Vanilla Cake with Blueberry Bourbon Frosting




Recipe by Brandi Kolmer (@cocoaandsalt)


  • 1 stick unsalted butter, softened, plus more for cake pans
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract or vanilla paste


  • ½ cup unsalted butter, softened
  • 1 ounces cream cheese
  • 4 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons The Jam Stand Blueberry Bourbon Jam



  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
  4. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla.
  5. Alternately beat in flour mixture and milk, beginning and ending with flour mixture; mix just until combined.
  6. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
  7. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  8. While cakes are cooling, prepare the frosting by mixing butter, cream cheese, confectioners sugar and vanilla in a large bowl or stand mixer on medium speed until well combined. Then gently fold in jam until just combined.
  9. Place one cake, bottom side up, on a cake stand or plate.. Using a icing spatula, spread the top with the blueberry bourbon frosting. Top with remaining cake; frost top, then sides. It’s ok if it looks messy. That’s what homemade cake should look like!
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