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Vanilla Purple Cake With Lemon Buttercream

 

Vanilla Purple Cake With Lemon Buttercream

Vanilla Purple Cake with Lemon Buttercream is cut into mini individual cakes decorated with fresh blackberries, for a beautiful and tasty dessert.

Author: Katalina Kastravet
Cuisine: American
Serves: 8 mini cakes

Ingredients:

Vanilla Purple Cake:

3 sticks (1½ cups/340grams) unsalted butter, at room temperature, plus more for the pan
4½ cups (563 grams) all-purpose flour, plus more for the pans
1½ tablespoon baking powder
1 teaspoon salt
2½ cups (500 grams) white granulated sugar
6 large eggs, at room temperature
2 vanilla beans, seeds only or 1 tablespoon vanilla extract
1½ cup (375 ml) heavy cream or whole milk*
15 drops purple food gel color or violet, you can use more or less, depending of the color you want to achieve

Lemon Buttercream:

1 cup (2 sticks/226 grams) unsalted butter, room temperature
4-6 cups (400-600 grams) confectioners sugar
1 tablespoon lemon zest
4-6 tablespoons fresh lemon juice, depending how lemony you want the buttercream
pint of fresh blackberries

Instructions:

Preheat oven to 350 degrees F.

Line a half sheet pan ( 17″x12″x1″) with parchment paper, spray with baking spray or grease with butter and dust the pan with a little flour, tapping out the excess.

In a large bowl, whisk together flour, baking powder and salt, set aside.

In the bowl of an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the sides of the bowl as needed.

Beat in vanilla seeds (or vanilla extract) and gel food coloring.

On low speed, start beating in the flour mixture into the butter in 3 batches, alternating with the heavy cream (or milk), beginning and ending with the flour mixture, until just smooth.

Add more food gel color if needed for the desired color.

Transfer the batter to the prepared pan and bake until the cake is lightly golden on top and the center springs back when pressed, 30 – 35 minutes, depending on the oven, start checking after 25 minutes.

A toothpick inserted in the middle of the cake should come out clean. I baked mine for 32 minutes.

Remove from the oven and let it cool in the pan for 15 minutes, after that, with the help of the parchment paper, slide the cake from the pan, to the counter to cool completely.

Once completely cooled, trim the top of the cake with a long serrated knife or a cake leveler to make it even.

Trim the sides of the cake.

Using a stainless steel square form, cut the cake into mini cakes and set aside.

Lemon Buttercream:

In the bowl of an electric mixer, beat butter until creamy.

Beat in the confectioners’ sugar starting on low speed, I added 4 cups, if you want the buttercream sweeter you can add 1 more cup of confectioners sugar.

Mix in lemon zest and lemon juice.

Stop to scrape the sides and bottom of the bowl.

Assemble:

Pipe lemon frosting over a layer of cake, top with another layer of cake, followed by the last (top layer) of lemon frosting and decorate with fresh blackberries.

Repeat with the remaining cakes.

Refrigerate at least one hour before serving.

Store cakes in the fridge.

The cake is better served same day, when it’s the most tender and fresh, second day it’s also good, but by the third day, it may start to dry out as it’s not fully covered in frosting.

Notes:

* Use milk for a lighter, more airy texture and use heavy whipping cream for a more denser, rich texture.

*You can use lavender extract to make a lavender cake, or you can use peach extract and peach color to make a peach cake. You can play with the flavor color combo as you want.

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