Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blue Velvet Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 34 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/blue-velvet-pound-cake-recipe/