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Purple Sweet Potato Buttercream Blueberry Cake

Bring out your true colors in this enchanting Purple Sweet Potato Buttercream Blueberry Cake using Suncore Foods® Supercolor Powders. It’s a delicious dream. The stunning royal purple color in the sweet vanilla buttercream achieved using suncore Foods® Purple Sweet Potato Supercolor Powder. The best part is, this gorgeous purple cake isn’t just for looks, it tastes absolutely amazing.  You won’t have a crumb leftover. This colorful cake is ideal for a child’s birthday party, or any time you want to make a big impression. 

Ingredients

Cake Dry Ingredients: ⁣
2 1/2 cups cake flour ⁣
1/4 cup powdered sugar ⁣
1/2 cup sugar of choice ⁣
1 tsp baking powder ⁣
3/4 tsp baking soda ⁣
1/4 tsp Suncore Foods® Rose Salt

Cake Wet Ingredients: ⁣
1/2 cup dairy free yogurt ⁣
1 cup soy milk ⁣
3/4 cup coconut oil ⁣or vegetable oil
1/2 tbsp vanilla extract ⁣

Buttercream: ⁣
150g dairy free butter⁣
50g vegetable shortening
2 to 2 1/2 cups powdered sugar ⁣
1/2 -1 tsp Suncore Foods® Purple Sweet Potato Supercolor Powder
1 tsp vanilla bean extract ⁣
1/4 tsp Suncore Foods® Rose Salt
1/2 to 1 tbsp of cold soy milk (for thinner ⁣
consistency) ⁣

Blueberry Filling: ⁣
150g blueberries ⁣
4 tbsp sugar of choice
1/4 cup water

 

Directions

1. RFilling ⁣— Add the berries, water & sugar into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Continue to cook the mixture until it reaches to a saucy thick consistency. Remove from the heat. Set aside.⁣

2. Cake — Preheat your oven at 170c. Prepare the baking pan. Set aside.⁣ In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. ⁣Gently fold the mixture with a spatula to incorporate.⁣ Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.⁣ Bake for 40-45 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. Divide the cake into 2 even layers. ⁣

3. Buttercream ⁣— Whip butter, vegetable shortening in the stand mixer bowl with the paddle attachment, on medium for about 2 minutes. Stop mixer and add the sifted powdered sugar, dissolved sweet potato powder, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk (if you’re looking for thinner consistency, mix on medium until smooth.

 


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