clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry Lemon Cake on cake stand

Blackberry Lemon Cake

  • Author: Maria
  • Total Time: 6 hours 15 minutes
  • Yield: Three layer 6-inch cake 1x


Blackberry lemon cake is a moist three-layer vanilla white cake with lemon cream filling and blackberry buttercream. It's a delicious summer cake perfect for any celebration or gathering.



For the lemon filling

For the cake

  • 240 g (1 cup) whole milk, at room temperature
  • 221 g (7 large) egg whites, at room temperature
  • 13 g (1 tablespoon) pure vanilla extract
  • 340 g (3 cups) cake flour
  • 440 g (2 cups) granulated sugar
  • 13 g (1 tablespoon) baking powder
  • 13 g (2 teaspoons) salt
  • 226 g (1 cup) unsalted butter, at room temperature

For the blackberry buttercream

  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • pinch of salt
  • 7 g (2 teaspoons) pure vanilla extract
  • 29-57 g (2-4 tablespoons) strained blackberry puree*


For the cake

  1. Preheat oven to 350°F/177°C.  Grease and flour three 6-inch (15 cm) round cake pans.  Line bottoms with parchment paper and set aside.
  2. In a medium bowl, whisk together the milk, egg whites, and vanilla.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt for 10 seconds.  Add the butter and mix on low speed for about 4 minutes.  Scrape down the sides and bottom of the bowl.
  4. Add half of the liquid mixture to the stand mixer bowl and mix on medium speed for an additional 3 minutes.  Scrape down the sides and bottom of the bowl.  Add the remaining liquid and mix on medium speed for another 3 minutes.  Divide the batter evenly between the prepared cake pans.
  5. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Set the hot cake pans on a wire rack and allow to cool completely before frosting.

For the blackberry buttercream

  1. In a mixer, beat the butter on medium-high speed for 5 minutes.  With the mixer on low speed, slowly add in the powdered sugar and salt, beating until the sugar is completely incorporated.  Add the vanilla and beat until combined.  Add, one tablespoon at a time, the blackberry puree until desired consistency is achieved.  Beat the buttercream on medium-high for an additional 5 minutes.

To assemble

  1. Fill a piping bag with the lemon cream.  Cut a 1/2-inch off the tip of the bag.  Place 1 cake layer on your cake stand, cake turntable, or serving plate.  Pipe a ring of buttercream around the edge of the cake.  Using an offset spatula, spread a thin layer of lemon filling within the wall of the buttercream.  Top with a second cake layer.  Repeat with the buttercream and lemon filling.  Add the final cake layer on top.
  2. Spread blackberry buttercream on the top and sides of the cake.  Use an offset spatula to spread and smooth.  Refrigerate until ready to serve.


  1. *Blackberry Puree:  Puree 3/4 cup – 1 cup of blackberries in a food processor. Push through a fine-mesh sieve to remove the seeds.
  2. Make-Ahead: Make the cake layers a day ahead.  To store, cover tightly at room temperature.  Additionally, you can make the buttercream the day before. Cover and set aside at room temperature.  Alternatively, make the buttercream up to 2 weeks in advance and store it in the refrigerator.  Allow the buttercream to come to room temperature and re-whip before using.
  3. Freezing: Freeze cake layers or frosted cake up to 2-3 months.  Thaw overnight in the refrigerator.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Cake

Keywords: lemon cake, blackberry cake, summer dessert, celebration cake