White Chocolate & Blueberry Cake

Updated at: Wed, 16 Aug 2023 21:02:23 GMT

Step 1

Preheat the oven to 400F.

Step 2

Beat the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment, on medium speed for 2 to 3 minutes, until the mixture is pale and creamy. With the mixer on low, add the eggs one at a time, beating well. then gently mix the flour, beating until just combined.

Step 3

Using a spatula, gently old in the blueberries, then divide the mixture equally among 3 8-inch round cake pans. Bake the sponges for 20 to 25 minutes until golden brown and a skewer inserted into the centers comes out clean. Let cool in the pans.

Step 4

Make the buttercream: Melt the white chocolate chips and ream in a bowl set over a pot of simmering water, stirring occasionally. Remove from the heat and set aside to cool.

Step 5

Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1 to 2 minutes until fluffy. Reduce the speed to low and add the cooled, melted chocolate, miixng for 20 to 30 seconds until fully combined. Reserve one third of the buttercream in a separate bowl.

Step 6

To assemble, place one of the sponges, top-side down, on a cake plate. Spread with one quarter of the buttercream from the mixer bowl. Top with a second sponge, and spread with another quarter. Top with the remaining sponge, then use another quarter of the buttercream to create a crumb coat over the sides and top of the cake. Chill the cake for 30 minutes.

Step 7

Use the final quarter of the buttercream to cover the side of the cake. Press the chocolate savings around the side to cover.

Step 8

Lightly stir the blueberry jam into the reserved buttercream to create a ripple effect. Spoon this into a piping bag. Beginning at the outside edge and working inward, pipe spirals of buttercream to look like roses all over the top of the cake.

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