Purple Ombre Sprinkles Cake


For the cake:

355g plain flour
1 tbsp baking powder
1/2 tsp salt
225ml milk
2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)
400g caster sugar
225g unsalted butter, softened
4 medium eggs
Purple food colour (I used Wilton violet gel colouring)
Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use that

For the icing:

500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
275g salted butter (about 2.5 sticks)
Extra table salt to taste
Optional: sprinkles to decorate


Preheat oven to 180°C (350°F) and grease whatever 18cm round cake tins you have (I only had one so I had to bake each cake one after the other). If you only have 20cm cake tins I’d recommend splitting the batter into only 4 layers instead of 5. Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.

Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.

View more amazing recipes at Raspberri Cupcakes



Stay Fancy! ;)

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