blueberry layer cake

This bakery recipe makes an incredibly moist vanilla cake with strawberry filling.  It starts with soft, fluffy cake layers, easy fresh strawberry compote, and creamy vanilla buttercream.A 1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

Moist Vanilla Cake with Strawberry Filling

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Tablespoons Instant Clearjel

Baking Powder

Baking Soda

Salt

Buttermilk

Water

Vanilla Extract

Almond Extract Vanilla extact

Apple Cider Vinegar

(1 cup) Sugar

(4 oz) Salted Butter (at room temperature)

Vegetable Oil

Light Corn Syrup

Egg(s)

Egg Whites

Cream of Tartar

x batch prepared Strawberry Compote

x batch prepared Vanilla Bakery Buttercream Frosting

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Sift Dry Ingredients in a bowl and then whisk until well blended.  Combine and stir Wet Ingredients in a separate bowl or pitcher.

With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy.  Add oil and corn syrup and beat until incorporated.  Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.

On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time.  I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition.  Continue to mix just until the batter looks well blended and smooth (avoid overbeating).  Scrape sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).

Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time.  The batter is ready when no egg white streaks remain and it should look smooth and uniform.

Spread into prepared pan and make sure the batter is evenly distributed.  An offset spatula works well for this.

Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees.  Set the timer for an additional 6-8 minutes.  Check the cake at this point.  If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes.  The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake.  A couple moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Some ovens may require a longer baking time, and 2x batches usually take a few more minutes in the oven.   Allow to cool completely.

Make the Vanilla Cake

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #2).

Freeze the cake layers

Make the 1x batch of strawberry compote cake filling and the 1x batch vanilla frosting according to the recipe instructions.  Allow the strawberry filling to fully cool.

Prepare the Strawberry Filling and Vanilla Buttercream

The easiest way to layer the vanilla cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

When filling this cake with strawberry filling, you’ll want to pipe a ring of buttercream around the edge before spooning in your filling.  Pipe the buttercream 2-3 rings high to ensure no filling escapes. Some buttercream will push over the edge when topped with the cake layers, which is fine–just use your spatula to smooth it against the side of the cake to seal it in.  (To be extra cautious with filled cakes, I like to let them set up in the freezer for 10 minutes after filling them but before adding a crumb coat of icing.)

I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.   An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.  Then spread on the second layer of buttercream and decorate as desired.

You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature.  Top the cake with fresh strawberries, if desired.  This cake has the best texture at room temperature. Enjoy!

Frost the Cake

This recipe blew my taste buds away! The combination of flavors was absolutely divine. Can't wait to try more recipes from your website!

I ran out of all purpose flour can I use wheat or self rising instead?

Thank you for posting this recipe.  This is the best vanilla cake recipe I have ever tried!  My son was very happy with his birthday cake!  Looking forward to trying your Golden Chocolate cake for another birthday next week!

https://www.youtube.com/watch?v=FSU_ydkWgdo

Get the recipe: https://amycakesbakes.com/vanilla-cake-with-strawberry-filling/

🍓 Super moist, soft and fluffy vanilla cake filled with an easy strawberry cake filling and frosted with creamy vanilla buttercream frosting.

It tastes similar to a strawberry shortcake cake with the creamy layers and burst of fresh strawberry flavor.

The strawberry compote filling is made with frozen strawberries so you can make it any time of the year! 🍰

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Top 1 blueberry layer cake recipes from across the web

The most viewed blueberry layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moist Vanilla Cake with Strawberry ...

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