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Blueberry Wine Marmalade Cake


  • Author: Katie
  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Total Time: 2 Hrs 30 Mins
  • Yield: 10 Slices 1x

Description

Soft wild blueberry cake layers baked with a glass of sweet Mirtillo blueberry wine and frosted with a bright citrus marmalade buttercream.


Ingredients

Scale

BLUEBERRY WINE CAKE

  • ⅓ cup dairy-free salted butter, room temperature

  • 1 ½ cups granulated sugar

  • ½ cup egg whites (approx 4 egg whites), room temperature

  • ¼ cup dairy-free yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 2 ½ cups cake flour, sifted

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. fine sea salt

  • ⅔ cup Northern Lights Mirtillo blueberry wine *could substitute pure blueberry juice

  • 1 cup wild blueberries

  • 1 tbsp. all-purpose flour

MARMALADE BUTTERCREAM

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 8 cups icing sugar

  • 1 tsp. fine sea salt

  • 1 tbsp. vanilla extract

  • 1 tsp. orange emulsion

  • ½ cup marmalade

  • ¼ cup dairy-free milk, room temperature

  • optional: blue gel food colour

  • optional: fresh naval oranges for decor


Instructions

EQUIPMENT:

BLUEBERRY WINE CAKE:

  1. Preheat oven to 350 degrees and prepare three 6-inch round cake pans.

  2. In the bowl of a stand mixer cream butter and sugar on high for 1 minute with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add greek yogurt and vanilla extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the Mirtillo blueberry wine and mix until combined. Be careful to not overmix the batter.

  7. In a small mixing bowl, add the wild blueberries and flour and gently toss to coat.

  8. Add the blueberries to the batter and fold gently with a spatula until just combined.

  9. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  10. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

MARMALADE BUTTERCREAM:

  1. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. Approximately 10 minutes.

  2. Add the icing sugar, salt, vanilla extract, orange emulsion, marmalade, and milk and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

CAKE ASSEMBLY:

  1. Place one leveled layer of blueberry wine cake on a cake board or plate. *Feel free to brush on a bit of extra wine on each cake layer if so desired. Top with approximately 1 ½ cup of buttercream.

  2. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  3. Cover the cake with another layer of buttercream and smooth sides.

  4. Decorate as you please. I coloured my buttercream with ChefMaster blue gel food colouring and smoothed the sides with my metal Wilton smoother. Using a pastry brush I very gently brushed it around the sides of the cake. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border and placed a sliced naval orange wedge between each swirl. Enjoy.

  • Category: Cakes
  • Cuisine: American

Keywords: baking, cake, blueberry cake recipe, blueberry wine cake recipe, blueberry marmalade cake, blueberry wine marmalade cake recipe, dairy-free blueberry cake recipe, dairy-free blueberry wine cake recipe