Magic Purple Cake flavor is incredibly easy to make, delicious and stunning. It is made of one batter and three magic purple layers.
This Purple Cake is so pretty and delicious, it will be a hit for themed parties, and perfect to make with kids! I am obsessed with color purple, and I love making Unicorn Cupcakes, Purple Muffins and Purple Cake with Lemon Buttercream.
Magic Purple Cake
Magic Purple Cake with refreshing lemon zest and the 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. Magic Cakes are popular and famous for their three layers, that are made using one batter.
You heard that right, you make one batter, and it bakes in three stunning layers. The first one is a more solid one, followed by a custardy middle and a puffy top layer. The best part of this recipe is that it’s easy to follow and you can make the cake in any color you would like.
Why You Will Love This Magic Purple Cake:
- Firstly, it’s very easy to make with simple ingredients.
- Also, it’s a great summery flavor of lavender and lemon.
- In addition, the flavors can be easily changed to suit your preference.
- Looks festive with minimal effort.
- Perfect for Mother’s Day or any other celebration.
Follow Sweet and Savory Meals on Pinterest for more great recipes!
Magic Purple Cake Recipe Tips:
- Make sure your ingredients are at room temperature and the milk is lukewarm.
- For the best purple color, use gel food paste coloring, a little goes a long way. For a more pronounced purple shade, use more gel, for a lighter color use less.
- Same with the lavender extract, if you are a huge fan of the flavor add a bit more 2-3 teaspoons if you want a milder flavor, 1 1/2 teaspoons are enough.
- Also, if you want the top layer to be more visible, don’t fold in the egg whites completely. Make sure you still have some of the white bits in it.
- In addition, don’t skip the lemon zest. It will make the cake flavors pop and add so much citrusy freshness.
- The food coloring is obviously optional and it can be entirely skipped, it is up to you to use it or not.
- Bake the cake until the top is golden brown, let it settle and cool completely before slicing.
- I love serving it with whipped cream and fresh berries!
How to make lemon zest?
Follow these easy steps below:
- First, rinse the lemon.
- Next, set your tool over a cutting board. A Microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
- Then, grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
- Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.
Can you use lemon juice instead of lemon zest?
Yes! Lemon zest adds citrus flavor to your recipes, including desserts, main dishes, and more. If you don’t have a lemon and a zester handy, you can use regular store-bought lemon juice. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
Prep time: 15 minutes Cook time: 1 hour Total time: 1 hr 15 mins
- 4 eggs (room temperature)
- 3/4 cup cane sugar
- 1 stick unsalted butter (melted)
- 2 teaspoons lavender extract
- 1 zest lemon
- 3/4 cup white all purpose flour
- 2 cups whole milk (lukewarm)
- 1-2 teaspoons violet food paste gel
Lemon Whipped Cream:
- 2 cups heavy cream (cold)
- 3 tablespoons cane sugar
- 1 zest lemon
- Preheat oven to 325 F degrees.
- For easy cake removal, line a 8x8 inch baking dish with parchment paper, high enough on the sides so you can use it as handles to lift the cake from the baking dish. Spray it lightly with baking spray and set aside.
- Separate the egg yolks from the egg whites, set aside.
- Add egg yolks and sugar to a large mixer bowl and beat until light, pale yellow and fluffy. Add the melted butter, lavender extract and lemon zest, beat for another minute or two until well combined.
- Add the flour and mix on medium speed until fully incorporated.
- Heat the milk in the microwave for 40-60 seconds until lukewarm. Slowly add the milk and beat until everything is well mixed together. Scrape the sides and bottom of the bowl.
- Add the egg whites to a mixer bowl and beat until stiff peaks form.
- Add the egg whites to the batter and gently fold them in with a spatula or gently, manually whisk them in, for a more prominent top layer. You can also use a mixer, and mix them in on the slow speed setting, in both cases make sure you don't fold in the egg whites completely, you still want to see some of the white bits floating at the top.
- Add Violet Gel Food Paste Color, in dependence of the shade of purple you want to achieve you can add more or less. Start with 1 teaspoon, manually whisk the color until combined and see if you need to add more.
- Pour batter into the prepared baking dish and bake for 40 to 70 minutes, or until the top is lightly golden.
- The baking time could vary greatly depending on the oven, my cake was perfectly done after 60 minutes of baking, but start checking at around 40 minutes and see how it looks. The cake should rise nicely, and while still a little giggly, the top should look golden, settled and baked.
- Remove cake from oven once done, let it completely cool at room temperature before slicing, the cake needs to fully settle.
- Store it in the refrigerator, I like this cake better served cold.
- Lemon Whipped Cream:
- Add cold heavy cream, cane sugar and lemon zest to a large mixer bowl, beat starting on low speed and increase the speed gradually. Beat until stiff peaks form.
- Pipe the whipped cream onto the cake right before serving, garnish with berries.