Blue Velvet Vanilla Pound

This Blue Velvet Vanilla Pound Cake combines the rich buttery flavor of a classic pound cake with eyecatching blue swirls made from cocoa and butterfly pea powder. The heavy cream added to the batter makes the crumb tender and moist while the pure vanilla extract infuses warmth and depth into every bite. This cake is perfect for special occasions or gatherings when you want your dessert to double as a stunning conversation piece. The swirled marbling technique ensures that each slice looks as good as it tastes, and a creamy glaze or frosting finishes it off beautifully.

I first baked this cake for a summer birthday filled with fresh berries and was amazed how its blue swirls popped against the colorful fruit. Since then it has become my goto cake for celebrations because it never fails to impress.

Ingredients

• Cake flour: three cups provides structure while keeping the crumb tender choose superfine for the lightest texture
• Eggs: five at room temperature add richness and help the cake rise fully cold eggs can result in a dense cake
• Granulated sugar: two and a half cups sweetens the cake and helps create a crisp exterior organic or extrafine sugar makes for a smoother batter
• Salted butter: three sticks at room temperature deliver that signature pound cake flavor and meltin your mouth texture opt for European butter if you can
• Vanilla extract: two teaspoons brings warmth and flavor depth always use pure, not imitation
• Heavy cream: one cup at room temperature adds moisture and contributes to a lush texture look for cream with at least 36 percent fat
• Cocoa powder unsweetened: one teaspoon adds a hint of warmth to deepen the blue swirl Dutch processed cocoa works best
• Butterfly pea powder: two teaspoons provides the brilliant blue color and subtle earthiness pick a high quality powder with deep blue tone avoiding dull gray hues
• Cream cheese frosting: perfect for tangy richness or use a classic vanilla glaze made from confectioner’s sugar, milk and vanilla and almond extracts for a simple finish

Instructions

Cream the Butter:

Cream the room temperature butter for two minutes in a stand mixer until light and fluffy. This aeration is key for the cake’s rise. Scrape down the bowl frequently to ensure even mixing.

Add Sugar and Eggs:

With the mixer running on medium speed, slowly add the sugar over thirty seconds. Beat until the mixture is pale and fluffy, indicating enough air has been incorporated. Add eggs one at a time, mixing well after each addition to avoid curdling. Finally, pour in vanilla extract and blend just until combined.

Incorporate the Dry and Wet Ingredients:

Reduce the mixer to low speed and add the cake flour in three parts, mixing only until just combined to prevent toughness. Gently fold in the heavy cream using a spatula to preserve the batter’s airiness. The final texture should be thick but spreadable.

Make the Blue Velvet Swirl:

Scoop one cup of the batter into a separate bowl. Add cocoa powder and butterfly pea powder to this portion. Mix until the color is evenly vibrant blue. This will create your swirling effect.

Layer and Swirl the Batter:

Generously grease a bundt pan to ensure a clean release of every detail. Pour half of the vanilla batter in and smooth the surface. Place spoonfuls of blue batter randomly over it, then pour the remaining vanilla batter on top. Using a knife, gently swirl once or twice through the batter to form ribbons of blue without overmixing.

Bake and Cool:

Bake the cake in a preheated oven at 315 degrees Fahrenheit for about one hour and fifteen minutes. The cake should rise and crack on top. A tester inserted in the thickest part should come out clean. Allow it to cool in the pan for 15 to 20 minutes before turning it out onto a wire rack to cool completely.

Frost or Glaze the Cake:

Once cooled, decorate with cream cheese frosting for a rich finish, or drizzle vanilla glaze for a lighter touch. Edible flowers or sprinkles make beautiful garnishes.

Butterfly pea powder is my secret weapon here and always sparks conversation. I discovered it after seeing a blue latte and was immediately hooked by its color. Now my family calls this the magic cake because of the wow factor it brings.

Storage Tips

Allow the cake to cool completely before wrapping. I prefer wrapping it twice in plastic wrap and storing it in a lidded cake keeper at room temperature to keep the crumb moist. For longer storage slice and freeze extra pieces wrapped in parchment and foil up to two months. Thaw thoroughly before serving.

Ingredient Substitutions

If butterfly pea powder is unavailable, blue spirulina can provide a similar color though the flavor will change slightly. For dairyfree options substitute plant based butter and coconut cream for the heavy cream. The texture might be a bit softer. You can replace cake flour with all purpose flour minus two tablespoons per cup, substituted with cornstarch for similar tenderness.

Serving Suggestions

This cake looks incredible when topped with edible dried petals or fresh berries, adding both color and a fresh contrast. Serve with extra glaze on the side for those who prefer sweeter bites. It pairs beautifully with a cold glass of milk or a warm cup of tea or coffee and is a showstopper for brunches too.

This Blue Velvet Vanilla Pound Cake is a showstopping dessert that stays moist and travels well. Serve slices with fresh berries and a drizzle of glaze for the best presentation.

Common Questions About the Recipe

→ How does butterfly pea powder affect the cake?

It adds a vibrant blue color without changing the rich vanilla taste, creating an eye-catching marbled look.

→ Why is heavy cream included in the batter?

Heavy cream adds moisture and richness, producing a tender, buttery crumb that stays soft longer.

→ Can I substitute salted butter with unsalted?

Yes, unsalted butter works well; just add a pinch of salt to enhance the flavor balance.

→ What glazing options complement this pound cake?

Cream cheese frosting or a simple vanilla glaze both enhance texture and add a sweet finish.

→ How can I create clear blue swirls when mixing?

Layer the blue batter atop the vanilla, then gently swirl with a knife to maintain distinct ribbons without overmixing.