Description
Berry Purple Layer Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk (or milk with 1 tbsp vinegar)
Purple food coloring (optional)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup fresh berry puree (blackberries, blueberries, or both)
1 tsp vanilla extract
Purple food coloring (optional)
For Garnish:
Fresh blackberries and blueberries
Mint leaves
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Instructions:
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternate adding the flour mixture and buttermilk to the batter, starting and ending with flour. Mix until just combined.
If desired, add purple food coloring to achieve the desired shade.
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar.
Add berry puree and vanilla, then beat until smooth. Adjust consistency with more powdered sugar if needed.
For a vivid purple color, mix in purple food coloring.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread frosting evenly on top. Repeat with the second and third layers.
Frost the sides and smooth it out using an offset spatula.
4. Decorate:
Garnish the top with fresh blackberries, blueberries, and mint leaves.
5. Serve and Enjoy:
Chill for 30 minutes before slicing for clean layers. Serve at room temperature.
Step-by-Step Guide
Follow these detailed steps for a flawless cake. First, ensure all ingredients are at room temperature for proper emulsification. When preparing the cake pans, use parchment paper rounds for guaranteed release. When alternating dry and wet ingredients, mix only until the flour is incorporated; overmixing develops gluten and leads to a dense cake. For the frosting, sift your powdered sugar to avoid lumps. To create a crumb coat, apply a thin layer of frosting to the entire cake and chill for 15 minutes before applying the final, smooth layer of frosting.
Serving Suggestions
This Berry Purple Layer Cake is versatile for many occasions. For an elegant dessert, serve thin slices alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. It pairs wonderfully with a sparkling Prosecco or a late-harvest Riesling. For a brunch setting, offer it as a stunning centerpiece. Leftovers (if any!) are excellent with a morning coffee.
How-to Summary
To summarize: Prepare three 8-inch cake layers by creaming butter and sugar, adding eggs and vanilla, then alternating dry ingredients and buttermilk. Bake at 350°F for 25-30 minutes. For the frosting, beat butter, gradually add powdered sugar, then incorporate berry puree and vanilla. Assemble the cooled layers with frosting, apply a crumb coat, then a final coat. Garnish with fresh berries and mint.
Frequently Asked Questions
Can I make this cake ahead of time? Yes. The baked, cooled cake layers can be tightly wrapped and frozen for up to a month. Thaw before frosting. The frosted cake can be refrigerated for up to 2 days.
Can I use frozen berries for the puree? Absolutely. Thaw frozen berries completely and drain any excess liquid before pureeing to prevent the frosting from becoming too runny.
My frosting is too thin. How can I fix it? Gradually add more sifted powdered sugar, a quarter cup at a time, until the desired consistency is reached. If it’s very runny, chilling the bowl for 15 minutes can help firm the butter.
What if I don’t have buttermilk? Create a soured milk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How do I get vibrant purple color without food coloring? For a natural hue, increase the amount of berry puree in the frosting. For the cake, you can add a small amount of purple sweet potato powder or a reduction of blackberry juice, though the color will be more muted.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t incorporate properly, leading to a curdled batter and dense cake.
- Overmixing the batter: This activates gluten, resulting in a tough, rubbery texture instead of a tender crumb.
- Adding wet berry puree to frosting: Not draining excess juice will make the frosting too soft to hold its shape.
- Frosting a warm cake: The frosting will melt and slide off. Ensure all layers are completely cool.
- Skipping the crumb coat: This initial thin layer traps loose crumbs, ensuring your final frosting layer is smooth and crumb-free.
Conclusion
This Berry Purple Layer Cake is a show-stopping dessert that balances rich, tender cake with a tangy, fruity frosting. By following the detailed steps and avoiding common pitfalls, you can create a professional-quality bake at home. Its stunning appearance and delicious flavor make it perfect for celebrations or any occasion that calls for something special. Enjoy the process and the delightful results!