Description
A vibrant cake made with purple sweet potatoes or blueberries, offering a unique flavor and texture that delights guests.
Ingredients
Scale
- 1 cup purple sweet potatoes or blueberries
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large eggs
- 1 cup milk or dairy-free alternative
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Prepare the purple sweet potatoes or blueberries: peel and boil the sweet potatoes until tender, then mash them. Alternatively, blend blueberries to create a puree.
- Cream the butter and sugar together in a large bowl until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Mix in the purple sweet potato or blueberry puree, milk, and vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Gradually fold into the wet mixture until just combined.
- Distribute the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting or whipped cream.
Notes
For a dairy-free version, substitute butter with coconut oil. For gluten-free, use almond flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: purple cake, birthday cake, sweet potatoes, blueberries, party dessert