Royal Blue Velvet Cake

By clawson

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• 1 1/4 cups buttermilk
• 1/3 cup vegetable oil
• 3 eggs
• 1 tablespoon unsweetened baking cocoa
• 2 teaspoons royal blue paste food color
• 1 toothpickful violet paste food color
• Use old fashioned red velvet icing with this also

Details

Servings 1
Cooking time 95mins
Adapted from bettycrocker.com

Preparation

Step 1

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
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.

To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color. Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary.