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Royal Blue Velvet Cake

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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 16
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This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.
By Betty Crocker Kitchens
Updated Mar 15, 2023

Ingredients

Cake

Frosting

  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1/8 teaspoon salt

Steps

  • 1
    Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • 3
    Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • 4
    Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In this Royal Blue Velvet Cake, to get the royal blue color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color.
  • tip 2
    Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your Royal Blue Velvet Cake color will vary.
  • tip 3
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of cake. Remove after frosting the cake.
  • tip 4
    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°F to 310°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.

Nutrition

390 Calories, 19g Total Fat, 3g Protein, 53g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
75mg
24%
Sodium
340mg
14%
Potassium
65mg
2%
Total Carbohydrate
53g
18%
Dietary Fiber
0g
0%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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