BLUEBERRY & COFFEE SWIRL CAKE WITH BLUEBERRY & COFFEE BUTTERCREAM FROSTING
Bonus
-Energy increase 25%
-Health increase 25%
Equipment
4 cooking pots
5 Wooden Whisks
2 Baking molds
2 spoons and metal straws
2 raw egg jars
2 flour
1 bottle of milk
5 blueberries
2 ground coffee
4 sugar
2 butter
Ingredients
Coffee Batter
¼ cup water with 2 teaspoons ground coffee
¾ cup flour
½ cup sugar
1 raw egg jar
- (All ingredients listed indented are not available in-game)
- 1 tsp vanilla extract
- 1 tsp cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- 2 TB canola or grapeseed oil
Blueberry Batter
¾ cup ground blueberries
¾ cup flour
½ cup sugar
1 raw egg jar
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 TB canola or grapeseed oil
Blueberry Coffee Buttercream
1½ cup softened butter
2¾ cup + 1 TB powdered sugar
2 TB bottle of milk
1 tsp ground coffee
1 tsp blueberry juice
- ¼ tsp salt
- ¼ tsp vanilla extract
Instructions
Coffee Cake Batter
Stir 2 teaspoons ground coffee into warm water until fully dissolved. Set aside.
In a pot, sift flour, baking powder and cocoa powder. Add in the salt and sugar and ½ teaspoon ground coffee. Whisk gently to combine.
In a different clean pot, add the raw egg jar, oil, vanilla and ground coffee. Whisk to combine.
Pour the dry ingredients into the wet ingredients. Whisk well to combine. Set aside until ready to use.
Blueberry Cake Batter
Grind ¾ cup blueberries and set aside 1 tsp blueberry juice.
In a pot, combine the flour, baking powder, sugar and salt. Whisk gently to combine.
In a separate clean pot, add the raw egg jar, oil, vanilla, and ground blueberries. Whisk to combine.
Pour the dry ingredients into the wet ingredients and whisk well to combine.
Marbling cakes
Preheat the oven to 325°F.
Apply a thin amount of butter to the inside of the baking molds and then apply a light dusting of flour to prevent sticking.
Using two small spoons, scoop a bit of blueberry batter into the bottom of the baking molds, then add some ground coffee batter, alternating however you'd like. This is the fun part! Get creative and layer however you'd like. Stop filling the molds when it reaches halfway.
Using the metal straws, swirl the batters together in fun and interesting patterns. There's really no wrong way to do this, so have fun with it and experiment freely.
Bake at 325°F for 20-25 minutes or until the tops are firm and a toothpick inserted into the middle of the cakes comes out clean.
Prepare the Buttercream
Using a whisk, beat the butter until it is soft and fluffy about 5-7 minutes. Using room temperature butter will help speed up this process.
Incorporate powdered sugar ½ cup at a time, waiting until fully combined before adding more.
Once all the powdered sugar is mixed in, add the salt and vanilla extract. At this point, scrape down the sides of the bowl to make sure everything is fully combined.
Pour the whipping cream in a slow, steady stream while beating the buttercream.
If you prefer your buttercream to be plain vanilla flavor, you can skip this step. To get the full blueberry coffee flavor, add the ground coffee and blueberry juice, mixing until fully combined. (Finely minced blueberries can also be added if wanted)
Once the cakes have fully cooled, they can be frosted by placing one on top of the other with frosting in between the layers or each one separately, however you'd like.
The cake pictured is a triple-layered Blueberry & Coffee Swirl Cake with a ground coffee drizzle, blueberry and coffee buttercream flowers, topped with fresh blueberries.
The recipe is a mashup of recipes found at: