Royal Blue Velvet Cake Recipe

How to Make Royal Blue Velvet Cake

1. Preheat oven to 325°F (160°C). Grease and lightly flour three 8-inch round cake pans.
2. In a large bowl, combine all cake ingredients.
3. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the bowl occasionally.
4. Divide batter evenly among the prepared cake pans.
5. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
7. While cakes cool, prepare the marshmallow frosting:
8. In a large microwave-safe bowl, combine marshmallow creme and butter.
9. Microwave uncovered on high for 15-20 seconds to soften the marshmallow creme.
10. Beat with an electric mixer on medium speed until smooth and creamy.
11. Gradually beat in powdered sugar and salt until light and fluffy.
12. If necessary, trim the tops of two cake layers to create flat surfaces for even stacking.
13. Place one cake layer, top side down, on a cake plate.
14. Spread with 1/3 cup of frosting.
15. Top with the second cake layer, top side down, and spread with another 1/3 cup of frosting.
16. Place the remaining cake layer, top side up, on top.
17. Frost the entire cake with the remaining frosting.
18. Cover loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to settle and the candy garnish to harden.
19. Prepare the candy garnish (optional):
20. Line a baking sheet with foil and lightly grease with cooking spray.
21. In a 2-quart saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
22. Bring to a boil, then continue heating without stirring until the mixture reaches 300-310°F (150-155°C) on a candy thermometer, or until a small amount dropped into cold water forms hard, brittle threads.
23. Remove from heat and immediately stir in desired amount of blue food coloring.
24. Pour onto the prepared baking sheet and let cool completely. Break into pieces.
25. Garnish the cooled cake with the candy pieces.