Purple Rose Cake Recipe

Name: Purple Rose Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 200 g caster sugar; 1/2 None vanilla pod, seeds scraped out; 675 g butter, at room temperature; 500 g cream cheese, at room temperature; 3 None eggs; 200 g plain flour; 1 tsp baking powder; 2 tbsp lemon juice; 1/2 None lemon, grated zest; 4 1/2 tbsp strawberry jam; 175 g icing sugar; None None Few drops violet food colouring

Servings: persons

200 g caster sugar
1/2 None vanilla pod, seeds scraped out
675 g butter, at room temperature
500 g cream cheese, at room temperature
3 None eggs
200 g plain flour
1 tsp baking powder
2 tbsp lemon juice
1/2 None lemon, grated zest
4 1/2 tbsp strawberry jam
175 g icing sugar
None None Few drops violet food colouring

1
Preheat the oven to 325u00b0F. Grease an 8 inch diameter springform pan. For the batter, beat the sugar, vanilla seeds, 9 tbsp butter and 1/2 cup cream cheese with the whisk of a mixer until creamy. Beat in the eggs one at a time. In a separate bowl, mix the flour, baking powder and a pinch of salt together then beat into the butter mixture along with 2 tbsp lemon juice and zest. Spoon into the pan and smooth the top. Bake for 40-45 mins, until a skewer comes out clean, then cool.
2
Turn the cake out of the pan and slice horizontally into 4 pieces by inserting a knife into the center and rotating the cake around it. Set aside the top slice and spread each of the remaining slices with 1/3 of the jam.
3
For the buttercream frosting, beat 18 tbsp butter and 2/3 cup powdered sugar until creamy. With a spatula, stir in 1 cup cream cheese. Set aside 3 tbsp of the mixture and spread 1/3 of the remainder over each layer of jam. Stack the slices, pressing the top slice gently on top. Spread the reserved buttercream frosting thinly on the top and sides of the cake and chill for 30 mins.
4
Meanwhile, for the decorator icing, beat the remaining butter and powdered sugar until creamy. With a spatula, stir in the remaining cream cheese. Color pale purple with the food coloring. Spoon 1/3 into a piping bag fitted with a 1/2 inch star nozzle. Add a little more food coloring to the remaining icing and add to the piping bag. Color the remaining buttercream even darker and spoon into the piping bag. Pipe purple rosettes all over the cake. Chill for 30 more mins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g caster sugar, 1/2 None vanilla pod, seeds scraped out, 675 g butter, at room temperature, 500 g cream cheese, at room temperature, and more.

Yes, Purple Rose Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Purple Rose Cake

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