Naked Blue Velvet Cake

A blue matcha cake sliced open with two layers and frosting

5 from 1 review

This easy blue velvet cake is made with butterfly pea powder, also known as blue matcha. It’s an intensely blue cake lightly covered with a simple vanilla frosting and decorated with fresh berries.


For the cake:

  • 4 whole eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk
  • 3 cups cake flour
  • 2 tablespoons butterfly pea powder
  • 2 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter (8 ounces), at room temperature

For the cream cheese frosting:

  • 1 stick (4oz) unsalted butter, softened
  • 8 oz cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh berries, to decorate


Make the Cake

Prep your tools. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.

Combine eggs, vanilla, and some of the buttermilk. In a medium bowl, combine the eggs, yolks, vanilla, and 1/4 cup of the buttermilk. Mix well, then set aside. 

Mix dry ingredients. In a large bowl, sift together the cake flour, butterfly pea powder, sugar, baking powder, and salt. Mix well, then set aside.

Make the cake batter. In the bowl of a stand mixer, briefly beat the butter. Add the dry ingredients and the remaining 1 cup of buttermilk. Mix on low until well blended, then raise the speed and beat until light and fluffy, about 2 minutes.  

Add egg mixture. Turn speed to low and gradually add egg mixture, mixing until well incorporated.

Bake. Divide the batter evenly among the 2 pans and bake for 30-40 minutes or until a tester inserted in the center comes out clean and the middle of each cake springs back when you press it gently & quickly with a fingertip. Test the cake at the 30 minute mark, then again at the 35 minute mark.

Cool. Once they’re done, let the cakes cool for 10-15 minutes before removing them from the pans to cool completely.

Make the Cream Cheese Frosting & Assemble

Beat the butter. Using an electric mixer on medium speed, beat the butter until light and fluffy.

Add remaining ingredients. Mix in the cream cheese, powdered sugar, and vanilla extract and beat until combined. Start slow so that the powdered sugar doesn’t fly out of the bowl, then increase the speed to medium high until the frosting is smooth.

  • If your frosting is too thick, you can add milk 1/2 tablespoon at a time until it reaches your desired consistency.
  • Similarly, if the frosting is too thin for your liking, you can add additional powdered sugar 1 tablespoon at a time.

Assemble and decorate. Spread the frosting between the layers and on the top and sides of the cooled cake. Garnish, if desired, with fresh berries.


Store the frosted cake in the refrigerator for up to 5 days. You can also freeze this cake in individual slices. Wrap each slice in plastic wrap and store in the freezer for up to 1 month. Let each slice thaw for 1 hour before eating.

This recipe is adapted from a vanilla buttermilk cake recipe found in Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman and Peter Wynne (affiliate link). 

Keywords: blue velvet cake, naked cake, blue matcha cake, butterfly pea cake