Photo: David Holifield
Purple Ombre Cake with Blackberry Compote
17 ingredients
30 min + 30 min
4
openrecipes
Purple Ombre Cake with Blackberry Compote
Estimated Nutrition (whole recipe, rough)
907
Calories
29g
Protein
27g
Fat
134g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE VANILLA SPONGE CAKE:
- 1 teaspoon Cake Flour
- ¼ teaspoons Baking Powder
- ½ cups Salt
- ½ sticks Milk, Room Temperature
- ½ Tablespoons Unsalted Butter, Room Temperature
- 2 whole Vanilla Extract
- 1 cup Large Egg, Room Temperature
- 2 cups Granulated Sugar
- 1 Tablespoon FOR THE BLACKBERRY COMPOTE:
- ½ cups Fresh Blackberries
- 2 Tablespoons Cornstarch
- 2 sticks Granulated Sugar
- 3-½ cups Water
- 1 teaspoon FOR THE BUTTERCREAM FROSTING:
- 2 Tablespoons Unsalted Butter, Room Temperature
- 6 drops Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes