This lemon blackberry layer cake is bursting with fresh blackberries and a sweet lemon flavor. Topped with a homemade lemon cream cheese frosting, this light and citrusy cake is perfect for spring and summer!
Lemon blackberry layer cake is the epitome of what springs feels like. Fresh, light, and bursting with brightness. This cake is a relatively easy layer cake to make, the main suggestion I would have for you is to use cake flour. It really helps to keep the crumb of this cake tender and springy.
If you're looking for other ways to use up some lemons you should try my luscious lemon sour cream pie, my easy homemade lemon bars, or my very popular lemon coconut white chocolate cookies. I am truly a lover of all things lemon!
WHY YOU WILL LOVE THIS
BURSTING WITH FLAVOR- Using both lemon juice and zest helps to create a stronger lemon flavor, and then the blackberries add another pop also.
EASY TO MAKE- This cake doesn't require doing anything complicated, just a mixing bowl and some cake pans and you should be enjoying this in no time.
TENDER & MOIST- This cake is so light and stays so moist since both cake flour and buttermilk are being used.
INGREDIENT NOTES
- Sugar/Zest- Rubbing these together before starting to mix ingredients really helps the lemon flavor to come out.
- Butter- Make sure that you mix your room temperature butter and the sugar for 3-4 minutes to ensure a light batter.
- Lemons- 2 large lemons should be enough to zest and juice for both the cake and the frosting.
- Buttermilk- Make sure this is room temperature before starting. If you cannot use buttermilk then use whole milk.
- Cake Flour- This really helps to create a lighter cake crumb. I would say it is worth getting.
- Blackberries- I have used fresh every time, if using frozen do not let them thaw first or the color will bleed through the whole cake. Mix berries with a bit of flour to help keep them from sinking.
- Cream Cheese- Make sure this is completely room temperature or it will not blend completely smooth.
STEP BY STEP INSTRUCTIONS
STEP 1- PREP. Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
STEP 2- WET INGREDIENTS. In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 3-4 minutes until light and fluffy. Add eggs, lemon juice and vanilla and mix again until all incorporated.
STEP 3- DRY INGREDIENTS. In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
STEP 4- BLACKBERRIES. Mix cut blackberries with 2 tablespoon of flour and fold into cake batter.
STEP 5- PANS. Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
STEP 6- BAKE. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
STEP 7- FROSTING. Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again. Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.
ASSEMBLING THE CAKE
Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
Place final cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining frosting.
EXPERT BAKING TIPS
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, cream cheese, and butter out of the fridge an hour or two before I start baking.
Any berries would work great in this cake, just mix whichever you prefer in 2 tablespoon of flour before folding in to keep them from sinking. If you prefer to use no berries white chocolate chips would also be wonderful inside.
This cake and frosting can be made ahead of time. Just wrap cake layers individually in plastic wrap and store in the freezer until ready to use. Frosting can be stored in an airtight container in the fridge or freezer. Just allow to thaw before trying to spread on the cake.
FAQ
The main reason that this happens is either over mixing the batter, or underbaking the cake. Make sure a toothpick inserted in the middle comes out clean before removing from the oven.
It is best to allow cakes to come to room temperature in the baking pan so they do not break when trying to remove them. Allow them to cool for at least 30 minutes before taking out of the pans.
Their main difference has to do with the protein amounts. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein, which is why its a lighter flour.
STORING & FREEZING
This lemon blackberry layer cake can be stored in an airtight container left at room temperature for 3-4 days. Storing it in the fridge will dry it out.
FREEZING
This cake can easily be stored in the freezer for 3-4 months. You can either store the whole cake in an airtight container in the freezer, or cut into slices, wrap with plastic wrap and pull out as needed. I always freeze whatever I have left and bring to friends when I see them.
OTHER LAYER CAKE RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Lemon Blackberry Layer Cake
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 tablespoon lemon zest, about 2 large lemons
- ½ cup butter room temperature
- ½ cups canola oil
- 3 large eggs room temperature
- ¼ cup lemon juice, 1-2 large lemons
- 1 teaspoon vanilla
- 1¼ cups buttermilk room temperature
- 2½ cups cake flour, all purpose can work
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 8 ounces fresh blackberries, cut in half if large
- 2 tablespoon all-purpose flour
For the Frosting:
- 12 oz cream cheese room temperature
- ½ cup butter
- 1 teaspoon vanilla
- 2 tablespoon lemon juice
- 6 cups powdered sugar
- ⅛ teaspoon salt
Instructions
To make the cake:
- Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 3-4 minutes until light and fluffy.
- Add eggs, lemon juice and vanilla and mix again until all incorporated.
- In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- Mix cut blackberries with 2 tablespoon of flour and fold into cake batter.
- Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
To make the frosting:
- Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again.
- Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
- Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining frosting.
Morgan
This recipe is perfection! I love how the blackberry and lemon play so well together! Who doesn’t love cake?!
Babs
Hands down, a new favorite cake in our family!! I am not even a big cake person but the density of the cake itself is spot on. And the flavors are HEAVEN! You don’t even have to be a big lemon lover (like my husband) to enjoy this cake.
Dana Marchant
This cake was a perfect combo of sweet and tart. Lightest cake covered with a rich frosting. My spouse loves a certain cake from a certain bundt cake shop and said this one was 10x better. Kudos Brooke!
MJ
Made this today for a pre-Easter dinner. It was PHENOMENAL! Seriously so refreshing and a perfect cake for spring/summer. It got rave reviews from everyone - even the non-fruity dessert eaters.
brooke
I'm so glad!!! Thank you SO much!!
Abby
What temp/how long should I bake if I’m doing two 9 inch pans instead of the three 8 inch?? When I made the coconut cake I did my two 9 inch and it sunk a bit in the middle?
brooke
I would add 5 minutes and then continue to check it after that. You don't want it to have any bit of a gloss to the top before taking it out, and you can always stick a toothpick in the center just to make sure.
Dezi
Made for my 4 year olds birthday and it was absolutely delicious!!! The only change I made was adding powdered pudding mix. This is the second dessert recipe I’ve made of yours; you have great tips and both recipes have been amazing.
brooke
Thank you so much!!! I really appreciate you trying it and your sweet words!
Julie
This is one of the best cakes I have ever tasted. I made it for a friends birthday party and everyone raved about it. They asked me if I was a professional baker and if I sold cakes! If you love lemon this cake is for you!
brooke
Thank you so much Julie! I am so happy it was loved by everyone!
Crystal
The best cake! I’ve always struggled with homemade cakes turning out too dense and packy but THIS one was amazing! It is so light and fluffy! The lemon was not overpowering- just the right amount of tang that complimented the blackberries so well! Will definitely be showing this off at my next family function!
brooke
I'm so happy it was such a success! Thank you so much for trying it!
Natalie
If I’m making them into cupcakes, what is the oven temp and time to bake them?
brooke
I wouldn't change the oven temp, and would probably set the timer for about 18 minutes and keep an eye on them. I haven't made them into cupcakes before, so I can't say exactly. Enjoy!