Purple Ombré Cake

By DeliciouslyDished

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Ingredients

• for the cake:
• 355 g (2 3/4 cups) flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 225 ml (just under 1 cup) milk
• 2 tsp vanilla extract
• 400 g (1 3/4 cups) caster sugar
• 225 g unsalted butter, softened
• 4 eggs
• Purple food colour
• Jam to spread between layers (I used blackberry preserves, about 10 ounces)
• for the icing:
• 500 g confectioners’ sugar (4 cups), sifted
• 275 g salted butter (about 10 ounces), softened
• Extra salt to taste

Preparation

Step 1

1. Preheat oven to 180°C (350°F) and grease 18cm (8 inch) round cake tins. Line the base of tins with baking paper. Grease paper the and dust with flour.

2. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together.

3. Using an electric mixer on low speed, beat sugar and butter until blended. Increase speed to high and beat for 2 minutes until pale and creamy.

4. Reduce speed to medium low and add eggs, one at a time, beating well after each addition.

5. Alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat until smooth, occasionaly scraping bowl with a spatula.

6. Divide mixture evenly into 5 medium bowls (about 300g or 3/4 cup per bowl). Leave one bowl of batter white, then very gradually add purple coloring to each bowl. Gently mix color into the batter, adding slightly more coloring to each bowl to try to achieve an even gradient of color.
Food coloring gel
Dying the batter
Purple

7. Pour batter into prepared pans and bake each layer for about 15-20 minutes or until a tester comes out clean and the outside is golden.

8. Cool cake in the pan for 5 minutes and then turn out onto wire racks to cool completely.

9. Prepare the icing: In a large mixing bowl, beat butter on high with an electric mixer until smooth and fluffy. Reduce speed to medium-low and gradually add confectioners’ sugar until combined, then increase speed to high and beat until pale and fluffy. Gradually add more salt to taste, if needed.

10. Layer cakes with jam (or you could use icing instead).
Layered with preserves

11. Cover the cake with icing.

12. Press non-pareils onto top and sides of cake.

Hint for # 12:Put the cake in the Sink to do this it's easier