Purple Velvet Cake with Cream Cheese Frosting

Indulge in this delightful Purple Velvet Cake, a creative twist on the classic red velvet. With its vibrant hue derived from natural purple sweet potatoes, this cake is both visually stunning and deliciously moist. Paired with a rich cream cheese frosting, it offers a perfect balance of sweetness and tanginess, making it a unique dessert for any occasion. This recipe is suitable for vegetarians and is made with wholesome ingredients, ensuring you can enjoy a treat without compromising on quality.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup pureed purple sweet potato
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 1 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, mix together sugar, vegetable oil, buttermilk, purple sweet potato puree, egg, vanilla extract, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined.
9. Once the cakes are cooled, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
10. Decorate as desired and serve.