Leaving one portion as-is, use icing color to color the two remaining portions increasingly darker shades of lavender/purple.
Divide the remaining frosting into three separate bowls.Place in the refrigerator to chill briefly while prepping remaining frosting. Add top layer and cover entire cake with a thin layer of frosting to seal in crumbs. Use an offset spatula or palette knife to spread a layer of frosting over the top. Place one layer on a cardboard cake round set on top of a rotating cake stand.
Slice each cake in half to form four layers.
Remove cakes from freezer and use a large serrated knife to slice the domed tops off of each one. Add icing color to frosting and mix in by hand to achieve a light lavender color. Once all has been added, increase speed to medium-high and beat until smooth, creamy, and fluffy. With mixer on low speed, gradually add confectioner's sugar, wiping down bowl and beater as needed. Add blackberry juice and vanilla extract and beat in until incorporated. In the bowl of a stand mixer fitted with the wire whip attachment (or using a bowl and handheld electric mixer) cream together the butter and cream cheese on medium-high speed until smooth. Cupcakes can be kept in an airtight container at room temperature until ready to frost. Once cool, wrap cakes tightly in plastic wrap. Let cakes cool completely in pans on a wire rack before removing. Allow cupcakes to cool in pan for a few minutes before moving to a wire rack. Bake cakes/cupcakes in preheated oven until a toothpick inserted into the center of each comes out clean or with just a few moist crumbs, about 20 minutes for cupcakes and about 40 minutes for cakes. Swirl batter briefly with a knife or icing spatula to achieve marble effect. Repeat with remaining batter to fill cupcake liners. Alternate adding white and chocolate batter to cake pans, filling each about ¾ full. Add the buttermilk and cocoa powder for the chocolate marble and mix in on lowest speed until mostly incorporated. Remove half the batter from the mixer. Mix just until evenly incorporated, again wiping down bowl and beater as needed. Continue to alternate adding dry and wet ingredients in this manner until all have been added, beginning and ending with dry ingredients. With mixer on low speed, add ⅓ of the flour mixture followed by ½ of the buttermilk. Add vanilla extract and continue to beat just until all ingredients are incorporated, wiping down bowl and beater as needed. Slowly and carefully pour melted butter into egg mixture while beating. Beat for 3-4 minutes, or until white and fluffy. After a few seconds, slowly pour in the sugar while continuing to beat. In the bowl of a stand mixer fitted with the wire whip attachment (or using a second large bowl and handheld electric mixer) begin beating the egg whites on medium-high speed. In a large bowl, whisk together the flour, vanilla bean seeds, baking powder, baking soda, and salt. 
Line 3 cups in a muffin tin with cupcake liners. Dust sides with flour and tap out excess. Butter two 4"x2" round cake pans and line bottoms with parchment rounds. Preheat oven to 350✯ and prep your pans.
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