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Blue Velvet Cake Recipes

Updated on October 18, 2016
Blue Velvet Cake
Blue Velvet Cake

Blue Velvet Cake

Ingredients

Produce

  • 1/2 Lemon, Juice of

Refrigerated

  • 4 Eggs

Baking & Spices

  • 2 cups Cake flour
  • 2 cups Caster or superfine sugar
  • 1/2 cup Cocoa powder
  • 100 g Dark chocolate
  • 1 Food colouring, Blue and black
  • 1 Gel or powder food colouring, Blue
  • 1 Gel or powder food colouring, Black
  • 6 cups Icing sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

Dairy

  • 375 g Butter
  • 1 cup Buttermilk
  • 2 tbsp Cream
  • 250 g Cream cheese

Other

  • 1 teaspoon bicarb

To make cake flour, fill a measuring jug with 4 tablespoons of cornflour/fine cornstarch and then fill to the 2 cup mark with plain flour.

Step 1 ­ Line 2x 20cm/8inch tins with parchment on the base and sides. Preheat oven to 130C/266F. In a large bowl whisk the cake flour, sifted cocoa powder, bicarb and salt.

Step 2 ­ Heat the cream and chocolate together in a microwave and stir until melted and smooth. Set aside. Cream the butter and sugar together and beat for 4 minutes. Add the eggs in one at a time. Don't worry if it it looks curdled.

Step 3 - Mix the food colouring (how much depends on the type you are using, but I went for a strong colour with the black) with the buttermilk, vanilla and chocolate and add this in two lots. Then add the flour mixture in three lots making sure not to overmix.

Step 4 - Spoon into the prepared tins and bake for 1 hour and 5 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely. I placed them in the freezer.

Step 5 - If you are icing these on the same day you baked them then a tip is to freeze the cakes to make them easier to handle. This is a very soft, moist cake and can break otherwise especially as you will be splitting them in half horizontally. I partially froze them and then sliced them in half and then froze them again placing parchment between each layer.

Step 6 - Make the cream cheese icing. Beat the cream cheese and butter until very smooth. Add the sifted icing sugar in on low speed and then increase the speed. Add the vanilla, lemon juice and colouring until you get a colour that you like.

Step 7 - Place the cake on a serving plate and scoop the icing into a large piping bag (you may need to fill it in two lots). Pipe the icing onto each layer.

Blue Velvet Cake

Refrigerated

  • 2 Eggs

Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 2 tbsp Cocoa
  • 1/2 cup Crisco
  • 1 oz Royal blue gel paste food color
  • 1 scant tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla
  • 2 drops Violet gel paste food color

Oils & Vinegars

  • 1 tbsp Vinegar

Dairy

  • 1 cup Buttermilk

Other

  • 1 teaspoon soda

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour 3 8-inch round cake pans.
  3. Cream together Crisco, sugar and eggs.
  4. Make a paste of food coloring and cocoa and add to mixture.
  5. Add salt and flour with buttermilk and vanilla.
  6. Alternately add soda and vinegar; just blend, don’t beat hard.
  7. Bake 25 minutes.
  8. Cool cake thoroughly before frosting.

Blue Velvet White Chocolate Chip Cookies

Vegetarian

Refrigerated

  • 2 Eggs, large

Baking & Spices

  • 10 drops Food coloring, blue
  • 1 box White cake mix
  • 2 cups White chocolate chips

Oils & Vinegars

  • 1/2 cup Vegetable oil

INSTRUCTIONS

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, eggs and vegetable oil. Mix until combined, about 2 minutes.
  2. Add food coloring and combine until the food coloring is incorporated.
  3. Gently mix in the white chocolate chips.
  4. Refrigerate the mix for 30 minutes.
  5. When ready to scoop and bake, using a 2-tablespoon ice cream scooper, scoop onto a parchment lined cookie sheet 2 inches apart.
  6. Bake for 9-12 minutes at 350 degrees.
  7. Allow to cool on cookie sheet for 2 minutes before cooling on a wire rack.

Gooey Butter Blue Velvet Cookies

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 1 Powdered sugar
  • 1/2 tsp Vanilla
  • 1 Velvet cake box mix, Blue

Dairy

  • 1 8 oz. cream cheese bar
  • 1/2 cup Butter

Instructions

  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix.
  3. Chill for 30 minutes.
  4. Roll into balls and dip in a bowl of powdered sugar.
  5. Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.
  6. For Patriotic version, add frosting and sprinkles.

Blue Velvet Napoleon

2 hrs to make, serves 10

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 container Home-style cream cheese frosting, Creamy
  • 1 I cup white chocolate chips
  • 1 box Signature blue velvet cake mix

Dairy

  • 1 cup Butter

Liquids

  • 1/4 cup Water


Baking Instructions

  1. Preheat oven to 350°F. Grease 13x9-inch pan.
  2. Combine cake mix, eggs, water, brown sugar and butter in large bowl. Stir until thoroughly blended (mixture will be thick). Spread into greased pan.
  3. Bake 24 to 27 minutes or until toothpick inserted in center comes out free of crumbs. Cool completely in pan.
  4. Cut into 3 rectangular strips lengthwise.
  5. Spread frosting evenly onto the three pieces and then sprinkle with white chocolate chips. Stack the pieces together three layers high and chill 1 hour.
  6. Slice into 10 portions (about 1 inch in size).

Blue Velvet Cake

Ingredients

Vegan

Refrigerated

  • 1 1/2 cup Soy milk or almond milk

Condiments

  • 3 tbsp Lemon juice

Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 Gel coloring, Blue
  • 1/8 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tbsp Vanilla extract

Oils & Vinegars

  • 3/4 cup Oil

Instructions

  1. Add all milk, oil, vanilla extract and lemon juice in a mixing bowl. Mix everything until you have a pale and fluffy mixture.
  2. In a separate bowl, whisk together all the dry ingredients. Dump this dry mixture into the wet mixture.
  3. Add blue gel coloring and mix until just combined. DON’T over-mix!
  4. Pour the batter in two 8×2 greased and floured round cake pans.
  5. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick comes out clean.

Blue Velvet Cupcakes

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1/2 tsp Baking soda
  • 2 1/2 cups Cake flour
  • 1 tbsp Cocoa powder
  • 4 cups Confectioners' sugar
  • 1 Frosting
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla
  • 1 tbsp Wilton royal blue gel food coloring
  • 1 small dab Wilton violet gel food coloring

Oils & Vinegars

  • 1 tbsp Vinegar

Bread & Baked Goods

  • 1 Cake

Dairy

  • 1 2 pound butter, at room temperature, 2 sticks
  • 2 sticks Butter
  • 1 cup Buttermilk
  • 1 lb Cream cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare cupcake pan(s) with paper liners.
  3. Make the Cake: In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, 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.
  4. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into cupcake papers. Batter will be thick! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
  5. Make the Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip. Embellish as desired.

Royal Blue Velvet Cake

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Condiments

  • 1 cup Butter or margarine
  • 1 jar Marshmallow creme

Baking & Spices

  • 1 tbsp Baking cocoa, unsweetened
  • 2 1/2 cups Powdered sugar
  • 2 tsp Royal blue paste food color
  • 1/8 tsp Salt
  • 1 Toothpickful violet paste food color
  • 1 box White cake mix

Oils & Vinegars

  • 1/3 cup Vegetable oil

Dairy

  • 1 1/4 cups Buttermilk

Instructions

  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.

Blue Velvet Cupcakes

45 mins to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1/2 tsp Baking soda
  • 2 1/2 cups Cake flour
  • 1 tbsp Cocoa powder
  • 4 cups Confectioners' sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla
  • 1 small dab Violet gel food coloring
  • 1 tbsp Wilton royal blue gel food coloring

Oils & Vinegars

  • 1 tbsp Vinegar

Dairy

  • 1/2 lb Butter
  • 2 sticks Butter
  • 1 cup Buttermilk
  • 1 lb Cream cheese


Instructions

  1. Preheat your oven to 350 F and line cupcake pans with liners.
  2. Cream sugar and butter in mixing bowl till light and fluffy, then add eggs one at a time, mixing well after each egg.
  3. Mix cocoa and food coloring together to make a paste -- this took a while to mix thoroughly with all gel, but it came together nicely; add this paste to sugar mixture and mix well again.
  4. Sift (or buzz in food processor) flour and salt, and add to creamed mixture a bit at a time, alternating with buttermilk, then mix in vanilla.
  5. Combine baking soda and vinegar in a small bowl and add to cake batter; mix just to combine.
  6. Scoop thick batter into cupcake liners, filling about 2/3 full, and bake for probably 25-30 minutes, but start checking at 20 -- mine were done at about the 22/23 minute mark; watch for toothpick inserted in center to come out clean.
  7. Remove cupcakes from oven and allow cool completely on a wire rack.
  8. Now make frosting!
  9. Beat cream cheese, butter and vanilla with electric mixer until nice and smooth.
  10. Add sugar gradually and beat on low till combined, then beat on high speed until very light and very fluffy.

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