Cake Design

Purple Marble Vanilla Layer Cake Recipe

I realize it was just a week ago that I imparted my #1 yellow cake formula to you. In any case, from that point forward, I have been on a vanilla cake roll. Normally I would go after chocolate cake each time however this 👆🏻 has me persuaded that vanilla is the new best thing.

I made a couple of changes to my unique formula, so this yellow cake presently makes two major lovely layers. It’s ideal for sharing or for a birthday festivity. Be that as it may, we should be genuine – it’s not about the cake inside, but instead the shocking twirls of frosting.

It wasn’t that quite a while in the past, that whirled icing turned into a thing. I saw it for the most part on cupcakes, yet had I realized before the fact that it was so natural to glaze a cake with a marbled impact like this, I would have been everywhere on the pattern.

For this cake, I initially did a piece coat utilizing plain vanilla buttercream. In addition to the fact that this seals in the scraps it assists you with getting that dazzling smooth completion toward the end. A cake leveler is likewise your new dearest companion in the event that you are into layer cake making. You can for the most part get these very modest yet they make the work far simpler.

So once you shading the remainder of your buttercream, you simply pipe your frosting around the sides of the cake. I think that its best to do the base half in one tone, at that point the top half in another shading. Get a cake scrubber (one more cake apparatus I can’t live without) and scrap around the edges. Watch as the tones consolidate, making an exquisite twirled ombre design.

You can then touch additional icing to a great extent to fill any openings, and get a more marbled impact. Simple right? What’s more, simply consider the potential outcomes. You could utilize whatever colors you like. Pink and white for a child shower or blue, red and white for Fourth of July.

I trust you’re having an extraordinary week. This post is really a day late (eeek) on the grounds that last night we were out late eating with a gathering of companions. Also, we had the best time! Our companions live at Bondi Beach and they coordinated a connoisseur home-prepared feast for us all, that we appreciated outside, under the stars, sitting above the lovely sea shore. Astonishing right?

I made treat for everybody and took a stab at making a tropical eton wreck. I was truly content with the outcome so I may simply need to make it again so I can share it here on Sweetest Menu. However, that is sufficient talk for the present, it’s an ideal opportunity to get heating!

Purple Marble Vanilla Layer Cake

Purple Marble Vanilla Layer Cake
Prep Time 14 minutes
Cook Time 36 minutes
Additional Time 17 minutes
Total Time 1 hour 7 minutes


  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 300 grams (1 and 1/2 cups) caster sugar
  • 2 teaspoons vanilla bean paste*
  • 2 large eggs
  • 1 egg yolk
  • 385 grams (2 and 3/4 cup) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 240 ml (1 cup) milk
  • 120 ml (1/2 cup) full fat sour cream
  • Vanilla buttercream
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 875 grams (7 cups) icing or powdered sugar
  • 120ml (1/2 cup) milk
  • Two different shades of purple food gel paste
  • 200 grams (1 and 1/3 cup) good quality white melting chocolate


Grease and line two 8 inch cake tins with baking or parchment paper.Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, beat the butter and sugar for a few minutes until pale and creamy. Add the vanilla and mix to combine. Add your eggs and egg yolk, one at a time, beating in between each addition.

In a separate bowl, sift the plain four, baking powder and baking soda. Add half the flour mixture, along with the half the milk to the butter mixture and beat on a low speed. Then add the remaining flour and milk. Finally, add the sour cream and beat briefly until combined – try not to over mix. Divide the cake batter between the two cake tins and smooth the top. Place in the oven and bake for approximately 40 minutes or until a skewer inserted in the centre comes out clean.

After 10-15 minutes, carefully remove your cakes from their tins, and place on a wire rack to cool completely.

To make your frosting, cream the butter until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and the frosting is smooth and creamy. Divide your buttercream into two bowls.

Use a serrated knife or a cake trimmer to even the top of both cakes. Use one half of your vanilla buttercream to frost the top of the first cake. Place the second cake on top and then frosting the entire top and sides. It only needs to be a thin cake to help seal in the crumbs. Use a cake scraper to remove any excess frosting. Then pop your cake in the fridge for 20-30 minutes for the crumb coat to set.

Separate the remaining buttercream into two bowls. Add a few drops of food colouring to each one until it reaches your desired colour. Transfer your frosting into two separate piping bags fitting with large round tips. Pipe one colour of frosting around the bottom half of your cake, then pipe the second colour around the top half. Use a small spatula to smooth the frosting, allowing the two colours to combine. Pipe the remaining frosting on top. Then use a cake scraper to get clean edges.

To make the chocolate shards, melt your white chocolate in the microwave, stirring in-between 15 second bursts. Line a cookie tray with baking or parchment paper. Split your white chocolate into two bowls. Add a very small amount of food gel to each one and stir until you reach your desired colour.

Pour your white chocolate onto your prepared tray and swirl together using a butter knife. Pop in the fridge to set for 30 minutes. Then break into shards and set them on top of your cake.


If you don’t have vanilla bean paste, you can use 2 teaspoons of vanilla extract but you won’t get the vanilla bean seeds in your cake.

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