Honeydukes Inspired Pink Coconut Ice Cake

Purple Berry Cake with Silky Cream Cheese Frosting

Purple Berry Cake with Silky Cream Cheese Frosting by Brownie Mischief

Purple is passionate. It’s mystical. It’s regal. Don’t we all know someone whose favorite color is purple? It’s painfully obvious. They can’t hide it. They don’t want to hide it. They can’t just be friends with purple. They’re in a relationship with purple. The first time I made this Purple Berry Cake, a purple lover I know said that when she saw it, it spoke to her soul. This cake is, what I like to call, a double-take cake. People stare. They can’t resist it’s charismatic charm. Once they stop staring and taste it, they fall hopelessly in love.

Purple Berry Cake with Silky Cream Cheese Frosting by Brownie Mischief

Fresh berry purée is added to the batter, creating a soft, moist cake. The layers are brushed with berry syrup, which helps keeps the cake moist and gives it a nice punch of berry flavor.  I used blackberries and blueberries, but you can use any combination of purple berries that you like. After baking, the color of the cake layers will be a brownish gray with a hint of purple, depending on your berries. I think I need to come up with name for this color. How about Silverberry? You can see tiny flecks of the berries in the cake and I think the color is lovely, especially with the lavender frosting. If you want a more purple cake, feel free to add some gel food color to the batter. I used Wilton Violet gel food color to achieve the pretty lavender cream cheese frosting. The extra butter and the addition of heavy cream makes this frosting silky and spreadable.

Purple Berry Cake with Silky Cream Cheese Icing by Brownie Mishchief

I’m obsessed with edible flowers lately, so I garnish my baked goods with them whenever I can get my hands on some. I found these pansies in the produce department of my local food market. If you can’t find pansies, pesticide free violets or rose petals would also be pretty. Make sure to apply them to your cake right before serving, since they are delicate and will wilt over time. Brush some of your berries with a little dab of edible gold luster dust for an extra regal touch.

Print Recipe
Purple Berry Cake with Silky Cream Cheese Frosting
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Purple Berry Cake
Silky Cream Cheese Frosting
Finishing Touches
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Purple Berry Cake
Silky Cream Cheese Frosting
Finishing Touches
Instructions
Purple Berry Cake
  1. Preheat oven to 350º F. Spray two 6-inch cake pans with non-stick cooking spray and line with parchment paper circles.
  2. Purée the berries in a blender or small food processor.
    Puree fresh berries.
  3. Strain puréed berries through a sieve. Reserve 2/3 cup berry puree. Set aside remaining puree for syrup.
  4. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, beat 1 1/4 cups (8.75 ounces) sugar, oil, eggs and vanilla extract with an electric mixer on medium speed, until light and fluffy, about 1 minute.
  6. Add flour in two additions, alternating with buttermilk, beating at medium speed just until combined.
  7. Stir in the reserved 2/3 cup berry purée.
  8. Pour batter evenly into the prepared cake pans. Bake until a toothpick inserted into center of cakes comes out clean, about 30-35 minutes.
  9. Cool cakes in pans for 10 minutes. Remove cakes from pans and continue cooling on wire racks.
  10. Meanwhile, make berry syrup. In a small saucepan, heat the remaining berry purée, remaining 1/4 cup sugar (1.75 ounces) and 1/4 cup water over medium-low heat. Stir together and bring to a boil. Cook until sugar is dissolved. Set aside to cool.
  11. Split each cake layer into two and brush with berry syrup. Fill and frost cake with Silky Cream Cheese Frosting.
Silky Cream Cheese Frosting
  1. In a large bowl, beat butter and cream cheese with an electric mixer at medium speed, until smooth.
  2. Add vanilla extract and salt and beat until combined.
  3. Gradually add powdered sugar and beat medium speed until combined.
  4. Add heavy cream and beat at low speed until smooth and creamy.
  5. Add gel food color with a toothpick, a little at a time, until desired shade is reached. Beat at low speed until well blended.
Finishing Touches
  1. Garnish top of cake with fresh berries. Brush a few of the berries with edible gold luster dust. Garnish with fresh flowers immediately before serving.
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Honeydukes Inspired Pink Coconut Ice Cake

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.

Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief

If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.

In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here.  Note:  The above pictured orange ranunculus flowers on the table are not edible.  

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

Print Recipe
Lemon Buttermilk Donuts with Honey Cream Cheese Icing
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Lemon Buttermilk Donuts
Honey Cream Cheese Icing
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Lemon Buttermilk Donuts
Honey Cream Cheese Icing
Instructions
Lemon Buttermilk Donuts
  1. Preheat oven to 425ºF. Spray the wells of a ***donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together cake flour, sugar, baking powder and salt.
  3. In a small bowl, whisk buttermilk, egg, melted butter, and lemon zest together. Add to flour mixture and stir until combined.
  4. Transfer batter to a piping bag or plastic zip bag. Snip off the tip of the bag and pipe batter into prepared donut pan, filling the wells 2/3 full.
  5. Bake for 7-8 minutes or until toothpick inserted into donuts comes out clean. Let cool in pan for 5 minutes, then remove donuts to a rack to cool completely.
  6. Prepare Honey Cream Cheese Icing while donuts are cooling.
  7. Dip tops of donuts into icing and decorate as desired. Serve immediately.
Honey Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter with an electric mixer at medium speed until smooth.
  2. Add vanilla extract and salt. Mix until combined.
  3. Add powdered sugar and mix on low speed until moistened. Turn mixer up to medium speed and mix until combined.
  4. Add honey and beat on medium speed until smooth. Add milk, a little at a time until desired consistency is reached. Beat until smooth.
    Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief
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