Blueberry Apricot Cake
Ingredients
- 2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1 cup milk
- 1/2 cup melted butter cooled 5 minutes
- 1/4 cup oil
- 2 teaspoons vanilla bean paste/extract
- 2 1/2 teaspoons baking powder
- 1 12 oz. jar apricot jam I used mostly all the jam
- 1 8 oz package blueberries
- 1/2 cup white chocolate melted when you are ready to decorate cake
- 6-8 dry apricots
- 1 batch cream cheese frosting
Instructions
- In a large mixer bowl beat sugar with eggs, until well mixed.
- Add in flour, baking powder, milk, melted butter, oil, and vanilla.
- Mix until creamy.
- Place batter into 3 - 8 inch round baking pans that have been sprayed with a baking spray.
- Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.
- Allow cakes to cool for 5 minutes, then turn them out onto a cooling rack.
- When the cake is completely cooled.
- Spread some apricot jam onto each layer as you stack it up, then add a layer of cream cheese frosting and blueberries.
- Do that to two layers, on the top add the dry apricots with some blueberries in the center and then drizzle some white chocolate over the top of the cake.
- Chill cake to set up the layers firm.
- Slice and enjoy!
Notes
Cream Cheese Frosting
1 cup butter
1-8 package cream cheese
4-6 cups sifted powdered sugar (depending on how firm you want the frosting, I usually add 5 and see how thick it is)
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 cup butter
1-8 package cream cheese
4-6 cups sifted powdered sugar (depending on how firm you want the frosting, I usually add 5 and see how thick it is)
1 teaspoon vanilla extract
2 tablespoons heavy cream