Desserts
Royal Blue Velvet Cake
Description
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.
Ingredients:
- Cake
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 1 tablespoon unsweetened baking cocoa
- 2 teaspoons royal blue paste food color
- 1 toothpickful violet paste food color
- Frosting
- 1 jar (7 oz) marshmallow creme
- 1 cup butter, softened
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray; line with cooking parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among pans.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack; remove cooking parchment paper. Cool completely, about 45 minutes.
- In large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, 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 in refrigerator.
