Blue Velvet Cake with Cream Cheese Frosting

Name: Blue Velvet Cake with Cream Cheese Frosting
Cuisine: American
Ingredients: ~For the Cake; 1 box white cake mix (do not use box directions); 1 1/4 cups buttermilk; 1/3 cup vegetable oil; 3 eggs - room temp; 2 tbs unsweetened baking cocoa; 2 tsp royal blue GEL food coloring; 1 drop violet GEL food coloring; ~For the Frosting; 8 oz cream cheese - softened; 1/2 cup unsalted butter - softened; 3 cups powdered sugar; 2 tsp pure vanilla extract; 1 tiny pinch salt

StephieCanCook @StephieCooks

Midwest USA

My mother has always told me about how when she was a child my grandmother would ask her what kind of cake she wanted for her birthday. Because she loved the taste of red velvet cake, but her favorite for was blue, she would always ask for blue velvet cake every year.
I stumbled across the recipe this one is based on when I was actually looking up a completely different recipe and, knowing she has not had blue velvet cake in years, I decided I'd give her a nice surprise for her birthday this year!
This recipe is not 100% original to me, but my modification of what I found online.

StephieCanCook @StephieCooks

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Ingredients

~For the Cake
1 boxwhite cake mix (do not use box directions)
1 1/4 cupsbuttermilk
1/3 cupvegetable oil
3eggs - room temp
2 tbsunsweetened baking cocoa
2 tsproyal blue GEL food coloring
1 dropviolet GEL food coloring
~For the Frosting
8 ozcream cheese - softened
1/2 cupunsalted butter - softened
3 cupspowdered sugar
2 tsppure vanilla extract
1tiny pinch salt

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Steps

1

Preheat oven to 350°F. Grease and flour the bottom only of a 9x13"cake pan or grease and flour the bottom and sides of 2, 8" round cake pans.
2

Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined.
3

Add food coloring (it is important to use gel type). Beat on medium speed for 2 minutes. Scrape down sides. Pour into prepared baking pan(s). Gently tap pan(s) on counter a couple times to knock out air bubbles.
4

Place in oven. Bake 29-34 minutes for 9x13"pan or minutes for 8" round pans (toothpick inserted in the center should come out clean).
5

Remove from oven. For 9x13 let cool completely in pan. For round pans let cool 15 minutes, then run a knife around the edges to release from pan, and turn out onto a wire rack to cool completely.
6

To make the frosting:
7

Place butter, cream cheese and vanilla in the bowl of a stand mixer. Beat on medium speed until combined and beginning to "fluff". About 2 minutes.
8

Turn off mixer, scrape down sides. Beat in powdered sugar 1 cup at a time, fully combining and scraping down sides after each addition. Add a small pinch of salt with the final cup of sugar. If frosting seems too thick to spread you can beat in a little milk 1 tsp at a time.
9

To frost 9x13"cake: Spread entire batch evenly over cake. To frost 8" round cake: Place one cake on serving platter. Spread 1/3 of batch on top only. Place second cake directly on top of first. Spread remaining frosting over top and sides to coat as evenly as possible.
10

See notes below ⤵
11

If you are using dark or nonstick cake pans bake at 325°F until a toothpick inserted in the center comes out clean (usually about 5 more minutes than regular time).

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Cooksnaps

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StephieCanCook @StephieCooks

on December 25, 2017 03:07

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.