Blackberry Lemon Layer Cake
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.
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.
Nutrition
Carbohydrates: 110gProtein: 7gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 153mgSodium: 562mgPotassium: 130mgFiber: 2gSugar: 84gVitamin A: 1251IUVitamin C: 5mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!