Blue Velvet Cake

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Cake:
  • 2 cups sugar
  • 1/2 pound (2 sticks) 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
  • Icing:
  • 1 (8-ounce) package cream cheese
  • 1 stick butter, softened
  • 1 cup melted marshmallows
  • 1 (1-pound) box confectioners' sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • Cake:
Directions
Cake:

Preheat oven to 350 degrees F. 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 1 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.

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    31 Reviews
    431
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    amazing taste but not a pretty sight. I followed Chefptsj's review for mixing the blue coloring with ingredients, so it was not a tough task to make the batter. it was difficult fitting 3 round cake pans in my oven and so the top 2 cooked faster than the lower pan. I let cool in pans but had to run out of the house therefore I didn't take them out of the pan until a few hours later, and they did not want to come out of the pan. so the cake was not a pretty sight but it was amazing and al my guests loved loved loved it. it was even better 2nd day after being refrigerated.
    Loved this recipe. I made it for my last baby shower. I made it a three layer in three shades of blue. It was the hit of the shower besides my belly. Loved it so much I'm making a red and blue version as the base of my oldest's 10th birthday surprise wrestling ring cake. My family loves red velvet recipes. The only thing is we're not big on buttermilk so I usually add vinegar to regular milk and let it sit for 10 minutes. Comes out pretty good:-
    did you separate the batter to get the 3 different color effects, also I'm stuck on what type of coloring to use, does gel work?
    Being a baker by career & educator. Baking any cake that contains food color; 1st. the color must be stable or it will be a run off of color. (Being a color bleeder. I place vinegar in a glass soufflé cup (1 cup size, (stir with a plastic spoon; slow add 1 tsp. of sky blue powder; blend till smooth, wait. Add extract(has alcohol, smooth; add cocoa (natural, smooth, wait. Add 1/2 of the buttermilk, smooth. Let rest. Add to butter, sugar & eggs mixture and balance of buttermilk. Finish with flour mixture. This is my helpful learning suggestion for any baker lover.
    Is delicious cake but is not blue velvet. I is green velvet :(
    When I made this cake it did mot last the night at the party at first people were put off by the color but when they tasted it that was it. I will make this cake again. :-
    The cake is very tasty although the frosting is even sweeter than most frostings. I like the combination a lot anyway. It was a fun cake to make! I had never put the ingredients together like that before. I will definitely make it again and even experiment with different colors.
    This cake was a great addition to our Sunday family dinner. It was a little heavy but it was moist and flavorful. I like the twist on the cream cheese icing. It went on easily and tasted great, light and not as sickening sweet as some cream cheese icings can be.  
    I made it for me and my family they loved it!!!
    This turned out very very tasty! Definitely a step above your standard birthday cake! Very moist and the texture is definitely not dry or crumbly. The cakes frosted easily and there was just enough frosting with the recipe below. The only changes I made were omitting the coconut and pecans in the frosting, to accommodate the guests at my son's birthday party. This cake was a big hit! <Now, can I just say ... I'm always disappointed when I see reviews that say, "Can't wait to make it" or "Looks disgusting" and then they give it a star rating. ARGH!>
    It doesn't look very apatizing overall it was gross and I am dissapointed.... :(
    this looks very cool, i've made the red velvet and loved it, this cake will be awsome to make for my b-day cake, i'm making it with the Winnipeg Blue Bombers football team in mind...team colors are blue and gold. "TRUE BLUE ALL THE WAY" Love this idea
    I love red velvet cake, and I love blue. So I made a blue velvet cake (different recipe and it was delicious. BUT, two years later I still have not lived down, my blue velvet cake b/c... everyone poo'ed blue/green and had a heart attack. SO, if you make this, either use less food coloring (I only used one ounce in mine, use natural food coloring, or warn your guests...
    I watched someone on Cupcake Wars make a Blue Velvet cupcake so I looked on the internet and came across this one! I hope to make it soon! sounds yummy
    I love cake, velvet cake has become a recent passion of mine. Finding this recipe was interesting and while it was frustrating at times (making cakes from scratch is difficult for me, I'm a vanilla cake girl) it was well worth it.
     
     The only thing I'm disappointed with is the cream cheese icing; I'm told (red) velvet cake is constantly paired with cream cheese because it's such a good combination... well it sucks for those of us who can't stomach cream cheese!
     
     Instead I make a thick butter cream frosting or a honey icing glaze. Delicious combination with this cake and doesn't leave you feeling sick shortly afterwards!
     
    I made this cake for the superbowl this year (Representing Indianapolis Colts with the blue and white). It was so good--it lifted everbody's spirits after the Colts lost! It's so moist and rich--gotta love Paula and her butter... Mmmmm...
    I have done this recipe a number of times and sometimes it comes out wonderful other times not.
     
     It is the closes velvet cake I found to compare to a red velvet cake I would by back home in Louisiana from one cake shop. The only thing I need to finish it is to find a match to the icing they use. It is so light, fluffy and not too sweet. I will give the icing on this recipe a try. I will be crossing my fingers.
     
     However, sometimes when I make the cake after baking it come out very heavy and dense. I end up having to throw away.
     
     Can anyone give me suggestions to what I might be doing to cause this problem to sometimes happen.
    I absolutely love Duff. And when I got one of his recipes I tried it right away for a covered dish dinner. Hardly any was gone that night. Almost no one would even try it.. It is an amazing IDEA for maybe kids, or themed party. But not an everyday thing. Also, I tried the cake, and I just honestly didn't like it. I'm a baker and cake artist my self, so I at least somewhat know what I'm talking about.. We folowed the recipe exactly, but it was just not appealing. I love the color, but the actual taste of the cake was just not good at all. Honestly it kind of tasted cheap, and a very poor quality cake. And the frosting was maybe more of a filling than a frosting. it would barely stick to the cake, but it stuck to everything else. It was WAY too sticky and messy. It was not fun to deal with AT ALL.
      If this is the quality of cake Duff is putting out, I'm not sure how impresed by him I am anymore. You could probably get the same quality cake at your local grocerey store, just without the "art".. As a fellow cake artest, yes, I worry about the cake looking amazing, but more importantly how the cake tastes. If it dosn't taste good why buy it? Especialy at those prices.
    I made a red velvet cake, a white cake, and this blue velvet cake for a rainbow party I had. OMG! It was simply amazing! After everybody had theirs they wanted more and more. One person said they would never at anyother cake ever. Can you stand it?
    My husband has been asking for this cake since we saw this episode last year and I finally made it for his birthday last week - it turned out PERFECTLY. This is only the second cake I've ever made from scratch (the first one was horrible and I didn't try again until now) and I'm not sure I'll ever need (or want) to try another chocolate cake recipe ever. I made it as 2 8x8 layers and used a buttercream fudge frosting on it (can't do cream cheese b/c of allergies) and it was soo good together. SO rich. We all kept it to small pieces and it kept 5 or 6 days and it was still amazingly moist and perfect down to the last slice. MAKE THIS CAKE TODAY!!! :)
    This is the first time I have made a "velvet" cake. I followed Duff's directions exactly and the cake turned out amazing. The three layers did not puff up in the middle as can happen for box-cakes - this made icing the layers a breeze. To the person who asked, I melted marshmallows by microwaving for 30 seconds and stirring. The slurry is very sticky and ends up looking like the marshmallow cream you can buy in a can. It incorporates into the butter/cream cheese nicely. The icing is just the right texture - just solid enough to fit the layers on top without the layers smooshing the icing all out the sides. I recommend refrigerating the cake before slicing or the cake crumbles easily (it's not dry it just does not hold together very well at room temperature). The three layers make this a huge cake, perfect for serving a large family and friends. I've already sliced 6 pieces and still haven't reach the half-way mark. Good one, Duff! Thanks for sharing!
    Sounds excellent but before I try it, can someone who made the icing tell me the easiest way to melt marshmallows?
    I just made this as cupcakes for a cookie monster party. It was the best velvet cake. So moist! Better than Raven's red velvet recipe listed on this site. I will be making it in red and in other colors for future occasions..
    omg...a blue velvet cake? i am so ready to try this one. i make red velvet cakes all the time, and this would be a change. i liked another reviewer's idea of making them cupcakes...oh, i can't wait. when i make my red velvet cake, i always have a crazy number of orders during the holidays...so, maybe i can make this blue velvet cake just for me! and i can't wait to possibly try other colors. LOL.
    The cake and icing were very simple to make. What can I say, Everything came out so tasteful .... Everyone really enjoyed it!! I will definetly be making this again!!
    Wow!! What can I say? I made this cake for our neighborhood Halloween Party (used orange food coloring instead of blue) and it was AMAZING! The cake was moist, perfectly chocolate, wonderful crumb and the frosting...ohh the frosting was to die for! Yummy, yummy, yummy!!
    So fun. I had to make cupcakes for a party
     so I made these. I'm going to make them again
     the next time we have a party. Yum!!!
    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 Ace of Cakes guru! It does take a little time to bake 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!
    haven't tried it yet but sounds good. i like red velvet cake so hopefully its like it.
    Wow, this cake was fun to make, I used color paste and it was pretty.
     Next time I will add more cocoa and use marshmellow cream instead of melting the mellows.
    I lovd that it was blue and just red velvet. But I wanted to know if it can be made purple?
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Red Velvet Cake

    Recipe courtesy of Bobby Flay