Blue Velvet Cake

Blue Velvet Cake

When it comes to velvet cake, why does red get all the glory? These buttermilk cakes are just as good — and maybe even a little more exciting — when made with other colors. Because that’s all that velvet cakes are (in case you’re one of the many thousands who isn’t quite sure), just buttermillk, a touch of cocoa powder and food coloring. And red has had its moment, it’s time to give other colors a chance.

While its origin is unclear, most people believe that this cake got its name becuase of the reddish hue that was produced by the reaction between natural cocoa powder and buttermilk. But now we use food coloring to heighten the color. And since we’re using food coloring, why not have some fun?

A new twist on a traditional red velvet cake, inspired by the royal heirloom sapphire engagement ring.

 Makes 16 servings
Cake
  • 1 box 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
Frosting
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter or margarine, softened
  • 2 1/2 cups powdered sugar
  • 1/8 teaspoon salt

 

  1. 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.
  2. In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. 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.
  4. 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.
  5. 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.
 Tips: To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color.
Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary.
To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir 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 water forms hard, brittle threads. Remove from heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.
Recipe source: Betty Crocker

13 Comments

  1. Carrie

    September 8, 2013 at 5:06 am

    I really want to bake the blue velvet send recipe to me. Thank you, Carrie Crawford

  2. Bertha K Belt

    September 8, 2013 at 8:22 pm

    Will soon make this cake

    • yummy

      September 12, 2013 at 4:21 pm

      Great Bertha! you can send your pictures and I’ll put them here

  3. Toni King

    September 19, 2013 at 8:01 pm

    Love new recipes. Happy to find your site. Thank you

  4. Jan Hawley

    September 19, 2013 at 10:30 pm

    actually a real red velvet cake has beets in it and that is what gives it the color

    • yummy

      October 9, 2013 at 4:11 pm

      Hello Jan
      Thanks for the info!

  5. jennifer

    November 22, 2013 at 5:33 pm

    does anyone know of a cream cheese frosting for this cake? its not the same with out it. red blue or purple I believe a traditional velvet cake NEEDS a cream cheese frosting!!! (jmo) :-)

    • Robbin

      December 16, 2013 at 10:14 pm

      White Chocolate Cream Cheese Buttercream
      Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes.

      Our White Chocolate Cream Cheese Buttercream melts on your tongue. It is creamy and smooth with a hint of white chocolate and the slightest tang from the cream cheese and lemon juice. It pipes beautifully, is smooth and full of buttery flavor. This versatile buttercream is ideal for cakes, cupcakes, baked doughnuts and cheesecakes as well as other sweet treats!
      Ingredients
      9 ounces (255 grams) white chocolate, such as Callebaut®, chopped
      1½ 8-ounce packages (12 ounces or 339 grams) cream cheese, such as Philadelphia®, softened
      ½ cup (1 stick or 113 grams) unsalted butter, softened
      1½ tablespoons (23 grams) freshly squeezed lemon juice
      Preparation
      Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium heat. Place chopped white chocolate into medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set. Place over hot water (but, not hotter than 160ºF) over medium-low heat and melt, stirring constantly.

      Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch the chocolate. Do not allow the chocolate to get too hot and be sure no moisture gets into the melted chocolate or it could seize up (become grainy, very thick and unworkable). Carefully remove the bowl or top pan (insert) of the double boiler from the heat; stir until the chocolate is completely melted and smooth.

      Microwave Method: You may melt white chocolate in the microwave if special care is taken by stirring every 15 seconds. Before chocolate is completely melted, stir until smooth allowing the residual heat to finish the melting process. Allow to cool.

      Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese until smooth and creamy. Gradually add cooled white chocolate and beat until well incorporated and smooth. Add butter and lemon juice; beat well until fully incorporated and fluffy. Before frosting cake layers, rebeat buttercream at room temperature to ensure smoothness.
      Notes
      Tips:
      Buttercream may be made in advance and chilled. Do not rebeat until buttercream reaches room temperature. Otherwise, the buttercream will curdle.
      Buttercream may separate upon standing in a very warm room. This can be remedied by carefully placing the bowl in ice water and using a wire whisk to stir the mixture as it thickens and becomes smooth again.
      While working with buttercream, rebeat it to restore its smooth and creamy texture because, upon standing, it can become spongy.
      If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
      Store buttercream covered up to 1 day at room temperature, 2 weeks if covered and refrigerated, or up to 2 months frozen if well wrapped.
      Recipe Inspiration:
      Our White Chocolate Cream Cheese Buttercream recipe is adapted from Rose Levy Beranbaum’s recipe from The Cake Bible (William Morrow Cookbooks; 8th edition, 1st edition September 20, 1988) and can be found on page 237.
      It was also inspired by the recipe for White Chocolate Cream Cheese Icing found in Shirley Corriher’s cookbook, BakeWise (Scribner, October 28, 2008), on page 144.
      Shirley’s recipe calls for no butter. In Rose’s book, she states that Shirley had made her buttercream recipe with only 2 ounces (½ stick) of butter and it withstood a hot Atlanta summer day very well. As Shirley states, in her book BakeWise, “Cream cheese makes very spreadable, manageable icings that hold up better than butter in warm rooms.”
      For this recipe, I chose to meet Rose and Shirley halfway with the amount of butter called for in my recipe, between Shirley’s 2 ounces (made that hot summer in Atlanta) and the 6 ounces called for in Rose’s recipe, by going with 4 ounces or 1 stick of unsalted butter.

  6. Kathy

    November 22, 2013 at 11:39 pm

    This looks fantastic! What is the blue around the outside of the cake?

    • yummy

      November 24, 2013 at 6:06 pm

      Shredded coconut (with 3 drops of blue food coloring)

  7. Marion

    November 24, 2013 at 9:06 pm

    Can’t wait to make this beautiful Blue Velvet Cake!!!

  8. kizzy

    February 26, 2014 at 6:18 pm

    Can I buy it

  9. kizzy

    February 26, 2014 at 6:18 pm

    Can I buy it

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