2 cups Rayne’s Mill Buttermilk Pancake Mix

3/4 cups sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter

1/2 cup water

1 tsp vanilla extract

2 eggs

 

​

for buttercream frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/2 tsp vanilla extract

1 tablespoons milk

1 cup blueberries.

 

​

​

1. Preheat the oven to 350℉. Grease the bottom and sides of a 6 inch round cake pan and line with parchment.

​

2. In a large bowl, whisk together the cake flour, buttermilk powder, sugar, baking powder, and salt.

 

3. In another bowl, add the butter, eggs, vanilla extract, water and mix well until it combines. Add the dry ingredients little at a time and mix to incorporate.

​

4. Once all the dry ingredients are added and the cake batter forms. Fold the batter once or twice to ensure everything has been incorporated. Divide the batter evenly among the prepared pans.

 

5. Bake for 20 to 25 minutes. Let the cake cool in the pan on wire rack for 10 minutes. 6. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire rack. Peel off the paper liners and let cool completely.

 

​

​

 for buttercream frosting.

1. In a large bowl, beat the butter on medium-high speed for 6-7 minutes.

2. Slowly add in the powdered sugar and continue beating until the sugar is fully incorporated.

3. Add in vanilla, milk and mix on low speed until incorporated.

4. Keep mixing the buttercream for an additional 5 minutes.

5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

 

Assembling the cake

Spread the top of the cake with prepared buttercream frosting and top with fresh blueberries or any fruits of your choice.