Get ready to embark on a culinary adventure that will transform your baking game forever! This extraordinary Seven Layer Lemon Cake with Blackberry Buttercream Filling isn't just a dessert—it's a show-stopping masterpiece that will make your taste buds dance and your guests absolutely speechless. Imagine cutting into seven delicate, golden layers of luscious lemon cake, each separated by a vibrant, silky blackberry buttercream that promises an explosion of flavor in every single bite. This isn't just a cake; it's a work of art that combines the bright, zesty notes of lemon with the rich, romantic essence of blackberries.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 cup milk
- 1/4 cup lemon juice
- 1 cup blackberry puree
- 2 cups butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line seven 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream softened butter and sugar together until light and fluffy, about 5-7 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Stir in lemon juice, ensuring even distribution throughout the batter.
- Divide the batter evenly between the seven prepared cake pans, smoothing the tops with a spatula.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even cooking.
- Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the blackberry buttercream, beat softened butter until creamy. Gradually add powdered sugar and blackberry puree, mixing until smooth and fluffy.
- Once cakes are completely cool, place the first layer on a cake stand. Spread a generous layer of blackberry buttercream between each cake layer.
- After stacking all seven layers, cover the entire cake with remaining buttercream, creating a smooth finish.
- Optionally, garnish with fresh blackberries or lemon zest for additional decoration.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and buttercream to set.
Tips
- Room Temperature Magic: Ensure all ingredients, especially eggs and butter, are at room temperature for the smoothest, most even cake batter.
- Precise Measurements Matter: Use exact measurements and level off your dry ingredients with a straight edge for consistent texture.
- Don't Overmix: Mix your batter just until ingredients are combined to prevent a tough cake texture.
- Even Baking Technique: Rotate your cake pans halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent buttercream from melting.
- Chill for Perfection: Refrigerating the cake helps set the buttercream and allows flavors to meld beautifully.
- Make Ahead Tip: This cake can be prepared a day in advance, which actually enhances its flavor and makes serving easier.
Nutrition Facts
Calories: 780kcal
Carbohydrates: 85g
Protein: 10g
Fat: 48g
Saturated Fat: 29g
Cholesterol: 225mg
