Vanilla blueberry cake recipe that looks beautiful and tastes even better. Classic vanilla cake with vanillacream, blueberries and vanilla cream cheese frosting. Ultimate Birthday cake for men.
Prepare cake pans. Put the baking paper on the bottom and grease the sides with butter.
In a big bowl whip eggs with milk and vanilla for 5 minutes until doubled. Use electric mixer with whisk attachments.
12 eggs, 375 ml milk, 1 tbsp vanilla extract
In a separate very huge bowl, sieve cake flour with baking powder, add sugar. Combine with a fork.
6 tsp baking powder, 675 g cake flour, 300 g sugar
Add few butter cubes in flour mix and push with the fork. Incorporate butter cubes in batches, mixing with the fork until you have sand-like mixture. You can also use hand mixer on a slowest speed.
675 g unsalted butter
Add wet ingredient in 3 batches, mixing with electric mixer until well combined.
Distribute the batter to 4 cake tins (or divide in 4 parts if you bake in 2 batches).
Bake cake sponges 40 minutes, until inserted wooden skewer comes out clean or with few crumbs. Bake another batch until you have 4 cake sponges ready.
Let the cakes cool for 30 minutes in the pans, then remove from the pans and let them cool completely overnight.
With the serrated knife trim the bottoms and tops of each cake sponge to make them even.
For vanilla cream filling
Follow the cake cream package instructions. Mine was to whip milk with powder for 5 minutes, then add butter and whip again. Instead of butter I whipped the cream with cream cheese to make it lighter.
120 g vanilla cake cream powder*, 200 g cream cheese, 300 ml milk
Assemble the cake
Put the cake on rotating cake stand.
Put a generous amount of vanilla cream on top, smooth with the spatula. Sprinkle some blueberries on top, but not too close to the end of the sponge.
50 g fresh blueberries
Put another sponge on top and repeat until you put the last sponge. Make sure your cake looks even from every side. Remove excess cream from the sides, if needed.
For cream cheese frosting
Whip the butter for 5 minutes until white and double in size. Sieve half of icing sugar and continue whipping. Sieve remaining icing sugar and vanilla. Whip until incorporated and sugar dissolved.
150 g butter, 150 g icing sugar, 1 tbsp dry vanilla flavoring
Add cream cheese and on a slow speed whip together just until combined.
800 g cream cheese
Set aside half cup of frosting and add blue coloring. Mix until it is well combined. Cover and leave in the fridge.
blue gel coloring
Frost the cake
Start frosting the cake. Generously add frosting to the sides of the cake. Hold the cake scraper under the small angle in one hand and rotate the cake stand with the other. Remove the excess frosting from the scraper (scrape on the sides of the bowl).
Add frosting on top of the cake and make the edges smooth with off-set spatula, moving from sides to the center of the cake. Make sure it has an even top.
Leave the cake with first coating in the fridge for at least one hour. Cover the bowl with frosting with cling film and leave it in the fridge.
Make a second coat for the cake until it is white and smooth. Add dots of blue frosting around the cake sides. Then make the cake smooth with scraper. You can add more blue frosting dots if needed and move the scraper around.
Leave the cake overnight in the fridge or at least 3 hours.
Prepare edible glass decoration (optional)
Prepare 2 flat trays, covered with parchment paper. Brush the paper with oil.
2 tsp vegetable oil
In a heavy bottom pot add sugar, glucose and water. Mix with the spoon just so the sugar is covered with water and glucose.
300 g sugar, 200 g glucose syrup, 75 g water
Put the pot on a low heat. Use the food or candy thermometer. Cook the sugar until bubbling and it starts changing color. It should reach 302 F / 150 C after 30-40 minutes
Immediately remove from heat and add food coloring, mix fast. Pour half of mixture on a tray.
blue gel coloring
Add more food coloring to the pot, mix fast and pour on the other tray.
Let it cool about 5 minutes. When it is still warm, start breaking it into approx. 2x2 inch (5x5 cm) pieces. Set aside to harden.
Decorate the cake
Melt white chocolate glaze in a water bath or microwave. Pour white glaze on top of the cake, move it with spatula or spoon to the edges to make drips around the cake.
100 g white chocolate glaze**
Insert blue edible glass pieces in the top of the cake.
Decorate with blueberries, strawberry and sprinkle dried strawberry pieces.
*I used Dr.Oetker Vanilla cake cream powder, you can use any other similar.**I used Dr.Oetker white glaze pack, you can use any other white chocolate glaze.Don’t leave the cake in a warm place for more than an hour. Keep it in the fridge before serving.