Purple Velvet Dream Cake

Ingredient List

All ingredients below are kid safe and contain no alcohol.

Ingredients for Cake Batter

• 2½ cups all-purpose flour
• 1½ cups sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 3 eggs, large, room temperature
• 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice
• 1 cup of natural purée (see options below)
• 1 teaspoon vanilla extract

Options for Natural Purple Colour (Choose one or combine)

• Blueberries (cooked, blended)
• Blackberries (cooked, blended, strained)
• Purple sweet potato (boiled, blended till smooth)

Of the colour sources provided, purple sweet potato gives the best colour. Berries will give a nice brightness and subtle flavour.

Ingredients For Frosting

(Cream Cheese Frosting)

• 3 oz. cream cheese (softened)
• 1/2 cup of butter (softened)
• 3 cups of powdered sugar
• 3 tbsp. of berry purée (for optional purple colour)
• 2 cups of frosting

Equipment Needed

• 2 eight-inch round cake pans
• Basic kitchen tools
• Mixing bowls (1 large, 1 medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Parchment paper
• Wire cooling rack
• Blender or food processor (for purée)

Step-by-step baking instructions for purple purée

Cook a purple sweet potato or fruit of your choice. Then, blend until fully smooth and let cool before using.

Now we can make the cake!

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Grease your cake pans and line the bottoms with parchment paper.
3. Mix the dry ingredients. In a medium bowl, whisk together baking powder, baking soda, salt, sugar, and flour.
4. Cream the butter until smooth, then add 1 cup of sugar and beat until light and fluffy.
5. Add 2-3 eggs to the batter, one at a time.
6. Finish by adding a splash of vanilla extract.
7. Blend the purple purée and add it to the batter.
8. Before we finish, we have one last step to do: carefully fold in the purple purée so that it doesn’t clump together. Combining wet and dry ingredients.

Start with dry ingredients, end with dry ingredients, and then add buttermilk. Mix carefully to prevent overmixing.

Pour some batter into every pan. Bake for 25-30 minutes. A toothpick should come out clean.

Let the cakes cool in the pans for 10 minutes. Then, put them on a wire rack to cool completely.

Add all the frosting ingredients and beat until smooth. After the layers cool completely, frost the cakes.

Safety Tips When Baking

Make sure all your ingredients are fresh, especially the eggs and dairy.

Consider allergies, especially eggs, dairy, and gluten.

Make sure to follow the recipe to get the correct oven temperature to prevent uneven baking.

Before and after touching food, wash your hands and the utensils.

Let the layers cool completely before adding frosting.

Store your leftovers in an airtight container.

Make sure to supervise children when they are using the oven or the mixers.

Use room temperature ingredients when making batter for the best results.

Correct the sentence to maintain the cake’s fluffiness.

Too long a bake time may cause the cake to lose its original colour, so watch the timer.

To balance the colours, gradually modify the amount of the purple puree.