Blueberry Violet Sponge Cake

She told me she’d had a miraculous dream about a cake: a soft violet sponge cake, muted in color but vivid in feeling, crowned with a glossy blueberry compote. Her description was so enchanting that the image settled into my mind and refused to leave. Eventually, I had no choice but to bring that dream to life.

But what exactly is a sponge cake? Think of it as the delightful middle ground between a tender, moist layer cake and the airy lift of angel food. It’s astonishingly simple to make, and the result is irresistibly bouncy, moist, and full of flavor, especially when infused with blueberries and tinted the faintest shade of violet.

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Finished with a billowy layer of whipped cream and a torrent of blueberry compote, this cake feels like slipping back into her dream with every bite.

There's nothing we can treasure more than when the magic of dreams overlaps with the sparkle of the waking world.

"OMG. OMG! This cake is amazingly delicious. One of the top three cakes of my entire life!"

Blueberry Violet Sponge Cake

Cake:
1 box Betty Crocker Delights Super Moist French Vanilla Cake boxed mix
2 oz. freeze dried blueberries, processed into a fine powder
1 cup whole milk
½ cup butter, melted
4 large eggs
½ tsp. violet food coloring gel

Whipped Cream:
2 cups heavy whipping cream
1 ½ cups powdered sugar
1 tsp. vanilla extract

Blueberry Compote:
1 cup Bon Maman Blueberry Preserves
¼ cup dried blueberries

Preheat the oven to 350°F.

Mix together the boxed cake mix and blueberry powder.

Next, using a hand beater or stand mixer on low, combine the milk, melted butter, eggs, and food coloring and mix well. 
Fold in the dry ingredients.

Prepare two round cake pans with oil and parchment paper.

Divide the cake batter evenly between the two pans.

Bake for about 30 minutes, until the edges are just beginning to brown and a toothpick inserted comes out clean.

Remove from the oven and cool for 30-60 minutes.

Run a butter knife around the edges of the cakes in the pans and then invert.

Wrap tightly in plastic wrap and chill overnight.

When ready to assemble, using a stand mixer, whip together the cream, powdered sugar, and vanilla for 6-10 minutes, until super stiff.

Slather a layer of whipped cream between the two layers of cake.

Top the upper tier of cake with a big mound of whipped cream and then a torrent (or mound) of blueberry preserves and dried blueberries.

Then bask in your dreams and your reality of magnificence in every bite!