Recipe: Yummy Blue Velvet Cake with Cream Cheese Frosting

Blue Velvet Cake with Cream Cheese Frosting. Blue Velvet Cake with Cream Cheese Frosting This blue velvet cake has an angel food base with fresh blueberries baked into the cake, and is coated in a delicious and creamy cream cheese frosting. Place butter, cream cheese and vanilla in the bowl of a stand mixer. Beat on medium speed until combined and beginning to "fluff".

It's easy to make a blue velvet cake from scratch with a blend of cocoa powder, vinegar, buttermilk, and bright blue food coloring. 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. You can cook Blue Velvet Cake with Cream Cheese Frosting using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Blue Velvet Cake with Cream Cheese Frosting

1. It's of ~For the Cake.
2. You need 1 box of white cake mix (do not use box directions).
3. You need 1 1/4 cups of buttermilk.
4. You need 1/3 cup of vegetable oil.
5. It's 3 of eggs - room temp.
6. Prepare 2 tbs of unsweetened baking cocoa.
7. Prepare 2 tsp of royal blue GEL food coloring.
8. It's 1 drop of violet GEL food coloring.
9. You need of ~For the Frosting.
10. You need 8 oz of cream cheese - softened.
11. Prepare 1/2 cup of unsalted butter - softened.
12. You need 3 cups of powdered sugar.
13. You need 2 tsp of pure vanilla extract.
14. Prepare 1 of tiny pinch salt.

Add the confectioner's sugar slowly and fully incorporate. 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. Add marshmallows and sugar and blend.

Blue Velvet Cake with Cream Cheese Frosting step by step

1. Preheat oven to 350°F. Grease and flour the bottom only of a 9x13"cake pan or grease and flour the bottom and sides of 2, 8" round cake pans..
2. Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined..
3. Add food coloring (it is important to use gel type). Beat on medium speed for 2 minutes. Scrape down sides. Pour into prepared baking pan(s). Gently tap pan(s) on counter a couple times to knock out air bubbles..
4. Place in oven. Bake 29-34 minutes for 9x13"pan or minutes for 8" round pans (toothpick inserted in the center should come out clean)..
5. Remove from oven. For 9x13 let cool completely in pan. For round pans let cool 15 minutes, then run a knife around the edges to release from pan, and turn out onto a wire rack to cool completely..
6. To make the frosting:.
7. Place butter, cream cheese and vanilla in the bowl of a stand mixer. Beat on medium speed until combined and beginning to "fluff". About 2 minutes..
8. Turn off mixer, scrape down sides. Beat in powdered sugar 1 cup at a time, fully combining and scraping down sides after each addition. Add a small pinch of salt with the final cup of sugar. If frosting seems too thick to spread you can beat in a little milk 1 tsp at a time..
9. To frost 9x13"cake: Spread entire batch evenly over cake. To frost 8" round cake: Place one cake on serving platter. Spread 1/3 of batch on top only. Place second cake directly on top of first. Spread remaining frosting over top and sides to coat as evenly as possible..
10. See notes below ⤵.
11. If you are using dark or nonstick cake pans bake at 325°F until a toothpick inserted in the center comes out clean (usually about 5 more minutes than regular time)..

Place one cake layer onto a cake plate or pedestal. Spread a layer of cream cheese frosting on top. Press fresh blueberries randomly throughout the frosting layer. Repeat steps with the remaining cakes, frosting, and blueberries. FOR ICING: Blend cream cheese and butter together in a mixing bowl.