Best Blue Velvet Cake Recipes

ROYAL BLUE VELVET CAKE

Steps:

• 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.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• 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.
• 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.
• 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.

BLUE RIBBON RED VELVET CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. 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 confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

BLUE VELVET CAKE

Steps:

• 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.

EASY GLUTEN FREE RED WHITE & BLUE VELVET CAKE WITH HOMEMADE

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean. Approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Split the frosting 2/3 into one bowl and 1/3 into another.
• - Add blue food coloring into the 1/3 mixture until you get the color you like.
• - Place both bowls of frosting into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread all of the blue frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread all of the white frosting over the entire cake.
• - Decorate with with a toothpick flag.
• - Refrigerate until you are ready to serve.

RED AND BLUE VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray four 9-inch cake pans with nonstick cooking spray.
• This cake batter will be made in two batches. You will color the first batch red and the second batch blue.
• To make the first batter, sift the flour three times, then measure 2 1/2 cups. Combine the sifted flour with the cocoa and salt in a bowl. Set aside.
• In another bowl, stir together the buttermilk and vanilla.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, shortening and eggs. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, stir together the baking soda, vinegar and red food coloring. Feast your eyes on the colorful chemical reaction! Fold the food coloring mixture into the cake batter. Pour the batter into two of the prepared cake pans.
• Make the second batter in the same manner, using the blue food coloring. Pour the blue batter into the remaining two prepared pans.
• Bake all four pans until a toothpick comes out clean, 15 to 20 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely wire racks.
• Using a serrated knife, level the top of each cake layer. Place one layer on a serving plate; spread Boiled Icing over the top. Continue stacking and icing until you have used all of the layers. Cover the outside of the cake with Boiled Icing.
• Cook the milk and flour in a saucepan over medium-high heat until it reaches the pudding stage (the consistency of glue), no longer than 10 minutes. Remove from the heat and let cool to lukewarm. Strain to remove any clumps of flour.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, butter, shortening, vanilla and salt on medium speed until nice and fluffy. One teaspoon at a time, add the pudding mixture. Beat on high speed for 2 to 3 minutes. Voila! Old-fashioned boiled icing.

BLUE VELVET CAKE

Steps:

• 1. Heat oven to 325 F. Grease bottom and sides of three 8-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In a large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 miuntes, scraping bowl occasionally. Divide batter evenly among pans. Bake for 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. In a large microwaveable bowl, microwave marshmallow creme 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 beat until smooth. Spread between layers and over top and sides of a cake.

RICE COOKER BLUE VELVET CAKE RECIPE BY TASTY

Steps:

• Combine the blue velvet cake ingredients in a mixing bowl. Mix until smooth.
• Pour cake batter into your rice cooker bowl. Place bowl into rice cooker and let it slow cook for 90 minutes.
• NOTE: All rice cookers are different. Check the doneness of your cake with a toothpick. If you insert the toothpick, then remove it, and it is clean, the cake is done.
• Once the cake is done cooking, remove from rice cooker and let it sit for 15 minutes to cool down.
• Flip over and out and cut in half. Chill in the refrigerator so it's easier to ice.
• Combine frosting ingredients in a bowl. Mix until smooth.
• Start with the bottom half of the cake, spread some of the frosting and add a few blueberries (optional).
• Top with the other half of the cake. Frost the cake however you like. Add some chocolate shavings (optional).
• Enjoy!

ROYAL BLUE VELVET CAKE

Steps:

• 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.

RED & BLUE VELVET CAKE FROSTING

Steps:

• 1. Cook flour and milk on low heat until thick.
• 2. Cool.
• 3. Cream sugar and butter and vanilla until fluffy.
• 4. Add to cooled flour and milk mixture.
• 5. Beat until mixture is like whipped cream.
• 6. Spread on layers.
• 7. Sprinkle with coconut or nuts if desired.
• 8. Keep cake cool.

BLUE VELVET CAKE

Steps:

• 1. Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so.
• 2. Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes.
• 3. While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.
• 4. Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well.
• 5. While the cake layers are cooling, make the Blueberry Syrup. In a small saucepan, cook the blueberries, sugar and water over low heat for about 8 minutes, or until the sugar has completely dissolved, breaking the blueberries apart with the end of a wooden spoon when they begin to soften. Pour the mixture into a food processor, add the jam, and blend until the mixture is smooth. Pour into a serving bowl and place in the refrigerator to chill until serving time.
• 6. Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Place 1/4 cup of the frosting in the center-top of the cake in a dollop. Take the remaining 1/2 cup of blueberries and arrange them on top of the dollop in the center of the cake. Serve at room temperature with a drizzle of blueberry syrup over each individual cake slice.

BLUE RIBBON RED VELVET CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper. Beat the first five ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

BLUEBERRY BLUE VELVET CAKE RECIPE RECIPE - (4.5/5)

Steps:

• 1. Prepare Cake Mix as directed, pour the Cake Batter into two 9 inch round Cake pans that have been sprayed with non-stick baking spray. 2. In the first pan, take about 1/2 Cup of the Fresh Blueberries and lightly press them into the batter one at a time, spacing them about 1 inch apart. Press them about half way into the Batter. They should not touch the bottom. Do the same with another 1/2 cup of Fresh Blueberries in the second pan of Cake Batter. 3. Bake the Cake as directed on the package, for two 9 inch rounds. 4. Allow Cake to completely cool. 5. Time to make the Frosting! In a large mixing bowl cream together the Butter and the Cream Cheese with a hand held mixer until smooth. 6. Add the Coconut Extract and blend in thoroughly. 7. Slowly add the Powdered Sugar, 1 cup at a time and continue to mix until the Frosting is smooth. 8. Remove 3/4 Cup Frosting and place it in a medium mixing bowl. Fold in 1/2 Cup of the Coconut into the Frosting. This is the filling. 9. Place one of the Cake rounds onto a Cake plate. Spread the Prepared Coconut Frosting/Filling on the top of the first Cake round. Now place the second Cake round on top of the filling. 10. With the remaining Frosting, frost the entire Cake. 11. Now, With the remaining Coconut, lightly press it into the top and sides of the Cake, as you see here on my website www.hotdishhomemaker.com ~The contrast between the White Coconut Frosting and the Rich Blue Velvet Cake is very striking. The flavor is rich and the texture is very moist. Be sure to store any leftovers in the refrigerator. Enjoy! Recipe by: Hot DishHomemaker