Blue Velvet Vanilla Pound Cake

Blue Velvet Swirl Vanilla Pound Cake is the kind of dessert you bring out for the showstopper moment at gatherings. It looks dramatic with its vibrant swirls and tastes even better than it looks. The buttery vanilla-rich batter bakes up into a dense yet tender crumb, and the butterfly pea powder creates that deep blue marbling. Every time I serve this, someone always asks for the recipe and I love watching my friends’ faces light up with curiosity at the first blue slice.

I made this cake for a birthday in the middle of summer when berries were everywhere. I was amazed how gorgeous it looked on the dessert table nestled among all the colorful berries and the blue swirls made every photo pop. Now it is my go-to celebration cake.

Ingredients

• cake flour: three cups gives the pound cake structure while keeping the crumb ultra tender you want a superfine flour for the lightest texture
• eggs: five at room temperature contribute to richness and ensure the cake rises fully they should never be cold for the best volume
• granulated sugar: two and one half cups sweetens the cake and helps form a crisp exterior crust choose organic or extra fine for a smoother batter
• salted butter: three sticks at room temperature give this pound cake that signature flavor and melt in your mouth crumb use a high quality European butter if possible
• vanilla extract: two teaspoons bring out all the flavors and give depth always use pure extract not imitation
• heavy cream: one cup at room temperature makes the pound cake extra moist and helps develop a lush texture look for a cream with at least thirty six percent fat
• cocoa powder unsweetened: one teaspoon just a hint to deepen the blue swirl with warmth pick a dutch process for best color and richness
• butterfly pea powder: two teaspoons for that distinctive blue color plus subtle earthiness choose a high quality powder with deep blue color avoid brands with dull gray hue
• cream cheese frosting: I love the tang here but you can do classic vanilla glaze see tip for homemade glaze below
• vanilla glaze: confectioner’s sugar whole milk vanilla and almond extracts this glaze pours over the cooled cake for a simple finish

Step-by-Step Instructions

Cream the Butter:

Cream the room temperature butter for two minutes in a stand mixer until it is light and fluffy. This aerates the batter and makes the pound cake rise. Be sure to scrape down the sides of the mixing bowl with a spatula to ensure even mixing.

Add Sugar and Eggs:

With the mixer on medium speed continue creaming the butter and slowly add the sugar over thirty seconds. Let it beat until the mixture is pale and fluffy. Then add the eggs one at a time mixing well after each addition to fully incorporate and prevent curdling. Pour in the vanilla extract and blend just until combined.

Incorporate the Dry and Wet Ingredients:

On low speed add the cake flour in three additions. Mix only until just combined you do not want to overwork the batter or the cake will be tough. Gently fold in the heavy cream using a spatula. Folding helps keep the batter airy and avoids overmixing. The batter should be thick but spreadable.

Make the Blue Velvet Swirl:

Scoop out one cup of batter into a separate bowl. Add the cocoa powder and butterfly pea powder mixing until the color is uniform and vivid blue. This will be your swirl.

Layer and Swirl the Batter:

Grease a bundt pan thoroughly with baking spray so every detail releases cleanly. Pour in half of the main batter and smooth the top. Use an ice cream scoop or spoon to create pockets of blue batter across the surface then cover with the remaining vanilla batter. Use a knife to gently swirl once or twice through the batter not too much or you will lose the ribbon effect.

Bake and Cool:

Bake in a preheated oven at three hundred and fifteen degrees Fahrenheit for about one hour and fifteen minutes. The cake should rise and crack on top and a tester inserted in the thickest part will come out clean. Let the cake cool in the pan for fifteen to twenty minutes then turn out onto a wire rack to cool completely before glazing.

Frost or Glaze the Cake:

For full celebration effect use a generous pour of cream cheese frosting or drizzle the simple vanilla glaze over a completely cooled cake. Garnish with sprinkles or edible flowers if you like.

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Butterfly pea powder is my secret weapon for this cake and always gets everyone talking. I first tried it after spotting a blue latte at a café and was hooked by the color. The kids in my family now call this the magic cake.

Storage Tips

Let your pound cake cool completely before wrapping. I like to wrap it twice in plastic and store it in a lidded cake keeper at room temperature which keeps it from drying out. You can slice and freeze extra cake pieces wrapped in parchment or foil for up to two months. Just thaw at room temperature before serving.

Ingredient Substitutions

If you cannot find butterfly pea powder swap in blue spirulina for a similar effect though the flavor will differ. For a dairy free cake use plant based butter and substitute coconut cream for the heavy cream but expect a more tender crumb. You can use all purpose flour in place of cake flour in a pinch just remove two tablespoons per cup and replace with cornstarch for lighter texture.

Serving Suggestions

Blue velvet pound cake looks even more stunning with a sprinkle of edible dried petals or fresh berries on the cake stand. Serve with extra glaze for guests who like more sweetness or alongside an ice cold glass of milk. It also makes a show stopping brunch option sliced with tea or coffee.

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Cultural and Historical Context

Pound cake is a classic Southern favorite originally made with a pound each of butter, sugar, eggs and flour. The blue velvet version owes its name and inspiration to the more famous red velvet cake. Using butterfly pea powder brings a Southeast Asian twist and gives the cake its unique sapphire hue.

Recipe FAQs

→ How does butterfly pea powder affect the cake?

Butterfly pea powder gives the cake its striking blue color without altering the classic vanilla flavor, making it visually appealing.

→ Why is heavy cream used in the batter?

Heavy cream adds extra moisture and richness, resulting in a tender, buttery crumb texture for the pound cake.

→ Can I substitute salted butter with unsalted?

Yes, unsalted butter works well. Consider adding a small pinch of salt to enhance flavor if using unsalted butter.

→ What type of glaze pairs best with this cake?

A simple vanilla or cream cheese glaze complements the flavors and enhances both texture and taste.

→ How can I achieve distinct swirls when baking?

Layer the blue velvet batter atop a portion of the vanilla batter, then gently swirl with a knife before baking for a marbled effect.