Feeling Blue Velvet Cake
A few weeks ago, I featured four decadent designs created for the Betty Crocker Royal Wedding challenge. You can pop on over to their site and vote for your favorite William-and-Kate-inspired cake. (They’re all phe.nom.en.al.) Anyway, the site also features incredible recipes for your own Royal Wedding viewing party. (So fab!) I just spotted this blue-velvet cake, and fell head over heels (or maybe head over tummy!) in love. I want to make this cake. I need to eat this cake. It’s so perfect…
Next week, I’ll share more amazing tips and ideas for a fun April 29th fete. Or, if you can't wait, head on over HERE to see for yourself. xo
Blue-Velvet Cake Recipe
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
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 or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
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 large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among pans. Bake 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
In large microwavable 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 until smooth.
If necessary, trim rounded tops of two 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.