Photo: Blue Velvet Cake Recipe
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
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.
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By jjmcgowen
on April 28, 2013
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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.
By pridenjoy33_4942180
Bronx, NY
on April 15, 2013
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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:-
By Chefpstj
on December 21, 2012
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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.
Read all 31 reviews