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Royal Blue Velvet Cake
Royal Blue Velvet Cake
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Indulge in the regal charm of Royal Blue Velvet Cake: three layers of airy blue cake topped with marshmallow creme icing. Use paste food color for a consistent royal blue hue inspired by a sapphire engagement ring. A delicious twist on the classic Red Velvet Cake!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon unsweetened baking cocoa
  • 2 teaspoons royal blue paste food color
  • 1 toothpickful violet paste food color
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1/8 teaspoon salt
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, scraping the bowl occasionally. Then, evenly divide the batter among the pans.
  • Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then transfer to a cooling rack and peel off the parchment paper. Cool completely, for about 45 minutes.
  • In a large bowl, use an electric mixer to whip together the marshmallow creme and softened butter until smooth, occasionally scraping down the sides of the bowl. Then, on low speed, mix in the powdered sugar and salt until the mixture is smooth.
  • Trim any rounded tops off 2 cake layers to even them out. Begin by placing one cake layer, top side down, on a serving plate. Spread about 1/3 cup of frosting on top. Add the second layer, also top side down, and spread another 1/3 cup of frosting. Place the untrimmed cake layer on top, this time with the top side up. Frost the sides and top of the cake with the rest of the frosting. Keep the cake covered loosely in the refrigerator until ready to serve.

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