Name: High Altitude Butterfly Pea Flower Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 ¼ cups cake flour, fluffed, spooned and leveled; 1 ½ cups granulated sugar; 3 tsp baking powder; 1 tsp coarse kosher salt (if using table salt, use half the amount); 1 ½ cups whole milk; 2 tsp butterfly pea flower powder; 2 large eggs (room temperature); 2 large egg whites (room temperature); ½ cup unsalted butter, melted; ½ cup vegetable oil; 2 tsp vanilla extract; 2 cups unsalted butter, softened to room temperature; 2 tsp vanilla extract; 4 cups powdered sugar; 1 tbsp meringue powder, optional; ¼ tsp coarse kosher salt (if using table salt, use half the amount); ¾ tsp butterfly pea flower powder; 2 tbsp milk, only if needed for consistency

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High Altitude Butterfly Pea Flower Cake is a delightful dessert that enchants both the eyes and the palate. Bursting with captivating color and an array of flavors, this cake elevates the traditional American dessert experience to a new level at high altitudes. The use of butterfly pea flower powder not only introduces a stunning hue but also adds a subtle earthiness, making each slice a feast for the senses. As you take that first bite, the moist and fluffy texture confirms that it’s not just beautiful—it’s deliciously satisfying.

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I first stumbled upon this unique cake while exploring local markets in a vibrant community renowned for its artisan baking. Intrigued, I knew I had to replicate it. This version is suited particularly for those of us living at elevated altitudes, ensuring the perfect rise without the graininess that often plagues cakes baked at higher elevations. Every gathering deserves a cake that sparks conversation, and this High Altitude Butterfly Pea Flower Cake is sure to impress. So gather your ingredients and let’s create something extraordinary together!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make High Altitude Butterfly Pea Flower Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
High Altitude Butterfly Pea Flower Cake

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and 55 minutes of baking time, you can have this beautiful cake ready in no time!
Irresistible Flavor: The blend of buttery goodness, rich vanilla, and subtle floral notes creates a taste experience that’s truly memorable.
Eye-Catching Appeal: The gorgeous blue hue from the butterfly pea flower powder makes this cake a stunning centerpiece for any occasion.
Flexible Serving: Perfect for birthdays, garden parties, or a simple afternoon treat, this cake is versatile enough to be enjoyed any time!
Diet-Friendly Options: With a few substitutions, this recipe can be made dairy-free or gluten-free.

Ingredients You’ll Need

3 ¼ cups cake flour, fluffed, spooned and leveled: Using cake flour gives the cake a soft, tender crumb. If you don’t have cake flour, you can substitute with all-purpose flour but expect a slightly denser texture.
1 ½ cups granulated sugar: This will sweeten the cake and help it stay moist. Brown sugar can be used for a deeper flavor if desired.
3 tsp baking powder: A crucial leavening agent to help the cake rise perfectly, especially at high altitudes.
1 tsp coarse kosher salt: Enhances overall flavor; reduce if using table salt.
1 ½ cups whole milk: Adds moisture; low-fat milk can be substituted, but avoid non-dairy options unless you adjust for consistency.
2 tsp butterfly pea flower powder: The star ingredient giving the cake its beautiful blue color and mild flavor. This can be found in specialty food stores or online.
2 large eggs (room temperature): Eggs provide structure and moisture; room temperature ensures better incorporation with other ingredients.
2 large egg whites (room temperature): Using egg whites adds lightness; can be omitted for a denser cake.
½ cup unsalted butter, melted: Adds flavor and moisture; using unsalted allows better control over the saltiness.
½ cup vegetable oil: Gives the cake tenderness and keeps it moist longer.
2 tsp vanilla extract: Enhances the overall flavor profile; always opt for pure vanilla for the best taste.
2 cups unsalted butter, softened to room temperature: Required for the frosting, provide a rich flavor.
4 cups powdered sugar: Sweetens and thickens the frosting.
1 tbsp meringue powder, optional: Helps stabilize the buttercream, especially in warmer climates.
¼ tsp coarse kosher salt: Enhances sweetness, similar to the granular salt’s use.
¾ tsp butterfly pea flower powder: Used in the frosting for color; adjust as desired for more intensity.
2 tbsp milk, only if needed for consistency: Used to adjust frosting texture; may not be required depending on the butter’s temperature.

How to Make High Altitude Butterfly Pea Flower Cake

Preheat Oven: Preheat the oven to 350°F and position a rack in the center. Spray the bottoms of three 8-inch round cake pans with non-stick spray to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, sift together the cake flour, granulated sugar, baking powder, and coarse kosher salt. Whisk thoroughly to ensure the dry ingredients are evenly mixed.
Combine Wet Ingredients: In a liquid measuring cup, measure the milk and add the butterfly pea flower powder. Stir until fully dissolved, creating a beautiful blue milk blend.
Combine Mixtures: Pour the blue milk mixture into the dry ingredients along with the eggs, egg whites, melted butter, vegetable oil, and vanilla extract. Whisk gently for 15-30 seconds until just combined, being careful not to overmix.
Bake the Cakes: Divide the batter evenly between the prepared pans. Gently tap the pans against the counter to release any large air bubbles. Bake for 21-25 minutes or until a toothpick inserted comes out clean and the tops spring back when lightly touched.
Cool the Cakes: Set the pans on a wire rack, covering them loosely with a clean kitchen towel. Allow them to cool completely before removing from pans.
Prepare the Buttercream: In a stand mixer fitted with a paddle attachment, beat 2 cups of softened unsalted butter for about one minute until smooth. Add in 2 teaspoons of vanilla extract and continue to mix.
Mix Dry Ingredients for Frosting: In a separate bowl, combine the powdered sugar, meringue powder (if using), salt, and butterfly pea flower powder.
Combine Frosting Mixture: With the mixer running on low, gradually add the powdered sugar mixture in spoonfuls, mixing until a thick paste forms.
Whip the Buttercream: Increase the speed to medium-high and whip the butter mixture for 4-5 minutes, stopping to scrape down the sides frequently until it becomes light and fluffy. Add 2 tablespoons of milk only if needed for a smoother consistency.
Assemble the Cake: Once the cakes are completely cool, frost them with the buttercream. Spread a layer between each cake and on the top and sides for a lovely finish.
Decorate the Cake: For a finishing touch, fit a piping bag with a coupler and a top #70 piping tip. Fill it with leftover buttercream and pipe a whimsical ruffly border around the top and bottom edges to elevate your cake’s aesthetic appeal.

Storing & Reheating

Store any uneaten slices of cake at room temperature for up to 2 days, covered to keep fresh. For longer storage, refrigerate the cake in an airtight container for up to a week. If you need to freeze it, wrap individual slices tightly in plastic wrap and then place them in a zip-top freezer bag; the cake can be frozen for up to 3 months. To enjoy, thaw in the fridge overnight and let it come to room temperature for an hour before serving for the best texture and flavor.

Chef’s Helpful Tips

Watch Baking Time: At high altitudes, the baking time may vary slightly. Always check for doneness a few minutes early.
Ingredient Temperatures: Be sure your eggs and butter are at room temperature for better mixing and texture.
Adjusting for Altitude: You may need to tweak the sugar and liquid amounts based on how dry your high-altitude environment is.
Frosting Consistency: If the buttercream is too soft, pop it in the fridge for 10-15 minutes before frosting your cake to achieve a more stable texture.
Flavor Enhancements: Feel free to experiment by adding lemon zest or almond extract for a unique twist on flavor!

High Altitude Butterfly Pea Flower Cake is both a visual delight and a treat for your taste buds. Its beautiful blue hue and rich buttery flavor will surely impress friends and family, making every celebration memorable. Experiment with decoration, perhaps integrating edible flowers or fresh fruit, to add more color and flair. Don’t shy away from making this cake your own; it’s a canvas for creativity. Enjoy each slice of this magical baking adventure, and I can’t wait to hear how yours turns out!

Recipe FAQs

Can I use all-purpose flour instead of cake flour?

Yes, while cake flour is recommended for a lighter texture, you can use all-purpose flour. Just remember to sift it well before measuring to ensure it’s not too dense.

How can I make this cake dairy-free?

To make this cake dairy-free, substitute whole milk with almond or soy milk, and use a dairy-free butter replacement in both the cake and frosting. This will help retain the moisture and texture.

What variations can I try with the frosting?

Feel free to experiment with different flavor extracts such as almond or lemon, or even fold in a bit of lemon or orange zest for a zesty kick. Just ensure to adjust consistency as necessary.

How should I store leftovers?

Leftovers can be stored at room temperature for two days or in the refrigerator for up to a week. For long-term storage, freeze individual slices wrapped in plastic wrap. Enjoy thawed to room temperature for the best flavor!

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