Best 7 Blue Velvet Cake Recipes
As a Southern classic, blue velvet cake is a moist red velvet cake baked in layers, which is a treat you won't want to miss. The color blue initially may raise eyebrows, but don't worry-the batter's bright blue color magically transforms into a deep, velvety red once it's baked. With a tender crumb and smooth, creamy cream cheese frosting, this cake is sure to satisfy your sweet tooth.
Let's cook with our recipes!
ROYAL BLUE VELVET CAKE
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 39 g, TransFat 1/2 g
BLUE VELVET CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
- Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
- For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
- Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.
BLUE RIBBON RED VELVET CAKE
This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award-winning red velvet cake recipe will be a winner in your house, too! -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 559 calories, Fat 33g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE VELVET CAKE
This one comes from the Food Network. Duff from Ace of Cakes was on a Paula Deen show. 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 cake guru! It does take a little time to make 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! You can use less blue food coloring and sub the rest with water if you want.
Provided by Laura O.
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 17
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.
BLUE VELVET CAKE
My family loves my velvet cake and they are so delicious and moist. I can make red, blue, orange, purple and white velvet cake for holidays.
Provided by Lisa Johnson
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 325 F. Grease bottom and sides of three 8-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In a large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 miuntes, scraping bowl occasionally. Divide batter evenly among pans. Bake for 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. In a large microwaveable bowl, microwave marshmallow creme 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 beat until smooth. Spread between layers and over top and sides of a cake.
RICE COOKER BLUE VELVET CAKE RECIPE BY TASTY
Here's what you need: white cake mix, buttermilk, oil, eggs, cocoa powder, royal blue food color, cream cheese, butter, powdered sugar, vanilla, blueberry, chocolate shaving
Provided by Tasty
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 12
Steps:
- Combine the blue velvet cake ingredients in a mixing bowl. Mix until smooth.
- Pour cake batter into your rice cooker bowl. Place bowl into rice cooker and let it slow cook for 90 minutes.
- NOTE: All rice cookers are different. Check the doneness of your cake with a toothpick. If you insert the toothpick, then remove it, and it is clean, the cake is done.
- Once the cake is done cooking, remove from rice cooker and let it sit for 15 minutes to cool down.
- Flip over and out and cut in half. Chill in the refrigerator so it's easier to ice.
- Combine frosting ingredients in a bowl. Mix until smooth.
- Start with the bottom half of the cake, spread some of the frosting and add a few blueberries (optional).
- Top with the other half of the cake. Frost the cake however you like. Add some chocolate shavings (optional).
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 115 grams, Fat 37 grams, Fiber 0 grams, Protein 6 grams, Sugar 94 grams
ROYAL BLUE VELVET CAKE
I was on FaceBook and the stunning photo for this popped up on the side bar. I just had to make this! EXPERT TIPS: To achieve the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color. Paste food color will create the royal blue velvet color; liquid or gel food color may not get you the desired results. My grocery store didn't carry the food color pastes; I found them at a crafts store in the Wilton baking section; they are also called "icing color". This cake is so fun to make, present, and delicious enough that this may become my signature cake in the future. I recommend making it way in advance as it needs time to "sit" in order to control the cake layers from the frosting and to harden the candy garnish. NUTRITION INFORMATION per serving: Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 9g, Trans Fat 1/2g), Cholesterol 75mg; Sodium 340mg, Total Carbohydrate 53g (Dietary Fiber 0g, Sugars 39g), Protein 3g; Percent Daily Value: Vitamin A 8.00%, Vitamin C 0.00%, Calcium 8.00%, Iron 4.00%, Exchanges: 1 Starch, 0 Fruit, 2 ½ Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0 Very Lean Meat, 0 Lean Meat, 0 High-Fat Meat, 3 ½ Fat, Carbohydrate Choices 3 ½, Percent Daily Values are based on a 2,000 calorie diet.
Provided by mersaydees
Categories Dessert
Time 1h34m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F Prepare three 8-inch round cake pans by greasing and lightly flouring the bottoms and sides; alternatively, spray with baking spray with flour.
- Add cake ingredients to large bowl and beat with electric mixer on low speed about 30 seconds. Increase speed to medium and beat 2 minutes, scraping bowl occasionally.
- Divide batter 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.
- Add marshmallow crème 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 needed, trim tops of 2 cake layers to flatten before assembling. Place one cake layer, top side down, on cake plate; spread with 1/3 cup frosting. Top with second layer, top side down; spread it with 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Cover loosely for storing.
- For the optional candy garnish, line a cookie sheet with foil and spray with cooking spray. Add sugar, corn syrup, and water to 2-quart saucepan and stir together over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold forms hard, brittle threads. Remove from heat and stir in desired amount of blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.
Tips:
- Use cake flour for a finer crumb and lighter texture.
- Whisk the dry ingredients together thoroughly to avoid lumps.
- Cream the butter and sugar until light and fluffy to incorporate air and create a smooth batter.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Add the red food coloring and vinegar to the batter and whisk until just combined to avoid over-mixing.
- Divide the batter between two 9-inch round baking pans and bake in a preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting.
- For a cream cheese frosting, whip cream cheese, butter, and powdered sugar until smooth and fluffy.
- Spread the frosting between the layers of cake and on top, and decorate with additional red food coloring, white chocolate chips, or other desired toppings.
Conclusion:
Creating a delicious and visually appealing blue velvet cake requires careful attention to detail and precise execution of each step. Adhering to the tips mentioned above and experimenting with different variations can lead to a truly extraordinary dessert experience. Whether you're celebrating a special occasion or simply craving a sweet treat, this classic recipe is sure to impress and satisfy your taste buds.
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