Don’t forget to go through the baking tips first, CHECK IT NOW!
Prep time: 40 mins – Cook time: 30 mins – Assembly time: 90 mins (including 60 mins chilling time) – Total time: 160 mins
Ingredients:
Vanilla cake
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- ½ cup oil
- 1/2 cup sugar
- 4 eggs room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cup buttermilk (substitute is 1 1/4 cup milk with 1.5 tablespoons vinegar)
- 1 cup blueberries
- Zest of one lemon
Equipment:
| Measuring cups and spoons |
| Scale |
| Two 8 inch / 20 cm round cake pans, lined with parchment paper or buttered and floured (use half the recipe if you want to bake two 6” inch cakes). |
| 2 large bowls |
| Electric whisk (hand held or standing) |
| Offset spatula or knife |
| Turntable (if you have one) |
| Serving Plate |
See recipe for vanilla buttercream frosting HERE.
How to…..
Preheat the oven to 350F/176C.
Cake
In a bowl mix the flour, baking powder, and salt.
In an electric mixer cream the butter, oil, sugar and vanilla until well-combined. Add eggs, one at a time and beat well. Then add the flour mixture, alternating with the buttermilk, and mix on low.
Mix the blueberries with the 2 tablespoons flour. Fold in with a spoon the flour covered blueberries (mixing the blueberries with flour, stops it from sinking it to the bottom of the cake when you bake it). Then pour into the pans and bake for 30 minutes (+/- 5 minutes depending on your oven). Let the cakes cool completely on a wire rack.
Now make the frosting.
Assembly
Put one cake on a serving plate or turntable if you have one. Take a little less than a cup of icing and spread it on top of the cake. Then put the next cake, bottom side up onto the cake so you get a nice flat topside of the cake. Using your offset spatula, ice the sides of the cake and then move to the top of the cake. You’re doing the crumb coating now to just hold everything in place, so you don’t need to put much frosting and don’t expect it to look clean. Put it in the fridge to chill for about an hour. Remove the cake from the fridge and do the final frosting. Use your offset spatula and start with the sides working your way to the top of the cake. I then sprinkled it with lemon zest on top and fresh blueberries all around. See the video on how to frost a cake HERE.