Blue Velvet Cake With Cream Cheese Frosting Recipe by StephieCanCook
Cooking Instructions 1 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. 2 Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined. 3 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. 4 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). 5 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. 6 To make the frosting: 7 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. 8 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. 9 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. 10 See notes below ⤵ 11 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). 1 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. 1 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. 2 Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined. 2 Place all ingredients for the cake, EXCEPT the food coloring, in the bowl of a stand mixer. Beat on low speed until just combined. 3 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. 3 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. 4 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). 4 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). 5 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. 5 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. 6 To make the frosting: 6 To make the frosting: 7 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. 7 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. 8 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. 8 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. 9 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. 9 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. 10 See notes below ⤵ 10 See notes below ⤵ 11 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). 11 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). 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