Purple Velvet Cake

Purple Velvet Cake

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Here is a delightful treat that combines the richness of velvet cake with the beautiful hue of purple sweet potatoes and blueberries. This Purple Velvet Cake is not just a feast for the eyes; it’s also a healthy option for those seeking a sweeter indulgence with added nutrition. With hidden ingredients like purple sweet potatoes and blueberries, this cake offers a unique twist on the classic dessert while keeping health in mind. Perfect for any celebration or simply as a sweet treat, this recipe will quickly become a favorite.

WHY YOU WILL LOVE THIS RECIPE

This Purple Velvet Cake is a fantastic solution when you want something sweet and healthy at the same time. It’s a great option for meal prep since the cake stays moist and delicious for days, perfect for portion control or when you’re looking to enjoy a cake without feeling guilty. Additionally, using natural ingredients adds fiber and vitamins, making this a lighter and more balanced choice compared to traditional cakes.

HOW TO MAKE Purple Velvet Cake

EQUIPMENT NEEDED

• Three 8-inch round cake pans
• Mixing bowls
• Whisk
• Fine-mesh strainer
• Medium-size saucepan
• Hand mixer
• Oven

Ingredients You’ll Need

• 2½ cups (315 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp fine salt
• 2 Tbsp unsweetened natural cocoa powder
• 3 large eggs, room temperature
• 1 cup (240 ml) buttermilk (room temperature)
• ½ cup (120 ml) neutral oil (canola or vegetable)
• 2 tsp pure vanilla extract
• 1 Tbsp white vinegar
• ¾ cup (110 g) fresh or frozen blueberries (cooked down to ≈½ cup strained puree)
• ½ cup (120 g) cooked, peeled, and smoothly mashed purple sweet potato (from 1 medium potato)
• 16 oz (450 g) cream cheese (full-fat and softened but cool)
• 1 cup (225 g / 2 sticks) unsalted butter (softened but cool)
• 5–5½ cups (600–660 g) powdered sugar (sifted)
• 2 tsp pure vanilla extract
• ⅛ tsp fine salt
• 1 Tbsp heavy cream (if needed for consistency) – optional

STEP-BY-STEP INSTRUCTIONS :

1. Prepare the cooked blueberry puree: In a medium-size saucepan, combine the blueberries over medium heat. Cook for 6-8 minutes until the blueberries burst. Mash gently and press through a fine-mesh strainer. Cool completely.

2. Cook the purple sweet potato: Peel and cube one medium-sized purple sweet potato. Boil for 15 minutes until fork-tender. Drain and mash very smoothly. Cool completely.

3. Preheat the oven: Set your oven to 350°F (175°C). Grease three 8-inch round cake pans and use parchment circles to line the bottoms. Dust the insides with flour.

4. Mix the dry ingredients: In a large bowl, combine all-purpose flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk until no lumps remain.

5. Mix the wet ingredients: In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Add vinegar, blueberry puree, and purple sweet potato puree and whisk until smooth.

6. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable.

7. Bake: Distribute the batter evenly in the prepared pans. Bake for 24-28 minutes, rotating pans halfway through. A toothpick should have a few moist crumbs. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

8. Make the frosting: Beat butter until super smooth, add cream cheese and beat until fully mixed. Add powdered sugar, vanilla, and salt, mixing on low until incorporated. Increase speed to medium-high and beat until light and fluffy. If too thick, add cream to adjust consistency.

9. Level and stack: Level cake tops if needed. Place the first layer on a cake plate and spread about ¾ cup of frosting on top. Repeat with the second layer, then add the third layer.

10. Crumb coat: Apply a thin layer of frosting around the sides and top of the cake and refrigerate for 20-30 minutes.

11. Final coat: Apply a thicker layer of frosting and smooth it out. Decorate with a star tip and fresh blueberries or edible flowers if desired.

12. Final chill: Refrigerate for 1 hour before slicing.

HOW TO SERVE Purple Velvet Cake

When serving Purple Velvet Cake, consider controlling your portion sizes as this will help in maintaining healthy eating habits. A slice accompanied by a handful of fresh fruits or a dollop of Greek yogurt can add extra nutrition and create a balanced meal. It’s perfect for any occasion, from birthday parties to cozy family gatherings, lending a delightful and healthy touch to traditional cake servings.

STORAGE & FREEZING : Purple Velvet Cake

This cake can be stored in an airtight container in the refrigerator for up to a week. If you wish to freeze it, wrap each layer individually in plastic wrap and store it in a freezer-safe container. It can last up to three months in the freezer. When ready to enjoy, let it thaw in the refrigerator overnight before frosting or serving.

SERVING SUGGESTIONS

This cake pairs wonderfully with a side of fresh berries or a simple fruit salad. If you want to keep it more balanced, serve it alongside a light salad with mixed greens and a simple vinaigrette. This adds a contrasting crunch and freshness that complements the dessert nicely.

VARIATIONS

• Healthier Version: Substitute half of the granulated sugar with a natural sweetener like erythritol or monk fruit sweetener to lower the sugar content. You can also use whole wheat flour instead of all-purpose flour for added fiber.

• High-Protein or Low-Carb Version: Try swapping all-purpose flour for almond flour and use more egg whites to boost the protein content. For the frosting, consider using Greek yogurt in place of some cream cheese to add protein with fewer calories.

• Air Fryer or Oven-Baked Version: If you’re short on time, the cake batter can be baked in an air fryer. Fill the air fryer basket with the batter in smaller rounds and bake at 300°F (150°C) for around 20-25 minutes.

FAQs

1. Can I make this cake gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure your other ingredients are also gluten-free.

2. Is this Purple Velvet Cake suitable for a diabetic diet?
   While this cake does contain sugar, using sugar substitutes can make it more diabetic-friendly. Always consult with your healthcare provider on dietary choices.

3. How do I store leftover cake?
   Store any leftover cake in an airtight container in the refrigerator for up to one week. If you’ve frosted it, make sure it’s well covered to keep it moist.

4. What is the best way to freeze this cake?
   To freeze, wrap each layer of the cake tightly in plastic wrap, then place it in a freezer-safe container. This way, the cake will maintain its flavor and texture for up to three months.

MAKE-AHEAD TIPS FOR Purple Velvet Cake

For those busy weeks, this cake is a wonderful make-ahead option. You can bake the layers in advance and frost them closer to serving time. The baked layers can be frozen and will maintain their moisture and flavor, making this a great solution for meal prep or last-minute gatherings. Enjoy the fabulous taste without all the last-minute effort!

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