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.
- 473.18 ml sugar
- 226.79 g butter, at room temperature
- 2 eggs
- 14.79 ml cocoa powder
- 56.69 g blue food coloring
- 591.47 ml cake flour
- 4.92 ml salt
- 236.59 ml buttermilk
- 4.92 ml vanilla extract
- 2.46 ml baking soda
- 14.79 ml vinegar
- 226.79 g cream cheese, softened
- 118.29 ml butter, softened
- 236.59 ml melted marshmallows
- 453.59 g confectioners' sugar
- 236.59 ml shredded coconut
- 236.59 ml chopped pecans
- 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.
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).
I used 2 small bottles of neon blue and 2 bottles of neon purple food coloring for my cake. I also left out the coconut and pecans from the frosting as suggested by Laura70. It came out super moist and absolutley delicious!!
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.