Sky Blue Vanilla Cake (for 4-layer cake 6 servings 1910kcal) – This sky blue cake is so tall! All cake layers are filled with vanilla flavor. Decorated with edible blue glass that looks beautiful and glows under the light.
For 4 cake sponges:
- 675gunsalted buttercubed (room temperature)
- 12eggsM (room temperature)
- 375mlmilkroom temperature
- 6tspbaking powder
- 675gcake flour
- 1tbspvanilla extract
- 120gvanilla cake cream powder*
- 200gcream cheese
- 50gfresh blueberries
Cream cheese frosting:
- 150gbutterunsalted (room temperature)
- 150gicing sugar
- 800gcream cheese
- 1tbspdry vanilla flavoringor extract
- blue gel coloring
- 2tspvegetable oil
- 200gglucose syrup
- blue gel coloring
- 100gwhite chocolate glaze**
- 1tspdried crushed strawberries
Make cake sponges
- Preheat oven to 350 F / 180 C
- Prepare 2 x 6 inch or 16 cm cake pans if you bake in 2 batches or 4 tins if you have at once. Put the baking paper on the bottom and grease the sides with butter.
- In a big bowl whip eggs with milk and vanilla for 5 minutes until doubled. Use electric mixer with whisk attachments.
- In a separate very huge bowl, sieve cake flour with baking powder, add sugar. Combine with a fork.
- Add few butter cubes in flour mix and push with the fork. Incorporate butter cubes in batches, mixing with the fork until you have sand-like mixture. You can also use hand mixer on a slowest speed.
- Add wet ingredient in 3 batches, mixing with electric mixer until well combined.
- Distribute the batter to 4 cake tins (or divide in 4 parts if you bake in 2 batches).
- Bake cake sponges 40 minutes, until inserted wooden skewer comes out clean or with few crumbs. Bake another batch until you have 4 cake sponges ready.
- Let the cakes cool for 30 minutes in the pans, then remove from the pans and let them cool completely overnight.
- With the serrated knife trim the bottoms and tops of each cake sponge to make them even.
For vanilla cream filling
- Follow the cake cream package instructions. Mine was to whip milk with powder for 5 minutes, then add butter and whip again. Instead of butter I whipped the cream with cream cheese to make it lighter.
Assemble the cake
- Put the cake on rotating cake stand.
- Put a generous amount of vanilla cream on top, smooth with the spatula. Sprinkle some blueberries on top, but not too close to the end of the sponge.
- Put another sponge on top and repeat until you put the last sponge. Make sure your cake looks even from every side. Remove excess cream from the sides, if needed.
For cream cheese frosting
- Whip the butter for 5 minutes until white and double in size. Sieve half of icing sugar and continue whipping. Sieve remaining icing sugar and vanilla. Whip until incorporated and sugar dissolved.
- Add cream cheese and on a slow speed whip together just until combined.
- Set aside half cup of frosting and add blue coloring. Mix until it is well combined. Cover and leave in the fridge.
Frost the cake
- Start frosting the cake. Generously add frosting to the sides of the cake. Hold the cake scraper under the small angle in one hand and rotate the cake stand with the other. Remove the excess frosting from the scraper (scrape on the sides of the bowl).
- Add frosting on top of the cake and make the edges smooth with off-set spatula, moving from sides to the center of the cake. Make sure it has an even top.
- Leave the cake with first coating in the fridge for at least one hour. Cover the bowl with frosting with cling film and leave it in the fridge.
- Make a second coat for the cake until it is white and smooth. Add dots of blue frosting around the cake sides. Then make the cake smooth with scraper. You can add more blue frosting dots if needed and move the scraper around.
- Leave the cake overnight in the fridge or at least 3 hours.
Prepare edible glass decoration (optional)
- Prepare 2 flat trays, covered with parchment paper. Brush the paper with oil.
- In a heavy bottom pot add sugar, glucose and water. Mix with the spoon just so the sugar is covered with water and glucose.
- Put the pot on a low heat. Use the food or candy thermometer. Cook the sugar until bubbling and it starts changing color. It should reach 302 F / 150 C after 30-40 minutes
- Immediately remove from heat and add food coloring, mix fast. Pour half of mixture on a tray.
- Add more food coloring to the pot, mix fast and pour on the other tray.
- Let it cool about 5 minutes. When it is still warm, start breaking it into approx. 2×2 inche (5×5 cm) pieces. Set aside to harden.
Decorate the cake
- Melt white chocolate in a water bath or microwave. Pour white glaze on top of the cake, move it with spatula or spoon to the edges to make drips around the cake.
- Insert blue edible glass pieces in the top of the cake.
- Decorate with blueberries, strawberry and sprinkle dried strawberry pieces.
*I used Dr.Oetker Vanilla cake cream powder, you can use any other similar.
**I used Dr.Oetker white glaze pack, you can use any other white chocolate glaze.
Don’t leave the cake in a warm place for more than an hour. Keep it in the fridge before serving.
[Disclaimer: We are not the sole owner of the recipe, this recipe is contribute by Alina and Dmitry in cookingjourneyblog.com. As we are inspired by the recipe so we just share it for the food lovers, who love to cook and eat.]