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Purple Velvet Cake

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A delightful purple velvet cake made with purple sweet potatoes and blueberries, offering a colorful and nutritious twist on the classic dessert.

Ingredients

Scale
  • 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

Instructions

  1. Prepare the 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.

Notes

Store in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months.

Nutrition

Keywords: cake, dessert, velvet cake, healthy dessert, purple sweet potato

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