Recipes Made with Cake Mixes
Royal Blue Velvet Cake
A new twist on a traditional red velvet cake, inspired by the royal heirloom sapphire engagement ring.
Prep: 30 min | Yield: 16 servings
Ingredients
Cake
- 1 (18.25 ounce) 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
Frosting
- 1 (7 ounce) jar Marshmallow Creme
- 1 cup butter, softened
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
Instructions
- 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 frosting.
- 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 frosting.
- 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!
Attribution
Recipe and photo used with permission from:
Pillsbury