Here is another recipe as part of our #NationalPastryDay celebration! We partnered with Ana Cabrera of Suck It Up S.A. again for this amazing Berry Vanilla Cake recipe.

Start with a nice vanilla cake recipe. Something that's creamy, pillowy, soft and light. A cake mix that'll compliment the fresh fruit being used. For this bake, I am using a vanilla cake recipe from recipetineats.com and we're going to add a blueberry swirl to the cake.

For the preserves, reduce some fresh overly ripe fruit in a small saucepan with equal amounts of sugar to fruit. Meaning, if you have two cups of fruit, use two cups sugar. You can change the fruit to keep your cakes seasonal. Change the sugars to add toasted notes from brown sugar or keep it light and sweet with sugar cane. Cook down your preserves in a low simmer while stirring frequently. Do not let it boil. Once your mix sits on the back of your spoon, it's done. Roughly 10-15 mins.

Remove the preserves off the stove top, and before it cools and thickens, drizzle a 1/4 cup of the mix in each cake pan. Spread it lightly to evenly distribute the fruit within the cake mix. Just don't over mix because you want the swirl.

Follow your cake recipe to bake. When the cake is toasted brown on the edges, pick test the cake. If your pick goes into the center and comes out clean it's done.

Finish your cake with a light lemon glaze or go for the buttercream to decorate it. The possibilities are endless. With folding the preserves in instead of just adding fruit, It prevents the fruit from sinking to the bottom of the pan. It also adds additional balanced flavor and makes a lovely design.

Cake batter in cake pan

Cake is out of the oven

Berry Vanilla Cake

Ingredients

Items used:

For the cake:

  • 2 cups all-purpose flour
  • 2 ½ tsp. baking powder
  • ¼ tsp. salt
  • 4 large eggs, room temperature
  • 1 ½ cups granulated superfine sugar
  • ½ cup unsalted butter, cut into ½" cubes
  • 1 cup milk, full fat
  • 3 tsp. vanilla extract
  • 3 tsp. vegetable or canola oil

For the berry swirl preserves:

  • 2 cups overly ripe blueberries
  • 2 cups sugar

Directions:

  1. Preheat oven to 350 degrees for 20 minutes before starting the batter. Place shelf in the middle of the oven.
  2. Grease two 8" cake pans with butter then line with parchment paper.
  3. Combine dry ingredients. In a large bowl, whisk flour, baking powder, and salt. Set aside.
  4. In another bowl, beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment or hand beater.
  5. With the beater still going, pour the sugar in over 45 seconds.
  6. Beat for 7 minutes on speed 8 or until tripled in volume and white.
  7. While the eggs are beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let the milk bubble and boil (foam is ok). Don't do this ahead and let the milk cool (this affects the rise).
  8. Gently add flour. When the egg is whipped, scatter 1/3 flour across surface, then beat on speed 1 for 5 seconds. Add half remaining flour, then mix on speed 1 for 5 seconds. Add the remaining flour, then mix on speed 1 for 5-10 seconds until the flour is mixed in. Once you can't see the flour, stop straight away.
  9. Lighten hot milk with some egg batter. Pour hot milk, vanilla and oil into the new empty flour bowl. Add about 1 ½ cups (about two ladles) of the egg batter into the milk butter. Use a whisk to mix until smooth. It will look foamy.
  10. Slowly add milk. Turn beater back on speed 1 then pour the milk mixture into the egg batter over 15 seconds then turn beater off.
    Scrape down the sides and base of bowl. Beat on speed 1 for 10 seconds. The batter should now be smooth and pourable.
  11. Pour batter into pans.
  12. To make the preserves, reduce fresh overly ripe fruit in a small saucepan with equal amount of sugar to fruit. Cook down the fruit in a low simmer while stirring frequently. Do not let it boil. Once the mix sits on the back of your spoon it's ready. About 10-15 minutes.
  13. Before the preserves cool and thickens, drizzle a ¼ cup of the mix in each pan. Spread it lightly to evenly distribute the fruit within the cake mix. Just don't over mix because you want the swirl.
  14. Bang each cake pan on the counter 3 times to knock out big bubbles.
  15. Bake 30 minutes or until golden and toothpick inserted into the center comes out clean.
  16. Remove from the oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down. The slight dome will flatten perfectly.
  17. Frost with frosting of choice, or cream and fresh berries or jam.

Download a PDF of the recipe here.