Royal Blue Velvet Cake

Name: Royal Blue Velvet Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters butter or margarine, softened; 296 milliliters buttermilk; 3 eggs; 1 toothpickful violet paste food color; 2 teaspoons royal blue paste food color; 198 grams jar marshmallow creme; 591 milliliters powdered sugar; 0 teaspoons salt; 1 Tbsp unsweetened baking cocoa; 79 milliliters vegetable oil; 1 box Betty white cake mix

Royal Blue Velvet Cake might be just the dessert you are searching for. This recipe serves 16. One serving contains 396 calories, 3g of protein, and 19g of fat. If you have toothpickful violet paste food color, buttermilk, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Heat oven to 325F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Equipment you will use

Hand Mixer

Bowl

Divide batter evenly among pans.

Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes.

Equipment you will use

Oven

Remove from pans; cool completely.

Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften.

Ingredients you will need

Marshmallow Cream

Equipment you will use

Microwave

Bowl

Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

Ingredients you will need

Powdered Sugar

Butter

Salt

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Frosting