Royal Blue Velvet Cake Recipes

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BLUE VELVET CAKE



Blue Velvet Cake image

This one comes from the Food Network. Duff from Ace of Cakes was on a Paula Deen show. Overall a quality cake that tastes just like it came from the bakery. You can tell it's homemade and not from a box. It should be that way since it came from Duff, the cake guru! It does take a little time to make this, but it's worth it if you want the real thing. The addition of the baking soda/vinegar combination adds a nice touch. The cake is extremely moist but does not fall apart. I used two 8-inch cake pans and cooked the cake about 30-35 minutes - just made a 2-layer cake instead of a 3-layer one. I did not use pecans. If you don't have a one pound box of powdered sugar, just use about 3 cups from a bag. This cake tastes even better chilled the next day. Next time I'm going to try to make the frosting without coconut so it's just a basic cream cheese one. The melted marshmallows in the frosting aren't too bad either! You can use less blue food coloring and sub the rest with water if you want.

Provided by Laura O.

Categories     Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 17

2 cups sugar
1/2 lb butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 ounces blue food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup melted marshmallows
1 lb confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour 3 (8-inch) round pans.
  • In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
  • Add the eggs one at a time and mix well after each addition.
  • Mix cocoa and food coloring together and then add to sugar mixture; mix well.
  • Sift together flour and salt.
  • Add flour mixture to the creamed mixture alternately with buttermilk.
  • Blend in vanilla.
  • In a small bowl, combine baking soda and vinegar and add to mixture.
  • Pour batter into pans.
  • Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from heat and cool completely before frosting.
  • FOR ICING: Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallows and sugar and blend.
  • Fold in coconut and nuts.
  • Spread between layers and on top and sides of cooled cake.

BLUE VELVET CAKE



Blue Velvet Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 18

Butter, for greasing
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups vegetable oil
1 1/4 cups granulated sugar
1 cup buttermilk, at room temperature
1/4 cup brown sugar
2 tablespoons blue food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, at room temperature
4 cups confectioners' sugar
1/2 cup unsalted butter
1/2 cup cream cheese
4 to 8 tablespoons milk or water
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
  • In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
  • Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
  • For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
  • Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

BLUE VELVET CAKE



Blue Velvet Cake image

My family loves my velvet cake and they are so delicious and moist. I can make red, blue, orange, purple and white velvet cake for holidays.

Provided by Lisa Johnson

Categories     Cakes

Time 55m

Number Of Ingredients 12

1 box betty crocker supermoist white cake mix
1 1/2 c buttermilk
1/3 c vegetable oil
3 eggs
1 Tbsp unsweetened baking cocoa
2 tsp royal blue paste food color
1 toothpickful violet paste food color
frosting:
1 jar(s) (7 oz.) marshmallow creme
1 c butter or margarine, softened
2 1/2 c powdered sugar
1/8 tsp salt

Steps:

  • 1. Heat oven to 325 F. Grease bottom and sides of three 8-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In a large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 miuntes, scraping bowl occasionally. Divide batter evenly among pans. Bake for 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. In a large microwaveable bowl, microwave marshmallow creme uncovered on HIGH 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt beat until smooth. Spread between layers and over top and sides of a cake.

ROYAL BLUE VELVET CAKE



Royal Blue Velvet Cake image

I was on FaceBook and the stunning photo for this popped up on the side bar. I just had to make this! EXPERT TIPS: To achieve the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color. Paste food color will create the royal blue velvet color; liquid or gel food color may not get you the desired results. My grocery store didn't carry the food color pastes; I found them at a crafts store in the Wilton baking section; they are also called "icing color". This cake is so fun to make, present, and delicious enough that this may become my signature cake in the future. I recommend making it way in advance as it needs time to "sit" in order to control the cake layers from the frosting and to harden the candy garnish. NUTRITION INFORMATION per serving: Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 9g, Trans Fat 1/2g), Cholesterol 75mg; Sodium 340mg, Total Carbohydrate 53g (Dietary Fiber 0g, Sugars 39g), Protein 3g; Percent Daily Value: Vitamin A 8.00%, Vitamin C 0.00%, Calcium 8.00%, Iron 4.00%, Exchanges: 1 Starch, 0 Fruit, 2 ½ Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0 Very Lean Meat, 0 Lean Meat, 0 High-Fat Meat, 3 ½ Fat, Carbohydrate Choices 3 ½, Percent Daily Values are based on a 2,000 calorie diet.

Provided by mersaydees

Categories     Dessert

Time 1h34m

Yield 16 serving(s)

Number Of Ingredients 16

1 (16 1/4 ounce) box white cake mix (Betty Crocker SuperMoist)
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food coloring
1 toothpickful violet paste food coloring
1 (7 ounce) jar marshmallow creme
1 cup butter or 1 cup margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
cooking spray
1 cup sugar
1/2 cup corn syrup
1/4 cup water
blue food coloring

Steps:

  • Heat oven to 325°F Prepare three 8-inch round cake pans by greasing and lightly flouring the bottoms and sides; alternatively, spray with baking spray with flour.
  • Add cake ingredients to large bowl and beat with electric mixer on low speed about 30 seconds. Increase speed to medium and beat 2 minutes, scraping bowl occasionally.
  • Divide batter among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • Add marshmallow crème into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • If needed, trim tops of 2 cake layers to flatten before assembling. Place one cake layer, top side down, on cake plate; spread with 1/3 cup frosting. Top with second layer, top side down; spread it with 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Cover loosely for storing.
  • For the optional candy garnish, line a cookie sheet with foil and spray with cooking spray. Add sugar, corn syrup, and water to 2-quart saucepan and stir together over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold forms hard, brittle threads. Remove from heat and stir in desired amount of blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.

ROYAL BLUE VELVET CAKE



Royal Blue Velvet Cake image

This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 39 g, TransFat 1/2 g

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