Berry Birthday Cake

I jumped at the chance to make this particular cake, since I had wanted to last year for my birthday, but fruit is never really in season around my birthday, unfortunately.
I originally followed this recipe for the frosting, but it tasted just like butter and nothing else, so that’s when I added the powdered sugar and other extra ingredients. If I made the frosting again, I would use the recipe below. Also, next time I would definitely put a layer of fresh berries (strawberries/blueberries/blackberries/raspberries) in between the layers of the cake. I didn’t have any at the time, so I just decorated the top with the few fresh berries we had on hand. It was delicious, but more strawberries would have definitely added to it.

Berry Birthday Cake  makes a 2 layer 8-inch cake or 24 cupcakes

• 2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 1/2 Tablespoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (if frozen, do not thaw)

Preheat oven to 350 degrees F. Butter and flour two 8-inch round baking pans and set aside.

In a stand mixer fit with a paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed. Add the eggs, one at a time, beating for one minute after each addition.
In a small bowl whisk together flour, cinnamon, baking powder, and salt.

In a separate small bowl combine the milk and vanilla extract.

With the mixer on low speed, alternate adding the flour mixture and the milk mixture in three batches. Start and end with the flour mixture. When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula.

Divide the batter between the two pans. Add blueberries to top of each pan. Poke them down into the batter a bit with either your finger or a spoon.
Bake for 35 to 40 minutes, or until a pale golden color, and a skewer inserted in the center of the cake comes out clean. For cupcakes bake 25 to 30 minutes.
Let the cakes cool in the pan for 15 minutes before inverting onto a wire rack to cool. Frost and berry only when cakes are completely cool.

Cinnamon Vanilla Whipped Buttercream Frosting

• 2 sticks (1 cup) organic unsalted butter, softened
• 3 1/2 cups sifted confectioners’ sugar
• 1 1/2 tablespoons organic vanilla extract
• 1 Tablespoon heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice

Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar a little at a time until completely incorporated. Add the vanilla and heavy cream, then beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
(adapted from Joy The Baker)