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This blackberry lemon layer cake combines soft, tender cake layers infused with fresh blackberries flavor, layered with blackberry jam and silky lemon buttercream. The bright citrus perfectly balances the rich berry flavor, creating a cake that’s fresh, vibrant, and beautifully balanced. Whether you’re baking for a birthday, brunch, or summer celebration, this elegant layer cake is as impressive to serve as it is delicious to eat.
Unlike many berry cakes that rely on fruit only in the filling, this recipe layers flavor throughout the entire cake. Soft blackberry cake layers, are paired with a layer of blackberry jam and finished with smooth lemon buttercream, ensuring every bite is packed with fresh berry flavor and bright citrus. The combination creates a light, balanced cake that’s fruity without being overly sweet.
For more cake recipes, try my Strawberry Lemon Cake, Raspberry Lemon Cake and Raspberry Pistachio Cake.
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WHY THIS RECIPE WORKS
- Blackberry cake layers: These cake layers are so soft and full of blackberries.
- Lemon buttercream: This buttercream is bight and zesty with lots of lemon flavor.
- Showstopper layer cake: The layer cake is a showstoppers and is perfect for a party or birthday.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Blackberries: You can use frozen or fresh blackberries for the cake layers. I use fresh.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
- Greek yogurt: Greek yogurt makes for a softer texture and more tender cake. Measure out the Greek yogurt and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Blackberry Lemon Layer Cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 3 x 20 cm (8-inch) round cake pans lined with baking paper.
STEP 1: In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.
STEP 2: Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.
STEP 3: Then add the eggs, Greek yogurt, oil and vanilla extract and with the electric mixer mix it all together until smooth. Divide the batter in the 3 baking pans and sprinkle with the blackberries. Bake them for 22-25 minutes or until a cake tester comes out clean.
STEP 4: Let the cake cool on a cooling rack and let them cool down completely.
STEP 5: For the buttercream, mix the butter in a stand mixer. Add the powdered sugar, vanilla extra and lemon juice in 2 parts. Whipping until each addition is fully incorporated.
STEP 6: Place the first cake layer on your serving dish. Add 2 big scoops of buttercream and even it out. Then add 2 tablespoon of blackberry jam and even it out with a spoon. Repeat the process for the next cake layer. Add the last cake layer and add the remaining buttercream, and even it out over the cake. Finish the cake with fresh blackberries on top of the cake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes absolutely. To enhance the lemon flavor by adding ½ teaspoon pure lemon extract.
Yes, replace it 1:1 with full-fat sour cream.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes. The cake layers can be baked up to 2 days in advance and stored tightly wrapped. The fully assembled cake can also be made a day ahead and refrigerated until serving.
Yes. Because of the buttercream and jam filling, it's best stored in the refrigerator. Let the cake sit at room temperature for 20–30 minutes before serving so the buttercream softens.
Yes. This recipe also works well with raspberries or blueberries, though the flavor balance will be slightly different.
HOW TO STORE
Store the blackberry lemon layer cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blackberry Lemon Layer Cake
Equipment
- or Hand Mixer
Ingredients
BLACKBERRY CAKE
- 140 g butter room temperature
- 300 g granulated sugar
- 360 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 4 large eggs room temperature
- 160 g Greek yogurt room temperature
- 80 g whole milk
- 80 g vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- 200 g blackberries
- 1 teaspoon cornstarch
LEMON BUTTERCREAM
- 400 g butter room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2 tablespoon lemon juice
ASSEMBLING
- 4-6 tablespoon blackberry jam
- Fresh blackberries for decorating optional
Instructions
BLACKBERRY CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 3x 20 cm (8 inch) cake pans lined with parchment paper.
- In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.300 g granulated sugar, 360 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.140 g butter
- Then add the eggs, Greek yogurt, milk, oil and vanilla extract and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.4 large eggs, 160 g Greek yogurt, 80 g whole milk, 80 g vegetable oil, 1 ½ teaspoon vanilla extract
- Toss the blackberries with cornstarch.200 g blackberries, 1 teaspoon cornstarch
- Divide the batter in the baking pans and top them each with the blackberries. Bake them for 22-25 minutes or until a cake tester comes out clean
- Let the cake cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
LEMON BUTTERCREAM
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.400 g butter
- Sift the powdered sugar. Add the powdered sugar, vanilla extra and lemon juice in 3 parts. Whipping until each addition is fully incorporated.660 g powdered sugar, 2 teaspoon vanilla extract, 2 tablespoon lemon juice
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
ASSEMBLING
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of blueberry jam and even it out. Leave the outer edge of the cake free so the blackberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.4-6 tablespoon blackberry jam
- Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
- Add the remaining buttercream, and even it out over the cake. Finally, decorate with fresh blackberries and lemon slices.
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