Ingredients
Scale
For the Cake Base:
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Purple food coloring (gel preferred)
For the Buttercream Frosting:
- 4 cups buttercream frosting
- Additional purple food coloring
Instructions
- Preheat your oven to 350°F. Carefully prepare four 8-inch round cake pans by greasing and flouring them, or lining with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside for later use.
- Using an electric mixer, cream the softened butter and sugar together. Beat until the mixture becomes light and fluffy, which typically takes about 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until combined after each addition.
- Divide the batter evenly into four separate bowls. This is where the magic happens! Add varying amounts of purple food coloring to create four distinct shades of purple.
- Start with the lightest shade in one bowl, adding just a tiny drop of food coloring. Gradually increase the amount of coloring in each subsequent bowl to create a seamless gradient from pale lavender to deep royal purple.
- Pour each colored batter into its prepared cake pan, spreading it evenly. Tap the pans gently to remove any air bubbles.
- Bake for 20 to 25 minutes. To check doneness, insert a toothpick into the center of each cake – it should come out clean.
- Allow cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
- Prep Time: 45 minutes
- Cook Time: 20-25 minutes