Purple Velvet Cake with Blueberry Frosting

A visually stunning and healthier dessert made with purple sweet potatoes and blueberry frosting, perfect for celebrations.

Scale

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)

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.
Prepare sweet potato: Peel, cube, and boil purple sweet potato for 15 minutes, mash until smooth, measure ½ cup, and let cool.
Preheat oven: Preheat your oven to 350 °F (175 °C). Grease and prepare three 8-inch round cake pans.
Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until lump-free.
Mix wet ingredients: In another bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, blueberry puree, and purple sweet potato puree until smooth.
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.
Bake: Bake for 24–28 minutes; check with a toothpick. Let cool for 10 minutes, then invert onto racks.
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.
Level and stack: Level the cake layers and stack with frosting between each layer.
Crumb coat: Apply a crumb coat, chill for 20-30 minutes, then apply the final frosting coat. Decorate as desired.
Chill before serving: Chill the cake for 1 hour before serving.

For a healthier serving idea, slice the cake into smaller portions. Pair with fresh berries or Greek yogurt for added nutrition.

Keywords: cake, dessert, healthy dessert, purple velvet cake, blueberry frosting

Find it online: https://alexandrarecipes.com/purple-velvet-cake-blueberry-frosting/