The Butterfly Pea Flower Cake is a stunning and naturally colored dessert made using butterfly pea flowers, an ingredient celebrated for its vivid blue and purple hues. This cake not only offers a unique and elegant visual appeal, but also a subtle, earthy flavor that sets it apart from traditional vanilla or chocolate cakes. Often used in Southeast Asian cuisine for its color-changing properties, butterfly pea flower lends its deep sapphire pigment to cakes, teas, and rice dishes. In cake form, it’s typically paired with citrus, coconut, or floral notes like lavender or jasmine to balance its mild, tea-like taste. The butterfly pea flower cake is popular among those who value natural ingredients, eye-catching presentation, and subtle, herbal flavors.
The History of Butterfly Pea Flower Cake
The butterfly pea flower, known botanically as Clitoria ternatea, has been used for centuries in traditional Ayurvedic and Southeast Asian cooking and medicine. Native to Thailand, Malaysia, and parts of India, the flower was originally valued for its supposed health benefits—particularly its use as a memory booster and natural antidepressant. It has been used to color rice, tea, and desserts in these cultures long before becoming a trend in the West. The cake itself is a more modern innovation, emerging in recent years as interest in natural food dyes and botanical ingredients has grown. Social media played a significant role in the flower’s rise to fame, with videos showcasing its color-changing effects when mixed with acidic ingredients like lemon or lime. In cake baking, the butterfly pea flower’s extract or tea is used to impart a vibrant blue color, which can shift to purple when combined with acidic elements in the batter or frosting. This cake represents a fusion of traditional herbal knowledge and modern baking artistry.
Ingredients Breakdown
- Dry Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp lemon juice (optional, for color change effect)
- 2 tsp vanilla extract
- ⅓ cup butterfly pea flower tea (concentrated and cooled) or 1–2 tbsp butterfly pea powder
- Buttercream Frosting
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- 2–4 tbsp milk or heavy cream
- 2 tsp vanilla extract
- 1–2 tbsp butterfly pea flower tea (optional, for tinted frosting)
- Optional: lemon juice for purple-tinted frosting
- Decorations
- Fresh edible flowers (optional)
- Dried butterfly pea petals
- Fruit slices, coconut flakes, or metallic sprinkles for garnish
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C) and preparing two or three 8-inch cake pans by greasing and lining them with parchment paper. In a small saucepan, steep dried butterfly pea flowers in boiling water to make a strong tea. Let it cool completely. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another large bowl or stand mixer, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Combine the milk with the cooled butterfly pea flower tea. If a color-shifting effect is desired, add lemon juice to the tea-milk mixture to turn it purple before mixing it into the batter. Gradually add the dry ingredients to the wet ingredients, alternating with the milk-tea mixture. Mix until just combined. Divide the batter evenly among the cake pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cake layers are cooling, prepare the buttercream by beating the butter until smooth. Gradually add the powdered sugar and continue beating until light and fluffy. Add milk or cream as needed to achieve a smooth consistency, and stir in vanilla extract. For a blue or purple tint, add a small amount of butterfly pea flower tea or lemon-activated tea. Once the cakes are cooled, level them if necessary. Stack and fill the layers with frosting, then apply a crumb coat and chill the cake for 15–30 minutes. Finish with a final coat of buttercream, smoothing the sides and top. Decorate with edible flowers, a sprinkle of dried butterfly pea petals, or any other preferred garnish. Refrigerate the cake until ready to serve.
Tips for the Perfect Butterfly Pea Flower Cake
Always use concentrated butterfly pea tea or high-quality powder for the most vivid color. Make sure your tea is completely cooled before adding it to the batter to avoid melting the butter. For a dramatic visual effect, add a bit of lemon juice to shift the blue hue to purple—just a few drops can transform the color. Be cautious with acidic ingredients in the cake itself, as they can alter the final shade. To preserve the natural color, bake at a moderate temperature and avoid overbaking, which can dull the vibrancy. If using dried flowers for decoration, ensure they are food-grade and free from pesticides. When using powder, sift it well to prevent clumps. Chill your cake layers before frosting to make stacking easier and cleaner. A crumb coat helps lock in any stray crumbs and results in a neater final finish. Pipe or swirl the butterfly pea-tinted frosting for a beautiful ombré or watercolor effect.
Variations and Customizations
Add lavender or jasmine extract to enhance the floral profile of the cake. Substitute coconut milk for a richer, tropical flavor that pairs beautifully with butterfly pea. For a lemony twist, add zest and juice to the batter to enhance the cake’s brightness and help shift the color to violet. Layer the cake with fruit preserves such as blueberry, raspberry, or lemon curd for a tart contrast. For a vegan version, use plant-based milk, vegan butter, and flaxseed or chia egg replacements. Gluten-free flour blends can be substituted for all-purpose flour for those with sensitivities. Create a butterfly pea flower cheesecake by blending the extract into a no-bake cheesecake batter and topping it with fruit or gelatin glaze. Consider decorating with naturally colored meringues or pressed flowers to enhance the botanical theme. Mini cakes or cupcakes using this batter can also make beautiful individual servings for parties or afternoon tea events.
Health Considerations and Nutritional Value
Butterfly pea flower is prized not only for its visual appeal but also for its potential health benefits. It contains antioxidants such as anthocyanins, which may help reduce inflammation and support brain health. In traditional medicine, the flower has been used for promoting memory, reducing anxiety, and improving skin quality. However, the cake itself, depending on preparation, is still a dessert high in sugar, saturated fat, and refined flour. A slice typically contains 300–500 calories. To make a healthier version, reduce the sugar, use whole wheat or almond flour, and opt for lighter frostings such as whipped cream or yogurt-based toppings. Natural coloring from butterfly pea flowers is a preferable alternative to synthetic dyes. It is caffeine-free and generally safe for most people, but those taking blood pressure or diabetes medications should consult a doctor before consuming large quantities, as it may interact with such treatments. Despite its functional ingredients, this cake is best enjoyed as an occasional treat within a balanced diet.
FAQ
Q: Where can I find butterfly pea flowers or powder?
You can purchase dried butterfly pea flowers or powder from Asian markets, specialty tea shops, or online retailers.
Q: Can I make this cake vegan or gluten-free?
Yes, by using plant-based milk and butter, egg substitutes like flax eggs, and gluten-free flour, you can easily adapt the recipe.
Q: Will the blue color stay during baking?
The color may fade slightly but will largely remain if you use a concentrated tea or powder and avoid acidic ingredients unless you want a purple hue.
Q: Does butterfly pea flower have a strong flavor?
No, it has a very mild, earthy taste similar to green tea or chamomile, making it easy to pair with other flavors.
Q: Can I use food coloring instead of butterfly pea?
You can, but you’ll lose the natural appeal and potential health benefits that butterfly pea flower provides.
Q: How should I store this cake?
Keep the cake refrigerated in an airtight container for up to 4–5 days. Allow it to come to room temperature before serving for best flavor and texture.
Butterfly Pea Flower Cake
Ingredients
- 200 g plain flour
- 16 g baking powder
- 200 g caster sugar or sugar-free erythritol as an alternative
- 1 tablespoon butterfly pea powder
- 140 mL plant-based milk such as coconut, oat, or almond
- 4 eggs
- 80 mL coconut oil melted and cooled
- Icing sugar optional, for dusting – to taste
Instructions
Step 1
- Begin by preheating your oven to 160°C (320°F) in static mode. Lightly grease a 20cm (8-inch) round cake tin and line it with parchment paper. If you’re using a non-stick tin, you can skip greasing and lining. Sift the plain flour and baking powder into a mixing bowl. Add the caster sugar and a pinch of salt, then stir everything together with a spoon until evenly combined. For the best texture, opt for extra-fine sponge cake flour if available. If you prefer a sugar-free option, substitute the caster sugar with granulated erythritol, a natural zero-calorie sweetener.
Step 2
- In a separate bowl or measuring jug, dissolve the butterfly pea powder in a small amount of the plant-based milk, stirring thoroughly until there are no lumps. If you don’t have the powder, you can use dried butterfly pea flowers—just follow a butterfly pea latte recipe, then cool the blue milk completely before using it in the cake. Next, separate the egg yolks from the whites, placing the yolks in the butterfly pea milk mixture and the whites in another bowl to be whipped later. Beat the yolks into the colored milk until smooth and creamy. Then add the remaining plant-based milk and the melted, cooled coconut oil to the mixture, stirring to combine.
Step 3
- Pour the blue milk mixture into the dry ingredients. Use an electric whisk to blend everything together until you have a smooth, creamy batter with an even blue color. Once the batter is ready, set it aside and prepare to whip the egg whites.
Step 4
- With a clean electric mixer, beat the egg whites until they become fluffy and form stiff peaks. It’s best to start at a low speed and gradually increase as the egg whites begin to foam. Once they reach stiff peak consistency, fold them gently into the cake batter a few spoonfuls at a time. Use a spatula to incorporate them, folding from top to bottom to maintain the airiness of the batter.
Step 5
- Pour the prepared butterfly pea cake batter into the cake tin, spreading it out evenly. Place the tin on the bottom rack of your oven and bake for 50 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean, with no wet batter or crumbs sticking to it.
Step 6
- After baking, remove the cake from the oven and let it sit for a few minutes to cool slightly. Carefully remove it from the tin and place it on a wire rack to cool completely before slicing. Once cooled, dust the top with icing sugar if desired. Your butterfly pea cake is now ready to enjoy!