Royal Blue Velvet Cake | Bold, Beautiful, and Bakery-Worthy

Can a cake be both elegant and electrifying?

If you’ve ever wanted to bake something that stuns with both color and flavor, the Royal Blue Velvet Cake is your dream dessert. Imagine slicing into soft, cocoa-kissed layers dyed a striking shade of blue and revealing a cloud of marshmallow frosting in between. This cake is as dramatic as it is delicious—and it all starts with a box mix and a few bold twists.

Whether you’re celebrating a birthday, hosting a gender reveal, or prepping for a 4th of July party, this cake always steals the show. It’s quick, beginner-friendly, and guaranteed to spark conversation (and Instagram posts).

Overview

This three-layer cake uses Betty Crocker Super Moist White Cake Mix as a base. With buttermilk, a hint of cocoa, and a splash of royal blue and violet food coloring, you get that signature velvet flavor and rich hue. The frosting is equally dreamy—light, fluffy, and made with marshmallow creme.

Total time: 90 minutes
Hands-on time: 30 minutes
Skill level: Easy–Moderate
Servings: 12

Essential Ingredients

Cake Layers

• 1 box Betty Crocker Super Moist White Cake Mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 eggs
• 1 tablespoon unsweetened baking cocoa
• 2 teaspoons royal blue paste food coloring
• 1 toothpickful violet paste food coloring

Frosting

• 1 jar (7 oz) marshmallow creme
• 1 cup butter, softened
• 2 1/2 cups powdered sugar
• 1/8 teaspoon salt

Why It Works

• Buttermilk adds a slight tang that balances sweetness and activates the cocoa for that classic “velvet” taste.
• Paste food coloring gives you a rich color without making the batter watery.
• Marshmallow frosting is airy, sweet, and super easy to spread.

Pro tip: Adding a toothpick amount of violet food color balances the royal blue, creating that deep, regal hue rather than a teal or aqua tone.

Step-by-Step Instructions

Step 1: Prep your pans

Preheat the oven to 350°F (or 325°F for dark/nonstick pans). Spray the bottoms and sides of three 8-inch round cake pans and line each with parchment paper.

Step 2: Make the batter

In a large bowl, beat the cake mix, buttermilk, oil, eggs, cocoa, and both food colorings on medium speed for 2 minutes. Scrape the bowl halfway through to ensure even mixing.

Divide the batter evenly among the prepared pans.

Step 3: Bake and cool

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then remove to a wire rack. Peel off parchment and cool completely—about 45 minutes.

Step 4: Make the frosting

In a large bowl, beat the marshmallow creme and softened butter together until smooth.

Lower the speed and add powdered sugar and salt. Beat until fluffy and light.

Step 5: Assemble the cake

If needed, trim the rounded tops off two layers. Place one layer top-side down on a serving plate.

Spread with about 1/3 cup frosting. Repeat with the second layer.

Place the final layer top-side up, then frost the top and sides with the remaining frosting.

Refrigerate loosely covered until ready to serve.

Presentation Tips

• Add white chocolate curls or pearl sprinkles for elegance.
• Garnish with blueberries and edible silver stars for a festive touch.
• Use a clean offset spatula to achieve a smooth, professional finish.

Storage & Make-Ahead Tips

• Store covered in the fridge for up to 5 days.
• Make cake layers 1–2 days ahead and wrap tightly.
• Freeze unfrosted layers up to 1 month; thaw before assembling.
• Make frosting up to 3 days ahead and store covered in the fridge.

Flavor Variations

• Blueberry velvet – Add 1/2 cup freeze-dried blueberries to the batter.
• Lemon-blue velvet – Add 1 tablespoon lemon zest to the cake for citrus punch.
• Cream cheese frosting – Replace marshmallow creme with 8 oz softened cream cheese.

Troubleshooting

Issue	Cause	Fix
Cake is too pale	Not enough paste coloring	Use full 2 tsp royal blue + violet accent
Dry cake	Overbaking	Check doneness at 18 mins with a toothpick
Runny frosting	Warm kitchen or butter too soft	Chill frosting for 15 mins, then re-whip
Layers sliding	Uneven frosting or warm cake	Chill layers before stacking

Nutrition (Per Serving)

Calories: 440
Fat: 24g
Carbs: 56g
Sugar: 44g
Protein: 3g

Conclusion

The Royal Blue Velvet Cake is more than just a dessert—it’s a centerpiece. With simple ingredients and dramatic results, it’s ideal for any celebration. Add your own flair with decorations, flavors, or themes. Just don’t forget to snap a photo before it disappears!

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FAQs

Can I use liquid food coloring?
You can, but you’ll need a lot to match the intensity of paste or gel colors, which may alter batter consistency.

Can I use two 9-inch pans instead of three 8-inch?
Yes, but increase baking time by about 5–7 minutes and check for doneness.

Can I freeze the entire cake?
Yes—chill first until frosting is firm, then wrap in plastic and foil. Thaw in fridge overnight.

Is marshmallow frosting pipeable?
It’s softer than buttercream but works well for swoops and rustic swirls.