Blue Velvet Swirl Vanilla Pound (Print-Friendly Version)
Classic vanilla pound cake with blue velvet swirls and creamy topping. Fluffy, moist, and visually striking.
# Ingredients You'll Need:
→ Cake Batter
01 -
360 g cake flour
02 -
5 large eggs, at room temperature
03 -
500 g granulated sugar
04 -
340 g salted butter, at room temperature
05 -
2 teaspoons vanilla extract
06 -
240 ml heavy cream, at room temperature
07 -
1 teaspoon unsweetened cocoa powder
08 -
2 teaspoons butterfly pea powder
→ Optional Frosting or Glaze
09 -
Philadelphia cream cheese frosting or similar, as desired
10 -
375 g confectioner's sugar
11 -
0.5 teaspoon vanilla extract
12 -
1 teaspoon almond extract
13 -
45–60 ml whole milk, adjusted for preferred glaze thickness
# How to Make It:
01 -
Preheat oven to 157°C. Generously coat a bundt pan with baking spray.
02 -
Using a stand mixer, beat the butter for about 2 minutes on medium speed until it becomes light and fluffy. Scrape down the bowl as needed.
03 -
Add granulated sugar and cream the mixture for 30 seconds. With mixer on low, add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 -
Gradually add cake flour to the wet mixture. Mix just until ingredients are fully combined, taking care not to overmix.
05 -
Using a spatula, gently fold in heavy cream by hand until the batter is smooth.
06 -
Remove 1 cup of batter to a separate bowl. Add the cocoa powder and butterfly pea powder. Stir until incorporated and the color is even.
07 -
Add half of the plain batter to the bundt pan. Using an ice cream scoop, place dollops of the blue velvet batter on top, then layer with the remaining plain batter. Use a knife to gently swirl the batters together for a marbled effect.
08 -
Bake in the center of the preheated oven for 75 minutes, or until a skewer inserted comes out clean.
09 -
Rest the cake in the pan for 15–20 minutes, then invert onto a rack to cool completely.
10 -
Once cooled, top with prepared cream cheese frosting, or whisk together confectioner's sugar, vanilla extract, almond extract, and enough milk for your preferred glaze consistency. Drizzle glaze over cake just before serving.
# Extra Information:
01 -
For a deeper coloration, add more butterfly pea powder as desired. Avoid overmixing to ensure a tender crumb.