Vanilla Purple Cake with Lemon Buttercream
peasandpeonies.com
peasandpeonies.com
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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

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