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–+ servings

Magic Butterfly Pea Flower Loaf Cake

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Vanilla loaf cake marbled with naturally-dyed blue and purple butterfly pea flower cake
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Prep Time35 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
Servings1 loaf

Ingredients 

Vanilla Cake

  • 240 g all purpose flour (2 c.)
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 100 g unsalted butter room temperature (7 tbsp.)
  • 60 g vegetable oil (⅓ c.)
  • 250 g granulated sugar (1 ¼ c.)
  • 2 eggs + 1 egg white room temperature
  • 1 tbsp. vanilla
  • 120 g sour cream room temperature (½ c.)
  • 120 g whole milk room temperature (½ c.)

Butterfly Pea Flower Cake

  • 2 tsp. butterfly pea powder
  • 2 tbsp. whole milk
  • 1 ½ tbsp. lemon juice

White Chocolate Ganache

Instructions 

Vanilla Cake

  • Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
  • 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, or with a hand mixer, 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 until combined after the two additions.
  • Add in the egg white, vanilla, and sour cream and beat until combined.
  • Alternate between adding the flour mixture and the milk. Fold in ½ of the flour mixture, then all of the milk, followed by the rest of the flour mixture.
  • In a small mixing bowl, whisk together the butterfly pea powder and milk until smooth.
  • Add in 300g (~1 ⅓ c.) of the vanilla batter, and fold the mixture together just until fully combined.
  • Remove 150g (⅔ c.) of the blue batter and place it into a small mixing bowl. Mix in the lemon juice just until fully combined.
  • Time to layer the loaf! Pour ⅓ of the vanilla cake batter into the bottom of your prepared loaf pan, and smooth it out into an even layer.
  • Top with the purple cake batter and smooth, followed by ½ of the remaining vanilla cake batter.
  • Smooth the blue batter into an even layer on top of that, then finish off with a smooth layer of the remaining vanilla batter.
  • Use a knife to swirl the batter together. Bake for 50-60 minutes, until a toothpick inserted in the cake comes out clean or with only a few moist crumbs.
  • Allow the cake to cool in the loaf pan for at least 10 minutes before transferring it to a wire rack to cool.

White Chocolate Ganache

  • While the cake cools to room temperature, make the ganache.
  • Add the white chocolate and heavy cream to a small microwave-safe mixing bowl. Microwave in 30 second intervals, stirring after each, until the mixture is smooth.
  • Set the ganache in the fridge to thicken up, or, place it in the freezer and mix every 5 minutes until set.
  • Once the ganache has thickened (but not firmed up completely) and the cake has fully cooled to room temperature, beat the ganache with a hand mixer until it's light and fluffy.
  • Frost the cake with the whipped white chocolate ganache. If desired, you can mix ¼ tsp. of butterfly pea powder with 1 tbsp. of water and use a tiny paint brush to flick blue speckles on top of the white chocolate ganache.
  • Serve and enjoy!