Mini 5-Layer Cake All-For-Me
Vanilla Bean Cake + Fluffy Blueberry Frosting = Perfect Piece of Heaven
Ingredients:
For Vanilla Bean Cake:
- 2 sticks unsalted butter at room temperature
- 1 3/4 cups granulated white sugar
- 4 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 1/2 tablespoon pure vanilla extract
- 1 vanilla bean (scrape seeds out)
- 2 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Vanilla Frosting:
- 3 sticks and 2 tablespoons unsalted butter softened
- 3 cups sifted confectioner’s sugar
- 3 tablespoons heavy whipping cream
- 1 vanilla bean
- 2 teaspoons pure vanilla extract
- Pinch of salt
For Blueberry Jam:
- 4 cups fresh blueberries
- 3 cups white granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Directions:
For Vanilla Bean Cake:
- Preheat oven to 350F degrees.
- Line 9 x 13 inch baking pan with parchment paper.
- In a medium bowl, sift cake flour, baking powder and salt and set aside.
- In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds and set aside.
- With paddle attachment on standing mixer, cream the butter and sugar together until light and fluffy, which should take about 4-5 minutes on medium setting on the mixer.
- Decrease the mixer speed to low and slowly add eggs one at a time (beat each egg in a small bowl with a fork or whisk before adding to the mixture) and allow each egg to fully incorporate before adding the next egg.
- Once eggs are fully incorporated, add one-third of the flour mixture and alternatively add the milk mixture. Alternate between the two in three batches – starting with and ending with flour mixture.
- Once fully combined, use spatula to scrape the sides and ensure all flour is mixed in well.
- Pour batter into the lined baking pan and bake for 35-40 minutes (test with toothpick into the center and should come out almost clean, which means that it is ready to be taken out).
- Allow pan to cool for 20 minutes on cooling rack and then flip the cake over on the cooling rack. Remove the parchment paper and allow the cake to fully cool on the rack.
- Once the cake is cooled, you can wrap in plastic wrap to store overnight until you would like to frost (Hint: it is easiest to frost a cake if you place it in the freezer wrapped – it keeps the crumbs in tact while you cut and frost).
For Vanilla Frosting:
- With paddle attachment on standing mixer, whip softened butter for 8 minutes on medium speed (occasionally scrap the sides of the bowl).
- Once butter is pale and creamy, at a low speed setting on the mixer, slowly add the sugar, then heavy whipping cream, vanilla and lastly the pinch of salt.
- Increase speed back to medium for 5-6 minutes – frosting will become very light and fluffy.
For Blueberry Jam:
- In food processor, blend the blueberries until the berries are well-blended.
- Pour the blueberries into a saucepan and stir in sugar and lemon juice and zest on medium heat.
- Stir and allow the mixture to come to boil.
- Once the mixture is boiling, turn down the heat down to low and allow it to slowly simmer for another 3-5 minutes to thicken the mixture.
- Set aside and allow the mixture to cool completely.
Assembling the Cake:
- Use 3-inch circle cutters to create cut outs from the vanilla cake (on a 9 x 13 pan, you can make up to 6 3-inch circle cut outs).
- Slice each cut-out into halves or thirds (the pictured is cut into thirds).
- Place circle cake slices on the side.
- Mix 1/4 cup of blueberry jam into the vanilla frosting (if desired, mix up to 1/3 cup of blueberry jam into frosting).
- Place one circle cake slice on serving plate or cake stand and put at least 2 tablespoons of frosting on top and frost each cake layer and continue to build on top of each other to desired height.
- Frost the exterior of the cake.
- Top the cake with 1 tablespoon of blueberry jam as garnish and serve each slice with extra blueberry jam on the side.
Enjoy!!
