Purple Cake with Lemon Buttercream [VIDEO]

Catalina Castravet
By Catalina Castravet
4.86 from 7 reviews

Cakes Easter

Cook time Cook time: 45 minutes

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

This Purple Cake is so pretty and tasty, that it is perfect for themed parties, and is a hit with kids and adults alike! I am obsessed with the color purple, and I love making Unicorn Cupcakes, Magic Purple Cake and Ube Muffins.

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. The cakes is soft and moist and topped with sweet vanilla buttercream.

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. I like to cut it into individual mini cakes, that are almost too pretty to eat.

Why You’ll Love This Purple Cake with Lemon Buttercream:

  • Firstly, it’s a gorgeous cake, with a beautiful purple color, a mild vanilla taste, and refreshing lemon buttercream.
  • Also, the cake is very easy to make, you basically bake a huge one layer cake and cut it into squares.
  • In addition, the individual desserts are the perfect single serving, looking also festive and easy to transport.
  • Perfect for a special occasion, like a baby shower or birthday.
  • Lastly, it’s super fun to make with kids.

Purple Cake with Lemon Buttercream Recipe Tips:

  • Make sure all the ingredients are at room temperature.
  • Use enough gel food coloring because just a few drops are not enough to make this cake purple.
  • You can customize the cake and use lavender extract instead of vanilla. Also, you can make the cake a different color.
  • Also, vanilla beans can be replaced with vanilla extract.
  • Don’t skip the lemon zest, because it adds a punch of fresh lemony flavor to the cream.
  • Be careful not to over-bake the cake, start checking after 25 mins of baking.

How to make lemon zest?

Follow these easy steps below:

  • Rinse the lemon.
  • 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.
  • 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 a citrus flavor to the Purple Cake. 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.

Tools/Ingredients I used to make the Vanilla Purple Cake with Lemon Buttercream:

  • Sheet Pan – I love these pans, they are 17×12 inches and also have a lifetime warranty, can be used for desserts, cookies, and savory recipes
  • Square Cookie Cutter – can be used to cut square cookies or to cut mini cakes
  • Gel Food Coloring – I like having a range of colors of hand for when I bake something fun, gel food coloring is the best as it doesn’t add extra moisture to the batter or frosting
  • Vanilla Extract – love this vanilla extract, the flavor is great, I always have some on hand
  • Piping Bags – I like using disposable piping bags, I really don’t like the idea of cleaning another item after I make cupcakes and frosting
  • Piping Tips Set – I used the star tip to pipe my frosting, this is a great set at a very good price
  • Cake Leveler – Absolutely love this one, I use to remove my cake crowns and to make the flat

Purple Cake Recipe Video:

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4.86 from 7 reviews

Purple Cake With Lemon Buttercream

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

Author: Catalina Castravet Serves: 9 people
Prep time: 1 hour Cook time: 45 minutes Total time: 1 hr 45 mins


Vanilla Purple Cake:

Lemon Buttercream:


Lemon Buttercream:


Nutrition information

Calories: 703 Carbohydrates: 156 Protein: 10 Fat: 6 Saturated Fat: 2 Cholesterol: 114 Sodium: 325 Potassium: 462 Fiber: 3 Sugar: 109 Vitamin A: 320 Vitamin C: 3.6 Calcium: 230 Iron: 5 g


* Use milk for a lighter, more airy texture and use heavy whipping cream for a more denser, rich texture.
*You can use lavender extract to make a lavender cake, or you can use peach extract and peach color to make a peach cake. You can play with the flavor color combo as you want.

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Can I publish with credits to you? Bth this siye diesnt work on my android, just


Hi, you can publish a photo and link to me for recipe and instructions :) Thank you for letting me know! I will check with my hosting company! thanks again!


Megan @ MegUnprocessed

Beautiful cake! Love the color!


Jennifer @ Show Me the Yummy

Seriously the prettiest cake ever :)


Lane & Holly @ With Two Spoons

This is gorgeous! And love the natural color!


thanks :) but sorry the color is not natural!


Patti LeBlanc

Would you be able to make cupcakes? mini? and what would be the adapted cooking time be? I have a reunion coming up and the purple is one of our colours.


Alli @ Cupcake Diaries

This is the best! And I love that your nails match the cake. I'm kind of dying over this cake. Was it the 1M star tip that you used? The link to the piping tips kit goes to piping bags. Thanks!!



I've been looking for the perfect dessert for my first granddaughters HS graduation. Her college choice colors are purple and white!!! So guess what grandma is making? I'm going to try three different cutter shapes for my display! Thank you and if I can, I may post pictures.


Yes, I would love to see the pictures as well! :) Happy graduation to her :)



I would like to make this recipe as a 2 layer sheet cake with the lemon buttercream as the filling and frosting. Any recommendations on quantities of ingredients or any helpful hints?


Hi Maryann, let me understand what do you mean, do you want to make 2 layers, now what do you want the size of the layers to be? Full sheet pan of help sheet pan? Also, just so you know, in the recipe card, if you hover over the serving size with your mouse, you will see that you can adjust the amount, say from 9 serving to 15, and the recipe card will get updated with the new measurements.


I found this question as I was reading the comments. I am also curios about changing the pan. I would like to 9x13 cake. I have tried to hover over the serving size on the recipe card, however, I was unable do anything. Thanks for your helpful tips!


Megan @ MegUnprocessed

Love that purple color! These are too cute



I love the color!



I love the color of the cake with the icing and those fresh berries!


Richa Gupta

Love this color combo and the cake looks yummy!



I am planning on just doing one layer of cake in either a 9x13 inch rectangular pan or 15x10 inch rectangular pan. Any suggestions on changing the ingredient amounts? Thank you!



If I halve the recipe, can I bake it in a round 8” pan? Also, for the food coloring- should I reduce it by 50% or follow as per recipe?


honestly I am not sure as the sheet pan is large, but if you have leftover batter, just make cupcakes or muffins :) when it comes to the food coloring, add as much as you want, until desired color is achieved.



Looks really delicious!


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