Purple Velvet Cake – A Lighter Twist on a Showstopping Classic

This Purple Velvet Cake is as stunning as it is delicious—a moist, rich dessert with a naturally vibrant hue and a delicately sweet flavor. Inspired by the elegance of red velvet, this lighter version uses real fruit for its gorgeous color and a few mindful ingredient swaps to keep things balanced. With a tender crumb and creamy topping, it’s the perfect centerpiece for celebrations or a colorful way to treat yourself.

Why You’ll Love This Recipe

Naturally Vibrant: Made with purple sweet potato or berries for rich color—no artificial dyes.
Healthier Ingredients: Light dairy and applesauce reduce fat and calories.
Crowd-Pleaser: Eye-catching presentation with classic flavor appeal.
Soft & Moist: The perfect velvet texture in every bite.

Ingredients

For the Cake:

• 1 cup mashed cooked purple sweet potato (or 1 cup blended blueberries)
• 1/2 cup unsweetened applesauce
• 1/2 cup light buttermilk
• 2 large eggs
• 1/3 cup light butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Frosting:

• 8 oz light cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp skim milk (as needed for consistency)

Instructions

1. Preheat & Prepare Pans
Preheat your oven to 350°F (175°C). Lightly grease or line an 8-inch round cake pan with parchment paper.

2. Mix Wet Ingredients
In a large bowl, whisk together the mashed purple sweet potato (or blended blueberries), applesauce, buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine Dry Ingredients
In another bowl, sift together flour, sugar, baking powder, baking soda, and salt.

4. Combine & Mix
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.

5. Bake
Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

6. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

7. Make the Frosting
In a medium bowl, beat together cream cheese, powdered sugar, vanilla, and enough milk to achieve a spreadable consistency.

8. Frost & Serve
Once the cake is fully cooled, spread the frosting over the top. Slice and enjoy!

Nutritional Information (Per Slice, Approximate)

Calories: 170
Carbohydrates: 22g
Fat: 6g
Protein: 3g
Fiber: 2g

Tips for Success

• Use Purple Sweet Potato: It gives beautiful color and natural sweetness—steam and mash before measuring.
• Berry Alternative: Blueberries can be used for a brighter purple hue and fruity twist.
• Keep It Light: For a fluffier texture, don’t overmix once you add the flour.
• Chill the Frosting: It spreads best when slightly firm—chill for 10 minutes before use if needed.

Why This Recipe Works

This cake delivers the rich velvet texture and light tang of a classic red velvet, but with a fresh, vibrant twist—both in color and nutrition. The simple swaps make it feel indulgent without being heavy, and the natural ingredients make it even more special.

Purple Velvet Cake is more than just eye-catching—it’s a thoughtful dessert that balances indulgence and simplicity. Whether you’re baking for a birthday, brunch, or just because, it’s a sweet treat that looks fancy, feels fresh, and tastes like pure comfort.