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

Description

This High Altitude Butterfly Pea Flower Cake offers a unique flavor and stunning appearance, thanks to its vibrant blue color. Quick to prepare with simple ingredients, it’s perfect for celebrations or just a delightful treat at home.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and position a rack in the center. Spray the bottoms of three 8-inch cake pans with non-stick spray.
Sift together the cake flour, granulated sugar, baking powder, and coarse kosher salt in a bowl, then whisk to combine.
Measure the milk in a liquid measuring cup and add the butterfly pea flower powder, stirring until dissolved.
Pour the blue milk mixture into the dry ingredients, add the eggs, egg whites, melted butter, vegetable oil, and vanilla extract. Whisk for 15-30 seconds until well combined.
Divide the batter evenly among the prepared pans. Tap them against the counter to release any large air bubbles.
Bake for 21-25 minutes, or until a cake tester or toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
Let the cakes cool in the pans on a wire rack covered loosely with a clean kitchen towel until completely cooled. Remove from pans when ready to frost.

Notes

Ensure your butter and eggs are at room temperature for a smooth batter.
If the frosting is too stiff, add a tablespoon of milk for the desired consistency.
Storing leftovers in an airtight container keeps the cake fresh for longer.

Nutrition

Serving Size: 1 slice (1/16 of the cake)
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg