Purple Cake with Lemon Buttercream
Anytime I think of a sophisticated cake that is also delicious and easy to make, this Purple Cake with Lemon Buttercream comes to mind. Fluffy and tender layers of vanilla cake, colored a beautiful purple hue, are topped with creamy and refreshing lemon frosting and fresh berries, along with a blueberry sauce. These simple, individual mini-cakes epitomize effortlessly chic style while delivering outstanding taste.
I have always enjoyed celebrating simple food and showcasing it in simple ways that are easy to recreate. Sometimes, the best desserts are the ones that we pour our soul into, not those that leave us drained of energy from assembling them. Either I make this purple cake, or a no-bake strawberry tiramisu, or a blueberry crisp, I know that they deliver great flavors that always wow everyone!
Table of contents
Nothing beats a classic vanilla cake with a zesty, rich lemon buttercream. Especially when topped with fresh summer berries, it turns into a sophisticated dessert that tastes gourmet. I love that this is the type of dessert that can be made and assembled in advance, and is also individually portioned, making it ideal for a larger gathering. No messy cake cutting or splitting a slice! This tasty treat is both pretty enough for a party or special occasion and easy enough to enjoy on a Friday night with the family.
Why you will love this recipe
- It is beautiful: Perfect for themed parties or any celebration, the color makes this cake a showstopper. I served it at baby showers, brunches, and birthdays!
- It tastes incredible too: It’s not just pretty; it’s also delicious. The soft, moist cake is tender and tastes better than any box cake ever has.
- Mini cakes: I like to cut these into individual mini cakes that are easy to serve on napkins or as handheld snacks. This way, everyone gets a piece, and you don’t have to worry about slicing ideal slices.
- Can be made in advance: I love meal planning and time-saving ideas, so I’m a huge fan of recipes that can be made in advance. I usually bake the cake and make the buttercream a day or two in advance, and then assemble it the day I need to serve it.
What you will need
For the cake
- Dry ingredients: I use all-purpose flour because it has the right amount of gluten for a strong structure with a soft crumb. I also prefer baking powder over baking soda because it is a complete leavening agent, eliminating the need for additional acidic ingredients.
- Wet ingredients: I like to use heavy cream in this recipe to make it richer, thicker, and moister. The eggs and butter should be at room temperature for a light and fluffy cake because they blend more easily and help trap more air. Of course, I also have the purple gel food coloring to color the cake.
- Flavoring: For an extra vanilla flavor, I prefer to scrape out the inside of actual vanilla beans rather than using vanilla extract, as it is much more vibrant and fresh. I also add white granulated sugar and a bit of salt.
- Fruit: Fresh blackberries or blueberries are also essential to have for garnishing the top of the cake. I also like to finish the cake with a drizzle of homemade blueberry sauce.
For the frosting
- Dry ingredients: Confectioners’ sugar not only helps sweeten the frosting but also serves as a base, aiding in the mixing process to create a creamy texture.
- Wet ingredients: The butter should be at room temperature, allowing it to blend more easily and enabling the sugar to cream more easily.
- Flavoring: Lemon zest and juice, which I make myself, are the main ingredients for flavoring.
How to make
Preheat the oven: First, I preheat the oven to 350 degrees F and line a sheet pan with parchment paper, then spray it with baking spray.
Make the batter: While I wait for the oven to heat, I mix the flour, baking powder, and salt in a large bowl. In the bowl of my stand mixer, I beat the butter and sugar on medium-high speed for about 3 minutes, until they are light and fluffy. Then, I lower the speed to medium and add the eggs while scraping the sides of the bowl as needed. After that, I beat in the vanilla and food coloring just until they are combined.
Combine it all: Now, I turn the speed to low and beat in the flour gradually in three small batches, alternating with the heavy cream, starting and ending with the flour. If it needs more food coloring, I add more at this time, but do not stir too much.
Bake the cake: The batter is poured into the pan, and I bake it for about 30 minutes, or until it springs back when gently pressed. Mine took exactly 32 minutes.
Cool and cut: After letting it cool for 15 minutes in the pan, I remove it using the parchment paper and let it cool completely. Then, I use a cake leveler to make sure the cake is completely even before cutting it into mini cakes. This can be done with a knife or a square cookie cutter.
Buttercream: To make the frosting, I beat the butter with a mixer until it is creamy. Then, I beat in the confectioners’ sugar one cup at a time, starting on low speed and raising it higher as I add more. Finally, I add the lemon zest and juice, scraping the sides of the bowl as needed, until well combined.
Assemble and serve: To assemble, I pipe the frosting on one layer of cake, place one cake on top of that, then place another cake on top of that. The top is decorated with piped frosting and fresh blackberries or blueberries, or I like to add blueberry sauce. Then, I chill them until ready to serve.
Expert tip
How to make lemon zest correctly
Making my lemon zest is what gives this cake its fantastic taste. This recipe requires only one tablespoon of zest, which can be easily obtained from one medium-sized lemon. I recommend using a zester or microplane, but a grater can also be used as an alternative.
First, wash and dry the lemon thoroughly to ensure it is clean and free from wax. Then, place the lemon on a cutting board over a plate or bowl. If using a grater, be sure to use the smallest holes. Now, hold the lemon in one hand and the zesting tool in the other. Then, gently rub the lemon against the zester, rotating it as you go. Be sure to avoid the white pith because it is bitter.
More tips to consider:
- To make this cake even moister, add ½ cup sour cream and a small box of dry instant pudding mix.
- Do not overmix the cake, as this can cause more gluten to develop than necessary, resulting in a rubbery texture.
- To shorten preparation time and make things easier, a white box cake would work; however, adding cream and vanilla for extra flavor is recommended. Then, add the food coloring gel.
- Instead of a piping bag, use a plastic baggie with the corner cut off.
- A cake leveler is a wonderful invention that helps a lot. I highly recommend using it to make your cake flat.
- Use gel food coloring instead of liquid food coloring. The gel is brighter, so less is needed, and it does not add liquid to the cake.
Recipe variations and add-ins:
- Lavender purple cake: Leave out the vanilla and add lavender extract for a floral aroma.
- Different frosting: Another way to change this is to use a different frosting. Instead of lemon zest, I have used blackberry extract to match the flavor of the berries, and it turns out fantastic.
- Other garnish: In fact, different fruits can also be used. To complement the purple color, edible flowers would be an incredible addition to the lemon buttercream.
- Whipped cream: For a lighter topping, try my easy homemade whipped cream recipe. It only takes 15 minutes and three ingredients.
- Caramel sauce: To make this cake even more indulgent, drizzle some of my rich, thick caramel sauce on top. It is also easy to make with just three ingredients.
Serving suggestions:
My daughter loves the color purple, so this cake was the hit of her birthday party last year, along with my no-churn cherry ice cream, which is always a hit. Just remember to make the ice cream the night before, as it needs to chill for at least five hours. I served the cake at brunch with my girlfriends, and I also included toasted bagels with purple-blueberry butter.
This cake is also an excellent dessert after a creamy lemon chicken and rice casserole, which takes just 10 minutes to prepare and cooks in one pan. It’s the perfect easy weeknight dinner, especially when served with a refreshing blueberry margarita. If chicken is not your thing, my baked lemon garlic pork chops are tender and juicy, seasoned with butter, brown sugar, fresh garlic, maple syrup, and lemon juice.
How to store leftovers:
- Refrigerate: Leftovers can be stored in the refrigerator for up to a week in an airtight container.
- Freezing: To freeze, I wrap them in plastic and place them in freezer bags for future snacks.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
It probably has too much liquid. This is easily fixed by adding more powdered sugar. However, keep in mind that this will make the buttercream sweeter. If it is getting too sweet, try chilling it instead. It may just be too warm. Allow it to sit in the fridge for about 15-30 minutes, then remix on low speed until it has thickened.
Underbaking can cause this. If it is not cooked all the way through, the center will collapse as it cools because it lacks the structure to support itself. It may also be that the oven temperature was not high enough. This will cause the cake to rise, but then deflate as it cools because it has not set. Check the oven temperature with an oven thermometer.
This can be from not mixing in the sugar enough. If the sugar does not dissolve, it will be gritty. Ensure the butter and sugar are thoroughly creamed before adding the other ingredients. Also, using gluten-free flour can cause this to happen because it is drier than regular flour. Let it rest for 30 minutes before baking to allow it to hydrate.
It may be the food coloring. I use gel food coloring because it has a more vibrant color than liquid food coloring. Most people create their purple by mixing a blend of blue and red to achieve it. However, the new gel colors online come in bright, vivid purple and violet colors that are intense. Try something like that.
More easy cake recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Purple Cake With Lemon Buttercream
Ingredients
Vanilla Purple Cake:
- 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
Lemon Buttercream:
- 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 fresh blackberries or blueberries
- 1 cup blueberry sauce
Instructions
- 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 bit of flour, tapping out the excess.
- In a large bowl, combine the flour, baking powder, and salt, and whisk them together until smooth. Set the mixture 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.
- Begin by beating the flour mixture into the butter on low speed. Do this in three batches, alternating with the heavy cream (or milk). Start and end with the flour mixture, mixing until the batter is just smooth. If necessary, add more food gel color to achieve your desired shade.
- Pour the batter into the prepared pan and bake it until the top is lightly golden and the center springs back when pressed. This will take about 30 to 35 minutes, but start checking for doneness after 25 minutes, as oven times can vary. A toothpick inserted into the center of the cake should come out clean. I baked mine for 32 minutes.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. After that, use the parchment paper to slide the cake out of the pan onto 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 or a knife, cut the cake into mini cakes and set aside.
Lemon Buttercream:
- In the bowl of an electric mixer, beat the butter until it is creamy. Gradually add the confectioners' sugar, starting on low speed. I used 4 cups, but if you prefer a sweeter buttercream, you can add an additional cup of confectioners' sugar. Next, mix in the lemon zest and lemon juice. Remember to stop occasionally to scrape the sides and bottom of the bowl.
Assemble:
- 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.
- Refrigerate at least one hour before serving.
- To preserve the freshness of cakes, store them in the refrigerator. Cakes are best enjoyed on the same day they are made, as they are tender and fresh. They also taste good the next day, but by the third day, they may begin to dry out, especially if they are not fully covered in frosting. Enjoy!
- Serve topped with berries and blueberry sauce.
Notes
How to make lemon zest correctly
Making my lemon zest is what gives this cake its fantastic taste. This recipe requires only one tablespoon of zest, which can be easily obtained from one medium-sized lemon. I recommend using a zester or microplane, but a grater can also be used as an alternative. First, wash and dry the lemon thoroughly to ensure it is clean and free from wax. Then, place the lemon on a cutting board over a plate or bowl. If using a grater, be sure to use the smallest holes. Now, hold the lemon in one hand and the zesting tool in the other. Then, gently rub the lemon against the zester, rotating it as you go. Be sure to avoid the white pith because it is bitter.More tips to consider:
- To make this cake even moister, add ½ cup sour cream and a small box of dry instant pudding mix.
- Do not overmix the cake, as this can cause more gluten to develop than necessary, resulting in a rubbery texture.
- To shorten preparation time and make things easier, a white box cake would work; however, adding cream and vanilla for extra flavor is recommended. Then, add the food coloring gel.
- Instead of a piping bag, use a plastic baggie with the corner cut off.
- A cake leveler is a wonderful invention that helps a lot. I highly recommend using it to make your cake flat.
- Use gel food coloring instead of liquid food coloring. The gel is brighter, so less is needed, and it does not add liquid to the cake.