Blue velvet cake

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy

For the cake

400g granulated sugar
225g butter, at room temperature
2 eggs
1 tbsp cocoa powder
60ml blue food colouring
325g soft flour
1 tsp salt
240ml buttermilk
1 tsp vanilla essence
1/2 tsp bicarbonate of soda
15ml vinegar

For the icing

225g package cream cheese
115g butter, softened
100g melted marshmallows
450g icing sugar
75g dessicated coconut
110g chopped pecans
For the cake:
1) Preheat oven to 180C/Gas 4. Grease and flour 3 (20cm) round pans.

2) In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colouring together and then add to sugar mixture; mix well.

3) Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine bicarbonate of soda and vinegar and add to mixture.

4) Pour batter into pans. Bake for 25 mins, or until a toothpick inserted into the centre comes out clean. Remove from heat and cool completely before icing.

For the icing:
1) Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.

2) Spread between layers and on top and sides of cooled cake.

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