Ingredients Jump to Instructions ↓

  1. 400g granulated sugar

  2. 225g butter, at room temperature

  3. 2 eggs

  4. 1 tbsp cocoa powder

  5. 60ml blue food colouring

  6. 325g soft flour

  7. 1 tsp salt

  8. 240ml buttermilk

  9. 1 tsp vanilla essence

  10. 1/2; tsp bicarbonate of soda

  11. 15ml vinegar

  12. 225g package cream cheese

  13. 115g butter, softened

  14. 100g melted marshmallows

  15. 450g icing sugar

  16. 75g dessicated coconut

  17. 110g chopped pecans

Instructions Jump to Ingredients ↑

  1. Blue velvet cake For the cake:

  2. 1) Preheat oven to 180C/Gas 4. Grease and flour 3 (20cm) round pans.

  3. 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.

  4. 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.

  5. 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.

  6. For the icing:

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

  8. Spread between layers and on top and sides of cooled cake.


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