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I made blue velvet swirl pound cake for my sister’s baby shower last spring and it was gone in about twenty minutes. The combination of buttery vanilla pound cake with rich blue velvet swirls looks impressive but it’s actually pretty straightforward to make.

Blue velvet is basically red velvet’s cousin, just with blue food coloring instead of red. You get that same tender, slightly tangy crumb from the buttermilk and vinegar. The swirl effect happens when you layer the two batters and drag a knife through them before baking.

The cake stays moist for days and the colors don’t fade much, which makes it great for events where you’re baking ahead.

What It’s Used For

This cake works well for baby showers, especially if you’re doing a boy-themed event or gender reveals. I’ve also made it for birthday parties and bridal showers where the color scheme called for blue. It’s fancy enough for celebrations but not so complicated that you need special equipment.

You can serve it plain, dusted with powdered sugar, or with a simple glaze. Some people add cream cheese frosting but I think that makes it too heavy.

How to Store It

Wrap the cooled cake tightly in plastic wrap and keep it at room temperature for up to 3 days. It actually gets better on day two once the flavors settle.

For longer storage, wrap it in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw it overnight in the fridge, still wrapped, then bring it to room temperature before serving.

Don’t refrigerate it unless your kitchen is really hot. The fridge dries out pound cake faster than you’d think.

Ingredients

Vanilla Batter:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¼ cups granulated sugar
• 3 large eggs
• ½ cup buttermilk
• 1 tablespoon vanilla extract

Blue Velvet Batter:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¼ cups granulated sugar
• 3 large eggs
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 2 tablespoons cocoa powder
• 1 teaspoon white vinegar
• Blue gel food coloring (about 1-2 teaspoons)

Instructions

1. Prep your pan. Grease a 10-inch bundt pan really well with butter or baking spray. Get into all the grooves. Dust it lightly with flour and tap out the excess. Preheat your oven to 325°F.
2. Make the vanilla batter. Whisk together flour, baking powder, and salt in a bowl. In a larger bowl, beat the softened butter and sugar with a mixer until it’s light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each one. Mix in the vanilla. Alternate adding the flour mixture and buttermilk in three additions, starting and ending with flour. Mix just until combined. Set this batter aside.
3. Make the blue velvet batter. Repeat the exact same process with the second set of ingredients, but after you’ve mixed everything together, add the cocoa powder and vinegar. Mix until combined. Add blue gel food coloring and mix until you get the shade you want. I use about 1-2 teaspoons but it depends on how vibrant you want it.
4. Layer the batters. Spoon about half the vanilla batter into the prepared pan, spreading it evenly. Add half the blue velvet batter on top. Repeat with the remaining batters. You’ll have four layers total.
5. Create the swirl. Use a butter knife or wooden skewer and drag it through the batter in a zigzag pattern. Go around the pan a few times but don’t overmix or you’ll lose the swirl effect. Three or four passes is enough.
6. Bake. Put the pan in the oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when you touch it lightly.
7. Cool properly. Let the cake cool in the pan for 15 minutes. This is important because if you flip it too soon, it might break. After 15 minutes, invert it onto a wire rack and let it cool completely before slicing.

Notes

Use gel food coloring instead of liquid. The gel gives you better color without adding extra moisture that can mess up the texture.

If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using.

The swirl pattern will be different every time you make this. That’s normal. Just make sure you don’t swirl too much or the colors will muddy together.

Room temperature ingredients mix better and give you a smoother batter. Take your butter and eggs out about an hour before you start baking.