Vanilla Cake with Blueberry Filling
This homemade vanilla cake with blueberry filling is soft, flavorful, and made completely from scratch. Perfect for any occasion!
Servings 10 -12, approximately
Equipment
- two 8 inch (20cm) round cake pans
- parchment paper
- large mixing bowls
- stand mixer or hand mixer
- piping bags and tip (optional)
Ingredients
For the blueberry filling (This makes about 1 cup.) Get the full Blueberry Cake Filling post with extra tips and FAQs here.
- 6 oz fresh or frozen blueberries (170g)
- ⅓ cup granulated sugar (70g)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon cornstarch (8g)
- 2½ tablespoons water (37.5ml)
For the vanilla cake layers
- 2 ½ cups all purpose flour (312g)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter at room temperature (170g)
- 1 ½ cups sugar (300g)
- 3 medium eggs at room temperature
- 2 teaspoons vanilla
- 1 tablespoon light vegetable oil
- 1 cup whole milk (250ml)
For the Vanilla Buttercream (makes about 3 cups)
- 1½ cups unsalted butter softened to room temperature (340g) (should be very soft and indent easily when pressed with a finger or rubber spatula, but still hold its shape)
- 3 cups powdered sugar (360g)
- 1½ teaspoons vanilla extract
- ½ cup heavy cream or heavy whipping cream at room temperature (125ml)
For Garnish (optional)
- some fresh blueberries
Instructions
Make the blueberry filling.
- Combine all ingredients in a medium saucepan.6 oz fresh or frozen blueberries, ⅓ cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 2½ tablespoons water
- Cook over medium-low heat, stirring occasionally, until the mixture begins to bubble and the blueberries start to soften, about 3–5 minutes.
- Reduce heat to low and simmer for another 5 minutes, stirring constantly, until the mixture thickens. Use a spatula to gently mash some of the blueberries as it cooks. You'll know it's ready when you can drag the spatula across the bottom of the saucepan and the filling briefly holds the separation before flowing back together.
- Transfer the filling to a heatproof bowl and allow it to cool to room temperature.
- Refrigerate for at least 1 hour before using.
Make the vanilla cake layers.
- Preheat the oven to 350℉/180℃.
- Grease and flour your cake pans, tapping out any excess flour. Line the bottoms with parchment paper and set aside.
- In a medium bowl, sift together the flour and baking powder, then stir in the salt. Set aside.2 ½ cups all purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large mixing bowl, beat the butter until softened (about 1–2 minutes). Add all the sugar at once and continue beating for about 5 minutes, or until light and fluffy, scraping down the sides as needed.¾ cup unsalted butter, 1 ½ cups sugar
- Add the eggs one at a time, beating well after each addition.3 medium eggs at room temperature
- Mix in the vanilla extract and oil until just combined.2 teaspoons vanilla, 1 tablespoon light vegetable oil
- Gradually add the flour mixture and milk to the butter mixture, alternating between the two (starting and ending with the flour). Mix on low to medium speed just until incorporated—avoid overmixing.1 cup whole milk
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes. Then, turn them out onto a wire rack upside down to cool completely.
- Optional: If you prefer to level the cakes, wait until they’re completely cool. For easier trimming, wrap them in plastic wrap and chill in the fridge for at least 45 minutes (or freeze for 20 minutes) before slicing.
Make the vanilla buttercream frosting
- Beat the butter in the bowl of a stand mixer with a paddle attachment for about 2 minutes, until it's smooth. Alternatively, you can use a hand mixer.1½ cups unsalted butter softened to room temperature
- Add the powdered sugar, vanilla extract, and cream and start mixing on low speed. It will look gloopy at first, but don't worry; it will come together. Gradually increase to medium high speed and beat for 10 minutes, scraping the sides of the bowl a few times.3 cups powdered sugar, 1½ teaspoons vanilla extract, ½ cup heavy cream or heavy whipping cream
- Beat on low speed for 1 or 2 more minutes to get rid of any air bubbles.
- Stir it with a rubber spatula.
Assemble and Decorate the Cake
- Place one cake layer on a serving plate, cake stand, or turntable. Remove the blueberry filling from the refrigerator and stir it to make it spreadable. Spread about ¾ cup of buttercream evenly over the top. Fill a piping bag with another ¾ cup of buttercream and pipe a border around the edge. Spoon the blueberry filling into the center and gently spread it to the border.
- Carefully set the second cake layer on top. Apply a thin crumb coat of buttercream over the entire cake, then chill in the refrigerator for 30 minutes (or freeze for 10 minutes) to set the frosting.
- Remove the cake and frost the top and sides with a final layer of buttercream, smoothing with an offset spatula or bench scraper. Reserve some frosting to pipe swirls around the top edge. Garnish with fresh blueberries, if desired.some fresh blueberries
- Slice, serve, and enjoy!
- Store any leftovers in the fridge for up to 4 days. Let the cake come to room temperature before serving.
Notes
Top Tips
- For best results, use a digital scale to weigh the ingredients.
- Bring ingredients to room temperature for a smooth, even batter.
- Cream the butter and sugar thoroughly for a light, fluffy texture.
- Mix gently after adding flour to avoid overmixing.
- Let the cakes cool completely before frosting.
- Chill the blueberry filling before assembling the cake.
- Pipe a border of frosting around the edge of the cake before adding filling to keep it in place.
- Chill the cake after applying the crumb coat to set it.
- Refrigerate the finished cake for at least 30 minutes before slicing for cleaner cuts.
