Indulge in a slice of pure bliss with our Aqua Blue Spirulina Marbled Loaf Cake! This stunning dessert isn’t just a treat for the taste buds; it’s a mesmerizing visual delight, showcasing vibrant blue hues that will leave you spellbound. Made effortlessly with Suncore Foods® Aqua Blue Spirulina and Blue Butterfly Pea Powders, this fluffy cake is the perfect blend of beauty and texture. Every bite is filled with joy and wonder, making it ideal for celebrations or simply treating yourself to something fabulous. Don’t let its beauty hold you back—dive in and let your dessert dreams come true! Every moment spent savoring this creation—crafted without artificial colors—is guaranteed to brighten your day and elevate your culinary adventures! Enjoy the deliciousness swirled in elegance!
Cake:
3 large eggs, room temperature
400g sugar
375g all-purpose flour
½ tsp salt (3g)
½ tbsp baking powder (7g)
360g whole milk
100g avocado oil
118g (1 stick) butter, softened
White Batter:
¼ tsp coconut extract
25g unsweetened coconut flakes
Blue Batter:
2 tsp Suncore Foods® Blue Butterfly Pea Powder
½ tsp Suncore Foods® Aqua Blue Spirulina Powder
1 tsp vanilla extract
Cream Cheese Icing:
8 oz cream cheese, softened
240g (2 cups) powdered sugar
2 tsp vanilla extract
4–8 tbsp whole milk (adjust for consistency)
Click Here for Step-by-Step Directions ▼
1. Preheat oven to 350°F (177°C). Grease a bundt pan with nonstick spray (avocado oil recommended).
2. Dry Mixture — In a stand mixer fitted with the paddle attachment, combine flour, baking powder, and salt. With the mixer on low–medium speed, add softened butter one piece at a time. Mix until the texture resembles coarse sand.
3. Whip Eggs and Sugar — In a separate bowl, use a hand mixer to beat eggs and sugar until light in color and airy. Add this mixture to the stand mixer bowl and mix on low until combined. Scrape down the bowl and mix again for 20–30 seconds on low.
4. Add Liquids — In another bowl, whisk together milk and avocado oil. Slowly pour this into the batter with the mixer on low–medium speed. Scrape down the bowl and mix again for 20–30 seconds until fully incorporated.
5. Evenly divide the batter into two bowls.
6. White Batter — Fold in coconut extract and shredded coconut.
7. Blue Batter: Fold in
Suncore Foods® Blue Butterfly Pea Powder,
Suncore Foods® Aqua Blue Spirulina Powder, and vanilla extract.
8. Assemble the Marble — Add alternating dollops of white and blue batter into the prepared Bundt pan. Once all batter is added, gently swirl with a knife in circular motions to create a marbled effect.
9. Bake for 50–60 minutes, or until the center is fully set. Remove from pan and transfer to a wire rack. Let cool for at least 1 hour before icing.
10. Cream Cheese — Using a hand mixer, beat cream cheese, powdered sugar, and vanilla until smooth. Gradually add milk until desired consistency is reached.
11. Finish — Pour icing over the cooled bundt cake. In a small bowl, combine: 25g unsweetened shredded coconut, a pinch of
Suncore Foods® Blue Butterfly Pea Powder, a pinch of
Suncore Foods® Aqua Blue Spirulina Powder and sprinkle over the top for a naturally colored finish.
12. Notes & Tips — Avoid over-swirling to keep distinct marbling. Bake time may vary slightly depending on your pan and oven. Ensure the cake is fully cooled before icing to prevent melting.
