Blue cake – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Switzerland Servings: Serves 8
Switzerland Servings: Serves 8The Blue Cake, a striking dessert originating from Switzerland, combines the aesthetic charm of blue hues with the country’s rich pastry traditions. Emanating from the vibrant Swiss culinary scene, this cake melds a unique blend of flavors, layering fragrant vanilla with the subtle earthiness of blue butterfly pea. The Swiss are renowned for their precise baking techniques, ensuring each dessert is a harmonious celebration of flavor and artistry, making the Blue Cake an exciting exploration of both color and taste.
Ingredients
- Cake flour – 2 cups / 240 g
- Baking powder – 1 tablespoon / 12 g
- Salt – 1/2 teaspoon / 3 g
- Butter (unsalted, softened) – 1 cup / 225 g
- Granulated sugar – 1.5 cups / 300 g
- Vanilla extract – 2 teaspoons / 10 ml
- Eggs – 4 large
- Whole milk – 1 cup / 240 ml
- Blue butterfly pea powder – 2 tablespoons / 14 g
- Lemon juice – 2 tablespoons / 30 ml
- Confectioners’ sugar – 1 cup / 120 g
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, sift together the cake flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy, around 3-5 minutes.
- Add the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully mixed before the next addition.
- Alternately add the flour mixture and milk to the creamed butter mixture, beginning and ending with the flour.
- Gently fold in the blue butterfly pea powder until fully integrated.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes are cooling, combine lemon juice and confectioners’ sugar to create a simple glaze.
- Once the cakes are fully cooled, drizzle the glaze on top, allowing it to gently trickle down the sides.
Substitutions
- Blue butterfly pea powder -> Blue food coloring (natural)
- Whole milk -> Almond milk
- Butter (unsalted) -> Coconut oil
Enhancements in the Next Evolution
- Incorporate a layer of blueberry jam between cake layers for added fruitiness.
- Add lemon zest to the batter for a zesty twist.
- Experiment with different floral extracts such as lavender for increased aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
