mini vanilla cake with blueberry frosting
Fresh blueberry honeysuckle jam adds a summery twist to vanilla cake with Swiss meringue buttercream frosting, perfect for celebrating special occasions in the warmer months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.passthecookies.com.
Cooking tools:
- Cake pan
- Parchment paper
- Nonstick spray
- Mixing bowl
- Whisk
- Oven
- Cooling rack
- Toothpick
- Saucepan
- Double boiler
- Candy thermometer
- Hand mixer
- Stand mixer
- Airtight container
- Long serrated knife
- Bread knife
- Icing spatula
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Stove
Ingredients
- 1 ¾ cup sugar
- 2 ½ cups flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 1 ½ teaspoons vanilla
- ¾ cup boiling water
- 3 egg whites
- ¾ cup sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla
- 3 tablespoons blueberry jam or preserves*
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