Blueberries And Bavarian Cream Cake Recipe
Blueberries and Bavarian Cream Cake Recipe – moist yellow cake, filled with homemade Bavarian cream filling, fresh blueberries and topped with whipped cream.
Today’s recipe is for a Blueberries And Bavarian Cream Cake, I made for 4th of July weekend! It is also the perfect recipe to celebrate the weekend.
This cake requires minimal effort and a little patience. It looks gorgeous and tastes fresh and delicious! I did not share it with anyone (my husband had a couple of slices), because during that holiday weekend we were at a couple of B-Day and 4th of July parties and I was not in charge of the desserts.
When I’m hungry for cake, I usually prefer to make it myself. It doesn’t always happen, because as we know baking takes time. But this cake is different. Very simple! Works for any occasion. I’m just so happy how it turned out.
If you’d like to learn more about Bavarian Cream and the recipe I use to make it, you can check this post out.
I also have a great Lightened Up Pastry Cream Recipe you may like.
What is Bavarian Cream Cake?
Bavarian cream cake is a cake made with cake layers and Bavarian cream filling in between.
For this recipe I used homemade, made from scratch yellow cane and my favorite, go to non traditional, easy and quick Bavarian Cream recipe. I also added blueberries in between the layers.
Any cake layer recipe, that produces a relatively stable cake could be used to make this cake.
Chocolate, red velvet or vanilla cake could be used.
You can decorate the cake with buttercream or leave it “naked” as I did.
How to make Bavarian Cream Cake?
- Prepare the cake layers. This cake consists of three layers.
- Prepare the Bavarian Cream filling.
- Assemble the cake. Since this filling is thickened and stabilized with gelatin, you need to work fast when assembling it. Have all the layers ready and at room temperature. Get the berries ready. Layer the cake with the Bavarian Cream cake filling and blueberries in between.
- Top with more berries on top and whipped cream.
The use of fresh blueberries, was the perfect addition to the light and airy Bavarian cream filling.
I’m usually not a fan of frosting, used as a cake filling.
That doesn’t mean, that I don’t do it, but I would rather have custard, whipped cream or Bavarian cream filling in my homemade cakes. Of course for certain types of cakes, the preferred option is frosting, especially if you are planning to cover the cake with fondant. But that’s a different story.
What is Bavarian Cream Cake Filling? Does it need to be refrigerated?
I decided to go with Bavarian cream in this Blueberries And Bavarian Cream Cake.
It is a pastry cream, which is thickened with gelatin. It is lightened with whipped cream. It contains raw eggs!!! Pasteurized eggs could be used instead.
If you are concerned about the raw eggs, you can cook the egg yolks with sugar over a double boiler until they reach a temperature of 158 F. Then beat until pale and fluffy and add gelatin. Fold in the egg whites and whipped cream.
It could be served with fresh fruit or fruit sauce, or it could be used to fill Charlotte cakes.
It doesn’t pipe smoothly like pastry cream, so you need to work fast.
From my experience, it is not a common cake filling, especially in the USA.
Bavarian Cream needs to be kept in the fridge at all times, and taken out right before serving.
This cake will keep well for up to 3 days in the fridge. I don’t recommend freezing it.
Feel free to substitute a cake filling of your choice, if you are not a fan of bavarian cream.
Pudding, whipped cream, pastry cream or lightened up pastry cream could be used.
Blueberries And Bavarian Cream Cake Recipe
FOR THE YELLOW CAKE:
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
- 2 1/2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/4 cups + 2 tbsp milk
FOR THE BAVARIAN CREAM FILLING:
- 3 eggs — , egg yolks separated from egg whites
- 1 tbsp powdered gelatin
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream
- 1 tsp sugar
- 1/2 cup simple syrup — (water and sugar), optional
- 1 quart (2 cups) fresh blueberries
- 1/2 cup fresh raspberries
- whipped cream for garnishing — (1/2 cup heavy cream, if you'd like to whip it yourself)
Have all ingredients ready. Wash and dry berries, whip heavy cream for decoration.
FOR THE CAKE LAYERS:
If you have 3 8 inch round cake baking pans, it will be best, if not, you can either bake the batter at once and then cut 3 layers, or separate the mixture into 3 equal parts and bake the layers one by one. (Make sure you adjust the temperature).
Preheat oven to 350 F (177 C). Grease 3 8 inch round baking pans with cooking spray and lightly flour them.
In the bowl of a stand mixer with paddle attachment, beat butter and sugar together for 2 minutes, until fluffy. Add eggs one at a time, beating on medium high, until incorporated. Add vanilla extract.
In a bowl, sift flour, salt and baking powder together.
Add 1/2 of the milk to the batter and mix on medium, until incorporated. Add 1/2 of the flour and mix until just combined. (Do not over mix). Repeat with the remaining milk and flour.
Separate the batter, between 3 pans and bake for 19-22 minutes each, until toothpick inserted comes out clean. Let cake cook for 5 minutes inside the pans, then carefully take them out and transfer to a cooling rack, to cool completely.
FOR THE BAVARIAN CREAM:
Add 4 tbsp cold water to a small bowl and sprinkle gelatin on top. Set a side.
In a medium bowl, whisk egg yolks and sugar together, until pale and frothy.
Beat egg whites until stiff peaks.
Whip heavy cream with 1 tsp sugar, to stiff peaks.
Warm up gelatin until it turns into a liquid, use a double boiler or do it carefully in the microwave.
Add gelatin to the egg yolk mixture. Mix well. Fold in whipped cream. Fold in egg whites. Add vanilla. Set a side.
TO ASSEMBLE: (move quickly)
Cut cake layers to level, if needed. Brush cake layers with simple syrup (optional, but it will create moist cake).
Place the first layer on a plate (cake stand). Spread 1/3 of the cream over it. Top with 1/2 cup blueberries, spread them evenly. Repeat with the remaining layers. Top the last one with blueberries, raspberries and pipe some whipped cream flowers. Refrigerate for up to 3 days.
Nutrition InformationCalories: 489, Fat: 20g, Saturated Fat: 12g, Cholesterol: 148mg, Sodium: 263mg, Potassium: 314mg, Carbohydrates: 70g, Fiber: 2g, Sugar: 45g, Protein: 8g, Vitamin A: 795%, Vitamin C: 9.1%, Calcium: 122%, Iron: 2.5%
Strawberries And White Chocolate Charlotte Cake
Wow this cake is stunning, Mira! I’m in awe of the gorgeous layers. And bavarian cream s one of my favorites, so I can only imagine how delicious it must taste with blueberries. Pinned!
Simple, elegant, summery and it sounds delicious!
That is such a beautiful cake Mira. Amazing photos too 🙂
I think more cakes should have blueberries on them, they always make a cake look great!
Oh wow! What an adorable looking layered cake! Look stunningly delish, Mira! And these blueberries are just awesome!
This blueberries cake looks gorgeous! It’s a great cake for the 4th of July, i bet everyone loved it! I love Bavarian cream btw, much better than using frosting!
This cake looks amazing!! I’ve never made bavarian cream before and it sounds fantastic. Need to make this asap!
A stunning cake and would be perfect to serve for entertaining.
This cake is stunning and so perfect Mira! I love how summery it is. Bavarian cream is my favourite cake filling. I definitely need to try this. Pinned!!
This cake is ideal for summer entertaining, Mira! Could there be a more perfect slice of cake? Bavarian cream is a favorite of mine! Thank you for sharing!
Wow, looks so delicious, I have to try this cake! I’m from Germany and I’ve never made bavarian cream before hehe 🙂
Thank you for sharing :*
This is stunning! Love the bavarian cream and fresh berries 🙂
This cake is gorgeous! I love the fresh berries on top!
This is a stunning cake! Love the berries and bavarian cream. And as always, your photos are impressive!
Mira – you did such a fantastic job with this cake – the layers looks so moist and luscious and love the bavarian cream and berries!
Is it bad that I want to lock myself in a room with this cake?! I don’t think I would want to share!
That’s funny! I felt the same way!
This looks so amazing, bursting with blueberries and bavarian cream! YUM!! Pinned!
What a stunning cake Mira, you did a great job! I can see the layers look so moist, yum! 🙂
That cake is so beautiful! I love the layers and all the berries, so pretty! I’m not a big fan of traditional frosting on cakes either, I always prefer whipped cream or something lighter. I’m sure this bavarian cream is wonderful!
You make so much good stuff, which is proven when you can sit on a cake THIS gorgeous for almost a month without posting it! Girl, that is awesome.
WOW! This cake is seriously gorgeous and SO summertime festively fun! I love that it is so quick and easy to put together, because while I love a pretty and delicious cake, I don’t really want to fuss around with it! I LOVE bavarian cream, and you are right, it isn’t used enough! Obviously I will NOT be substituting out that scrumptious cream filling for anything else! Pinned! <3 Cheers!
Mira, this looks really fantastic! I love how light and summery it is! And Bavarian cream is my favorite!!! PINNED!!!
Mira!! I love this – it’s so pretty! I also love how well written and clear the instructions are. I am not a confident baker for towering beauties like this but even I am sure I can make this! 🙂 Pinning – of course!
Thanks Nagi! This is a very easy cake . I’m sure you’ll like it! Thanks for pinning!
This cake is stunning, Mira! I love all the pretty layers and gorgeous blueberries! It sounds perfect with the bavarian cream – so summery and delicious!
This cake is gorgeous, Mira! The bavarian cream, the blueberries, GAH! I want a giant slice right now!
Whoa! What a show-stopper of a dessert! Mira, this is a truly stunning cake! I remember visiting my husbands parents in Germany for the first time; they took me to a shop in Bavaria that had the most wonderful desserts! The cream was like nothing I’d ever had! My husband is going to LOVE this!
What a pretty cake and it looks so fresh.
Looks amazing ! Love your photography too !!!
Mira, this cake is beautiful! You have outdone yourself with this one!
This looks amazing!
This cake is so beautiful! And it looks absolutely delicious! Thank you for sharing!
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Hi! 🙂 This was my first time making the bavarian cream! I did everything according to your directions, but my cream is so “foamy” rather than a thick liquid/custard. Anything I could’ve done wrong? I did however, use powered gelatin that was maybe more than 4 years old, lol! its all I had. Also, what role does the gelatin play in this? I have not yet used it in baking. Help me fix what I did wrong! I am dying to make mini versions of this, but in a cup, for a baby shower!!!
The cream thickens in the fridge after 4 hours. Gelatin needs to be fresh, if you open a fresh pack, use how much you need and discard the open pack, this could have been the issue. The gelatin is the most important part -thickener.
This sounds perfect for summer! I’m adding this to my weekend to-do list.
Thank you ! Hope you like it!
Heya Mira, Wow, that is such a beautiful and rich Cake. You took really very amazing snaps of the cake. Especially my husband and my kiddos are going to love this recipe of yours. Bookmarked this recipe of yours Mira. Will try this as soon as possible. Looking forward to more recipes, Best wishes, and Regards.
Mira, this summery cake looks almost too good to eat, but I’m not going to let that stop me! Thanks for the great recipe!!
Thank you so much Dan!
I love the fresh berries, perfect for berry picking season!
I love a cake full of berries! This sounds delish!
thank you for such a beautiful rich cake having fresh berries . and all your snaps are so perfect that make your dishes irresistible and yummy to eat.
Thank you so much!