Purple Cake With Lemon Buttercream Recipes

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PURPLE CAKE WITH LEMON BUTTERCREAM



Purple Cake With Lemon Buttercream image

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

Provided by Catalina Castravet

Categories     Dessert

Time 1h45m

Number Of Ingredients 14

3 sticks unsalted butter ((1½ cups/340grams), at room temperature, plus more for the pan)
4½ cups all-purpose flour (plus more for the pans)
1½ tablespoon 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 cup 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)
2 sticks unsalted butter (room temperature)
4-6 cups confectioners sugar
1 tablespoon lemon zest
4-6 tablespoons fresh lemon juice (depending how lemony you want the buttercream)
pint of fresh blackberries

Steps:

  • 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.

Nutrition Facts : Calories 703 kcal, Carbohydrate 156 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 114 mg, Sodium 325 mg, Fiber 3 g, Sugar 109 g, ServingSize 1 serving

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING



Lemon Sheet Cake With Buttercream Frosting image

This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 50m

Yield One 9-by-13-inch cake

Number Of Ingredients 15

1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 1/3 cups whole milk
1/4 cup fresh lemon juice
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners' sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice

Steps:

  • Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  • In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  • With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  • Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  • Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

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