This beautiful cornflower cake is buttery, tender, and moist, with a subtle floral taste and beautiful blue swirls. The loaf is topped with a luscious cream cheese frosting that is quite literally the icing on the cake!
If you’re looking for more floral bakes, bake my lavender lemon cake, fluffy elderflower cake, and rose poke cake.
Can you bake with cornflowers?
Yes, cornflowers are edible and make a fun addition to baked goods like cakes and cookies. I even use cornflowers to create lemonade and jelly.
My recipe uses dried cornflower petals because they are easy to find and available year-round. They have a lovely, fragrant aroma with a honey-like, slightly spicy note.
The cake is delicious and buttery, with a faint floral taste that is much lighter than other edible flowers like roses or lavender.
To reflect the beautiful blue color of cornflowers, I tinted some of the batter with blue spirulina to create a gorgeous swirl design in the cake.
Ingredients
- 2 cups all-purpose flour – For accurate results, weigh your flour with a digital kitchen scale. Alternatively, fluff up the flour in the bag, spoon it into your measuring cup until overflowing, then use a butter knife to level the excess off.
- 1 cup granulated sugar – adds sweetness to the cake.
- 1/2 cup dried cornflower petals – create the subtle floral taste. You can order them online or find them in specialty tea stores.
- 2 teaspoons baking powder – gives the cake a lift.
- 1/2 cup salted butter – Melt your butter in a medium mixing bowl in the microwave until just melted, then set aside to cool slightly. I always cover my bowl with plastic wrap to avoid butter splatters.
- 2 large eggs – Select large eggs and let them come to room temperature.
- 1 cup whole milk, at room temperature
- 1/4 cup vegetable oil – keeps the cake super moist and bouncy.
- 2 teaspoons vanilla extract – Pure vanilla extract is the way to go here. Imitation vanilla essence just doesn’t taste as good.
- 1 tablespoon blue spirulina powder – To create the white and blue marble pattern, we tint half of the batter with blue spirulina powder. It doesn’t alter the taste and is a natural food colorant. Of course, you could also use blue gel food color if that’s what you have.
- 2 tablespoons water – to dissolve the spirulina powder.
Frosting
- 8 oz cream cheese – You need a full-fat block of cream cheese for this recipe. Let it soften to room temperature.
- 1/2 cup salted butter – Let the butter soften as well. If you only have unsalted butter, add a sprinkle of salt.
- 1 cup powdered sugar – adds sweetness. Sift the powdered sugar to remove lumps for a smooth frosting.
- 1/4 teaspoon blue spirulina powder – lends the frosting a soft blue color. Blue gel food coloring will also work.
- 2 tablespoons dried cornflower petals – Sprinkle them on as a decoration. You can also decorate your cake with fresh cornflowers if they are in season.
Instructions
1. 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 with parchment paper.
Grease and line the pan: Greasing ensures the parchment paper sticks to the pan, and the paper allows you to lift the baked cake easily out of the pan. Have the parchment paper hang over the sides of the pan so you have “handles.”
2. Combine dry ingredients
In a large mixing bowl, whisk together the flour, sugar, cornflowers, and baking powder.
3. Mix liquid ingredients
In a large liquid mixing cup or pitcher, combine the melted butter, oil, eggs, milk, and vanilla extract until well mixed.
4. Create batter
Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk until the batter is smooth and no lumps of dry ingredients are left.
Don’t overmix: Make sure not to overmix the batter. Only mix until everything is just combined and there are no lumps of dry ingredients left.
5. Dissolve spirulina
In a small bowl, whisk together the blue spirulina and 2 teaspoons of water until the spirulina is completely dissolved.
6. Tint batter
Divide the batter between 2 bowls. Stir the dissolved spirulina into 1 portion of the batter until the batter is evenly tinted blue.
7. Layer batter
Pour 1/2 cup of the white batter into the prepared loaf pan. Add 1/2 of blue batter directly on top. Repeat alternating layers until the batter is used up. Run a fork or knife through the batter to swirl the colors and create a marble pattern.
8. Bake cake
Bake the cake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center of the loaf comes out clean or with just a few crumbs.
Watch the bake time: Overbaking can lead to a dry, crumbly cake. Take the pan out of the oven as soon as there is no longer liquid batter on your toothpick or cake tester. A few sticky crumbs are fine.
9. Cool cake
Let the cake cool in the pan for 15 minutes. Then, use the edges of the parchment paper to lift the cake out of the pan. Finish cooling the loaf on a wire rack.
Let the cake fully cool: Loaf cakes hold heat much longer than layer cakes, so be sure to allow a good couple of hours to cool at room temperature. If you apply frosting while the cake is still hot, the frosting will just melt and slide off the cake.
10. Mix frosting
In a mixing bowl, beat together the softened cream cheese and butter until creamy. Mix in the sifted powdered sugar and blue spirulina powder until everything is well combined.
11. Garnish cake
Using a small, offset spatula, spread the cream cheese frosting over the top of the cake. Sprinkle with dried cornflower petals.
Fresh cornflowers: Cornflowers are edible. If you have fresh cornflowers available, you can place a few blossoms onto the cake as a garnish. I grow different colors of flowers in my garden and couldn’t resist using them as a decoration for my cake.
12. Serve
Cut the cake into slices and enjoy!
Storage
- Store: The cake will keep well in an airtight container in the fridge for up to a week. For the best taste, take it out half an hour before serving.
- Freeze: You can freeze your cornflower cake without the frosting for up to 3 months. Wrap the cooled cake in 2 layers of plastic wrap and then a layer of tin foil. When ready to eat, thaw the loaf in the refrigerator overnight.
More cake recipes
- Lemon Zucchini Cake
- Blueberry Coffee Cake
- Condensed Milk Cake
- Strawberry Lemonade Pound Cake
- Nectarine Cake
- Buttermilk Coffee Cake
- Bisquick Coffee Cake
Cornflower Cake Recipe
This beautiful cornflower cake is buttery, tender, and moist, with a subtle floral taste and beautiful blue swirls. The loaf is topped with a luscious cream cheese frosting that is quite literally the icing on the cake!
Ingredients
Cake
- 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
Frosting
- 8 oz / 225 g cream cheese (block-style, full-fat)
- 1/2 cup / 115 g / 4 oz salted butter
- 1 cup / 120 g / 4.2 oz powdered (confectioners'/icing) sugar
- 1/4 to 1/2 tsp blue spirulina powder (or blue food coloring)
- 2 tbsp dried cornflower petals
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 with parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, cornflowers, and baking powder.
- Mix liquid ingredients. In a large liquid mixing cup or pitcher, combine the melted butter, oil, eggs, milk, and vanilla extract until well mixed.
- Create batter. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk until the batter is smooth and no lumps of dry ingredients are left.
- Dissolve spirulina. In a small bowl, whisk together the blue spirulina and 2 teaspoons of water until the spirulina is completely dissolved.
- Tint batter. Divide the batter between 2 bowls. Stir the dissolved spirulina into 1 portion of the batter until the batter is evenly tinted blue.
- Layer batter. Pour 1/2 cup of the white batter into the prepared loaf pan. Add 1/2 of blue batter directly on top. Repeat alternating layers until the batter is used up. Run a fork or knife through the batter to swirl the colors and create a marble pattern.
- Bake cake. Bake the cake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center of the loaf comes out clean or with just a few crumbs.
- Cool cake. Let the cake cool in the pan for 15 minutes. Then, use the edges of the parchment paper to lift the cake out of the pan. Finish cooling the loaf on a wire rack.
- Mix frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Mix in the sifted powdered sugar and blue spirulina powder until everything is well combined.
- Garnish cake. Using a small, offset spatula, spread the cream cheese frosting over the top of the cake. Sprinkle with dried cornflower petals.
- Serve. Cut the cake into slices and enjoy!
Notes
Grease and line the pan: Greasing ensures the parchment paper sticks to the pan, and the paper allows you to lift the baked cake easily out of the pan. Have the parchment paper hang over the sides of the pan so you have "handles."
Don't overmix: Make sure not to overmix the batter. Only mix until everything is just combined and there are no lumps of dry ingredients left.
Watch the bake time: Overbaking can lead to a dry, crumbly cake. Take the pan out of the oven as soon as there is no longer liquid batter on your toothpick or cake tester. A few sticky crumbs are fine.
Let the cake fully cool: Loaf cakes hold heat much longer than layer cakes, so be sure to allow a good couple of hours to cool at room temperature. If you apply frosting while the cake is still hot, the frosting will just melt and slide off the cake.
Fresh cornflowers: Cornflowers are edible. If you have fresh cornflowers available, you can place a few blossoms onto the cake as a garnish. I grow different colors of flowers in my garden and couldn't resist using them as a decoration for my cake.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 111mgSodium: 347mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 7g