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Perfect Butterfly Pea Flower Lemonade Cake Recipe with Easy Vanilla Bean Buttercream

butterfly pea flower lemonade cake - featured image
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A vibrant blue butterfly pea flower cake infused with fresh lemon flavor, topped with a smooth and rich vanilla bean buttercream. Perfect for spring gatherings and celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) whole milk, room temperature (can substitute with almond milk)
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon fresh lemon zest, finely grated
  • 1 ½ tablespoons butterfly pea flower powder
  • 1 teaspoon vanilla extract
  • For the Vanilla Bean Buttercream:
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean pod)
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together all-purpose flour and baking powder. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl sides.
  5. In a small bowl, whisk together whole milk, fresh lemon juice, vanilla extract, and butterfly pea flower powder until powder dissolves and liquid turns blue.
  6. With mixer on low speed, alternately add dry flour mixture in three parts and milk mixture in two parts, beginning and ending with flour. Mix just until combined.
  7. Gently fold in fresh lemon zest using a rubber spatula.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 28-32 minutes or until a toothpick inserted near the center comes out clean. Start checking at 28 minutes.
  10. Cool cakes in pans for 10 minutes, then run a knife around edges and invert onto a cooling rack. Remove parchment and cool completely.
  11. For the buttercream: Beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
  13. Add heavy cream and vanilla bean paste, then beat on high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  14. Assemble cake by placing one layer on a serving plate, spreading a generous layer of buttercream on top, then placing the second layer and frosting top and sides evenly.
  15. Optional: Garnish with edible flowers or lemon zest.

Notes

Use softened but not melted butter for best creaming results. Dissolve butterfly pea flower powder fully in liquids to avoid clumps and ensure even color. Avoid overmixing batter to keep cake light. Cool cakes completely before frosting to prevent buttercream melting. If buttercream is too stiff, add a tablespoon of warm cream or milk; if too thin, add more powdered sugar.

Nutrition

Keywords: butterfly pea flower cake, lemonade cake, vanilla bean buttercream, blue cake, lemon cake, spring dessert, floral cake, easy cake recipe

Find it online: https://sunnysavory.com/perfect-butterfly-pea-flower-lemonade-cake-recipe-with-easy-vanilla-bean-buttercream/