SIMPLE BLUE CAKE RECIPES

Name: Blue Velvet Cake
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 to 10 servings
Ingredients: Butter, for greasing; 2 1/2 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons cocoa powderu00A0; 1 teaspoon baking sodau00A0; 1 teaspoon fine saltu00A0; 1 1/2 cups vegetable oilu00A0; 1 1/4 cups granulated sugaru00A0; 1 cup buttermilk, at room temperatureu00A0; 1/4 cup brown sugaru00A0; 2 tablespoons blue food coloringu00A0; 1 teaspoon pure vanilla extractu00A0; 1 teaspoon apple cider vinegaru00A0; 2 large eggs, at room temperatureu00A0; 4 cups confectioners' sugar; 1/2 cup unsalted butteru00A0; 1/2 cup cream cheeseu00A0; 4 to 8 tablespoons milk or water; 1 teaspoon pure vanilla extractu00A0

BLUE VELVET CAKE RECIPE | FOOD NETWORK

Blue Velvet Cake Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

Butter, for greasing
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups vegetable oil
1 1/4 cups granulated sugar
1 cup buttermilk, at room temperature
1/4 cup brown sugar
2 tablespoons blue food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, at room temperature
4 cups confectioners' sugar
1/2 cup unsalted butter
1/2 cup cream cheese
4 to 8 tablespoons milk or water
1 teaspoon pure vanilla extract

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.

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

Ingredients

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

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