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Butterfly Pea and Cocoa Pound Cake

A visually stunning and delicious pound cake featuring delicate butterfly pea powder and rich cocoa, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cake flour Ensure it's at room temperature.
  • 5 pieces eggs Room temperature.
  • 2.5 cups granulated sugar
  • 3 sticks salted butter Room temperature.
  • 2 tsp vanilla extract
  • 1 cup heavy cream Room temperature.
Flavor Components
  • 1 tsp cocoa powder Unsweetened.
  • 2 tsp butterfly pea powder

Method
 

Preparation
  1. Preheat your oven to 315 degrees Fahrenheit.
  2. Cream the salted butter in a mixing bowl for approximately 2 minutes until fluffy.
  3. Add the granulated sugar and cream together for 30 seconds.
  4. Add the eggs one at a time, mixing after each addition, then add the vanilla extract.
  5. Gently mix in the flour until a smooth batter forms.
  6. Fold in the heavy cream using a spatula.
Coloring the Batter
  1. Scoop 1 cup of the batter into a separate bowl and mix in the cocoa powder and butterfly pea powder until combined.
Baking
  1. Prepare your Bundt pan with baking spray.
  2. Pour half of the main batter into the pan, then add dollops of the blue-hued batter.
  3. Top with the remaining main batter and swirl gently with a knife.
  4. Bake for about 60 minutes or until a toothpick comes out clean.
Serving
  1. Allow the cake to cool before slicing into generous pieces.
  2. Serve plain, or with whipped cream or vanilla ice cream.

Notes

For variations, consider adding citrus zest or incorporating nuts or chocolate chips for added texture. Ensure all ingredients are at room temperature for the best results.