This stunning two-tiered vanilla cake with salted honey buttercream is stacked with layers of tangy blackberry jam and decorated with fresh seasonal flowers for the perfect grand finale to Bilbo and Frodo's birthday feast! For another show-stopping cake decorated with flowers try our elven-inspired Meadowsweet Cream Cake.
At a Glance: Vanilla Cake with Salted Honey Buttercream and Blackberry Jam
- Prep Time: 25 minutes
- Baking Time: 30 to 35 minutes
- Cooling Time: 2 hours
- Decorating Time: 1 hour
- Total Time: ~4 hours
- Servings: 18 servings
- Flavour: Sweet, buttery, fruity with a hint of salt
- Skill Level: Intermediate
- Why this Works: Fluffy vanilla buttermilk cake layers filled with tangy blackberry jam and topped with a lightly salted honey buttercream makes for a sweet and luscious celebratory cake.
If you love recipes from the Shire, try our Feast at the Green Dragon e-cookbook for classic tavern fare: bubbling starters, savoury mains and pies, hedgerow puddings, and dark ale and berry drinks.
A Feast at Bag End: A Hobbit Birthday
As summer begins to fade into fall and the fields and gardens of the Shire are brimming with a bountiful harvest, the hobbits look forward to a very special celebration. With the War of the Ring now behind them and peace restored to Middle-Earth, the joint birthday of Bilbo and Frodo Baggins feels more joyful than ever! Both uncle and nephew are now keen to celebrate with the friends and family who saw them through darker days.
In honour of the hobbits' shared birthday on September 22nd, we can imagine Bilbo and Frodo preparing for a gathering of friends from across Middle-Earth. As each member of the Fellowship and other old friends travel to the Shire they bring with them a taste of their local cuisine. Join us in celebrating this momentous hobbit day with Bilbo, Frodo, and the rest of the Fellowship!
Bilbo and Frodo's Birthday Cake!
Bilbo and Frodo's lavish birthday feast is coming to end and it's time for a flourishing final touch. Soft vanilla butter cream cake layers are stacked with tangy blackberry jam into a towering two-tiered birthday cake. The cake is frosted with lashings of sweet and lightly salted honey buttercream. Decorated with fresh seasonal flowers and topped with plenty of candles, this vanilla cake with salted honey buttercream and blackberry jam is the perfect finale to this elaborate and very special birthday!
For more hobbit desserts you can try our hedgerow crumble with hazelnut custard or our ginger, pear, and rye cake.
Ingredients for Vanilla Cake with Salted Honey Buttercream and Blackberry Jam
Vanilla paste: Vanilla paste is a concentrated form of vanilla that includes the seeds. I love the flavour as well as the appearance of the vanilla beans in the buttercream, however, you can substitute with vanilla extract instead.
Honey: This Swiss meringue buttercream replaces part of the sugar for honey.
Unsalted butter: When it comes to making a Swiss meringue style buttercream, I prefer to use unsalted butter. The large amount of butter will make the salty flavour noticeable. Although this recipe is for a salted buttercream, you still want to be able to control the amount of salt in the final product.
Kosher salt: I recommend using some type of large crystal salt for the buttercream which gives a nice little crunch. Kosher salt, or sea salt, would work perfectly. The amount of salt can be adjusted depending on how 'salty' you prefer your buttercream.
Liquid egg whites: While not strictly necessary, I recommend using liquid egg whites in the buttercream. You will need the whites of about 7 eggs which will leave 7 egg yolks as waste. Liquid egg whites are also pasteurized and in my experience make for a stable Swiss meringue buttercream. You can certainly use separated egg whites if you prefer.
Blackberry jam: This cake is the perfect opportunity to break out a jar of your homemade blackberry mead jam with honey and thyme from your hobbit pantry! Alternatively, you can use store-bought blackberry jam, or any other type of jam you prefer.
Other Cake Supplies
Here is a list of a few supplies you will need to make this cake.
- Cake pans - For this two-tiered cake you will need two 9-inch round cake pans and two 6-inch round cake pans.
- Parchment paper - Lining the cake pans with parchment paper will make removing the cakes much easier.
- Baking strips - While these are not strictly necessary, they are a great way to ensure an even bake on your cakes. The strips are soaked with water and wrapped around the cake pans while baking. By keeping the edges of the pan cool, these strips ensure the cakes rise flat and have an even colour. Without the baking strips the cakes will have domed tops which you can trim flat.
- Kitchen scale - Again, though not strictly necessary, a kitchen scale will ensure the ingredients are measured accurately. It is also a great way to ensure that the batter is equally divided between the four cake pans.
- Cake board - You really only need one cake board for the top tier. If you can't find a 6-inch cake board (I wasn't able to), you can trace out a circle using the cake pan on an 8-inch or other sized cake board and cut it out with scissors. The cake board will allow you to lift and move the top tier both onto and off the cake. A clean piece of cardboard would also work.
- Wooden dowel - You will need a wooden dowel to support the weight of the top tier of the cake. Make sure the dowel is clean before you use it. Once the bottom cake layer is fully frosted, insert the dowel near the middle of the cake. Use a marker to mark the dowel at the very top of the frosting. Use that measurement to cut three even pieces from the dowel. The dowel pieces shouldn't sit too much higher than the frosting.
- Piping bag and tip - While I didn't use a piping bag or tip to decorate the outside of this cake, they are helpful to create a buttercream barrier around the jam filling.
Tips for making a tiered cake
Here are a few tips for making a two-tiered cake.
- Weigh the batter - To create evenly sized cake layers you will need to use a scale to weigh and divide the batter. Start by weighing and marking down the weight of the mixing bowl you use for the batter. Once the cake batter is made, weigh the bowl again. Subtract the weight of the empty bowl from the finished weight to get the total weight of the batter.
- Divide the batter - To evenly fill these cake pans you will need to divide 70% of the batter between the 9-inch pans (35% each) and 30% of the batter between the 6-inch pans (15% each). For example, during one testing session the batter weighed approximately 2,067 g. Per my calculations, that would be 723 g of batter for each 9-inch pan and 310 g for each 6-inch pan. To account for a small amount of batter loss during transfer, I would round these measurements down and add 710 g of batter to each 9-inch pan and 295 g to each 6-inch pan.
- Crumb coat - First adding a thin layer of frosting, or crumb coat, will keep your finished cake looking pristine without any stray crumbs. I like to refrigerate the cakes briefly after adding the crumb coat to allow the buttercream to harden slightly. This will keep the layers stable and prevent the filling from squeezing out as you frost the cake.
- Stabilize the tiers - Use a wooden dowel to create three equal posts to hold up the second tier. The instructions for measuring the dowel are given above. Arrange three posts in a triangle formation in middle of the cake.
- Fix any errors - After placing the top tier on top of the dowels there will still be a bit of a gap around the edge. If you're decorating with flowers then you not need to fill in the gaps. Otherwise, use a bit of frosting to seal up the gap between layers.
How to make Vanilla Cake with Salted Honey Buttercream and Blackberry Jam
1. Make the cake batter
Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans and two 6-inch cake pans with parchment paper. Spray the pans generously with non-stick spray. Set the pans aside. If you're planning on weighing the batter when dividing it later, per instructions above, be sure to mark down the weight of the empty large mixing bowl.
In a medium mixing bowl combine the all-purpose flour, baking powder, baking soda, and table salt. Whisk together. In a large mixing bowl combine the sugar, vegetable oil, and eggs. Whisk until smooth. Add the buttermilk and vanilla paste and whisk to combine.
Add the dry ingredients to the large mixing bowl and whisk just until combined, being careful not to over mix the batter.
2. Divide the cake batter
Divide the cake batter between the cake pans. If using weight to divide the batter, mark down the weight of the large mixing bowl that includes the batter. Minus the weight of the empty bowl from the total weight to get the weight of the batter alone. Transfer 35% of the batter to each of the 9-inch cake pans and 15% of the batter to each of the 6-inch cake pans. Detailed instructions are given in the tips above.
3. Bake the cakes
Bake the cakes for 25 to 35 minutes until done. The smaller cakes might be finished a few minutes before the larger ones. The cakes are done when the tops spring back when touched and a skewer inserted into the middle comes out clean. Let the cakes cool in the pans for five minutes then turn out onto a rack. Allow to cool completely before assembling.
4. Make the buttercream
Fill a saucepan with 1 inch of water and place over medium high heat. Bring the water to a simmer. Combine the egg whites, honey, and sugar in the bowl of a stand mixer and whisk together. Place the stand mixer bowl over the simmering water on the stovetop and whisk the egg white mixture until it reaches 165°F or is hot to the touch. Do not stop whisking or the egg whites will cook onto the bottom of the bowl.
The sugar should be fully dissolved before continuing. You can check by rubbing a bit between two fingers. It should be smooth without any granular bits.
When the egg white mixture is hot, remove from the heat and attach to the stand mixer. Using a whip attachment, beat the egg white mixture on high speed until it has stiff peaks and has cooled to room temperature. This will take about 12 to 15 minutes.
When the meringue has cooled down, begin to add the butter. Gradually add the butter a tablespoon at a time while beating on medium speed. The meringue will deflate as the butter is added. Continue beating until the buttercream firms up and becomes fluffy again. It will initially look like the mixture is runny but don’t worry, it will come together in the end. If it looks like the buttercream is curdled or split, keep beating and it will come together.
When the buttercream looks creamy and fully emulsified remove the whip attachment and switch to a paddle. Add the vanilla paste and salt and beat on low until combined. Continue mixing on low for another few minutes to reduce any air bubbles.
5. Fill the cake layers
If the cake layers have domed tops, use a serrated knife to level them. Place one of the 9-inch cake layers on a serving platter. Spread a very thin layer of buttercream over the cake. Use a piping bag and round tip to pipe a border of buttercream around the rim of the cake. Fill the centre with jam. Take the other 9-inch cake layer, flip over, and place on top of the filling with the bottom facing up. Gently press down to secure the top layer.
Repeat with the 6-inch cake layers and the remaining buttercream, this time arranging the cake on a cake board rather than a serving platter.
6. Frost the cake
Frost the outside of both cakes with a very thin layer of butter cream to create a crumb coat. This will help keep the final frosting layer flawless. Place the crumb coated cakes in the fridge for 10 to 15 minutes so that the buttercream will harden slightly and stabilize the cakes.
Once the cakes are chilled, use a palette knife to frost both cakes with most of the remaining buttercream. I like to use irregular swirls to create a rustic look to the final cake.
7. Assemble the cake
When the cakes are fully frosted, measure the wooden dowels. Insert the dowel near the middle of the cake. Use a marker to mark the dowel at the very top edge of the buttercream. Use that measurement to cut three even pieces from the dowel. The dowel pieces shouldn't sit too much higher than the frosting.
Arrange the three pieces of wooden dowel in the 9-inch cake. Carefully place the 6-inch cake on top of the dowels. Check that the top tier is centred and then use a little buttercream to cover any gaps between the layers.
4. Serve the Vanilla Cake with Salted Honey Buttercream and Blackberry Jam
To decorate the cake, arrange fresh flowers around the bottom edge of both tiers. Top with birthday candles and enjoy!
More Recipes from A Feast at Bag End
- Smoky Rosemary Maple Roasted Nuts
- Mini Mushroom Galettes
- Horseradish-Crusted Beef Tenderloin
- Soft Barley Bread and Peach and Bay Leaf Jam
- Cheddar Ale Mashed Potatoes
- Tarragon Green Beans with Lemon and Pine Nuts
Vanilla Cake with Salted Honey Buttercream and Blackberry Jam
Ingredients
Vanilla Buttermilk Cake
- 3 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon table salt
- 2 ½ cups + 2 tbsp granulated sugar
- 6 eggs
- 1 ⅛ cups vegetable oil
- 1 ¾ cups + 2 tbsp buttermilk
- 1 tablespoon vanilla paste or extract
Salted Honey Buttercream
- 225 g liquid egg whites from about 7 large eggs
- 1 ½ cups + 2 tbsp granulated sugar
- ⅓ cup honey
- 1 ½ lbs unsalted butter room temperature
- ½ - 1 teaspoon kosher salt *see note
- ¾ teaspoon vanilla paste or extract
To Assemble
- 1 cup blackberry jam
Instructions
Vanilla Buttermilk Cake
- Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans and two 6-inch cake pans with parchment paper. Spray the pans generously with non-stick spray. Set the pans aside. If you're planning on weighing the batter when dividing it later, per instructions above, be sure to mark down the weight of the empty large mixing bowl.
- In a medium mixing bowl combine the all-purpose flour, baking powder, baking soda, and table salt. Whisk together. In a large mixing bowl combine the sugar, vegetable oil, and eggs. Whisk until smooth. Add the buttermilk and vanilla paste and whisk to combine.
- Add the dry ingredients to the wet ingredients in the large mixing bowl and whisk just until combined, being careful not to over mix the batter.
- Divide the cake batter between the cake pans. If using weight to divide the batter, mark down the weight of the large mixing bowl including the batter. Minus the weight of the empty bowl from the total weight to get the weight of the batter alone. Transfer 35% of the batter to each of the 9-inch cake pans and 15% of the batter to each of the 6-inch cake pans. Detailed instructions are given in the tips above.
- Bake the cakes for 25 to 35 minutes until done. The smaller cakes might be finished a few minutes before the larger ones. The cakes are done when the tops spring back when touched and a skewer inserted into the middle comes out clean. Let the cakes cool in the pans for five minutes then turn out onto a rack. Allow to cool completely before assembling.
Salted Honey Buttercream
- Fill a saucepan with 1 inch of water and place over medium high heat. Bring the water to a simmer. Combine the egg whites, honey, and sugar in the bowl of a stand mixer and whisk together. Place the stand mixer bowl over the simmering water on the stovetop and whisk the egg white mixture until it reaches 165°F or is hot to the touch. Do not stop whisking or the egg whites will cook onto the bottom of the bowl.
- The sugar should be fully dissolved before continuing. You can check by rubbing a bit between two fingers. It should be smooth without any granular bits.
- When the egg white mixture is hot, remove from the heat and attach to the stand mixer. Using a whip attachment, beat the egg white mixture on high speed until it has stiff peaks and has cooled to room temperature. This will take about 12 to 15 minutes.
- When the meringue has cooled down, begin to add the butter. Gradually add the butter a tablespoon at a time while beating on medium speed. The meringue will deflate as the butter is added. Continue beating until the buttercream firms up and becomes fluffy again. It will initially look like the mixture is runny but don’t worry, it will come together in the end. If it looks like the buttercream is curdled or split, keep beating and it will come together.
- When the buttercream looks creamy and fully emulsified remove the whip attachment and switch to a paddle. Add the vanilla paste and salt and beat on low until combined. Continue mixing on low for another few minutes to reduce any air bubbles.
To Assemble
- If the cake layers have domed tops, use a serrated knife to level them. Place one of the 9-inch cake layers on a serving platter. Spread a very thin layer of buttercream over the cake. Use a piping bag and round tip to pipe a border of buttercream around the rim of the cake. Fill the centre with jam. Take the other 9-inch cake layer, flip over, and place on top of the filling with the bottom facing up. Gently press down to secure the top layer.
- Repeat with the 6-inch cake layers, this time arranging the cake on a cake board rather than a serving platter.
- Frost the outside of both cakes with a very thin layer of butter cream to create a crumb coat. This will help keep the final frosting layer flawless. Place the crumb coated cakes in the fridge for 10 to 15 minutes so that the buttercream will harden slightly and stabilize the cakes.
- Once the cakes are chilled, use a palette knife to frost both cakes with most of the remaining buttercream. Save a little buttercream to fill any gaps later.
- When the cakes are fully frosted, measure the wooden dowels. Insert the dowel near the middle of the cake. Use a marker to mark the dowel at the very top edge of the buttercream. Use that measurement to cut three even pieces from the dowel. The dowel pieces shouldn't sit too much higher than the frosting.
- Arrange the three pieces of wooden dowel in the 9-inch cake. Carefully place the 6-inch cake on top of the dowels. Check that the top tier is centred and then use a little buttercream to fill any gaps between the layers.
- To decorate the cake, arrange fresh flowers around the bottom edge of both tiers. Top with birthday candles and enjoy!
