For a pretty and tasty treat, Purple Cake with Lemon Buttercream is cut into small cakes and decorated with fresh blackberries.
– 3sticksunsalted butter(1½ cups/340grams) – 4½cupsall-purpose flourplus more for the pan – 1½tablespoonbaking powder – 1teaspoonsalt – 2½cupswhite granulated sugar – 6large eggsroom temperature – 2vanilla beansseeds only or 1 tablespoon vanilla extract – 1½cupheavy cream or whole milk* – 15drops purple food gel color – 2sticksunsalted butterroom temperature – 4-6cupsconfectioners sugar – 1tablespoonlemon zest – 4-6tablespoonsfresh lemon juicedepending – pintof fresh blackberrie
Ingredients
Preheat oven to 350°F.Line a 17"x12"x1" half sheet pan with parchment paper, coat with baking spray or butter, and tap out excess flour.Mix flour, baking powder, and salt in a large bowl.
Electric mixer on medium-high speed beat butter and sugar for 3 minutes until light and fluffy. Mix on medium speed and scrape the bowl as you add each egg. Combine gel food colouring and vanilla beans or essence.
On low speed, whip the flour mixture into the butter in three batches, alternating with heavy cream (or milk) until just smooth. Add more food gel colour to achieve desired colour.
Transfer the batter to the prepared pan and bake until the cake is gently golden on top and the centre springs back when touched, 30–35 minutes, depending on the oven; check after 25 minutes.
A toothpick inserted in the cake should come out clean. Mine baked for 32 minutes.Remove from oven and let cool in pan for 15 minutes. Use parchment paper to transfer cake from pan to counter to cool completely.
After cooling, use a long serrated knife or cake leveller to level the cake top. Cake sides should be trim.Slice the cake into small cakes using a stainless steel square shape and set aside.
Mix butter in an electric mixer until smooth. Beat in the confectioners' sugar on low speed. I added 4 cups, but you can add 1 more cup to sweeten the buttercream. Stir in lemon zest and juice. Pause to scrape bowl sides and bottom.
Apply lemon frosting to one layer of cake, then another, then the top layer, and decorate with fresh blackberries. Repeat with remaining cakes.Let chill for one hour before serving.
Save cakes in the fridge. Since it's not entirely frosted, the cake may dry out by the third day. It's best served the same day to keep it soft and fresh. Enjoy!
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