This Butterfly Pea Flower Cake brings together vibrant natural color and delicious flavor in one show-stopping dessert. I first discovered butterfly pea flowers at a local farmers market, and their magical blue hue instantly reminded me of the creative Sunday baking sessions in my grandmother’s farmhouse kitchen, where we’d experiment with nature’s ingredients to make something truly special.
There’s something wonderfully enchanting about watching dried flowers steep into the most brilliant blue tea, knowing it’ll transform your cake batter into something extraordinary. The subtle floral notes blend beautifully with creamy coconut and vanilla, creating a flavor profile that’s as unique as the cake’s appearance. My grandchildren absolutely light up when this cake appears at the table. It’s become our go-to celebration dessert, sparking conversations and bringing smiles to every gathering. Time to get our hands floury and create some kitchen magic.
What Makes This Butterfly Pea Flower Cake So Special
After years of baking traditional American desserts, I’ve fallen in love with how this recipe bridges the familiar comfort of home baking with something delightfully unexpected. The butterfly pea flower cake combines techniques I’ve used for decades with an ingredient that adds pure wonder to your dessert table.
- Naturally vibrant color without artificial dyes – perfect for health-conscious families
- Beginner-friendly method using basic mixing techniques any home baker can master
- Antioxidant-rich ingredients that make you feel good about serving this beautiful treat
- Moist, tender crumb that stays fresh for days using coconut milk
- Versatile presentation that works for birthdays, showers, or elegant dinner parties
- Unique conversation starter that’ll have everyone asking for the recipe
I always tell my family that the best recipes are ones that taste as good as they look, and this cake delivers on both counts beautifully.
Ingredient Spotlight
All-purpose flour forms the foundation of this cake, providing just enough structure while keeping the texture light and tender. I always use a quality brand for consistent results.
Butterfly pea flowers are the star ingredient here, steeping into a vibrant blue tea that colors the batter naturally while adding subtle earthy-floral notes and beneficial antioxidants. Make sure to use food-grade dried flowers.
Coconut milk creates incredible moisture and adds a gentle tropical flavor that complements the floral notes perfectly. I prefer full-fat unsweetened for the richest texture.
Vegetable oil keeps this cake tender and moist for days, unlike butter-based cakes that can dry out quickly.
Granulated sugar sweetens the cake while helping create that perfect golden crust on top.
Fresh eggs provide structure and richness, binding everything together into a cohesive, fluffy crumb.
Baking powder gives the cake its rise and light, airy texture. Make sure yours is fresh for best results.
Vanilla extract enhances all the other flavors and adds warmth to balance the floral notes.
Lemon juice is my secret weapon here. It not only brightens the blue color, making it more vibrant, but also balances the sweetness with just a hint of tang.
How to Make Butterfly Pea Flower Cake
Step 1. I always start by preheating the oven to 350°F and preparing my 9-inch round cake pan with a light coating of grease and flour. This ensures easy release later.
Step 2. Betty’s tip: Bring 1/4 cup water to a boil in a small saucepan, add the butterfly pea flowers, and steep for 5-10 minutes until you achieve that gorgeous deep blue color. Strain and let it cool completely to room temperature before using.
Step 3. In a large bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly so your cake rises uniformly.
Step 4. I’ve learned that combining wet ingredients separately creates a smoother batter: mix the cooled butterfly pea tea, coconut milk, oil, sugar, eggs, vanilla, and lemon juice until everything is well incorporated.
Step 5. After years of making cakes, I know the secret is gentle mixing. Pour the wet ingredients into the dry and stir just until combined. Overmixing creates a tough texture.
Step 6. Pour the beautiful blue batter into your prepared pan and smooth the top with a spatula for even baking.
Step 7. Bake for 25-30 minutes, checking with a toothpick at the 25-minute mark. When it comes out clean, your cake is perfectly done.
Step 8. The key I discovered is patience: let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Keeping This Butterfly Pea Flower Cake Fresh
I typically store this cake covered at room temperature for up to 3 days, where it maintains its tender crumb and vibrant color beautifully. The coconut milk keeps it moist, so you don’t need to worry about it drying out quickly. If you’re in a particularly warm climate, the refrigerator works wonderfully too.
Betty’s freezing method works well for this cake. Wrap the unfrosted layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. I’ve found this particularly helpful when making cakes ahead for special occasions. Just thaw overnight in the refrigerator before frosting.
For the best texture, I reheat individual slices in the microwave for about 15-20 seconds if serving from the refrigerator. If you’ve frosted your cake with cream cheese or whipped cream, always store it in the refrigerator where it’ll stay fresh for up to 5 days in an airtight container.
Butterfly Pea Flower Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, bring 1/4 cup water to a boil. Add the dried butterfly pea flowers and steep for 5-10 minutes until you achieve a vibrant blue color. Strain the tea to remove the flowers and let it cool completely to room temperature.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the cooled butterfly pea flower tea, coconut milk, vegetable oil, sugar, eggs, vanilla extract, and lemon juice. Mix well until all ingredients are fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once completely cooled, frost with your choice of cream cheese frosting or whipped cream for added flavor and decoration.
Notes
Perfect Partners for Butterfly Pea Flower Cake
Fresh Fruit Salad – The natural sweetness and bright acidity of mixed berries, mango, and citrus segments cut through the cake’s richness while complementing its subtle floral notes beautifully.
Coconut Whipped Cream – This creates a flavor harmony that makes every bite feel tropical and special. I often add a touch of vanilla for extra depth.
Lemon Curd – The tangy citrus provides a wonderful contrast to the cake’s gentle sweetness while enhancing that hint of lemon already in the recipe.
Light Cucumber Mint Salad – For afternoon tea service, this refreshing side balances the dessert with cool, crisp flavors that cleanse the palate between bites.
Vanilla Sponge Cake – If you love this butterfly pea cake, try my classic vanilla version for a simpler take on the same light, fluffy texture.
Hot Tea or Coffee – My family prefers serving this cake alongside jasmine tea or a smooth coffee that won’t overpower the delicate floral notes.
FAQs
I recommend using about 1-2 teaspoons of powder mixed directly into your wet ingredients. It’s more concentrated than the tea, so start with less and adjust for color intensity.
Many home cooks find success by steeping the flowers longer (up to 15 minutes) for more vibrant color, and ensuring your baking powder is aluminum-free, which can affect the final hue.
To prevent any texture issues, I suggest baking the cake 1-2 days ahead and storing it unfrosted at room temperature. Add your frosting the day you plan to serve for the freshest presentation.
Betty’s solution is cream cheese frosting with a hint of coconut or lemon. Both complement the floral notes without overpowering them, though whipped cream is lovely for a lighter option.
