Blueberry Vanilla Cloud Cake

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Feeling blue-berrylicious with this heavenly cake! ๐Ÿซโœจ


For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

For the Vanilla Mascarpone Filling:
8 ounces mascarpone cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Decoration:
Additional fresh blueberries

Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans.

Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Gently fold in the fresh blueberries.

Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Vanilla Mascarpone Filling: In a mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese until well combined.

Assemble the Cake: Once the cake layers have cooled completely, place one layer on a serving plate or cake stand. Spread a layer of the vanilla mascarpone filling over the top of the cake layer. Repeat with the remaining cake layers and filling, stacking them on top of each other.

Decorate the Cake: Spread the remaining vanilla mascarpone filling over the top and sides of the cake, using a spatula to create a smooth finish. Decorate the top of the cake with additional fresh blueberries as desired.

Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the filling to set. Slice and serve the cake, enjoying the delicious combination of white cake, vanilla mascarpone filling, and fresh blueberries!

Enjoy your delightful white blueberry cake with vanilla mascarpone filling!

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