My youngest recently turned one. The best part about one year olds is that they really have no opinion about things one way or another.
OK, so that’s partially true, because Maelie hates bananas. And cut up tomatoes. And having a phone or remote or anything she shouldn’t be touching taken away.
So I guess there are opinions of sorts.
But not about cakes. And that’s the best part. They don’t have to have Hello Kitty or Cars or whatever is popular at the moment plastered on top.
So I got to have free reign on her birthday cake.
Not only was it beautiful to look at, but it tasted fantastic.
It almost reminded me of a dense angel food cake with blueberries poked in batter before baking and is served with the berry of your choice. I chose strawberries and blueberries.
Here’s how to do it!
Very Berry Birthday Cake
Adapted from Joy the Baker
2 sticks unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
4 large eggs
1 cup whole milk*
2 Tablespoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
handful of blueberries
Preheat oven to 350 degrees. Prepare two round 8-inch baking pans with cooking spray or butter.
In a stand mixer with the paddle attachment, cream butter and sugar together until light and fluffy – about 3-5 minutes. Scrape down the bowl. Add the eggs one at a time, about a minute apart.
In a separate bowl, mix together the dry ingredients.
In another bowl, mix together the vanilla extract and whole milk.
With the mixer set to low speed, alternate adding the dry ingredients and the milk mixture in three parts, starting and ending with flour mixture. Mix until just combined – make sure not to over mix! Using a rubber spatula, divide the mixture among the two prepared cake pans.
Dot the batter with blueberries, pushing them down into the batter, but not to the very bottom.
Bake for 35-40 minutes until a light golden brown or until a toothpick comes out clean.
Allow the cake to cool in the pan for 15 minutes before moving to a wire rack.
Wait until the cake is completely cool before frosting.
*For the record, I’ve made this cake many times, and I’ve also used 1% milk and it turned out fine.
Vanilla Buttercream Icing
1 cup butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
2 tbs milk
In a standing mixer with the paddle attachment, whip the butter until light and fluffy. Add vanilla. Slowly add in powdered sugar, 1/2 cup at a time on medium speed. Scrape down the bowl after each addition. It will appear dry, once all the sugar has been added. Add in the milk and beat at medium speed until fluffy.
Cover with a damp washcloth until ready to use.