Keto Recipes | Purple Cake With Lemon Buttercream #purple #lemon #buttercream

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

Purple Cake With Lemon Buttercream

Purple Cake with refreshing lemon zest and a lavender extract is the cake that you have to try this summer! With vibrant color and amazing flavor, this cake is also incredibly easy to make.

Prep time: 1 hour

Cook time: 45 minutes

Total time: 1 hr 45 mins

Serves: 9 people

Ingredients

Vanilla Purple Cake:

• 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)
• 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 

Lemon Buttercream:

• 4-6 tablespoons  fresh lemon juice  (depending how lemony you want the buttercream)
• pint  of fresh blackberries 
• 2 sticks  unsalted butter  (room temperature)
• 4-6 cups  confectioners sugar 
• 1 tablespoon  lemon zest 

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. In a large bowl, whisk together flour, baking powder and salt, set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Using a stainless steel square form, cut the cake into mini cakes and set aside.

Lemon Buttercream:

1. 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:

1. 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.
2. Refrigerate at least one hour before serving.
3. 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.
4. Enjoy!

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