Blue Velvet Cake with Cream Cheese Frosting. This blue velvet cake has an angel food base with fresh blueberries baked into the cake, and is coated in a delicious and creamy cream cheese frosting. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. The cream cheese frosting plays off of that and adds sweetness.
The way the cake and frosting flavors combine is just heavenly. And the luscious cream cheese frosting just perfectly highlights it all. Ingredients You'll Need for Red Velvet Cake: All-purpose flour. You can cook Blue Velvet Cake with Cream Cheese Frosting using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients of Blue Velvet Cake with Cream Cheese Frosting
- You need of ~For the Cake.
- Prepare 1 box of white cake mix (do not use box directions).
- You need 1 1/4 cups of buttermilk.
- You need 1/3 cup of vegetable oil.
- It’s 3 of eggs – room temp.
- Prepare 2 tbs of unsweetened baking cocoa.
- It’s 2 tsp of royal blue GEL food coloring.
- Prepare 1 drop of violet GEL food coloring.
- Prepare of ~For the Frosting.
- You need 8 oz of cream cheese – softened.
- Prepare 1/2 cup of unsalted butter – softened.
- It’s 3 cups of powdered sugar.
- Prepare 2 tsp of pure vanilla extract.
- It’s 1 of tiny pinch salt.
Cream fats and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several. Chocolate Blackout Cake with Strawberry Cream Cheese Frosting. Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Take cream cheese frosting beyond the red velvet and carrot cake by adding it to these cookies, cakes and bars to take your dessert to the next level.
Blue Velvet Cake with Cream Cheese Frosting step by step
- Preheat oven to 350°F. Grease and flour the bottom only of a 9×13"cake pan or grease and flour the bottom and sides of 2, 8" round cake pans..
- Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined..
- Add food coloring (it is important to use gel type). Beat on medium speed for 2 minutes. Scrape down sides. Pour into prepared baking pan(s). Gently tap pan(s) on counter a couple times to knock out air bubbles..
- Place in oven. Bake 29-34 minutes for 9×13"pan or minutes for 8" round pans (toothpick inserted in the center should come out clean)..
- Remove from oven. For 9×13 let cool completely in pan. For round pans let cool 15 minutes, then run a knife around the edges to release from pan, and turn out onto a wire rack to cool completely..
- To make the frosting:.
- Place butter, cream cheese and vanilla in the bowl of a stand mixer. Beat on medium speed until combined and beginning to "fluff". About 2 minutes..
- Turn off mixer, scrape down sides. Beat in powdered sugar 1 cup at a time, fully combining and scraping down sides after each addition. Add a small pinch of salt with the final cup of sugar. If frosting seems too thick to spread you can beat in a little milk 1 tsp at a time..
- To frost 9×13"cake: Spread entire batch evenly over cake. To frost 8" round cake: Place one cake on serving platter. Spread 1/3 of batch on top only. Place second cake directly on top of first. Spread remaining frosting over top and sides to coat as evenly as possible..
- See notes below ⤵.
- If you are using dark or nonstick cake pans bake at 325°F until a toothpick inserted in the center comes out clean (usually about 5 more minutes than regular time)..
Carrot Cupcakes with Cream Cheese Frosting. I love to serve lighter desserts that will satisfy those Blue Ribbon Carrot Cake Cookies. This cream cheese frosting recipe is also stiff enough to pipe a beautiful border around the top of the cake, which is exactly what I did for this cake! Decorating This Red Velvet Layer Cake. While I love making challenging cake designs, sometimes it's nice to just make a classic layer cake.
