
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