Blueberry Stack Cake
Indulge in the luscious layers of our Blueberry Stack Cake, a show-stopping dessert that combines moist vanilla cake, vibrant blueberry preserves, and airy homemade whipped cream. This recipe features simple pantry staples like all-purpose flour, unsalted butter, and granulated sugar, but what truly sets it apart is the generous layering of sweet-tart blueberry preserves that permeate each bite. Assembling this cake is as satisfying as its flavor, with three golden cake layers stacked high and crowned with a creamy, cloud-like whipped topping. Garnish with fresh blueberries for a touch of elegance, and let it chill to perfection before serving. Perfect for summer celebrations or as a centerpiece for any occasion, this Blueberry Stack Cake will dazzle your guests with its stunning presentation and irresistible flavor.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 2 cups blueberry preserves
- 0.5 cup fresh blueberries (optional, for garnish)
- 1.5 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the surfaces.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Cool the cakes in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Once the cakes are completely cooled, level the tops with a serrated knife if necessary to ensure even layers.
To assemble the cake, place one cake layer on a serving plate. Spread 3/4 cup of the blueberry preserves evenly over the top. Place the second cake layer on top and repeat with another 3/4 cup of blueberry preserves. Finish with the final cake layer.
In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the top and sides of the cake. You can smooth the frosting or create swirls with a spatula for texture.
If desired, garnish the cake with fresh blueberries on top.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
7538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.6 g | 439% | |
| Saturated Fat | 204.8 g | 1024% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1650 mg | 550% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 1037.1 g | 377% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 728.8 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 635 mg | 49% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
