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for 8 slices

Blue Velvet Cake

  • 1 box white cake mix
  • ¼ cup
    buttermilk (60 mL)
  • ⅓ cup
    oil (80 mL)
  • 3 eggs
  • 1 tablespoon
    cocoa powder
  • 2 teaspoons
    royal blue food color

Cream Cheese Frosting

  • 8 oz
    cream cheese (225 g)
  • ½ cup
    butter (115 g)
  • 4 cups
    powdered sugar (640 g)
  • 2 teaspoons


  • blueberry, optional
  • chocolate shaving, optional
    Calories 829
    Fat 40g
    Carbs 115g
    Fiber 0g
    Sugar 94g
    Protein 6g

Estimated values based on one serving size.



  1. Combine the blue velvet cake ingredients in a mixing bowl. Mix until smooth.
  2. Pour cake batter into your rice cooker bowl. Place bowl into rice cooker and let it slow cook for 90 minutes.
  3. NOTE: All rice cookers are different. Check the doneness of your cake with a toothpick. If you insert the toothpick, then remove it, and it is clean, the cake is done.
  4. Once the cake is done cooking, remove from rice cooker and let it sit for 15 minutes to cool down.
  5. Flip over and out and cut in half. Chill in the refrigerator so it’s easier to ice.
  6. Combine frosting ingredients in a bowl. Mix until smooth.
  7. Start with the bottom half of the cake, spread some of the frosting and add a few blueberries (optional).
  8. Top with the other half of the cake. Frost the cake however you like. Add some chocolate shavings (optional).
  9. Enjoy!




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