Blue Suede Cake Recipes

Steps:

• 1. In a medium mixer bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar and salt. Store icing or frosted cakes in the refrigerator if you have leftovers. Frosts a 2 layer cake or a 9 by 13 inch cake with some left over.

Steps:

• Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
• Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
• If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Steps:

• 1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans, set aside. Mix together flour, cocoa, cinnamon, baking powder, baking soda, and salt. Set aside. In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds). With the mixer running, slowly add the sugar, scraping down sides as you go. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
• 2. Slowly drizzle in the eggs and beat well, stopping to scrape down the sides. Add the vanilla and food coloring ( if you use powdered food coloring or liquid the amount will vary according to brand, use your judgment and go for a really deep blue) and blend well. You may wish to add a tiny bit of red food coloring to give a more blue rather than a green tone to your cake, depending on your brand of food coloring.
• 3. Using the mixer on low speed, mix in about one-third of the flour mixture, then half of the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
• 4. Divide batter evenly between the two pans. Smooth surfaces with rubber spatula. Bake until each layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes). When cool frost with cream cheese frosting nd sprinkle with blue colored sugar, if desired.

Steps:

• Position racks in oven so cake will bake in the middle of the oven.
• Preheat oven to 350°F.
• Grease two 9-inch round cake pans, set aside.
• Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
• Sift into a bowl and repeat two more times.
• Whisk well to combine all dry ingredients and set aside.
• In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
• With the mixer running, slowly add the sugar, pausing to scrape down sides.
• Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
• Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
• Add the vanilla and food coloring and blend well.
• You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
• Gel food color will not dilute your batter, but liquid food color will work fine too.
• Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
• In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
• Divide batter evenly between the two pans.
• Smooth surfaces with rubber spatula.
• Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.