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moist vanilla cake recipe with Blueberry Veil Layers
- Total Time: 180 minutes
- Yield: 12–16 servings 1x
- Diet: General
Description
This moist vanilla cake recipe with Blueberry Veil Layers is an elegant, family-friendly dessert perfect for special occasions. It features tender vanilla cake layers topped with a vibrant blueberry veil and a tangy cream cheese frosting.
Ingredients
- 2.25 cups all-purpose flour
- 1.75 cups granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups blueberries, fresh or frozen
- 1 tbsp lemon zest
- 2 cups powdered sugar
- 8 oz cream cheese, softened
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Thoroughly grease and flour two 8-inch round cake pans to prevent sticking and ensure clean release.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until light and evenly combined.
- Cream Wet Ingredients: In a separate, larger bowl, cream the softened butter until light and fluffy (2-3 minutes). Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract until smooth and pale.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, stopping as soon as streaks disappear to avoid overmixing. The batter will be thick and smooth.
- Bake Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool Cakes: Cool the cakes in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting.
- Prepare Blueberry Veil: In a small saucepan, gently simmer the blueberries with the lemon zest and a splash of water for 5-7 minutes, until they break down and thicken into a vibrant sauce. Let it cool completely.
- Make Frosting: In a clean bowl, beat the softened cream cheese and butter until smooth and lump-free. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Assemble Cake: Place one cooled cake layer on your serving plate. Spread half of the cream cheese frosting evenly over the top, then spoon half of the cooled blueberry veil over the frosting. Carefully place the second cake layer on top, then spread the remaining frosting and spoon on the rest of the blueberry veil, allowing some to drizzle artfully down the sides.
Notes
For a better-for-you option, use organic butter/eggs, non-GMO flour, and wild blueberries. For dietary swaps, use 1:1 gluten-free flour, plant-based butter/milk/cream cheese for dairy-free, or reduce sugar for lower-sugar. Ensure all cold ingredients are at room temperature to prevent dryness. Avoid overmixing. Ensure the blueberry veil is reduced and cooled completely to prevent sogginess. Good quality vanilla extract enhances flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg