This is my go-to birthday cake recipe. Or just when-one-is-in-need-of-cake recipe. I made it last weekend and gave the princess most of it to take back to London. The rest I took to the office, where my colleagues made happy cake eating sounds. This recipe makes a glorious sponge cake that you can make into a bundt (as above) or into a triple or even quadruple layer cake with a frosting of your choice. Don’t like blueberries? Leave them out, or replace them with raspberries or orange zest or lemon zest. Ditto for the vanilla and the white chocolate chips…
So this makes a lot of cake. I made a large bundt cake and a loaf tin out of this. I suspect if you halved the recipe (totally do-able), it would make a regular size bundt cake or a three-layer round cake. You are forewarned.
Vanilla, Blueberry and White Chocolate Cake
Adapted from Joy the Baker via Smitten Kitchen
4 cups plain flour
2 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp salt
227g unsalted butter, softened
2 cups golden caster sugar
1 tbsp vanilla extract
100ml double cream
100ml plain yoghurt
1/2 cup white chocolate, chopped
Preheat the oven to 170C. Liberally grease a bundt tin with butter, and grease and line a loaf tin; or grease and line 3 layer cake tins.
Mix the flour, baking powder, bicarb and salt together in a bowl. Set aside.
In a standing mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and then the eggs, one at a time.
Combine the buttermilk, cream and yoghurt in a small bowl.
Fold in the flour mixture in three goes, alternating with the buttermilk mixture – flour then buttermilk, flour then buttermilk, flour.
Finally fold in the blueberries and white chocolate.
Spoon the batter into the bundt tin and the loaf tin.
Bake for approximately 40 minutes until a skewer inserted comes out clean. Cool the cakes in their tins for 10 minutes before turning out and cooling.