Blue Velvet Cake
photo by WorkNMomma
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 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
directions
- 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.
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Reviews
-
The flavor and texture of this cake was great. I followed the suggestion in the recipe intro to use 2 cake pans, which took 30 minutes in my oven to bake. I will be adding this to my list of really good cakes to make again. The icing with this recipe is fairly soft and is not decorator icing at all, so if you want to decorate your cake, you might want to just make half the icing to use as a filling (it is tasty) and then make a more standard fondant or buttercream icing for decorating. Since I could not find individual bottles of blue liquid food coloring, I used one tiny bottle of liquid blue food coloring (.25 ounce) and a hearty squirt of blue coloring paste (perhaps 1/8- 1/4 tsp).
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This cake was very moist and was rated highly by those taste testing - did not use the icing recipe, I find cream cheese icing to be to "loose" and my cakes go slip sliding away unless it is a one layer cake...I use crisco or butter crisco...icing is not sickly sweet and is stiffer and the cake stays better.
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