Blue Velvet Swirl Pound Cake (Print Version)
# Ingredients:
→ For the Pound Cake
01 -
3 cups cake flour
02 -
5 large eggs, at room temperature
03 -
2½ cups granulated sugar
04 -
3 sticks salted butter (1½ cups), at room temperature
05 -
2 tsp vanilla extract
06 -
1 cup heavy cream, at room temperature
→ For the Blue Swirl
07 -
1 tsp unsweetened cocoa powder
08 -
2 tsp butterfly pea powder
→ For the Glaze (Optional)
09 -
3 cups confectioner's sugar
10 -
½ tsp vanilla extract
11 -
1 tsp almond extract
12 -
3 to 4 tbsp whole milk (adjust for thickness)
13 -
Or use store-bought cream cheese frosting
# Instructions:
01 -
Turn your oven to 315 degrees and let it preheat.
02 -
Beat the room temperature butter in a large bowl for about 2 minutes until it's light and fluffy. Scrape down the sides of the bowl with a spatula if needed.
03 -
Add the sugar and cream together with the butter for about 30 seconds. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 -
Add the cake flour and mix just until combined. Be careful not to overmix - stop as soon as you don't see any more dry flour.
05 -
Add the heavy cream and gently fold it into the batter with a spatula. This keeps you from overmixing and makes the cake tender.
06 -
Scoop out 1 cup of the batter into a separate bowl. Add the cocoa powder and butterfly pea powder to this portion and mix until the color is even and well combined.
07 -
Spray your bundt pan really well with baking spray. Pour in about half of the plain batter. Use an ice cream scoop to drop scoops of the blue batter strategically over the plain layer. Add the rest of the plain batter on top. Take a knife and swirl it through the layers to create a marbled effect.
08 -
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Let the cake cool in the pan for 15 to 20 minutes before turning it out onto a serving plate. If making the glaze, whisk together the confectioner's sugar, vanilla, almond extract, and milk until smooth. Pour it over the cooled cake and enjoy.
# Notes:
01 -
Butterfly pea powder creates that gorgeous blue color naturally. You can find it at health food stores or online.
02 -
Make sure all your dairy ingredients are at room temperature for the smoothest batter.
03 -
Don't overmix the batter once you add the flour or your cake will be tough.
04 -
The low oven temperature (315°F) helps this dense cake bake evenly without getting too dark.
05 -
You can use store-bought cream cheese frosting instead of making the glaze to save time.
06 -
This cake keeps well covered at room temperature for up to 3 days.