Blue Velvet Cake Bars with White Chocolate Chip Frosting

 Ingredients

For the blue velvet cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1–2 teaspoons royal blue gel food coloring

For the creamy white frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
3–4 tablespoons milk or heavy cream
1 teaspoon vanilla extract
1 cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9 × 13-inch baking pan with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat the softened butter, sugar, and vegetable oil until smooth and creamy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, vinegar, and blue gel food coloring until the batter reaches a vivid blue color.

5. Gradually fold the dry ingredients into the wet mixture. Mix just until combined, avoiding overmixing.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake for 25–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Let the cake cool completely in the pan before frosting.

9. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk or cream until thick, smooth, and spreadable.

10. Fold in the mini chocolate chips, reserving a few to sprinkle over the top if desired.

11. Spread the frosting generously over the cooled blue cake, creating a thick, textured layer with plenty of visible chocolate chips.

12. Refrigerate for 20–30 minutes to help the frosting set, then cut into thick rectangular bars.

13. Serve at room temperature for a soft, moist blue velvet cake and creamy chocolate-chip frosting.

Tips

Use gel food coloring for a vivid blue color without making the batter too watery.

Make sure the cake is completely cool before adding the frosting.

Store the cake bars in an airtight container in the refrigerator for up to 4 days