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Royal Blue Velvet Cake
A new twist on a traditional red velvet cake, inspired by the royal heirloom
sapphire engagement ring.
- 1 box white cake mix
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon unsweetened baking cocoa
- 2 teaspoons royal blue paste food color
- 1 toothpickful violet paste food color
- 1 (7 ounce) jar marshmallow creme
- 1 cup butter or margarine, softened
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- Heat oven to 325 degrees F. Grease and lightly flour bottoms and sides of three
8-inch round cake pans, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed about 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among pans.
- Bake for 22 to 27 minutes or until top springs back when lightly touched in center.
- Cool for 15 minutes.
- Remove from pans; cool completely.
- Spoon marshmallow creme into large microwavable bowl; microwave uncovered on
HIGH for 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.
- 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
- 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
- Store loosely covered.
- To get the royal blue velvet color, remember the toothpickful of violet paste
food color; if forgotten, the cake will bake up turquoise in color.
- Use paste food color to achieve the royal blue velvet color. If you use liquid
or gel food color, your cake color will vary.
- To make candy garnish, line cookie sheet with foil, and spray with cooking spray.
- In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water.
Cook and stir over medium heat until sugar dissolves; heat to boiling. Without stirring,
heat to 300 degrees F to 310 degrees F, or until a small amount of syrup dropped
into cold water forms hard, brittle threads.
- Remove from heat and stir in desired amount blue food color.
- Pour onto cookie sheet in random design. Let cool, and break into pieces.
- Garnish cake with candy pieces as desired.
prep time 30 min | total time 1 hr 35 min | servings 16
Recipe and photo credit (used with permission): Pillsbury