Bakery near me - Blueberry Vanilla Layer Cake Cakeblogin

 

 Bakery near me - Blueberry Vanilla Layer Cake

 Cakeblogin 

 

Makes one 2 layer 6-inch cake

 

Bakery near me -Ingredients:

 

bakery near me for purchase a Cake:

 

1 1/2 cups whole wheat pastry flour

3/4 cup plus 2 Tbsp maple sugar or granulated sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp avocado oil

1/2 cup oat milk (I used Oatly) or other plant-based milk

1 1/2 tsp pure vanilla extract

 

 

Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

3-4 Tbsp oat milk (or you can use whatever plant-based milk you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1/2 cup freeze-dried blueberries, blended in a blender until they are a fine powder

3 1/2 cups powdered sugar

 

 

Filling:

 

1/3 cup blueberry jam

 

 

Preheat oven to 350F degrees, and line 2 6-inch round cake pans with parchment on the bottom and oil the sides.

In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.

Add the flax eggs, avocado oil, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).

Pour the cake batter into the prepared pans, dividing evenly between them.

Place the cakes in the oven and bake for 25-30 minutes until the cakes are done in the centre (you can insert a toothpick into the centre and it comes out almost clean with a few moist crumbs).

Remove from the oven and let cool for 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.

To make the frosting, beat the butter with the milk and vanilla until fluffy.

Add the blueberry powder, and then powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).

When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).

Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  Place the next cake layer on top.

Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top because I like a lot of frosting!

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 Serve the cake and enjoy!

 

 

Notes:

 

If you would like to make a 9-inch round cake, double the entire recipe, and bake it in two 9-inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.