Purple Cake With Lemon Buttercream

Indulge in this elegant Purple Vanilla Cake layered with zesty Lemon Buttercream, topped with fresh blackberries for a visually stunning and delicious treat! These mini individual cakes are perfect for a special occasion.

- Ingredients :

Vanilla Purple Cake:

3 sticks unsalted butter (1½ cups/340 grams), at room temperature 

4½ cups all-purpose flour 

1½ tablespoons baking powder 

1 teaspoon salt 

2½ cups white granulated sugar 

6 large eggs, room temperature 

2 vanilla beans (seeds only) or 1 tablespoon vanilla extract 

1½ cups heavy cream or whole milk 

15 drops purple food gel color (adjust as needed for desired shade) 

Lemon Buttercream:

2 sticks unsalted butter, room temperature 

4-6 cups confectioners' sugar 

1 tablespoon lemon zest 

4-6 tablespoons fresh lemon juice 

Fresh blackberries for decoration 

- Instructions :

For the Vanilla Purple Cake:

Preheat Oven: Set the oven to 350°F (175°C).

Prepare Pan: Line a 17"x12"x1" half sheet pan with parchment paper, grease with butter, and lightly dust with flour.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Beat Butter and Sugar: In a stand mixer, beat butter and sugar until light and fluffy, about 3 minutes.

Add Eggs & Flavoring: Add eggs one at a time, mixing well. Then, add vanilla and purple gel food color, adjusting for desired intensity.

Combine Ingredients: On low speed, gradually add the flour mixture, alternating with heavy cream (or milk), until the batter is smooth.

Bake: Pour batter into the prepared pan, spreading evenly. Bake for 30-35 minutes, or until the cake springs back when pressed and a toothpick inserted in the center comes out clean.

Cool Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a cooling rack using the parchment paper.

Cut Mini Cakes: Once completely cooled, trim the top and sides of the cake with a serrated knife to make it even. Use a square cutter to cut out mini cakes.

For the Lemon Buttercream:

Cream Butter: In a mixer, beat butter until creamy.

Add Sugar & Flavor: Gradually add 4-6 cups of confectioners' sugar (depending on sweetness preference), lemon zest, and lemon juice. Beat until smooth, scraping the sides as needed.

Assembling the Cakes:

Layer the Cake: Pipe a layer of lemon buttercream over one mini cake layer, top with another cake layer, and finish with a top layer of buttercream.

Decorate: Garnish each mini cake with fresh blackberries.

Chill: Refrigerate for at least 1 hour before serving.

Enjoy!

Also check out this delicious recipe.

Creamy Dreamy Banana Split Trifle