Purple Velveteen Cake


Purple Velveteen Cake

Photo credit: Amanda Odum

     This cake is an answer to disappointing fruit cakes -- you know the ones, made with box mixes and powdered gelatin. This is one of the moistest cakes you’ll ever taste. Plain, it’s a marvelous snack and a slightly decadent breakfast. Frosted, it’s a stellar dessert. The color is positively stunning, surprising, and 100% natural. Additionally, it can be made with frozen berries once the season passes, and it’s a great way to salvage berries that have been in the refrigerator past their prime. Our rendition is for a sheet cake to take to all those reunions and cookouts coming up, but it makes lovely cupcakes as well.

Purple Velveteen Cake
Adapted from Casual Baker


For cake:
2 c. + 2 tbsp. flour
1 tsp. baking powder
¼ tsp. salt
1 c. butter, room temperature
1 c. sugar
2 medium eggs, room temperature
¼ c. milk (whole, 1% and 2% are all acceptable)
½ c. blueberry puree
1 tsp. vanilla extract

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For frosting:
4 oz. lowfat (American Neufchatel) cream cheese, room temperature
3 tbsp. butter, room temperature
½ c. blueberry puree
1 c. powdered sugar
½ tsp. vanilla


For cake:

  1. Sift together flour, baking powder, and salt. Mix milk, puree, and extract in a small bowl. Grease and flour a metal 9x13 pan and preheat oven to 350 degrees F.
  2. Cream together butter and sugar until light and fluffy. Add eggs. Scrape down bowl and add dry and wet mixtures alternately, beginning and ending with dry. Beat until just combined to preserve cake’s tender texture.
  3. Pour batter into prepared pan and bake 25 minutes. Tester should have moist crumbs but no wet batter.
  4. Cool and serve plain or frost.

For frosting:

  1. Beat together cream cheese and butter until combined. Add puree and beat until well mixed.
  2. Beat in sugar and vanilla. This makes a soft, somewhat runny icing, but it can be refrigerated for firmer texture.
  3. Frost cake and store in refrigerator.


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