Description
Creamy layers of violet-infused sponge dance through this elegant French dessert. Delicate lavender hues and silky buttercream create a luxurious experience that transports you to Provence’s fragrant countryside.
Ingredients
Scale
Cake Base:
- 3 cups (360 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
Leavening and Seasoning:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Liquid and Binding Ingredients:
- 5 large egg whites
- 1 cup (240 milliliters) whole milk
- 2 teaspoons vanilla extract
- Purple food coloring (optional)
Instructions
- Prepare the baking station by preheating the oven to 350F (175C) and coating three 9-inch round cake pans with grease and flour.
- Sift together flour, baking powder, and salt in a medium mixing bowl, then set aside for later incorporation.
- Using an electric mixer, whip butter and granulated sugar until the mixture becomes airy and pale, creating a fluffy texture.
- Incorporate egg whites individually into the butter mixture, ensuring thorough blending after each addition. Mix in vanilla extract for enhanced flavor.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with milk. Blend until ingredients are just combined, maintaining a smooth consistency.
- Add purple food coloring to achieve a delicate violet hue throughout the batter.
- Distribute the batter evenly across the prepared cake pans, ensuring uniform depth.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack for complete cooling.
- Prepare buttercream by beating softened butter until creamy and smooth.
- Gradually integrate powdered sugar into the butter, mixing until achieving a silky consistency.
- Blend in heavy cream and vanilla extract, whipping until the frosting becomes light and fluffy.
- Apply a thin crumb coat of buttercream to the cooled cakes, then refrigerate for 30 minutes to set.
- Cover the chilled cakes with a second, more generous layer of buttercream, smoothing the surface for a polished appearance.
- Embellish the cake by strategically placing edible violet flowers in a cascading design from the top downward.
- Optional: Sprinkle edible glitter for an additional touch of elegance and sparkle.
Notes
- Choose high-quality food coloring for a vibrant purple shade without affecting the cake’s flavor.
- Sift dry ingredients to prevent lumps and ensure a smoother, more consistent cake texture.
- Bring butter and eggs to room temperature before mixing to create a more even, fluffy batter.
- Use gel food coloring instead of liquid for more intense color without altering the cake’s consistency.
- Chill cake layers before frosting to minimize crumbs and create cleaner, more precise decorations.
- Fold in edible violet petals into the batter for a subtle floral essence and natural purple hue.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Beat egg whites separately and fold gently into the batter for an extra light, airy cake texture.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 251 kcal
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg