Delight in the enchanting charm of this Blue Velvet Vanilla Pound Cake, a moist and tender treat that captures the eye with its stunning blue hue and warms the soul with its classic vanilla flavor. Whether you’re enjoying a cozy afternoon tea or seeking a celebratory centerpiece, this cake brings both elegance and comfort in every slice.
As the soft vanilla aroma fills your kitchen and the serene blue color promises a unique experience, you’ll find this pound cake to be a perfect blend of tradition and whimsy. Simple yet spectacular, it’s a delightful dessert that invites sharing and savoring.
- The beautiful blue color adds a charming and unique visual appeal perfect for special occasions or everyday indulgence.
- A classic vanilla flavor balanced with rich buttery texture makes it moist and tender every time.
- Simple ingredients and straightforward steps make it accessible even for novice bakers looking to impress.
Ingredients
- All-purpose flour: 2 ¼ cups to provide the perfect structure for a tender and fluffy pound cake crumb.
- Baking powder: 1 ½ teaspoons to help the cake rise evenly and create a light texture without heaviness.
- Salt: ¼ teaspoon to balance and enhance the sweetness and overall flavors of the cake.
- Unsalted butter: 1 cup (about 225 grams), softened to room temperature, for a rich, creamy, and moist crumb.
- Sugar: 1 ½ cups, granulated to sweeten the cake evenly and contribute to its tender texture.
- Large eggs: 3, at room temperature to help bind ingredients and provide moisture and richness.
- Vanilla extract: 2 teaspoons to infuse the cake with warm, classic vanilla aroma and taste.
- Milk: ½ cup to add moisture and create a smooth, well-blended batter.
- Blue gel food coloring: A few drops, adjusted to your preferred shade for a vibrant and striking blue color without thinning the batter.
- Optional powdered sugar: For dusting to add a touch of elegance and sweetness before serving.
- Optional vanilla glaze: A light drizzle can enhance flavor and add a glossy finish.
Instructions
- Preheat and Prepare Pan
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Preheat your oven to 175 °C (approximately 350 °F). Grease a loaf pan thoroughly and dust it lightly with flour or line it with parchment paper to ensure easy removal of the cake after baking. Proper preparation prevents sticking and helps achieve an even bake.
- Mix Dry Ingredients
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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the raising agent and salt are evenly distributed, which promotes uniform texture and flavor in the cake.
- Cream Butter and Sugar
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Using a stand or hand mixer, beat the softened unsalted butter and sugar on medium speed until the mixture turns light in color and becomes fluffy, about 3 to 4 minutes. This aeration traps air that contributes to the cake’s tender crumb and lifts during baking.
- Add Eggs and Vanilla
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Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter. Stir in the vanilla extract to infuse the cake with its signature warm and comforting flavor base.
- Incorporate Color and Milk
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Gradually add blue gel food coloring, a drop at a time, until achieving your desired vibrant shade of blue. Then pour in the milk and mix gently until the batter is smooth and evenly colored, ensuring no streaks remain.
- Combine Dry and Wet Ingredients
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Slowly add the dry ingredient mixture to the wet ingredients and fold gently using a spatula or low mixer speed until just combined. Avoid overmixing to prevent developing gluten, which can make the cake tough instead of tender.
- Bake the Pound Cake
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Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, testing doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready. The cake should have a lightly golden crust and spring back when touched.
- Cool and Serve with Flair
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Allow the cake to cool in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with a vanilla glaze to enhance presentation and flavor before slicing.
- Gel food coloring is preferred to create vivid hues without altering the batter’s consistency.
- Add a teaspoon of freshly grated lemon zest for a subtle citrus twist that brightens the vanilla flavor.
- Serving with fresh berries or a dollop of whipped cream complements the cake’s richness beautifully.
Storage Tips
Store your Blue Velvet Vanilla Pound Cake covered at room temperature for up to three days to maintain its moisture and flavor. For longer storage, wrap slices tightly and freeze for up to three months, thawing before serving.
Serving Suggestions
This cake shines when served alongside a cup of afternoon tea or coffee. For special occasions, enhance each slice with fresh seasonal berries or a light whipped cream topping for extra flair and indulgence.
- Ensure butter and eggs are at room temperature before starting; this promotes even mixing and better texture.
- Use a toothpick to check doneness starting at 50 minutes to avoid overbaking and drying out the pound cake.
- Gently fold in dry ingredients to keep the crumb tender and prevent toughness due to overmixing.
FAQs
- Can I use regular liquid food coloring instead of gel?
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Gel food coloring is recommended as it provides vibrant color without thinning the batter, which can affect texture. Liquid coloring may require adjustments to wet ingredients.
- What pan size works best for this pound cake?
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A standard 9×5 inch loaf pan is ideal, as it helps the cake bake evenly and develop the classic pound cake shape.
- Can I substitute milk with dairy-free alternatives?
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Yes, you can substitute milk with almond, oat, or soy milk in the same amount without significant changes to taste or texture.
- How can I make the cake more moist?
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Make sure not to overbake and consider adding a teaspoon of sour cream or yogurt to the batter for added moisture.
- Is it possible to double the recipe?
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Yes, double ingredients but bake in two standardized loaf pans separately to ensure even baking.
- Can I add other flavors besides vanilla?
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Absolutely! Almond extract, citrus zest, or spices like cinnamon can be added for variation, but keep vanilla as a base for balance.
- How do I prevent the cake from cracking on top?
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Avoid high oven temperatures and do not overmix the batter; proper greasing and even heat distribution also help minimize cracking.
Blue Velvet Vanilla Pound Cake
Equipment
- 1 loaf pan greased and floured or lined with parchment paper
- 1 medium bowl
- 1 large bowl
- 1 electric mixer
- 1 wire rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup approximately 225 g unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Blue gel food coloring as needed for desired shade
- Optional: powdered sugar for dusting or vanilla glaze
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the blue gel food coloring gradually until your desired color is achieved, then mix in the milk until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with vanilla glaze if desired before serving.
Notes
- Use gel food coloring for vibrant color without thinning the batter.
- Add lemon zest for a refreshing citrus twist.
- Serve with fresh berries or whipped cream for added flair.
- Store covered at room temperature up to 3 days or freeze slices for longer storage.
