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Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe

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3.9 from 57 reviews

A visually stunning and delicious Butterfly Pea Flower Bundt Cake featuring vibrant layers swirled with natural blue butterfly pea powder. This moist cake balances the richness of butter, sour cream, and milk with the light floral notes of butterfly pea flower, topped with a delicate butterfly pea flower icing glaze. Perfect for celebrations or a special tea-time treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Butterfly Pea Flower Bundt Cake

  • 420 g all purpose flour (3 ½ cups)
  • 4 tsp baking powder
  • 1 tsp salt
  • 198 g unsalted butter, room temperature (14 tbsp)
  • 110 g vegetable oil (½ cup)
  • 400 g granulated sugar (2 cups)
  • 3 whole eggs + 2 egg whites, room temperature
  • 4 tsp vanilla extract
  • 255 g sour cream (1 cup + 2 tbsp)
  • 150 g whole milk (⅔ cup)
  • 1 tbsp butterfly pea powder
  • 2 tbsp milk (for mixing with butterfly pea powder)

Butterfly Pea Flower Icing

  • 210 g powdered sugar (1 ¾ cups)
  • 1 tsp butterfly pea powder
  • ½ tsp vanilla extract
  • 3-4 tbsp milk

Instructions

  1. Prepare the bundt pan: Preheat your oven to 350°F (175°C). Butter a 12-cup capacity bundt pan generously and coat it with sugar to prevent sticking and add a slight crunch.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
  3. Cream butter, oil, and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed for 5 minutes until the mixture is light, fluffy, and pale.
  4. Add eggs and vanilla: Scrape down the sides of the bowl, then add the whole eggs one at a time, beating each for about 20 seconds until fully incorporated. Add the two egg whites and vanilla extract, beating again until combined.
  5. Combine batter with dry ingredients and dairy: Alternate folding in the flour mixture and the combined sour cream and milk into the batter. Begin with one-third of the flour mixture, fold gently, then add half of the sour cream and milk. Continue by folding in half of the remaining flour, the rest of the sour cream and milk, and finally the remaining flour, ensuring everything is just combined without overmixing.
  6. Prepare the butterfly pea batter: Remove half of the batter into a separate medium bowl. In a small bowl, mix the butterfly pea powder with 2 tablespoons of milk until smooth. Gently fold this blue mixture into the half of the batter you set aside, taking care not to deflate the batter.
  7. Layer the batters in the bundt pan: Begin by evenly spreading about one-third of the vanilla batter into the prepared bundt pan. Dollop one-third of the blue batter over the vanilla in big spoonfuls, then gently spread it out over the vanilla layer. Repeat layering two more times alternating vanilla and blue batters, for a total of six layers.
  8. Swirl the batters: Use a knife to gently swirl the batter layers together inside the pan to create a marbled effect without fully blending the colors.
  9. Bake the cake: Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out clean or with a few moist crumbs attached.
  10. Cool and unmold: Allow the cake to cool in the pan for 15-20 minutes. Then invert the pan onto a wire rack to release the cake. Let the cake cool completely to room temperature before icing.
  11. Make the butterfly pea flower icing: In a bowl, combine the powdered sugar, butterfly pea powder, vanilla extract, and start by adding 3 tablespoons of milk. Stir well and add more milk as needed until you reach a smooth, pourable glaze consistency.
  12. Glaze the cake: Evenly pour the icing over the cooled cake, allowing it to drizzle down the sides. Let the icing set briefly before serving.
  13. Serve and enjoy: Slice the visually stunning layered cake and enjoy the delicate flavors and pretty blue hues made with natural butterfly pea powder.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature before mixing to achieve a smooth batter and even baking.
  • Gently folding the batter prevents loss of air bubbles, keeping the cake light and fluffy.
  • Butter and sugar coating the bundt pan helps the cake release easily and creates a slight sugary crust.
  • Butterfly pea powder is a natural blue coloring with a mild floral taste; adjust quantity for preferred color intensity.
  • The swirling technique creates a beautiful marbled pattern—avoid over swirling to keep distinct colors.
  • Let the cake cool completely before glazing to prevent the icing from melting or running off excessively.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion / Contemporary

Find it online: https://allyumcooks.com/butterfly-pea-flower-bundt-cake-with-blueberry-icing-recipe/