Purple Berry Panna Cotta Layer Cake with Berry Compote
FRIDAY FEELS. We are celebrating the weekend with a tiny treat that delivers massive flavor! Meet our berrylicious Purple Berry Panna Cotta Layer Cake—a petite masterpiece crafted with layers of marvelous textures and rich berry compote. To achieve that jaw-dropping, majestic royal purple hue, we used a magical blend of Suncore Foods® Ebony Carrot & Purple Sweet Potato Powders. It is all-natural, absolutely stunning, and the perfect way to slice into Friday! Ready to bake your own weekend celebration cake? We can't wait to see what you create!
Vanilla Cake Base:
1 ¼ cups cake flour sifted
⅓ cup sugar
½ tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup milk of choice
¼ cup yogurt or sour cream
6 tbsp butter melted
2 tsp vanilla extract
Berry Compote:
1 cup mixed berries fresh or frozen
⅓ cup water
3 tbsp maple syrup or sugar
1 tsp agar agar powder or 1 tsp gelatin powder
Royal Purple Panna Cotta Layer:
1 cup heavy cream
⅓ cup milk of choice
¼ cup sugar or maple syrup
1 ½ tsp agar agar powder or 1 tbsp gelatin powder soaked in 2 tbsp cold water
2 tsp Suncore Foods® Purple Sweet Potato Powder
½ tsp Suncore Foods® Ebony Carrot Powder, adjust for a deeper royal hue
Click Here for Step-by-Step Directions ▼
1. Bake the Petite Cake Base — Preheat oven to 350°F (175°C). Grease and line a 4-inch or 6-inch round cake pan with parchment paper. Whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl. Mix the wet ingredients (milk, yogurt, melted butter, vanilla) in a separate bowl until smooth. Combine wet and dry ingredients. Pour into the pan and bake for 20–25 minutes until a toothpick comes out clean. Cool completely, then slice horizontally to create thin, even cake layers.
2. Simmer the Berry Compote — Combine the mixed berries, water, and maple syrup in a small saucepan over medium heat. Simmer for 5 minutes, mashing the berries gently with a fork to release juices. Whisk in the agar agar (or gelatin) and let simmer for 1 more minute until fully dissolved and slightly thickened. Remove from heat and cool slightly.
3. Create the Royal Purple Panna Cotta — Whisk the Suncore Foods® Purple Sweet Potato Powder and Ebony Carrot Powder directly into the ⅓ cup of milk until smooth and completely lump-free. Heat the heavy cream, sugar, and the vibrant purple milk mixture in a saucepan over medium-low heat. Do not boil. Add the agar agar (or soaked gelatin) and stir constantly for 2 minutes until completely dissolved. Remove from heat and allow to cool to room temperature (do not let it fully set in the pan).
4. Assemble the Cake Layers — Line the sides of your cake pan (or a pastry ring) with a tall strip of parchment paper or acetate sheet to help build the layers straight.
Place the first cake layer at the very bottom. Spread half of the cooled berry compote evenly over the cake base. Pour half of the purple panna cotta mixture carefully over the compote layer. Place in the freezer for 10–15 minutes until firmly set. Repeat the process: Add the second cake layer, the remaining compote, and the remaining purple panna cotta.
Chill the entire cake in the refrigerator for at least 4 hours (or overnight) to set perfectly.
5. Garnish and Serve — Unmold the cake gently by removing the outer ring and peeling off the acetate/parchment paper. Decorate the top with remaining fresh berries, a dust of powdered sugar, or a dollop of whipped cream. Serve chilled!
