SIMPLE PURPLE AND BLUE BIRTHDAY CAKE RECIPES

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RAINBOW CAKE RECIPE | LAND O’LAKES



Rainbow Cake Recipe | Land O’Lakes image

A birthday cake fit for a true rainbow lover! Rainbow buttercream frosting roses adorn this colorful layer cake.

Provided by Land O'Lakes

Categories     Layer    Birthday    Buttercream Frosting    Baking    Making It Photo-Ready    Frosting    Cake    Dessert    Cake    Dessert    Cake    Dessert

Total Time 4 hours 4 minutes

Prep Time 4 hours 0 minutes

Yield 16 servings

Number Of Ingredients 17

Cake
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1 cup milk
Red, orange, yellow, green, blue and purple gel food color
Buttercream Frosting
2 cups Land O Lakes® Butter softened
6 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon vanilla extract
Red, orange, yellow, green, blue and purple gel food color

Steps:

  • Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. Set aside.
  • Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
  • Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
  • Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and flour pans. Repeat with remaining colors until all cake layers are baked.
  • Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue and purple. Set aside.
  • Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting. This layer of frosting will be thin and cake will be visible through frosting. Once frosted, refrigerate cake 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)
  • Place each tinted frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of frosting) that are touching.
  • Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.

Nutrition Facts : Calories 690 calories, FatContent 37 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 145 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 85 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams

PURPLE VELVET CAKE | JUST A PINCH RECIPES



Purple Velvet Cake | Just A Pinch Recipes image

My family loves my velvet cakes and they are so delicious and moist. I make the purple velvet cake for birthdays.

Provided by Lisa Johnson @georgiagirl48

Categories     Cakes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 15

2 1/2 cup(s) cake flour
1 1/2 cup(s) sugar
1 teaspoon(s) unsweetened baking cocoa
1 teaspoon(s) salt
1 teaspoon(s) baking soda
2 - eggs
1 cup(s) buttermilk, room temperature
2 tablespoon(s) or 15 drops of purple food coloring
1 teaspoon(s) white vinegar
1 teaspoon(s) vanilla extract
FROSTING
1 8 ounce(s) package cream cheese, room temperature
1/2 cup(s) butter or margarine, room temperature
1 pound(s) confectioners' sugar
1 teaspoon(s) vanilla extract

Steps:

  • Preheat oven to 350 F. Grease bottom and sides of three 8-inch round cake pans. Mix together the dry ingredients with wire whisk until well combined. In a separate bowl, combine all wet ingredients. (Note: 10 drops of blue and 15 drops of pink for a dark purple, or 24 drops of red and 16 drops of blue for a medium purple.) Gradually add wet ingredients into the dry ingredients, stir until well combined. Pour into greased and floured round cake pans. Bake for 20 to 25 minutes until toothpick inseted near the center comes out clean. Let it cool for 15 minutes and remove from pans on wire rack to allow cool completely.
  • Cream together the cream cheese and butter. Add the confectioners' sugar and vanilla. Beat until smooth and creamy. Spread between layers and over top and sides of a cake.

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