If you adore the rich, buttery delight of a classic pound cake and want to wow your friends with a vibrant twist, this Blue Velvet Pound Cake Recipe is your new best friend. It combines the nostalgic comfort of pound cake with a captivating blue hue from butterfly pea powder, creating a stunning visual and flavor experience. The subtle cocoa undertone adds depth, making each bite a memorable dance of flavors and textures. Whether for a special occasion or simply to brighten your day, this Blue Velvet Pound Cake Recipe is irresistibly charming and delicious.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in delivering that moist texture, rich flavor, and beautiful color this cake is loved for. You won’t find any gimmicks here — just quality basics that come together perfectly.
- 3 cups cake flour: Provides a tender crumb that’s light yet sturdy enough to hold the cake’s structure.
- 2.5 cups granulated sugar: Sweetens the cake evenly and helps with that golden crust.
- 3 sticks salted butter (room temperature): Adds rich flavor and moisture while ensuring the batter creams smoothly with the sugar.
- 5 large eggs (room temperature): Essential for binding and giving the cake that lovely rise and fluffiness.
- 1 cup heavy cream (room temperature): Makes the cake extra moist and velvety with its fat content.
- 2 teaspoons vanilla extract: Boosts overall flavor with warm, familiar notes.
- 2 teaspoons butterfly pea powder: Nature’s beautiful blue tint that transforms the batter into a stunning shade.
- 1 teaspoon cocoa powder: Balances the sweetness with a hint of richness and enhances the visual depth in the swirl.
- 2 cups powdered sugar (for glaze): Perfect for creating a smooth, sweet glaze if you want to dress up your cake.
- Splash of milk (for glaze): Helps you achieve the right glaze consistency for drizzling.
- 1 teaspoon almond extract (for glaze): Adds a delicate nutty fragrance that complements the cake beautifully.
How to Make Blue Velvet Pound Cake Recipe
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 315°F and generously greasing a bundt pan to prevent sticking—trust me, this step saves a lot of heartbreak later on. Make sure all ingredients are at room temperature, which helps everything blend together seamlessly. This prep time also gives you a moment to think about how fantastic this cake will turn out.
Step 2: Cream Butter and Sugar, Then Add Eggs and Flour
Next, cream the butter and sugar together until they’re light and fluffy. This is the secret behind your cake’s tender crumb and slight rise. One by one, add the eggs, beating well after each addition, ensuring the batter stays silky smooth. Then, alternate adding the cake flour and heavy cream, starting and ending with the flour. Be gentle here—overmixing can toughen the texture, and we want soft perfection.
Step 3: Color Your Batter and Swirl
Divide your batter into two halves. In one half, gently mix the butterfly pea powder and cocoa powder. This creates that mesmerizing blue and subtle cocoa contrast. Pour the plain batter into your bundt pan first, then carefully layer the blue cocoa batter on top. Using a knife, gently swirl the two together to create beautiful, natural marble effects—no harsh motions, just a delicate swirl that looks as amazing as it tastes.
Step 4: Bake and Cool
Bake your masterpiece at 315°F for about 75 minutes. Patience is key here; allow the cake to cook slowly so it bakes evenly without drying out. To check doneness, stick a toothpick right in the center—it should come out clean. Once baked, cool the cake completely before removing it from the pan to maintain that perfect shape and texture.
How to Serve Blue Velvet Pound Cake Recipe
Garnishes
While this cake is stunning on its own, a light dusting of powdered sugar or a drizzle of the almond glaze you make from the powdered sugar, milk, and almond extract really elevates it. Fresh berries or edible flowers can also add a vibrant touch that complements the blue tones beautifully.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a fresh fruit compote. The creamy sides help balance the cake’s buttery richness and add a refreshing contrast that makes every bite exciting.
Creative Ways to Present
Slice the Blue Velvet Pound Cake Recipe thick for a café-style treat or cut it in smaller pieces for an elegant dessert platter. Serving it alongside a hot cup of tea or coffee makes it a perfect afternoon indulgence. To impress guests, try layering cake slices with whipped cream and berries for a quick trifle or display the cake on a cake stand to celebrate its vivid colors and inviting swirls.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Stored at room temperature, it should stay delicious for up to 3 days, but you can extend that in the fridge for a week if you like.
Freezing
If you want to enjoy this Blue Velvet Pound Cake Recipe later, slice it first and wrap individual pieces in cling film, then store in a freezer bag. It freezes wonderfully for up to 3 months. When ready to eat, just thaw at room temperature for a few hours or overnight in the fridge.
Reheating
To revive the lovely moisture and softness, warm your slices gently in a microwave for 15-20 seconds or in a low oven for 5-10 minutes. This brings the cake back to its fresh-baked glory and makes every bite feel just right.
FAQs
Can I use regular flour instead of cake flour?
You can, but cake flour gives this pound cake that signature tender crumb. If you only have all-purpose flour, try substituting part of it with cornstarch to mimic cake flour’s softness.
What does butterfly pea powder taste like?
Butterfly pea powder is very mild and slightly earthy, mostly used for its vibrant blue color. It won’t overpower the cake’s flavor, making it perfect for this recipe.
Can I make this cake dairy-free?
You can try swapping butter for a plant-based alternative and use a non-dairy cream substitute, but the texture and flavor might change slightly. It’s worth experimenting if you need a dairy-free version.
How important is it to keep the ingredients at room temperature?
Very important! Room temperature ingredients blend better and help the batter emulsify, resulting in a lighter, fluffier cake with the best texture.
Is the blueberry color natural?
Yes! The stunning blue comes naturally from the butterfly pea powder, making it an eye-catching but all-natural colorant without food dyes.
Final Thoughts
If you’re looking to create a cake that’s as delicious as it is beautiful, I can’t recommend this Blue Velvet Pound Cake Recipe enough. It’s a delightful twist on a traditional favorite that’s sure to impress with every bite and every glance. Give it a go—you might just find yourself baking it over and over because it’s that wonderful!
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Blue Velvet Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blue Velvet Pound Cake is a stunning twist on the classic pound cake, featuring vibrant blue and chocolate swirls created with butterfly pea powder and cocoa powder. Moist, tender, and rich with a velvety crumb, this cake is perfect for special occasions or anytime you want a visually impressive and delicious dessert. Topped with a simple almond-glazed icing, it offers a beautiful combination of flavors and colors that will delight your taste buds.
Ingredients
Dry Ingredients
- 3 cups cake flour
- 2.5 cups granulated sugar
- 2 teaspoons butterfly pea powder
- 1 teaspoon cocoa powder
- 2 cups powdered sugar (for glaze)
Wet Ingredients
- 3 sticks salted butter (room temperature)
- 5 large eggs (room temperature)
- 1 cup heavy cream (room temperature)
- 2 teaspoons vanilla extract
- Splash of milk (for glaze)
- 1 teaspoon almond extract (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 315°F (157°C). Thoroughly grease a bundt pan to ensure the cake does not stick during baking. Make sure all ingredients are brought to room temperature for about 15 minutes, this ensures a smooth batter and even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and granulated sugar together until the mixture is light, fluffy, and pale in color. Then add the eggs one at a time, beating well after each addition to incorporate fully.
- Add Flour and Cream: Alternate adding the cake flour and heavy cream to the batter, starting and ending with the flour. Mix gently to avoid overworking the flour which can toughen the cake. Stir in the vanilla extract along with these to enhance flavor.
- Divide and Color Batter: Divide the prepared batter into two equal parts. To one half, gently fold in the butterfly pea powder, which will give a vibrant blue hue. To the other half, fold in the cocoa powder for a rich chocolate flavor and color.
- Layer and Swirl: Pour the batters alternately into the prepared bundt pan, layering the blue and chocolate mixtures. Using a knife or skewer, gently swirl through the two batters to create a marbled effect without over-mixing the colors.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 75 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool completely in the pan before removing it to maintain its shape.
- Prepare Glaze and Finish: In a small bowl, combine the powdered sugar with a splash of milk and almond extract to create a smooth glaze. Drizzle the glaze over the cooled cake for added sweetness and aroma.
Notes
- Butter and eggs must be at room temperature to ensure proper creaming and texture.
- Do not overmix the flour once added to keep the cake tender.
- The swirling should be gentle to keep the distinct marbled colors intact.
- Make sure the cake is fully cooled before glazing to prevent the glaze from melting.
- Butter can be substituted with unsalted, but add a pinch of salt if doing so.
