3 cups of cake flour
5 eggs (room temperature)
21/2 cups granulated sugar
3 sticks of salted butter (room temperature)
2 tsp Vanilla Extract
1 cup of heavy cream (room temperature)
1 tsp Cocoa Powder (unsweetened)
2 tsp Butterfly Pea Powder
Preheat your oven to 315 degrees Fahrenheit. Begin creaming the butter for approximately 2 minutes, until the butter is fluffy. Use a spatula to scrape down the sides of the bowl if necessary. Next, add your sugar. Cream the butter and sugar for approximately 30 seconds and slowly add each egg, one by one and continue to mix. Add vanilla extract.
ext, add your flour and continue to mix. Careful not to overmix the batter. Stop mixing as soon as ingredients are incorporated. Now add your heavy cream. I used a spatula to slowly incorporate the heavy cream and folded it into the batter. This way I avoid overmixing. Scoop out 1 cup of batter and add 1 tsp of cocoa powder along with 2 tsp of butterfly pea powder and mix until it’s well incorporated. Spray your bundt pan with baking spray and add approximately half of the batter. Then, using an ice cream scoop, strategically place scoops of the butterfly pea powder as a layer on top of the batter. Add the rest of the batter and use a knife to swirl.