Print

Baking with Color: Butterfly Pea Flower Loaf Cake Recipe

Baking with Color: Butterfly Pea Flower Loaf Cake Recipe
Print Recipe

★★★★★

5.2 from 14 reviews

A visually stunning and delicious loaf cake featuring natural butterfly pea flower swirls with hints of vibrant blue and purple hues. This Butterfly Pea Flower Loaf Cake combines a cozy almond and all-purpose flour base, enriched with a soft buttery texture, subtle almond extract, and an optional marbled glaze for an elegant finish. Perfect for tea time, brunch, or any special occasion where you want a colorful twist on a classic loaf cake.

Ingredients

Scale

Butterfly Pea Swirl

  • 1 to 1½ tsp butterfly pea flower powder
  • 1–2 tbsp warm water (or milk, for extra richness)
  • ½ tsp lemon juice (optional – for purple swirls)

For the Loaf

  • 1 ½ cups all-purpose flour
  • ½ cup almond flour (for a cozy, rustic crumb)
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar (or coconut sugar for a warmer tone)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup whole milk or buttermilk

Optional Glaze

  • ¾ cup powdered sugar
  • 1–2 tbsp milk
  • ¼ tsp butterfly pea powder + a drop of lemon juice (for marbled glaze effect)

Instructions

  1. Prepare butterfly pea paste: In a small bowl, mix the butterfly pea flower powder with warm water until smooth. Stir in lemon juice if you want hints of purple. Set aside.
  2. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it to ensure easy release.
  3. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt to evenly distribute all leavening and seasoning agents.
  4. Cream butter & sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Stir in vanilla and almond extracts for flavor depth.
  5. Combine batter: Add the dry ingredients to the wet ingredients in two to three additions, alternating with milk. Gently stir until just combined; avoid overmixing to keep the cake tender.
  6. Layer and swirl batter: Pour half the batter into the prepared pan. Spoon small dollops of the butterfly pea paste over the batter and use a knife or skewer to swirl the color through. Repeat layering with the remaining batter and more swirls on top for a marbled effect.
  7. Bake the cake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare optional glaze: Whisk powdered sugar and milk together until smooth. Divide the glaze if desired and tint part with butterfly pea powder plus a drop of lemon juice to create a marbled glaze effect. Drizzle over the cooled loaf for a beautiful finish.

Notes

  • Use lemon juice sparingly in the butterfly pea swirl to create a purple tint instead of blue due to pH changes.
  • Almond flour adds moisture and a subtle nutty flavor; substitute with extra all-purpose flour if needed, but texture will differ.
  • Butter and sugar must be creamed well for a fluffy, tender crumb.
  • Do not overmix the batter to avoid a dense cake.
  • Make sure the cake is completely cooled before glazing to prevent the glaze from melting.
  • Butterfly pea powder can be sourced from specialty tea or natural food stores.

Nutrition

Keywords: butterfly pea flower, loaf cake, natural food coloring, almond flour cake, swirled cake, marbled glaze, vibrant cake, tea time cake

Find it online: https://miarosetti.com/baking-with-color-butterfly-pea-flower-loaf-cake-recipe/