Thunder Blue Velvet Cake With Marshmallow Cream Cheese Frosting

Thunder Blue Velvet Cake with Marshmallow Cream Cheese Frosting

Ingredients:

2 cups sugar

2 sticks of unsalted butter, softened

2 large eggs, room temperature

1 1/2 tbsp. unsweetened cocoa powder

1 tbsp. royal blue food coloring

2 1/2 cups cake flour

1 teaspoon salt1/2 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract or vanilla paste

1 Tablespoon white vinegar

1 cup blueberries

2 teaspoon flour

Frosting:

1 stick unsalted butter, room temperature

1 block of cream cheese, softened

5 cup powdered sugar

1 small jar marshmallow fluff

Preheat oven to 350 degrees.

Directions:

Spray 2 8 inch round cake pans with non stick spray and set aside. Using either a hand mixer or large Kitchen aid mixer, cream together the butter and sugar till creamy. Add in eggs and vanilla. Beating until combined. In a medium sized bowl combine the cake flour, salt, baking soda, and cocoa powder. Using a 2 cup liquid measuring cup, combine the buttermilk, blue food coloring and vinegar. Add in 1/2 of the dry ingredients to the creamy butter mixture and then add in 1/2 of the blue buttermilk. Mix together till smooth and then alternate again till all of the dry ingredients and wet ingredients are in the batter. In a small bowl toss together 2 teaspoons of flour and 1 cup of blueberries. Fold into batter.

Pour equally into both of your cake pans and bake for 30-35 minutes or until toothpick comes out clean from the center of your cakes.

Cool completely and then frost with Marshmallow Cream Cheese Frosting.

To make frosting: Using a mixer or food processor cream together the butter and cream cheese. Add 1 teaspoon vanilla paste. One cup at a time add in the powdered sugar. Once all of the powdered sugar is added mix in the marshmallow fluff just till combined. Frost cake and top with more fresh blueberries.