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Royal Blue Velvet Cake

By mersaydees on September 05, 2011

Photo by mersaydees

2 Reviews

Prep Time: 30 mins
Total Time: 1 hrs 34 mins
Servings: 16

Photo by mersaydees

About This Recipe

"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."

Ingredients

CAKE

1 (16 1/4 ounce) boxes white cake mix ( Betty Crocker SuperMoist)
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food coloring
1 toothpickful violet paste food coloring

FROSTING

1 (7 ounce) jars marshmallow creme
1 cup butter or 1 cup margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

CANDY GARNISH (OPTIONAL)

cooking spray
1 cup sugar
1/2 cup corn syrup
1/4 cup water
blue food coloring

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (134 g)

Servings Per Recipe: 16

Amount Per Serving: %
Calories 478.2
Calories from Fat 183: 38%

Amount Per Serving: %
Total Fat 20.3g: 31%
Saturated Fat 8.7g: 43%
Cholesterol 66.1mg: 22%
Sugars 56.3 g
Sodium 356.9mg: 14%
Total Carbohydrate 72.7g: 24%
Dietary Fiber 0.3g: 1%
Sugars 56.3 g: 225%
Protein 3.4g: 6%

Reviews

"Wonderful and so easy! I am baking a Lightning McQueen cake for my grandson and this was perfect!"

By NanciY on May 15, 2012 | 1306210
"The cake tasted dry. ot sure if it was because of the food coloring. Maybe next time I'll try adding pudding to the mix. Also the frosting was fondant. It would probably go alot better with a cream cheese frosting."

By Chef #1351584 on June 25, 2012 | 1313848