Ingredients
Scale
- For the Blue Velvet Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp blue food coloring
- 1 tsp vanilla extract
- For the Butterbeer Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup butterscotch sauce (plus more for topping)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix together the sugar, oil, buttermilk, eggs, blue food coloring, and vanilla extract until smooth. Gradually add the dry mixture, mixing until smooth. Pour into two 9-inch round cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
- In a large bowl, beat cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla extract. Add butterscotch sauce and mix, then add eggs one at a time.
- To assemble, place one layer of cake on a platter, top with cheesecake filling. Add the second layer and pour remaining filling over top. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with butterscotch sauce and decorate as desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices for up to 1 month, thawing overnight in the fridge before serving.
- Pair with butterbeer or vanilla ice cream for enhanced flavor!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Magical/Fantasy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg