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Blue Velvet Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 to 10 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 to 10 servings Servings
$ /Serving

Blue Velvet Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 to 10 servings Servings
$ /Serving

Ingredients

  • 2 cups sugar
  • 1/2 lb butter, at room temperature
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 2 oz blue food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar
  • 1 8 oz) package cream cheese
  • 1 cup melted marshmallows
  • 1 lb confectioners' sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Preparation

Preheat oven to 350 °F. 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 1 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.

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.

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Preparation

Preheat oven to 350 °F. 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 1 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.

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product