Blue Velvet Cake

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Servings: 8 to 10 servings
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 ounces 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-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans





Preheat oven to 350 degrees 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.

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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Reader Comments:


Great base cake recipe even if you don't color it! Very moist!

By autumn on November 30, 2012


i used this recipe for my family on thanksgiving. Now they're just just begging for it now.

By Anonymous on November 15, 2012


Loved the Blue Velvet Cake. Not a big fan of red velvet but had to try it. My family crazy for it. There was none left, for the next day.

By Faye on January 31, 2012


I LOVE this recipe. I have used the same icing recipe on other cakes, but added little strawberry chunks to it and it is always a hit. Tastes like strawberry icecream!

By Anonymous on July 30, 2010


I think this recipe has potential of being fantastic, however, I had a few problems with it. I find the idea of adding marshmallow to the icing unappealing in addition to all the sugar I had just added. You do not need 2 oz of blue food coloring. I could not find 2 oz of blue food coloring anyway at any supermarkets, so I just used .5 oz. To my surprise it was plenty! The other problem was after eating this cake it took 48 hours to get out of my system if you know what I mean. Lastly, you DO NOT need 1lb of confectioners sugar in the icing. It was so sweet, my teeth hurt. If you like Pillsbury icing then sure go ahead and use a 1lb, but I found it to be too sweet. I'll def make this cake again, because now I know how my family and I will like it.

By Anonymous on April 18, 2010


The cake itself was good, but the frosting not so much. I had to throw it out and start again. The melted marshmallow turned immediately to hard candy stage as soon as it was mixed with the cream cheese mixture. It was like concrete on my beaters, and little chunks of it were distributed in the frosting so it could not be salvaged. Might try again with marshmallow cream. What is the secret for successfully incorporating the marshmallow into the rest of the frosting???

By Anonymous on March 04, 2010


I have very minimal experience cooking, and NONE cooking something like this from scratch. It was VERY simple, and VERY delicious. I made it for a church dinner, and my grandmother has asked me to bring it to Thanksgiving dinner. Very tasty!! smile

By Anonymous on November 21, 2009


This cake was so good I ate it for breakfast the next morning. I ate so much of the frosting while I was making it that I almost didn't have enough to cover the cake. My only warning is that you may get a blue surprise the next day. smile

By AmandaR on May 11, 2009

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