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Perfect Butterfly Pea Flower Lemon Ombre Layer Cake

butterfly pea flower lemon ombre layer cake - featured image
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A stunning spring-inspired layer cake featuring delicate butterfly pea flower hues and bright lemon buttercream frosting, perfect for celebrations and easy baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons dried butterfly pea flowers steeped in ½ cup (120ml) hot water, cooled
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 2–3 tablespoons heavy cream or whole milk (for frosting consistency)
  • Optional: edible flowers or lemon slices for decoration
  • Optional: natural food coloring (purple or blue) for stronger ombre effect

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Steep 2 tablespoons dried butterfly pea flowers in ½ cup (120ml) hot water for 10 minutes. Strain and cool completely.
  3. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  4. Using an electric mixer, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Reduce mixer speed to low. Alternately add dry ingredients and warm milk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly into three bowls. Add 1 tablespoon cooled butterfly pea tea to first bowl, 2 tablespoons to second, and 3 tablespoons to third. Stir gently. Add a teaspoon of flour if batter is too runny.
  8. Pour each colored batter into prepared pans and smooth tops with an offset spatula.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking. Tent with foil if edges brown too fast.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, mixing well.
  12. Add lemon juice and lemon zest. Adjust consistency with heavy cream or milk until spreadable.
  13. Assemble cake by placing darkest blue layer on serving plate. Spread frosting on top. Repeat with medium and lightest layers. Finish with a smooth coat of frosting all around.
  14. Decorate with edible flowers or lemon slices if desired.
  15. Optional: Chill cake for 20 minutes after frosting to set before slicing.

Notes

Use softened butter (not melted or cold) for best creaming results. Avoid overmixing after adding flour to keep cake tender. Cool butterfly pea flower tea before adding to batter to prevent curdling. Rotate pans halfway through baking for even layers. Adjust frosting consistency with milk or powdered sugar as needed. Chill cake after frosting for easier slicing.

Nutrition

Keywords: butterfly pea flower cake, lemon cake, ombre layer cake, spring cake, floral cake, lemon buttercream, easy baking, colorful cake

Find it online: https://yumbelle.com/perfect-butterfly-pea-flower-lemon-ombre-layer-cake-recipe-for-easy-spring-baking/