Blue Velvet Cake Recipes

ROYAL BLUE VELVET CAKE

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.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 °F. Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and 2 sticks 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 1 stick 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 SUEDE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

BLUE VELVET CAKE

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.

RED AND BLUE VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray four 9-inch cake pans with nonstick cooking spray.
• This cake batter will be made in two batches. You will color the first batch red and the second batch blue.
• To make the first batter, sift the flour three times, then measure 2 1/2 cups. Combine the sifted flour with the cocoa and salt in a bowl. Set aside.
• In another bowl, stir together the buttermilk and vanilla.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, shortening and eggs. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, stir together the baking soda, vinegar and red food coloring. Feast your eyes on the colorful chemical reaction! Fold the food coloring mixture into the cake batter. Pour the batter into two of the prepared cake pans.
• Make the second batter in the same manner, using the blue food coloring. Pour the blue batter into the remaining two prepared pans.
• Bake all four pans until a toothpick comes out clean, 15 to 20 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely wire racks.
• Using a serrated knife, level the top of each cake layer. Place one layer on a serving plate; spread Boiled Icing over the top. Continue stacking and icing until you have used all of the layers. Cover the outside of the cake with Boiled Icing.
• Cook the milk and flour in a saucepan over medium-high heat until it reaches the pudding stage (the consistency of glue), no longer than 10 minutes. Remove from the heat and let cool to lukewarm. Strain to remove any clumps of flour.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, butter, shortening, vanilla and salt on medium speed until nice and fluffy. One teaspoon at a time, add the pudding mixture. Beat on high speed for 2 to 3 minutes. Voila! Old-fashioned boiled icing.

BLUE RIBBON RED VELVET CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350.
• Combine first seven ingredients.
• Slowly add food coloring.
• Mix at high speed.
• Filling (pudding), follow instructions as written on the box.
• Oil and slightly flour two 8" or 9" baking pans.
• Halfway fill each pan with batter, then add filling, and fill pan with batter.
• Bake for at least 45-60 minutes.
• Insert toothpick in center of cake.
• If toothpick comes out clean, then it is done.
• Cool, and then frost.
• Cover each layer with chopped walnuts, pecans and almonds.
• Then cover frosted cake with remainder of chopped nuts.

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.