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VANILLA CAKE WITH BLUEBERRY BUTTERCREAM FROSTING

I have always disliked cakes and frosting with fruits in it. But when there were a lot of blueberries at home and I didn’t want to eat ‘em up, what did I do? I baked a cake of course!Well, blueberry frosting, it’s part of the cake..so.. 😉

 Take it from an avid chocolate lover who hates to even try anything non-chocolate based that this good old vanilla cake paired with blueberry buttercream is so yummm *sluurrrp*. Also, the buttercream is not overly sweet because of the addition of blueberry concentrate to it. And the colour is so soothing to the eyes. There’s nothing to do but love it!



The vanilla cake is oil-based so its moist and even-crumbed which made the task of frosting easier even for a beginner like me.What makes this worth it? Cake- easy to bake, buttercream frosting- if you know how to hold a hand blender then you’re set, decorating the cake- easy-ish ðŸ˜Š.All in all, it’s a total win! I’m pretty sure if you give it a try once, it’ll forever be a favourite.

Ingredients:


Ingredients


For the cake:

  • Caster sugar – 1 cup
  • Eggs – 4
  • Baking powder – 1 Tablespoon
  • Vanilla Extract – 1 teaspoon
  • Almond extract – 1/8 teaspoon (optional)
  • Vegetable oil – ¾ cup
  • Milk – ¼ cup
  • White plain flour – 1 ¼ cup (one and a quarter cup)
  • Salt – a pinch

Blueberry buttercream:

  • Butter – 1 cup, softened
  • Icing sugar – 3-4 cups, sifted
  • Blueberries – 1 cup
  • Water – ½ cup
  • Vanilla Extract – ½ teaspoon                 

Instructions:

For the cake:

  • Sift the flour, baking powder and salt. Set aside.
  • In a large stainless steel bowl, add the eggs and sugar and using the hand blender, mix until the eggs are a pale yellow.
  • Add vanilla extract and almond extract(optional) and continue whisking until light and fluffy.
  • Add the oil and milk one at a time and continue to mix at low speed.
  • Next, add the flour in two parts and mix slowly until well combined.
  • Pour the batter into a prepared pan
  • Bake in a 170-degree Celsius preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
  • Wait for five minutes and then transfer the cake onto a cooling rack and let it cool completely before frosting.

For the blueberry buttercream:


Sieve the cooked blueberries
  • In a small pan, add blueberries and water and cook for 10-12 minutes on medium while stirring frequently.
  • Take only the cooked blueberries and put them in a sieve and push it using the back of a spoon.
  • Collect the juice and discard the skins. Allow it to cool.
  • In a large stainless steel bowl, whisk the butter for 5 minutes on high speed until the butter is whitish and fluffy. Scrape the sides and continue whisking.
  • Next, add the sugar one cup at a time. Continue mixing on high speed.
  • Once all the sugar has been incorporated, add vanilla extract and the blueberry concentrate that we made, to the buttercream and mix well.
  • Continue mixing the frosting on high for 3 minutes.
  • Frost the cake and done 😋


NOTE:

  1. Preparing your cake pan: If you do not have parchment paper/baking sheet/silicon sheet, no worries. All you have to do is spread the pan with oil/butter and then take about a tablespoon of flour and dust it on top of the oil/butter. Make sure the flour is coating the pan completely. Discard the excess flour by reversing the pan and tapping at the bottom.
  2. Removing the cake from the pan: Let the cake cool in the pan for five minutes. Then using a butter knife, move it slowly on the outer edges of the cake and carefully invert it onto a cooling rack. Slowly remove the pan.
  3. This recipe makes about two 8-inch cakes.
  4. This recipe makes about 3-4 cups of frosting.


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