A note on temperature.

While most of the time I turn the oven to 350 without thinking about it, I like to bake my white cakes at 325. I find that 325 allows me to keep a nice crumb without browning the top of the cake.

As always, I get the best cake texture by using room temperature ingredients for the batter. This means plan ahead, especially for the buttermilk which tends to separate if you attempt to microwave it.

Mix your egg whites first.

I have said it before, but I'm kind of a lazy baker, and I really don't like washing extra dishes or utensils. This recipe calls for beaten egg whites to be added to the batter. If you start with egg whites you don't need to wash the beaters before moving onto other mixing tasks. If you reverse that order and use beaters that have batter (beginning of a tongue twister there), your egg whites won't whip up nicely.

I use Ghirardelli premium baking white chocolate for the filling. It comes in a 4oz bar. White chocolate chips are not made the same and will not yield the smooth texture you want for this filling.

Don't waste those egg yolks.

This recipe calls for 6 egg whites. Coincidentally, I have another recipe, perfect for any time of year, that uses 6 egg yolks. Check out my Super Simple Lime Tart for the best way to use those egg yolks.

Blueberries & Cream Layer Cake - Just Desserts Bakehouse

Name: Blueberries & Cream Layer Cake
Prep time: 1 h
Cook time: 1 h
Total time: PT-489048H47M37S
Cuisine: dessert
Ingredients: 1/2 cup butter; 1/2 cup vegetable oil; 1 1/2 cups plus 2 Tablespoons sugar; 6 egg whites; 1 Tablespoon pure vanilla extract; 3 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cups buttermilk; Generous 2 cups frozen blueberries; 1 Tablespoon sugar; 2 teaspoons cornstarch; squeeze for lemon juice; 8 oz. mascarpone at room temp; 4 oz. white chocolate melted; 2 cups frozen blueberries; 3 cups butter; 5 cups powdered sugar; pinch of salt

Blueberries & Cream Layer Cake

Print Recipe

★★★★★

5 from 1 reviews

A light vanilla cake meets creamy white chocolate mascarpone filling and blueberry compote in this Blueberries and Cream Layer Cake.

Author: Darla McVay
Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 2 hours plus decorating
Yield: 12-16 slices 1x
Category: cakes
Cuisine: dessert

Ingredients

Scale

For the Cake:

1/2 cup butter

1/2 cup vegetable oil

1 1/2 cups plus 2 Tablespoons sugar

6 egg whites

1 Tablespoon pure vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups buttermilk

For the Blueberry Compote:

Generous 2 cups frozen blueberries

1 Tablespoon sugar

2 teaspoons cornstarch

squeeze for lemon juice

For the Filling:

8 oz. mascarpone at room temp

4 oz. white chocolate melted

For the Buttercream:

2 cups frozen blueberries

3 cups butter

5 cups powdered sugar

pinch of salt

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Instructions

Preheat oven to 325 and prepare three 8″ round cake pans lined with parchment paper.

For the Cake: With a hand mixer or in the bowl of a stand mixer, beat egg whites with 2 Tablespoons of sugar until medium-stiff peaks form. You want the egg whites to hold their shape. Set the egg whites aside and mix butter, oil sugar, and vanilla until light and fluffy, approximately 3-4 minutes. Add the flour, baking powder, baking soda, and salt and mix to combine. Stir in the buttermilk. Finish the batter by folding in the beaten egg whites. The goal is to keep the batter light, fluffy, and aerated. Bake the cakes for 22-25 minutes until a toothpick inserted into the center of the cake shows a few moist crumbs, but is not wet. The top of the cake will have just a hint of gold.

For the Blueberry Compote: In a medium saucepan combine the 2 cups frozen berries with the Tablespoon of sugar, 2 teaspoons of cornstarch, and the squeeze of lemon juice. Stir to coat the blueberries with sugar and starch then cook over medium heat. Use a wooden spoon to break some of the berries as it cooks, releasing some of the juices. Cook the compote until it starts to thicken which should happen just as it reaches boiling. Allow the compote to cool fully before assembling the cake.

For the Filling: Using a microwave at 30 second intervals, melt the white chocolate. Stir melted white chocolate into the room temperature mascarpone.

For the Buttercream: Using a fine mesh sieve, press thawed blueberries to release juices. Two cups of blueberries should yield about 1/2 cup blueberry juice. Mix 3 cups of butter, 5 cups powdered sugar, and a pinch of salt for 5-7 minutes until light and fluffy. Add the 1/2 cup blueberry juice and continue to mix until well incorporated. It will take a minute or two for the juice to mix in to the fat in the butter.

To Assemble the Cake: Beginning with a layer of vanilla cake on a plate or cake stand, add half of the white chocolate mascarpone to the top. Top the mascarpone with half of the blueberry compote, followed by a layer of cake. Repeat with the cream and blueberries, finishing with a layer of vanilla cake. Frost the cake with blueberry buttercream, and decorate as desired.*

Notes

The buttercream recipe makes enough to frost, fill and decorate the cake. If you wish to omit the decoration, reduce the buttercream recipe to 4 cups butter, 3 1/2 cups powdered sugar, and 1/4- 1/3 cup blueberry juice.

Keywords: blueberry, cream, layer cake, mascarpone, white chocolate

Find it online: https://justdessertsbakehouse.com/blueberries-cream-layer-cake/