Blue Velvet Cake

Total Time
1hr 10mins
Prep
45 mins
Cook
25 mins

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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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour 3 (8-inch) round pans.
  3. In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
  4. Add the eggs one at a time and mix well after each addition.
  5. Mix cocoa and food coloring together and then add to sugar mixture; mix well.
  6. Sift together flour and salt.
  7. Add flour mixture to the creamed mixture alternately with buttermilk.
  8. Blend in vanilla.
  9. In a small bowl, combine baking soda and vinegar and add to mixture.
  10. Pour batter into pans.
  11. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  12. Remove from heat and cool completely before frosting.
  13. FOR ICING: Blend cream cheese and butter together in a mixing bowl.
  14. Add marshmallows and sugar and blend.
  15. Fold in coconut and nuts.
  16. Spread between layers and on top and sides of cooled cake.