Name: Blue Velvet Vanilla Pound Cake
Prep time: 20 min
Cook time: PT-491466H37M28S
Total time: PT-491466H37M28S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1/2 cup sour cream or buttermilk; 2 tsp vanilla extract; Blue food coloring (gel or liquid), to desired shade; Optional toppings: powdered sugar, vanilla glaze, whipped cream, fresh berries

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This Blue Velvet Vanilla Pound Cake is a rich, buttery twist on the classic Southern favorite, featuring a stunning blue hue, dense pound cake texture, and warm vanilla flavor in every bite. With a soft crumb and gorgeous color, it’s a show-stopping dessert that’s just as perfect for special occasions as it is for everyday treats.

Why You’ll Love This Recipe

I love how this pound cake blends visual wow-factor with classic flavor. The blue velvet color adds something unique, while the familiar buttery vanilla base makes it comforting and nostalgic. It’s dense, moist, and has a tight crumb that slices beautifully. I can serve it plain, with a dusting of powdered sugar, or go all out with a glaze or whipped cream. Plus, it stays moist for days and makes an excellent make-ahead dessert. Blue Velvet Vanilla Pound Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Sour cream or buttermilk
Vanilla extract
Blue food coloring (gel or liquid)

Optional toppings: powdered sugar, vanilla glaze, whipped cream, or fresh berries

Directions

I preheat the oven to 325°F (163°C) and grease a loaf or bundt pan generously with butter and flour.
In a medium bowl, I whisk together flour, baking powder, and salt.
In a large bowl, I cream the softened butter and sugar until light and fluffy—about 3–5 minutes.
I add the eggs one at a time, beating well after each addition, then mix in the vanilla.
I stir in the sour cream (or buttermilk), then gradually mix in the dry ingredients until just combined.
I add the blue food coloring a little at a time until I reach the rich, velvety shade I want.
I pour the batter into the prepared pan, smooth the top, and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I cool the cake in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This cake makes about 8–10 slices. It takes around 20 minutes to prep and 55–65 minutes to bake. Cooling time adds another 30 minutes, so I usually set aside 1.5 to 2 hours total.

Variations

I sometimes add white chocolate chips to the batter for a sweet, creamy bite.
A simple vanilla glaze on top gives it a polished look for celebrations.
I’ve also made it with lemon extract instead of vanilla for a citrus twist.
For a layered effect, I swirl in some plain vanilla batter to create a marbled blue-and-white look.
I switch out the blue coloring for red or purple for different themed events or holidays.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze individual slices wrapped in plastic and foil for up to 2 months. I reheat slices in the microwave for 10–15 seconds to bring back that soft, buttery texture. Blue Velvet Vanilla Pound Cake

FAQs

Why is it called “blue velvet”?

Like red velvet, “blue velvet” refers to the smooth, rich texture and vibrant color. It’s a fun twist that adds visual appeal to classic cake recipes.

Can I make this without food coloring?

Yes! I just leave it out and enjoy a simple vanilla pound cake. The flavor stays the same, just without the bold color.

Can I use yogurt instead of sour cream?

Definitely. I use plain Greek yogurt as a 1:1 substitute, and it still gives that moist, tender crumb.

What kind of pan works best?

I like using a loaf pan for easy slicing, but a bundt pan makes it look extra fancy and works just as well.

How do I keep the cake from drying out?

I make sure not to overbake it, and I wrap it tightly once cooled. The sour cream helps lock in moisture, too.

Conclusion

Blue Velvet Vanilla Pound Cake is a beautiful, buttery dessert that’s as delicious as it is eye-catching. With a soft, rich crumb and deep vanilla flavor, it’s perfect for parties, afternoon tea, or a sweet snack anytime. Whether I serve it plain or dressed up with toppings, this cake always delivers a little something special.