Ok, so these don’t exactly taste blue in any way, but sometimes a little blue velvet is exactly what you need! And these tender cookie-cakes sandwiched with cream cheese icing taste amazing anyway!

20 min
15 min



  1. 115g butter softened
  2. 1 1/4 cups (200g) soft dark brown sugar
  3. 1 tsp Queen Vanilla Bean Paste
  4. 1 large egg
  5. 1 3/4 cup + 2 tbsp (280g) white plain flour
  6. 1/3 cup (50g) cocoa powder
  7. 1¼ tsp bicarbonate of soda
  8. Pinch of salt
  9. 225ml buttermilk
  10. 2 tsp Queen Blue Food Colour Gel
  11. 1 tbsp butter, softened
  12. 1/2 tsp Queen Natural Vanilla Extract
  13. 1 tbsp cream cheese
  14. 1 cup (150g) icing sugar
  15. Extra icing sugar to serve


  1. 1 tbsp butter, softened
  2. 1/2 tsp Queen Natural Vanilla Extract
  3. 1 tbsp cream cheese
  4. 1 cup (150g) icing sugar
  5. Extra icing sugar to serve

Method - Cake

  1. Step 1

    Pre-heat oven to 170C (fan-forced). Line two baking trays with baking paper.

  2. Step 2

    Using an electric mixer beat the butter and sugar until thick and creamy. Add the egg and mix until combined.

  3. Step 3

    Add the sifted flour, cocoa, salt and bicarbonate of soda and mix then mix in the buttermilk and food colouring.

  4. Step 4

    Using an ice-cream scoop, spoon blobs of batter onto the baking trays leaving 3cm between them. Smooth out the tops with the back of a spoon so they’re the same height all over.

  5. Step 5

    Bake for 10-12 minutes or until firm. Leave them to rest on the trays for 5 minutes before transferring to a wire rack to cool.

Method - Filling

  1. Step 1

    Meanwhile, make the icing. Using an electric mixer, beat the butter, vanilla extract and cream cheese until smooth.

  2. Step 2

    Add the icing sugar a little at a time and mix until it is light and fluffy. If the icing is too thick, add a little water to thin it.

  3. Step 3

    Flip half the cakes over so they are facing bottom up and spread with icing then sandwich another cake on top. Dust with icing sugar to serve.


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