Purple Ombre Layer Cake Recipe

Immerse yourself 💜 in the art of baking with this eye-catching Purple Ombre Layer Cake 🎂 . Each slice reveals a gradient of purple, from a rich, deep hue at the bottom to a pure, snowy white on top. Here’s how to create this edible masterpiece.

Ingredients

For the Coconut Cake Base:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 4 egg whites
• 1 1/3 cups coconut milk
• 2 tsp coconut extract

For the Maqui Berry Ombre Frosting:

• 450 grams (4 sticks) unsalted butter, room temperature
• 575 grams (5 cups) confectioner’s sugar
• 2 teaspoons coconut extract
• A pinch of salt
• 1-2 tablespoons coconut cream
• Purple maqui berry powder or gel paste food coloring

Instructions

Prepare the Coconut Cake Base:

1. Preheat your oven to 350°F (175°C) and line your cake pans with non-stick spray and parchment paper.
2. Sift together the flour, baking powder, and salt in a large bowl. In a separate bowl, cream the butter and sugar until fluffy and light.
3. Gradually beat in the egg whites and coconut extract, mixing thoroughly after each addition.
4. Alternately add the dry ingredients and coconut milk to the creamed mixture, beginning and ending with the flour mixture.

Tint the Batter:

1. Divide the cake batter into separate bowls, reserving one portion to keep plain.
2. Gradually incorporate maqui berry powder or purple gel food coloring into each bowl to create varying shades of purple, starting from the deepest shade to the lightest.

Baking the Layers:

1. Carefully pour the colored batters into the prepared cake pans, one shade per pan.
2. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely before assembly.

Make the Maqui Berry Frosting:

1. Beat the butter until it’s creamy, then gradually mix in the confectioner’s sugar, coconut extract, salt, and coconut cream until smooth.
2. Set aside a small portion of the frosting to remain white. Use maqui berry powder or purple food coloring to tint the remaining frosting in shades matching the cake layers.

Assemble the Cheesecake:

1. Start with the darkest purple layer and spread a generous amount of maqui berry frosting over it.
2. Stack the layers in order of color intensity, leading up to the white cake layer at the top.
3. Apply a thin crumb coat of frosting to the entire cake and chill briefly to set.

Decorative Finishes:

1. Once chilled, apply the final coat of frosting, blending the shades to create an ombre effect.
2. Use the white frosting set aside earlier to pipe decorative swirls or rosettes around the top edge of the cheesecake.

Additional Tips:

• For an aromatic touch, infuse the coconut milk with vanilla bean beforehand.
• Ensure the top layer of the cake remains as white as coconut snow by using clear coconut extract.
• To retain the frosting’s structure, keep the cheesecake refrigerated until 30 minutes before serving.

This Coconut Maqui Berry Cheesecake 💜 merges tropical flavors with elegant presentation, offering a dessert experience that’s as visually stunning as it is delicious.