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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. 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.
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Composition - Blue Velvet Cake with Cream Cheese Frosting:
- You need for ~For the Cake
- You need 1 box white cake mix (do not use box directions)
- You need 1 1/4 cups buttermilk
- You need 1/3 cup vegetable oil
- Need 3 eggs - room temp
- Make ready 2 tbs of unsweetened baking cocoa
- Get 2 tsp of royal blue GEL food coloring
- You need 1 drop - violet GEL food coloring
- Make ready of ~For the Frosting
- Make ready 8 oz for cream cheese - softened
- You need 1/2 cup of unsalted butter - softened
- Require 3 cups powdered sugar
- Provide 2 tsp pure vanilla extract
- Need 1 - tiny pinch salt
Combine the blue velvet cake ingredients in a mixing bowl. Pour cake batter into your rice cooker bowl. And the luscious cream cheese frosting just perfectly highlights it all. Ingredients You'll Need for Red Velvet Cake: All-purpose flour.
Blue Velvet Cake with Cream Cheese Frosting process:
- Preheat oven to 350°F. Grease and flour the bottom only of a 9x13"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 9x13"pan or minutes for 8" round pans (toothpick inserted in the center should come out clean).
- Remove from oven. For 9x13 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 9x13"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).
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. 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. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck.
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