Introduction

Cornflower Cake is a beautiful and flavorful loaf that combines delicate floral notes with a vibrant blue color. This marbled cake, layered with cream cheese frosting and adorned with dried cornflower petals, makes for an elegant and delicious treat perfect for any occasion.

A rectangular loaf cake with a golden brown base is topped with a thick, fluffy layer of light blue whipped cream, spread unevenly but generously over the surface. On top of the blue cream, there are multiple bright, fresh flowers in shades of pink, purple, and blue arranged closely together, creating a colorful and lively decoration. The cake rests on a piece of crumpled white parchment paper placed on a round wooden cutting board. The background features a white marbled texture with some scattered flower petals around the board, enhancing the fresh and delicate look of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups / 240 g / 8.5 oz all-purpose flour
1 cup / 200 g / 7 oz granulated sugar
1/2 cup dried cornflower petals
2 tsp baking powder
1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted and slightly cooled
2 large eggs, at room temperature
1 cup / 240 ml / 8 fl oz whole milk, at room temperature
1/4 cup / 60 ml / 2 fl oz vegetable oil
2 tsp vanilla extract
1 tbsp blue spirulina powder
2 tbsp water
8 oz / 225 g cream cheese (block-style, full-fat)
1/2 cup / 115 g / 4 oz salted butter, softened
1 cup / 120 g / 4.2 oz powdered (confectioners’/icing) sugar, sifted
1/4 to 1/2 tsp blue spirulina powder (or blue food coloring)
2 tbsp dried cornflower petals, for garnish

Instructions

Step 1: Preheat your oven to 350°F / 180°C / gas mark 4. Grease an 8 x 4 inch / 20 cm x 10 cm loaf pan, then line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, dried cornflower petals, and baking powder until well combined.
Step 3: In a separate liquid measuring cup, combine the melted butter, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth.
Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until the batter is smooth with no lumps remaining.
Step 5: In a small bowl, whisk the blue spirulina powder with 2 tablespoons of water until fully dissolved.
Step 6: Divide the batter evenly between two bowls. Stir the dissolved spirulina into one bowl to tint that portion blue.
Step 7: Pour 1/2 cup of the white batter into the prepared pan. Layer 1/2 of the blue batter on top. Repeat layering until all batter is used, then swirl with a fork or knife to create a marbled pattern.
Step 8: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 9: Let the cake cool in the pan for 15 minutes. Use the parchment paper edges to lift the cake out, then cool completely on a wire rack.
Step 10: For the frosting, beat the softened cream cheese and butter together until creamy. Mix in sifted powdered sugar and blue spirulina powder until evenly combined.
Step 11: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with dried cornflower petals for garnish.
Step 12: Slice and serve the cake. Enjoy the floral sweetness and lovely blue marble effect!

Tips & Variations

Use blue food coloring instead of spirulina if you prefer a more intense blue color without the slight vegetal taste.
For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese and butter alternatives.
Make sure all wet ingredients are at room temperature for a smooth batter and even baking.
Gently swirl the batter to avoid over-mixing, which can make the cake dense instead of light and fluffy.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for best flavor and texture. The cream cheese frosting makes this cake best enjoyed fresh.

How to Serve

The image shows two thick slices of a cake with a marbled pattern inside, swirling blue and light beige layers. The top of the cake is covered with a light blue frosting that looks soft and creamy. Several bright flowers, mainly blue and pink, are placed on top of the cake and around the slices on white parchment paper. The cake is on a round wooden board that contrasts with the white marbled textured background. There is also a white bowl with a blue creamy substance in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cornflower petals instead of dried?

Dried cornflower petals are preferred for their concentrated flavor and texture. Fresh petals may have too much moisture and alter the batter consistency, but if using fresh, reduce the liquid slightly to compensate.

What can I substitute for blue spirulina powder?

You can substitute blue spirulina with blue food coloring to achieve a vibrant blue hue. Keep in mind that food coloring has no flavor, while spirulina adds a subtle earthy taste.

Cornflower Cake with Blue Spirulina and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 509 reviews

This delightful Cornflower Cake features a beautiful marbled blue and white batter tinted with natural blue spirulina powder and enriched with delicate dried cornflower petals. Baked to a moist, tender perfection, it’s topped with a creamy blue-tinged cream cheese frosting and garnished with vibrant cornflower petals for a stunning presentation perfect for tea time or special occasions.

Author: Elias
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 to 10 slices 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Cake Batter

2 cups / 240 g / 8.5 oz all-purpose flour
1 cup / 200 g / 7 oz granulated sugar
1/2 cup dried cornflower petals
2 tsp baking powder
1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted and slightly cooled
2 large eggs, at room temperature
1 cup / 240 ml / 8 fl oz whole milk, at room temperature
1/4 cup / 60 ml / 2 fl oz vegetable oil
2 tsp vanilla extract
1 tbsp blue spirulina powder
2 tbsp water

Cream Cheese Frosting

8 oz / 225 g cream cheese (block-style, full-fat), softened
1/2 cup / 115 g / 4 oz salted butter, softened
1 cup / 120 g / 4.2 oz powdered (confectioners’/icing) sugar, sifted
1/4 to 1/2 tsp blue spirulina powder (or blue food coloring)
2 tbsp dried cornflower petals (for garnish)

Instructions

Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Grease an 8 x 4 inch (20 cm x 10 cm) loaf pan, then line it with parchment paper to prevent sticking and ensure easy removal.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dried cornflower petals, and baking powder until evenly distributed.
Mix liquid ingredients: In a separate large liquid mixing container, thoroughly combine the melted and slightly cooled butter, vegetable oil, eggs, whole milk, and vanilla extract until the mixture is smooth and uniform.
Create batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk together until the batter is smooth with no lumps of dry flour remaining.
Dissolve spirulina: In a small bowl, whisk blue spirulina powder with 2 tablespoons of water until completely dissolved to create a vibrant blue tint.
Tint batter: Divide the cake batter evenly into two bowls. Stir the dissolved blue spirulina mixture into one bowl to color half the batter blue.
Layer batter: Pour half a cup of white batter into the prepared loaf pan, then add half of the blue batter on top. Repeat layering with the remaining batters, finishing with a layer of blue. Use a fork or knife to gently swirl through the layers creating a marbled effect.
Bake cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Cool cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, gently lift the cake out using the parchment paper edges and transfer it to a wire rack to cool completely.
Mix frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and blue spirulina powder, mixing until fully combined and evenly colored.
Garnish cake: Spread the cream cheese frosting evenly over the top of the cooled cake using a small offset spatula. Sprinkle dried cornflower petals on top for a decorative, floral touch.
Serve: Slice the cake and enjoy its moist texture and unique blue marbled appearance, complemented by the creamy and subtly blue frosting.

Notes

Ensure eggs and milk are at room temperature to avoid curdling and to promote even mixing.
Use full-fat cream cheese and butter for the richest frosting texture and taste.
Blue spirulina not only colors the batter but adds a mild earthy note—adjust quantity to your taste preference or substitute with blue food coloring if preferred.
The cornflower petals add a delicate floral flavor and aesthetic but are optional if unavailable.
Allow the cake to cool completely before frosting to prevent frosting from melting.
This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: cornflower cake, blue spirulina cake, marbled cake, cream cheese frosting, floral cake, loaf cake, natural food coloring