This vanilla cake is perfect for Birthday party! It is a classic vanilla cake, filled with delicious vanilla cream and blueberries, as well as vanilla cream cheese frosting. It has been decorated with homemade edible glass and fresh and dry berries.
This recipe was first published on Cooking Journey Blog: Vanilla Cake Recipe (Birthday Cake Recipe)
Step 1: Make Cake Sponges
Start 3 days before your party.
Preheat oven to 350 F / 180 C.
Prepare 2 x 6 inch or 16 cm cake pans to bake 4 sponges in 2 batches.
Put the baking paper on the bottom of the pans and grease the sides with butter.
In a big bowl, with electric mixer, whip 12 room temperature eggs with 375 ml milk and 1 tbsp vanilla extract for 5 minutes until doubled.
In a separate big bowl combine sieved 675 g cake flour with 6 tsp baking powder and 300 g sugar.
Working in batches, mix 675 g unsalted butter cubes with dry ingredients until you have sand-like mixture. You can use a for or a hand mixer on a slowest speed.
Gradually add whipped eggs with milk. Mix until combined.
Divide the batter to 4 parts.
Bake cake sponges 40 minutes, until inserted wooden skewer comes out clean. Bake another batch
Let the cakes cool for 30 minutes in the pans, then let them cool completely overnight. Using serrated knife or cake leveler, trim the bottoms and tops of each cake sponge to make them even.
Step 2: Vanilla Cream and Assembling
For vanilla cream filling follow the cake cream package instructions. I used 120 g pack Dr.Oetker Vanilla cake cream powder, you can use any other similar. I whipped 300 ml milk with powder for 5 minutes, then add butter and whip again. Instead of butter I whipped the cream with 200 g cream cheese to make it lighter.
Transfer first sponge cake to the rotating stand. Put a good amount of prepared vanilla cream on top. Make it even with a spatula. Add blueberries on top (you will need only 50 g berries in total), but not too close to the end of the sponge.
Put another sponge on top and repeat until the last one. Make sure your cake stands even. Remove the excess cream from the sides of the cake.
Step 3: Frosting the Cake
To make cream cheese frosting, whip 150 g butter for 5 minutes until white and double in size. Sieve 75 g of icing sugar and continue whipping. Sieve more 75 g icing sugar and 1 tbsp dry vanilla flavoring. Whip until incorporated and sugar dissolved.
Add 800 g cream cheese and on a slow speed whip together just until combined.
Set aside half cup of frosting and add blue gel coloring to make royal blue color. Mix until it is well combined. Cover with a cling film and leave in the fridge.
Generously add frosting all over the cake. Hold the cake scraper under the small angle in one hand and rotate the cake stand with the other hand, pressing slightly. Scrape on the sides on the bowl to remove the excess frosting.
Add frosting on top of the cake and make the edges even with off-set spatula, moving from sides to the center.
Leave the cake in the fridge for at least one hour. Make sure you cover the bowl with frosting with cling film and leave it in the fridge, too.
Apply a second coat of frosting until it is white and smooth.
Add dots of blue frosting around the cake sides. Then smear with scraper, moving around the cake.
Leave the cake overnight in the fridge.
Step 4: Edible Glass Decoration
Prepare 2 sheet pans, covered with parchment paper and brushed with oil.
In a pot add 300 g sugar, 200 g glucose syrup and 75 ml water. Make sure sugar is covered with water and glucose.
Put it pot on a low heat. You will need food or candy thermometer. Cook until the liquid reaches 302 F / 150 C. It should take about 30-40 minutes.
Immediately remove from heat, add food coloring and mix fast. Pour half of mixture on the prepared sheet pan.
Add more food coloring to the remaining sugar liquid, mix and pour on the other tray.
Let it cool about 5 minutes. When it is still warm, break the sugar it into approx. 2x2 inch pieces and leave to harden.
Step 5: Decorate the Cake
Melt 100 g white chocolate glaze in a water bath or microwave. Pour white glaze on top of the cake, helping with a spatula or spoon. Move it slightly to the edges of the cake to help drips fall around the cake.
Insert blue edible glass pieces in the top of the cake.
Then decorate with few blueberries, strawberry and sprinkle 1 tsp dried strawberry pieces.
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Enjoy your party!
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