Blue Velvet Swirl Vanilla Pound (Print Format)
Moist pound cake with blue velvet and vanilla, swirled beautifully and topped with creamy glaze.
# Ingredients:
01 -
3 cups cake flour
02 -
5 eggs, room temperature
03 -
2 1/2 cups granulated sugar
04 -
3 sticks salted butter, room temperature
05 -
2 tsp vanilla extract
06 -
1 cup heavy cream, room temperature
07 -
1 tsp unsweetened cocoa powder
08 -
2 tsp butterfly pea powder
# Steps:
01 -
Preheat the oven to 315°F (160°C). Cream the butter for approximately 2 minutes until fluffy, scraping down the bowl as needed.
02 -
Add the sugar to the butter and mix for 30 seconds. Gradually add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
03 -
Mix in the flour until just combined, being careful not to overmix. Fold in the heavy cream using a spatula to incorporate it slowly.
04 -
Scoop out 1 cup of batter. Add 1 tsp of cocoa powder and 2 tsp of butterfly pea powder, mixing until evenly incorporated.
05 -
Spray a bundt pan with baking spray. Add half of the plain batter to the pan. Add scoops of the cocoa and butterfly pea batter as a layer. Add the remaining plain batter and swirl using a knife.
06 -
Bake for 1 hour and 15 minutes. Let the cake cool for 15-20 minutes before removing it from the pan.
07 -
Top the cooled cake with cream cheese frosting or a homemade glaze made with confectioner's sugar, vanilla extract, almond extract, and milk as desired.
# Tips:
01 -
To avoid overmixing, fold in the heavy cream gently with a spatula.