Description
A colorful and vibrant Butterfly Pea Flower Cake that is not only visually stunning but also delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butterfly pea flower powder
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Edible flowers for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- In a small bowl, mix the butterfly pea flower powder with lemon juice to create a vibrant blue color. Gently fold this mixture into the cake batter until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Decorate with edible flowers if desired.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- You can also experiment by adding lemon or vanilla extract to the whipped cream for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Butterfly Pea Flower Cake, colorful cake, dessert recipe