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Blue Velvet Cake Recipe by Paula Deen

Moderate Level
40 MIN 15 Prep + 25 Cook
Servings
$ /Serving
Print
Moderate Level
40 MIN 15 Prep + 25 Cook
8-10 Servings
$ /Serving

Blue Velvet Cake Recipe by Paula Deen

Moderate Level
40 MIN 15 Prep + 25 Cook
8-10 Servings
$ /Serving

Ingredients

  • 2 cups sugar
  • 3 sticks butter, at room temperature, and divided
  • 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 marshmallows, melted
  • 1 lb confectioner's sugar
  • 1 cup shredded coconut
  • 1 cup pecans, chopped

Preparation

Preheat oven to 350°. Grease and flour 3 (8-inch) round pans.

 

In a mixing bowl, cream the sugar and 2 sticks 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 1 stick 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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