Vanilla loaf cake with butterfly pea tea

Discover the subtle elegance and delightful flavour of Vanilla Loaf Cake infused with the delicate essence of butterfly pea tea. This simple twist on a classic recipe adds a touch of natural blue colour and a hint of earthy sweetness, creating a beautiful and intriguing treat. Incorporating a butterfly pea tea infusion into a vanilla loaf cake offers several benefits:

  • Visual Appeal: The blue infusion creates a subtle marbled effect throughout the otherwise vanilla-coloured cake, adding a unique and eye-catching element.
  • Flavour Enhancement: The delicate, slightly grassy notes of butterfly pea tea complement the sweetness of the vanilla cake beautifully.
  • Potential Benefits: Butterfly pea flowers are associated with potential antioxidant properties, adding a touch of wellness to your baked treat.

How to Make Vanilla Loaf Cake with Butterfly Pea Tea

The quick take:

  1. Infuse the Milk: Gently warm milk (dairy or plant-based) and steep butterfly pea flowers for 5-10 minutes. Strain out the flowers.
  2. Prepare the Batter: Follow your favourite vanilla loaf cake recipe, substituting the infused milk for the regular milk.
  3. Bake and Enjoy: Bake according to your recipe instructions. The butterfly pea infusion will create a subtle marbling effect and a delightful hint of earthy flavour.

Here’s the recipe:

Yields: 1 loaf


  • 1 ½ cups (190g) all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • 1 tablespoon dried butterfly pea flowers


  • Loaf pan (about 9×5 inch)
  • Mixing bowls
  • Whisk & electric mixer (handheld or stand mixer)


  1. Infuse the Milk: Heat the milk gently in a saucepan or the microwave. Add butterfly pea flowers and steep for 5-10 minutes (longer for a stronger blue hue). Strain out the flowers and let the milk cool slightly.
  2. Prep and Batter: Preheat oven to 175°C (350°F). Grease and flour your loaf pan. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Combine and Bake: Alternate adding the dry ingredients and the butterfly pea infused milk to the butter mixture, beginning and ending with dry. Mix just until combined– don’t overmix. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and Enjoy! Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy the beautiful marbled effect and delicate flavor!


  • Room Temp = Fluffy: Use room temperature ingredients for the best texture.
  • Color Control: Adjust the butterfly pea flower steeping time for varying blue intensities.
  • Flavor Boost: Add a touch of lemon zest or almond extract to the batter.
  • Frosting Options: Glaze with vanilla icing, swirl with cream cheese frosting, or simply dust with icing sugar.

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