BLUE CAKE IDEAS RECIPES

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ROYAL BLUE VELVET CAKE RECIPE - BETTYCROCKER.COM



Royal Blue Velvet Cake Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

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 , CarbohydrateContent 53 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 39 g, TransFatContent 1/2 g

RED, WHITE, AND BLUE DUMP CAKE RECIPE | ALLRECIPES



Red, White, and Blue Dump Cake Recipe | Allrecipes image

A summer holiday dump cake that is easy to make, delicious to eat, and there is only one pan to clean! Perfect for the 4th of July! Serve with whipped topping.

Provided by sbennett05

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Dump Cake

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 1 9x12-inch cake

Number Of Ingredients 4

1 (21 ounce) can strawberry pie filling
1 cup frozen blueberries
1 (18.25 ounce) package white cake mix (such as Betty Crocker® Super Moist Vanilla)
½ cup butter, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
  • Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

Nutrition Facts : Calories 310.9 calories, CarbohydrateContent 47.5 g, CholesterolContent 20.3 mg, FatContent 12.4 g, FiberContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 5.6 g, SodiumContent 351.1 mg, SugarContent 32.6 g

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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.
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