vanilla cake recipe | Tiny Sweet Tooth

Sorry! I was one day late for my Mother’s Day post ! Well, but I think we can treat our moms (and myself) any time of the year, and we should ! It doesn’t have to be just Mother’s Day, right ? This cake is very simple, and the blueberries give it a stunning, beautiful color that you don’t need to do much decorations ! I added some freeze-dried blueberries. If you cannot find them, just add a little more puree to enhance the blueberry flavour. (Just a little otherwise the frosting may become watery). The cream cheese frosting is quite soft, so you should keep it in the fridge until serving. I use vanilla cake as I find it very versatile. You can pretty much pair it with any flavour, berries, citrus, caramel, chocolate,etc. Once you have a good recipe, you are set and good to go. You can also use this recipe to make cupcakes, just decrease your baking time to about 18-20 minutes.

I hope all moms had a good Mother’s Day yesterday ! I got a nice surprise from my daughter. She made me some Blueberry Chocolate Bark ! How sweet !

Makes one 6 inch cake

For the vanilla cake

300 g cake and pastry flour
6 g baking powder
3 g baking soda
2 g salt
180 g granulated sugar
2 eggs
180 mL buttermilk
120 mL milk
10 mL pure vanilla extract
100 g unsalted butter (melted)
100 mL vegetable oil

Preheat oven to 350ºF
Line the bottom of two 6 inch round cake pans with parchment paper, lightly oil and flour the sides
Sift together flour, baking powder, baking soda and salt, set aside
Whisk together eggs and sugar until pale
Mix in milk, buttermilk, vanilla, butter and oil (it’s ok if batter is lumpy, the butter may just be solidifying)
Add the wet ingredients into the dry ingredients, mix until just cooperated.
Pour batter into the cake pans and bake for about 40 minutes
Cool completely before assembling

Tips:

To keep the cake moist and evenly baked, you can bake them in a hot water bath. You can also use cake strips, which you soak in water for a few minutes, squeeze out excess, wrap it around the cake pans and bake.

For the frosting

270 g unsalted butter (soften)
225 g soft cream cheese
120 g icing sugar
45 g blueberry puree (store bought or homemade)
20 g freeze-dried blueberry powder (optional)

To make the puree, blend fresh or frozen blueberries (you may need more than 45 g of whole blueberries)
To make the blueberry powder, grind freeze-dried blueberries with food processor until fine
Beat together butter and cream cheese until smooth
Sift in icing sugar, beat until light and smooth
Add blueberry puree and powder, mix well
Refrigerate until use

To assemble