Royal Blue Velvet Cake

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Royal Blue Velvet Cake
110 min.
12
489kcal

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Indulge in the enchanting allure of our Royal Blue Velvet Cake, a stunning dessert that is sure to steal the spotlight at any gathering. This cake is not just a feast for the taste buds; its vibrant royal blue hue adds a touch of elegance and whimsy to your dessert table. Perfect for birthdays, anniversaries, or any special occasion, this cake is a delightful twist on the classic red velvet, offering a unique flavor profile that will leave your guests in awe.

With a preparation time of just 110 minutes, you can easily whip up this showstopper, serving up to 12 people. Each slice boasts a rich, moist texture complemented by a luscious marshmallow buttercream frosting that is simply irresistible. At 489 calories per serving, this cake is a decadent treat that balances indulgence with a hint of nostalgia.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and fun. The combination of buttermilk and vegetable oil ensures a tender crumb, while the royal blue and violet food colors create a visually stunning masterpiece. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with this delightful Royal Blue Velvet Cake that is as delicious as it is beautiful!

Ingredients

  • box cake mix white
  • cup buttermilk 
  • 0.5 cup vegetable oil 
  •  eggs 
  • tablespoon cocoa powder unsweetened
  • teaspoons purple gel food coloring blue
  •  purple gel food coloring 
  • oz marshmallow creme 
  • cup butter softened
  • 2.5 cups powdered sugar 
  • 0.1 teaspoon salt 

Equipment

  • bowl
  • baking paper
  • oven
  • wire rack
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray; line with cooking parchment paper.
  2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among pans.
  3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  4. Remove from pans to cooling rack; remove cooking parchment paper. Cool completely, about 45 minutes.
  5. In large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in powdered sugar and salt until smooth.
  6. If necessary, trim rounded tops of 2 cake layers to flatten before assembling.
  7. 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 in refrigerator.

Nutrition Facts

Calories489kcal
Protein3.22%
Fat36.76%
Carbs60.02%

Properties

Glycemic Index
6.75
Glycemic Load
0.31
Inflammation Score
-4
Nutrition Score
6.0569565399833%

Flavonoids

Catechin
0.27mg
Epicatechin
0.82mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:489.23kcal
24.46%
Fat:20.51g
31.56%
Saturated Fat:11.6g
72.49%
Carbohydrates:75.36g
25.12%
Net Carbohydrates:74.73g
27.17%
Sugar:53.79g
59.76%
Cholesterol:83.79mg
27.93%
Sodium:481.63mg
20.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.05g
8.09%
Phosphorus:191.57mg
19.16%
Calcium:128.85mg
12.89%
Selenium:8.22µg
11.74%
Vitamin A:565.13IU
11.3%
Vitamin B2:0.19mg
11.2%
Folate:37.03µg
9.26%
Vitamin E:1.09mg
7.28%
Vitamin B1:0.11mg
7.24%
Iron:1.12mg
6.2%
Vitamin K:5.93µg
5.65%
Manganese:0.11mg
5.46%
Vitamin B3:1.07mg
5.36%
Vitamin B5:0.39mg
3.93%
Vitamin B12:0.22µg
3.7%
Copper:0.07mg
3.27%
Vitamin D:0.48µg
3.2%
Zinc:0.46mg
3.09%
Magnesium:10.52mg
2.63%
Fiber:0.63g
2.51%
Potassium:80.27mg
2.29%
Vitamin B6:0.04mg
1.95%