Purple Velvet Cake with Blueberry Frosting

Purple Velvet Cake with Blueberry Frosting: A Healthier Delight

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Healthy desserts can seem hard to come by, especially if you love sweet treats. However, the Purple Velvet Cake with Blueberry Frosting brings joy without the guilt! This cake is not only visually stunning, thanks to its rich purple hue, but it also pairs delicious flavors with a handful of nutritious ingredients. You can enjoy a slice while feeling good about its health benefits.

This recipe is a great option for meal prep, as it stays fresh for several days and can be made ahead. Plus, if you’re looking for a balanced dessert that fits into your lifestyle goals—whether that’s weight loss, eating fewer calories, or simply indulging in a tasty treat that offers a healthier twist—this cake checks all the boxes.

Why You Will Love This Recipe

The Purple Velvet Cake with Blueberry Frosting does more than satisfy your sweet tooth. This cake is a great option for those aiming for a lighter dessert that doesn’t compromise on flavor. Made with purple sweet potatoes, it offers a natural sweetness along with fiber and antioxidants. The blue corn frosting not only tastes delicious but also provides an extra punch of nutrients. This cake makes for a healthier dessert choice, suitable for a wide range of dietary preferences, from gluten-free to lower-calorie diets.

How to Make Purple Velvet Cake with Blueberry Frosting

Equipment Needed

• 3 (8-inch) round cake pans
• Mixing bowls
• Whisk
• Saucepan
• Potato masher
• Sifter (for powdered sugar)
• Cooling rack
• Hand mixer or stand mixer

Ingredients You’ll Need

• 2½ cups (315 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine salt
• 2 Tbsp unsweetened natural cocoa powder
• 3 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• ½ cup (120 ml) neutral oil (canola or vegetable)
• 2 tsp 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 and smoothly mashed purple sweet potato (from 1 medium potato)
• 16 oz (450 g) full fat cream cheese, 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 vanilla extract
• ⅛ tsp fine salt
• ¼ cup (60 g) reserved blueberry puree (from cake layers)
• 1–2 Tbsp heavy cream (if needed for consistency)

Step-by-Step Instructions

1. Cook blueberry puree: Cook blueberries in a saucepan over medium heat for 6–8 minutes until they burst. Mash and strain to obtain ½ cup puree. Let cool.
2. Prepare sweet potato: Peel, cube, and boil purple sweet potato for 15 minutes, mash until smooth, measure ½ cup, and let cool.
3. Preheat oven: Preheat your oven to 350 °F (175 °C). Grease and prepare three 8-inch round cake pans.
4. Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until lump-free.
5. Mix wet ingredients: In another bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, blueberry puree, and purple sweet potato puree until smooth.
6. Combine wet and dry: Add the wet ingredients to the dry and mix until thick but pourable. Divide the batter evenly into the prepared pans.
7. Bake: Bake for 24–28 minutes; check with a toothpick. Let cool for 10 minutes, then invert onto racks.
8. Make frosting: Beat butter until smooth, add cream cheese until combined. Gradually mix in powdered sugar, vanilla, salt, and reserved blueberry puree. Beat until fluffy.
9. Level and stack: Level the cake layers and stack with frosting between each layer.
10. Crumb coat: Apply a crumb coat, chill for 20-30 minutes, then apply the final frosting coat. Decorate as desired.
11. Chill before serving: Chill the cake for 1 hour before serving.

How to Serve Purple Velvet Cake

Serving Purple Velvet Cake can be a delightful experience. For a healthier serving idea, consider slicing the cake into smaller portions. This way, you can savor every bite without overindulging. Pair each slice with a handful of fresh berries to enhance the flavor and add more fiber. These tips make this cake a perfect contribution to celebrations or family gatherings while keeping it a balanced dessert option.

Storage & Freezing: Purple Velvet Cake

Proper storage will help maintain your cake’s deliciousness for several days. Store the entire cake in an airtight container in the fridge for up to a week. If you wish to freeze your cake, wrap it tightly in plastic wrap or aluminum foil. It can stay frozen for up to three months. If freezing individual slices, consider placing parchment paper between the pieces to prevent sticking.

Serving Suggestions

For a balanced side option, serve the cake with a dollop of Greek yogurt. This adds protein and a creaminess that complements the cake well. Greek yogurt can help balance the sweetness and provide a healthier contrast.

Variations

• Healthier Version: Substitute the all-purpose flour with a gluten-free flour blend and use a sugar substitute to make it a diabetic-friendly dessert without sacrificing flavor.

• High-Protein or Low-Carb Version: Use almond flour or coconut flour for a lower-carb option and add a protein powder to the batter. This will raise the protein content, making it a high-protein meal fit for a post-workout treat.

• Air Fryer Version: For those wanting to enjoy this treat with less oil, consider using an air fryer. Divide the batter into smaller pans that fit your air fryer and bake at a temperature of 320 °F (160 °C) for 18–22 minutes.

FAQs

Is Purple Velvet Cake healthier than traditional cake?

Yes, Purple Velvet Cake integrates purple sweet potatoes and blueberries, offering natural sweetness and added fiber, making it a healthier option than regular cake.

Can this cake fit into a weight-loss plan?

Absolutely! With its lower sugar content and healthier ingredients, this cake can be a satisfying dessert option without derailing your weight-loss journey. Just control portions for better moderation.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to a week. To freeze, wrap slices individually and store in a freezer-safe bag for up to three months.

Is this recipe suitable for meal prep?

Yes! This cake can be made ahead of time and stored, making it an excellent choice for meal prepping desserts. Just remember to slice it ahead for smooth servings.

Make-Ahead Tips for Purple Velvet Cake

When planning to serve this delightful cake, take advantage of the make-ahead aspect. You can prepare the cake layers a day in advance and store them properly in the fridge. The frosting can also be made ahead of time and chilled. On serving day, all you need to do is assemble and frost the layers, making this a quick and easy dessert for any occasion.

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