Purple Cake

A stunning three-layer purple velvet cake, crowned with creamy white frosting and adorned with elegant white chocolate curls, takes center stage on the cake stand.

5 from 1 vote

How to Make a purple cake for a wedding, birthday, baby shower or just as a sweet treat. Make a pink and purple cake if you want too.

Prep Time20

Cook Time25

Course: Dessert

Cuisine: American

Keyword: cake, homemade cake, purple

Servings:

Author: Justine

Equipment

1 7 inch pan springform is easiest to remove

Ingredients

4 eggs
1/2 c sugar
6 tbsp all purpose flour
1.5 tbsp almond flour
3 tbsp butter unsalted, melted but cooled
purple food coloring
Buttercream
1 c mascarpone
1/2 c butter cold
1 tsp vanilla paste
1/2 c powdered sugar

Instructions

Preheat the oven to 360 degrees F. In a bowl, mix all-purpose flour and almond flour. The almond flour will make the cake a little more moist and add a slight nutty flavor.
Beat eggs with sugar until you get a fluffy white foam. The mass should increase by 3 times or more when mixing. Add the flour mix to the egg bowl in small batches, mixing gently.
Pour in the melted but cooled butter and stir. The batter will shrink in size, but will still be very fluffy.
Add a small amount of food gel coloring. Keep in mind that food coloring must retain its color after baking, so professional pastry coloring is best. Powdered food coloring also stains the dough well. If you want a more intense color, add more gel. However, be aware that it can affect the taste (bitterness will appear).
Transfer the cake batter to a baking dish. It is not necessary to grease the bottom or walls of the baking dish - if not this will help it to become more airy and tall.
Bake the cake about 23 - 25 minutes. You can check readiness with a wooden skewer. Stick it in the center of the cake - if it comes out dry, the cake is completely baked and should immediately be taken out.
Let the cake cool in the pan for about half an hour, then use a knife to loosen from sides, remove outer ring if using a springform pan and transfer it to a wire rack to cool completely.
If you wish, you can wrap the cake in cling film and put it in the refrigerator overnight - the cake will become denser and will crumble less during cutting if you do this.
Cut the cake into 2-3 layers using a bread knife. Cover with foil to keep from drying out. Place the cold diced butter in a bowl. Add powdered sugar. Beat with a mixer until a fluffy mass is obtained, which will also become lighter. Add vanilla paste and beat for another 30 seconds.
Add mascarpone and mix until combined at low speed. Do not whip the mascarpone at high speed. It has a high fat content and can separate into butter and liquid if you do. Transfer the finished cream into a piping bag.
Lay down the first layer and apply the cream. Put on the next layer, spread cream on it, and put on the remaining layer. Finish decorating the top of the cake. Remove the remaining cream in the cold, as well as the cake. Leave for a few hours (2-3).
If you used a ring to layer and fill with cream; Carefully remove the metal ring and brush the sides of the cake. Place the cake in the refrigerator for another hour or two to set.

Video

Nutrition