Name: Blue velvet swirl pound cake with cream cheese glaze and blue crumble
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 2 ½ cups granulated sugar; 5 large eggs, room temperature; 3 cups all-purpose flour; ¼ teaspoon salt; 1 teaspoon vanilla extract; ½ cup buttermilk; 2 tablespoons unsweetened cocoa powder; 2 tablespoons buttermilk; Blue gel food coloring; 4 oz cream cheese, softened; 1 cup powdered sugar; 2–3 tablespoons milk or heavy cream; ½ teaspoon vanilla extract; ½ cup vanilla cake crumbs or crushed vanilla cookies; 1 tablespoon melted butter; Blue gel food coloring

Ingredients

Scale

Pound Cake Base

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup buttermilk

Blue Velvet Swirl

2 tablespoons unsweetened cocoa powder
2 tablespoons buttermilk
Blue gel food coloring

Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Blue Crumble Topping

½ cup vanilla cake crumbs or crushed vanilla cookies
1 tablespoon melted butter
Blue gel food coloring

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are well coated.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat butter and cream cheese together until smooth and creamy. Gradually add sugar and continue beating until light and fluffy.

Step 3: Add Eggs and Base Ingredients

Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Gradually add flour and salt, alternating with buttermilk, mixing just until combined.

Step 4: Create the Blue Velvet Swirl

Remove about 1½ cups of batter into a separate bowl. Stir in cocoa powder, additional buttermilk, and blue gel food coloring until a deep blue color is achieved.

Step 5: Swirl and Bake

Pour half of the vanilla batter into the prepared pan. Spoon blue velvet batter over it, then top with remaining vanilla batter. Gently swirl with a knife. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out.

Notes

Use gel food coloring for vibrant color without thinning batter.
Do not over-swirl—distinct ribbons look best.
Bake low and slow for a moist, even crumb.

Tent loosely with foil if the top browns too quickly.