For this recipe, take our basic Vanilla Cake Batter
1 Recipe Vanilla Cake Batter
200 g / 1½ cups Wild blueberries, frozen
1 Lemon, juiced and zested
30 ml / 2 tbsp Buttermilk
1 Recipe Lemon Frosting, at room temperature
70 g / 1/2 cup Wild blueberries, frozen
For the Cake
- Pre-heat the oven to 350°F( 175°C).
- Prepare the Vanilla Cake Batter as directed, stopping at the point before dividing the batter into pans.
- Into the batter, with a rubber spatula, mix in the lemon juice, lemon zest, buttermilk, and frozen wild blueberries.
- Divide the batter amongst the 2 baking pans. Give them a sharp tap on the edge of the counter to remove any air bubbles.
- Place the pans on the middle rack of the oven with an empty baking sheet on the rack immediately below the pans. The baking sheet will encourage more even baking of the cakes.
- Bake the cakes until they spring back when pressed, or when a toothpick inserted into the centres of the cakes comes out clean, approximately 30-35 minutes.
- Cool the cakes in the pans for a few minutes before turning them out onto resting racks to cool completely.
- With a serrated bread knife, level the top of the cakes by removing the domes with a horizontal cut.
- Cut each cake horizontally in half with a serrated bread knife.
- Place a tablespoon of frosting on the plate that will hold your cake. This will keep the cake from moving.
- Place one of the cake bottoms on the plate and press down firmly to adhere it to the plate.
- Place 1 cup of frosting on the plated cake half, and spread out to the edges of the cake with an offset spatula. This doesn’t have to be pretty, just effective. Sprinkle on a few of the frozen blueberries.
- Place another layer of cake on top of the first decorated layer and repeat the filling, layering and stacking twice more.
- Place the last layer on top of the stack and press down firmly until you have a level cake.
- Place the cake in the refrigerator for 1 hour, to allow the frosting to set.
- Remove the cake from the refrigerator, and top with 1 cup of frosting. Spread this layer of frosting around the whole outer side and top of the cake. This layer is called a crumb coat. It locks in all the little crumbs so that the final layer of frosting will be smooth. Use more frosting as needed, a little at a time.
- Once the crumb coat is somplete, return the cake to the refrigerator and allow the frosting to set for 30 minutes.
- Remove the cake from the refrigerator and place the remaining icing on top. Using an offset spatula, spread the icing into an even layer over the cake, across the top and down the sides. Alternatively, you can pipe the remaining icing onto the cake in the decorative pattern of your choice.
- Once you are satisfied with the look of your cake, allow it to sit at room temperature for approximately 1 hour so that the centers can soften.
- Once decorated, this cake can sit at room temperature and the frosting will not melt.
- If you’re going to transport this cake, place it in the refrigerator to firm up the icing before travelling. This makes the cake more durable.