Yield: 1 butterfly pea powder marbled bundt // Total Time: 2 hr. // Disclaimer: This post includes affiliate links.
Butterfly pea powder is truly a magical ingredient.
What the heck is butterfly pea powder?!
If you haven’t heard of butterfly pea powder, don’t worry, I only recently discovered it as well! It is made from the butterfly pea plant which has beautiful blue flowers on it. It’s most often used to make herbal teas and fun colored drinks and is believed to be super good for you thanks to the anthocyanins in the plant. The best part about butterfly pea powder is that it can easily change colors! If you add something acidic such as lemon juice to a drink with butterfly pea powder, the color will turn from a deep blue to a rich purple. You can also add hibiscus flower petals to the drink to turn it into a vibrant pink. Overall butterfly pea powder is a great way to get vibrant, naturally-dyed colors in your bakes and drinks! I will warn that it has a very strong smell that might seem a little off-putting, but I promise you can not taste it in this recipe! We simply use it to make a naturally dyed vanilla marbled bundt. The butterfly pea powder that I used is listed later on in this post!
Butterfly pea powder marbled bundt recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your cake from soft and fluffy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Room temperature ingredients
It is important that the butter, eggs, and buttermilk are at room temperature so that they incorporate properly with the rest of the ingredients. Take out the butter, eggs, and buttermilk at least 30 minutes before starting the recipe. If you are in a hurry and need some tricks to getting room temperature ingredients quickly, you can check out this post here!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cake tough and chewy instead of soft and fluffy. When it comes to alternating the dry ingredients with the wet in this bundt, I like to do it by hand. Doing so means I have more control over the mixing, and that the ingredients don’t fly everywhere!
Ingredients and substitutions
All purpose flour: the structure of the cake. I would not recommend using cake flour as the cake is already super fluffy and tender using the all purpose.
Baking powder: for helping the cake rise.
Salt: for balancing and bringing out the sweetness of the cake.
Unsalted butter: for tenderizing the cake and giving it that classic buttery taste. You can substitute in salted butter, just be sure to reduce the added salt from 3/4 tsp. to 1/4 tsp.
Vegetable oil: for tenderizing the cake. You can substitute in any neutral oil, such as canola, in place of the vegetable oil.
Granulated sugar: for sweetening the cake and keeping it moist. The sugar also helps aerate the butter to give this cake it’s rise.
Eggs: for moisture, structure, and binding the batter together. We will use a total of 3 whole eggs, and 2 egg whites.
Vanilla: I use and love this vanilla extract. We will use some vanilla in the bundt, and some in the glaze.
Buttermilk: for tenderizing the cake and adding moisture. I highly recommend using buttermilk but I know it can be hard or annoying to purchase, especially if you don’t plan on using it for anything else. It won’t be completely the same, but you can make a homemade buttermilk substitute. For this recipe, simply combine 20g of lemon juice or vinegar with 320g of whole milk and use as normal.
Butterfly pea powder: the star of the show and what gives the cake and the frosting it’s beautiful blue hue. This is the butterfly pea powder that I use.
Powdered sugar: the base of the glaze. I use regular powdered sugar but if you would like a smoother, melt-in-your-mouth taste, use organic powdered sugar!
Milk: for thinning out the glaze and for dissolving the butterfly pea powder. Use your favorite milk here!
How to store butterfly pea powder marbled bundt
The cake can be stored in an airtight container at room temperature after being glazed.
How to prevent the bundt from getting stuck to the pan
I use and absolutely love this pan and have never had a problem with the cake sticking. To make sure your cake doesn’t stick, generously butter it, making sure to get all of the crevices. An easy way to do this is to melt 1-2 tbsp. of butter and use a pastry brush to brush the inside of the bundt. Then, generously pour some flour into the pan and shake it around so that it completely coats the inside. Tap out any excess flour and then you’re good to go!
Can I make this in a different sized pan?
Yes of course! This batter makes enough to fit in a 12 cup capacity bundt. This means it can also fit dispersed between two 8″ round pans, or a 13 x 9″ pan. Just be sure to keep an eye on it as it bakes, because it may take more or less time depending on the thickness!
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
12 cup capacity bundt pan: I have never had a bundt not come out perfectly from this pan, I love it!
Dried rose petals: I just think these complimented the rich blue super well. I use these dried rose petals.
Butterfly Pea Powder: I love this brand’s products and of course their butterfly pea powder was nothing short of perfect! Here is the link.
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make this butterfly pea powder marbled bundt?
If you made this butterfly pea powder marbled bundt I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Butterfly Pea Powder Marble Bundt
Butterfly Pea Powder Marble Bundt
- 420 g all purpose flour (3 ½ c.)
- 4 tsp. baking powder
- ¾ tsp. salt
- 170 g unsalted butter room temperature (¾ c.)
- 110 g vegetable oil (½ c.)
- 360 g granulated sugar (1 ¾ c.)
- 3 eggs + 2 egg whites room temperature
- 4 tsp. vanilla
- 340 g buttermilk (1 ½ c.)
- 1 tbsp. butterfly pea powder
- 1 tbsp. milk
Vanilla Butterfly Glaze
- 180 g powdered sugar (1 ½ c.)
- 1 tsp. butterfly pea powder
- ½ tsp vanilla
- 2-4 tbsp. milk
- 1 tsp. white food dye
- handful of white sugar pearl sprinkles
- handful of dried rose petals
Butterfly Pea Powder Marble Bundt
- Preheat the oven to 350°F / 175°C. Butter and generously flour a 12 cup capacity bundt pan.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
- Scrape down the sides of the bowl, and add in one egg at a time, beating for 20 seconds between each addition. Add in the vanilla with the last egg.
- Alternate between adding the flour mixture and the buttermilk. Fold in 1/3 of the flour mixture, then 1/2 of the buttermilk, 1/3 of the flour, the remaining 1/2 of the buttermilk, and the remaining 1/3 of the flour.
- Remove ~3 cups of batter and place it into a medium sized bowl. In a small bowl, mix together the butterfly pea powder and milk. To the 3 cups, gently mix in the butterfly pea powder mixture until the batter is completely blue.
- Evenly spread ~⅓ of the vanilla batter into the bundt. Use ~⅓ of the blue batter to place big dollops over the vanilla, then use a knife to gently swirl the blue around.
- Add another ⅓ of the vanilla on top, repeat the dollops and swirling two times, ending with the blue batter on top.
- Bake for 50-60 minutes, until a knife inserted in the bundt comes out clean or with only a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes. Once the pan is cool enough to touch, flip the cake out onto a clean surface. Let the cake cool completely before frosting.
Vanilla Butterfly Glaze
- In a bowl, mix together all of the ingredients starting with 2 tbsp. of milk. Add more milk as needed to get to your desired consistency.
- Pour the glaze evenly over the cake.
- Optional: Pour 1 tsp. of white food dye into a bowl. Use a paintbrush to speckle the cake. Top with rose petals and white sugar pearl sprinkles.
- Serve, and enjoy!