So . . . are you officially pepperminted? Me too. But it was lovely and delicious.
And, wow, the last day of the year? Eek! Maybe. Hooray! I’m not sure. I do know that 2015 will be a much different one for me, and I think it will be bigger and better for all of us. Some years just come bearing more than other years, which seem to come and go with minimal change or impact. But one thing I do know for certain, is that we will still all be baking ourselves happy. It’s just what we do.
And, of course this past month I’ve been baking even more than usual, which may have something to do with recently receiving my copy of Matt Lewis & Renato Poliafito’s latest book, Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
First off, I love that the book is organized by occasions and holidays (and not just the predictable ones–think Julia Child’s Birthday, Gay Pride, Dolly Parton’s Birthday, and more). It’s kind of brilliant. Secondly, I feel as though the boys have kicked the whole game up a notch. Sure, this book is quintessential “Baked” with its decadence and approachability, but I feel the recipes are even more inventive and irresistible. Heavy hits of sprinkles, colour, and creativity don’t hurt either. This book has it all.
So I decided to dive in and bake their “Gonzo” cake, which is Purple Velvet Cake with Cream Cheese Frosting created in honor of Hunter S. Thompson’s Birthday. I can’t help but think of an old high school writer boyfriend who was rather enchanted by the antics of one crazed Hunter S. Thompson and his “Gonzo” style journalism. Who knew that memory would come back upon opening a fabulous baking book? See, you just never know what can be when you bake. ;)
Anyway, when it comes to cake, I’m a sucker for anything “velvet,” and, well, you know how I feel about colour and sprinkles. I decided to celebrate the “purple” with a medley of my favourite purple-and-such sprinkles, which is fun hint of what’s to come when the cake is sliced and served (and in my house where there is purple, there is turquoise–Frozen much? #cakelets #frozenfever).
And don’t let the purple cake and sprinkles fool you–this cake is so much more than just a dose of dazzling dye. While the purple is enhanced by a few drops of soft gel paste (or you could use regular food colouring), the main source of the rich purple hue is the purple yam powder–a unique ingredient that lends to a moist cake with, as the boys says, a wine-like taste and texture similar to red velvet cake. The dominant flavour of the cake is not “yam-ish” but rather a sweet (but not too sweet) earthy taste that is hard to describe.
The flavour and texture of the purple yam cake and lends beautifully to the classic, tangy cream cheese frosting although, much like red velvet, I think it would also pair well with a classic sweet cake frosting. What I love that is colour and flavour of the cake are so unexpected and distinct, and that after the first bite I wanted to keep tasting more so that I could, aside from eat more cake, solve the mystery that is purple yam powder. Odd and delightful all at once.
Hooray for purple cake and sprinkles! And for Baked Occasions, of course.
And the awesomeness doesn’t end with the Gonzo Cake. I have a long to-bake list from this book, and I almost don’t know where to start. Some of the recipes calling my name are the Rainbow Icebox Cake with Homemade Chocolate Cookies, Tricolor Cake (Italian Christmas Cookie Cake), Orange Buttermilk Picnic Cake with Chocolate Chips, and I could go on and on . . .
So before we embark upon those, or all of the other awesomeness in the book, let’s bake the Gonzo Cake!
- 1 4-ounce/115 g package purple yam powder (about 1/2 cup plus 2 tablespoons; see Note)
- 1/4 cup 60 ml canola oil or other vegetable oil
- 2 1/4 cups 285 g cake flour
- 3/4 cup 90 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 ounces 1 stick/115 g unsalted butter, softened, plus more for the pans
- 1/4 cup 50 g vegetable shortening, at room temperature
- 2 cups 400 g granulated sugar
- 1 tablespoon pure vanilla extract
- Blue and red food dyes or gels
- 4 large egg whites at room temperature
- 3 cups 340 g confectioners' sugar
- 8 ounces 2 sticks/225 g unsalted butter, softened
- 2 8-ounce/226-g packages cream cheese, softened
- 1 tablespoon plus 1 teaspoon pure vanilla extract optional
- 1/2 teaspoon kosher salt
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Preheat the oven to 325˚F (165˚C). Butter three 8-inch (20-cm) cake pans, line them with parchment paper, and butter the parchment. Dust with flour and knock out the excess.
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In a small saucepan over very low heat, stir together 2 cups (480 ml) of water with the purple yam powder and cook, stirring occasionally, until the mixture is rehydrated, between 5 and 20 minute depending on the heat. Once the mixture looks and feels like mashed potatoes (or mashed yams) remove it from the heat and whisk in the canola oil.
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In a large bowl, sift both flours, the baking powder, baking soda, and salt. Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until cream, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until the mixture is light and fluffy, about 3 minutes. Turn the mixer to low. Add the flour mixture in three equal parts, alternating with the purple yam mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl with a rubber spatula and then mix on low speed for a few more seconds.
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Mix equal drops of red and blue food dyes in a small bowl to make purple, then scrape it into the cake batter and mix until a pale purple color is achieved.
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In a clean bowl, whisk the egg whites by hand or in your standing mixer until soft peaks form, do not overbeat. Using a rubber spatula, gently fold the egg whites into the batter.
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Divide the batter equally among all three pans. Use your spatula to spread the batter evenly. Bake the cakes, rotating the pans halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, 20 to 30 minutes. Transfer the pans to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let them cool completely. Remove the parchment.
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Sift the confectioners' sugar into a large bowl and set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
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Add the confectioners' sugar, vanilla, if using, and salt and beat just until smooth; do not overbeat or the frosting will lose structure. Chill the frosting in the refrigerator for about 5 minutes. (The frosting can be made up to 24 hours ahead; cover the bowl tightly, refrigerate, and let the filling soften at room temperature before using.)
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Place one cake layer on a serving platter. Trim the top to create a flat surface and even spread about 1 1/4 cups (330 g) of the frosting on top. Add the next layer, trim and frost it, then add the third layer. Trim the top layer. Spread a very thin layer of frosting over the sides and top of the cake (a crumb coat, which helps to keep loose cake crumbs under control when you frost the outside of the cake) and place it in the refrigerator to firm up, about 15 minutes.
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Remove the cake from the refrigerator. Frost the sides and top with the remaining frosting. Sprinkle the outer edge of the top of the cake with the sprinkles, if you like. Chill the cake in the refrigerator to set the frosting, about 15 minutes. Slice and serve.
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This cake can be covered in a cake saver in a cool room for up to 3 days. If you refrigerate it, make sure to cover it tightly and bring it back to room temperature before serving.
A Note from the Baked Boys about Substituting Sweet Potatoes for Yam Powder:
When you swap out just one ingredient–obscure purple yam powder for standard mashed sweet potatoes–something amazing happens. Essentially you get a whole new cake: entirely different, but entirely delicious on its own. The main difference is the texture. While the texture of the Purple Velvet cake is akin to a red velvet, this potato version has more in common with an apple cake.
Here’s how to do it:
1. Swap the yam powder in the recipe for 2 cups (420 g) roasted, peeled, and mashed sweet potatoes. Ideally use fresh sweet potatoes, though canned puree without any other ingredients should be okay.
2. Bake the mashed sweet potato cake layers slightly longer than the yam powder layers, 5 to 7 more minutes.
Omit the purple food dye. The mashed sweet potato cake is a pretty sherbet-orange color, and the purple dye will just ruin it.
Sweetapolita’s Notes:
- For the yam powder I ordered and used this Powdered Purple Yam
.
- For the purple gel paste, I used Americolor Regal Purple
.
- For the purple sprinkle medley, I used a combination of Purple Sixlets
(large candy-coated chocolate “sprinkles), Candy Beads in Lavender
, Lavender Jimmies, turquoise jimmies + pastel pink jimmies (these were homemade sprinkles I made, but you could use any in these colours for the same effect), and a few Edible Gold Stars
. Add equal parts of all of the sprinkles into a plastic zip-top bag and shake to mix. Simply add the sprinkle medley around the other edge of the cake and voila! Purple sprinkles galore!
Wishing you a safe New Year’s Eve filled with utter love and sparkle, friends! xo
Purple velvet – how amazing! I’ve been thinking about getting this book for a while – thanks for sharing this recipe Rosie! Happy new year!
Happy New Year to you too, Kerry! Thanks so much! xo
purple is my absolute favorite color and i’m super excited about this one! beautiful work!
Thank you, Grace! Happy 2015!
Wow, look at all that purple! I love the other splashes of color you added with the sprinkles. Also I feel like you always have the perfect cake stand for anything. :) I’m intrigued by this purple yam powder and must check out that book!
Thanks so much, Beth! xo
I recipe tested for this book (my picture is the back on the Badass Recipe Tester page) and everything I made was amazing! Excited to try this Gonzo Cake!
That’s awesome, Robyn! Thanks for your comment! xo
What a beautiful cake! And yam powder, now that’s an interesting ingredient! Bet it’s easy to find on Amazon…most ingredients are these days :)
Thank you, June! xo
What a stunner! I’m so intrigued by the yam powder! I’m definitely going to have to give that book a look.. Just gorgeous.
Thanks for the sweet comment, Maria! xo
What were the odds that I have purple yam purée in my freezer right this second? Making this happen for our party tonight might be a requirement!
That’s great, Robyn! I’d love to know how you like the cake! xo
I love the Baked cookbooks! I have two of them and have yet to have one of their recipes fail. I’m so excited to see there’s another book! I’m giddy with excitement!
Thanks for your comment, Holly! Have a wonderful 2015!
This cake is GOREOUS! Purple is my favorite color. Thanks for sharing this recipe from the cookbook.
Thanks so much for your comment, Janet! Happy New Year!
We call this purple cake “Ube cake” in the Philippines. Instead of purple yam powder we use fresh or frozen purple yam fruit. We pair the frosting with coconut called macapuno strings and mix it or top it with the frosting. It is then called a macapuno ube cake. I must try this cake you have here posted; however, since I love anything ube/purple yam related! Thanks for sharing this. You are such a doll!
Thanks so much, Lani! xoxo
There is absolutely no way I’ll find powdered purple yam in Australia so I’ll just have to admire this one from afar. It looks amazing.
Hi Tracey,
I am not sure which part of Australia you are in but I managed to find this in an oriental grocery shop in Western Australia.
Online, or in an asian shop http://www.myasiangrocer.com.au/giron-foods-powdered-purple-yam-ube-115g/
What a fun spin on red velvet. I love mixing different sprinkle types too – it adds so much more fun and whimsy to sweets. Happy New Year to you!
Thanks so much, Jolena! xo
Beautiful cake and such a fun riff on red velvet cake!
Thank you, Kelly! Happy New Year!
I love the purple! I wonder how purple Okinawan sweet potatoes would work in the swap? They are plentiful here in Hawaii, think I’ll give it a try.
Such a cool cake! Neat that it can be for Frozen too. Happy New Year!
Thanks so much, Laura! xo
this sounds like the Philippine ice cream called Ube. I bet it would pair well with coconut
Hi! I just discovered your blog and it’s so amazing :) I can see you put a lot of effort in it and I absoloutely LOVE your creations…I can’t even decide what to try first! :0 And as I’m from Germany i’m so very thankful that you give the amount of ingredients in grams as well…;)
Love,
Kathi
this looks amazing … I can hardly wait to try this recipe!
I wonder how it tastes, but it looks yummy! The creation was artistic and very eye-catchy. Thank you for sharing the recipe:).
Ahhhh, it’s good to see something other than red and green! Can’t wait to see what you have up your sleeve for 2015 Rosie! Your girly baked awesomeness always makes me smile! Happy New Year!
I am in love with this cake. I love purple. And I so need that cake plate. Could you tell me where it came from?
I’m keen to bake this for a sister’s birthday at church but I’m not sure if I can find yam powder here in singapore. Apart from substituting it with sweet potatoes, is there any other substitutes that will work to get purple color and the velvet texture? Your answer will be much appreciated. God bless.
Love it!
First off this cake looks awesome. When I first saw it I said “I have to make that!” Then after looking on amazon and seeing that to get that yam powder it would cost me about $10 and that much for one ingredient seemed a bit steep, I decided to wait on it. And then something great happened, I was at the grocery store and there they were sitting mixed in with the sweet and red potatoes….a purple sweet potato. So I’m going to go for it using the sweet potato instead. I do have a quick question. In the directions it says to use 2 cups of sweet potato in place of the yam powder, so when I do this do I still add the 1/4 cup oil to the mashed potato? Or do you only add that to the rehydrated yam powder?
Alright so I ended up adding the oil to the mashed sweet potato and I think it was the right move. So there is something so different and lovely about this cake that I just can’t get enough. Great cream cheese frosting and when you said the cake has an “earthy” taste to it that is a great way to describe the cake. The only problem that I had was the color looked nothing like yours, it was splotchy, with hues of purple, blue, pink and even green in spots. I think this is due to you using the powder and me using the actual purple sweet potato. Next time I think I’ll use a regular sweet potato and see if the color come out a little more….appealing.
Wow – every cake I see from you is amazing! This one is my favorite color!!
Hi! Beautiful cake! Can I not use shortening and use all butter instead? What is the purpose of adding shortening? Michelle
You had me at purple, it’s my favorite color. I even have that exact cake stand in purple. So what I’m saying is, I can’t wait to make this cake.
I baked this cake for my mother-in-law’s birthday. It was super moist and delicious! Love this cake!
I was about to pose the question about taste, texture and if anyone had tried baking this purple cake. I cant wait to make this cake for a good friend who loves purple…she will be surprised for her birthday.
I made this cake last week as a test cake for my niece’s graduation party and it was delicious! I am increasing the size of the cake and wanted to know how many cups of batter the 8 inch cake made. This way I can determine how much to increase the batter/recipe proportionally. Thanks!
beautiful
Can I make this into cupcakes ?
My favorite color is purple. I love just about purple anything. That cake looks so yummy….
Do you sell your cakes? I would surely buy the purple one.
Can I substitute mayonnaise in place of the vegetable shortening for the cake batter?
I was wondering if the cake recipe asks for buttermilk?
Just wanted to let you know we made this cake with roasted sweet potatoes last thanksgiving and adored it. My 13 year old keeps asking for it. So earthy and moist. Thank you for sharing and i miss your post. You are my favorite.
Hi. I wanted to make this for my daughters birthday but can only find the purple yam as a paste I a jar. Would I use 2 cups for the recipe?
purple velvet cake wow looks so beautiful. ahaaa… I loved it.
I’m so glad tomorrow is Sunday because that means I have a little extra time to make these! Yay – they look fabulous, I’m always searching for a delicious cake recipe.
cakes are always a good idea, no matter what season it is.
What an amazing accomplishment..he must feel so relieved and you must be so proud!
How did you do the frosting technique for the sides to look like a ribbon?
Thank you Dee’s Bake studio !! :D Great purple velvet cake! Great timing! And prompt response..
http://www.deesbakestudio.com