Ingredients:
For the Vanilla Cake:
- 240g all-purpose flour (2 cups)
- 2 ½ tsp. baking powder
- ¾ tsp. salt
- 100g unsalted butter, room temperature (7 tbsp.)
- 60g vegetable oil (⅓ cup)
- 250g granulated sugar (1 ¼ cups)
- 2 eggs + 1 egg white, room temperature
- 1 tbsp. vanilla extract
- 120g sour cream, room temperature (½ cup)
- 120g whole milk, room temperature (½ cup)
For the Butterfly Pea Flower Cake:
- 2 tsp. butterfly pea powder
- 2 tbsp. whole milk
- 1 ½ tbsp. lemon juice
For the White Chocolate Ganache:
- 210g white chocolate chips (1 ¼ cups)
- 70g heavy whipping cream (2 ½ oz.)
Instructions:
- Vanilla Cake:
- Preheat the oven to 350°F (175°C). Prepare an 8x4-inch loaf pan by buttering and lining with parchment paper.
- In a bowl, whisk the flour, baking powder, and salt. Set aside.
- In a stand mixer (or using a hand mixer), cream together the butter, oil, and sugar until light and fluffy, about 5 minutes.
- Incorporate eggs one at a time, ensuring each is fully combined before adding the next.
- Mix in the egg white, vanilla, and sour cream.
- Alternately add the flour mixture and milk, beginning and ending with the flour mixture.
- Separately, combine the butterfly pea powder and milk. Then, fold this into about 300g (roughly 1 ⅓ cups) of the vanilla batter.
- Remove 150g (about ⅔ cup) of this blue batter, adding lemon juice to achieve a purple hue.
- To layer: Pour one-third of the vanilla batter into the loaf pan. Add the purple batter, followed by half of the remaining vanilla batter. Layer the blue batter, and finish with the remaining vanilla batter. Swirl using a knife.
- Bake for 50-60 minutes or until a toothpick comes out mostly clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- White Chocolate Ganache:
- While the cake cools, prepare the ganache by heating the white chocolate and heavy cream in a microwave in 30-second intervals, stirring in between.
- Once smooth, place in the fridge to thicken. For a quicker process, put in the freezer and stir every 5 minutes.
- When the ganache has reached a thick consistency and the cake is completely cooled, whip the ganache until it’s light and airy.
- Frost the cake with the whipped ganache. For added decoration, combine ¼ tsp. butterfly pea powder with 1 tbsp. water, using a paintbrush to create blue speckles on the frosting.
Serve and savor the delightful marriage of flavors and colors!
