8 Butery Layers of Cake, Lemon Curd, and Blackberry Italian Meringue Buttercream
With 8 delicate buttery layers of yellow cake separated with lemon curd and blackberry Italian meringue buttercream, this Lemon Blackberry Layer Cake is spring on a plate, and as delicious as it is lovely.
You might think that you’ll need mad knife skills to get 8 even layers of cake, but you won’t. To avoid having to cut layers of delicate cake in half, each layer of this cake is baked individually. Even better, the layers will keep perfectly well, wrapped individually, at room temperature, for up to two days. So, you can bake your layers one day, make the buttercream and decorate the cake another.
About Blackberry Italian Meringue Buttercream
If you’ve heard my Italian Meringue Buttercream spiel, or if you already know how wonderful this stuff is, you might want to skip along to the recipe and just start baking. If you’ve never made Italian Meringue Buttercream, I hope you’ll give it a whirl for this cake. Make it once, and you’ll never want to make any other kind of buttercream. It’s that good.
The comment I hear the most often from people who are new to Italian Meringue Buttercream is that it looks quite complicated. Yes – the instructions are really long. But, the process isn’t actually complicated. There are a few things that are important to get right, and so I’ve erred on the side of giving you too much information rather than not enough.
Think of the long instructions as having an experienced Italian Meringue Buttercream maker looking over your shoulder while you make it, dispensing advice.
The process can actually be boiled down to this: Cook some sugar and water in a pan to create a sugar syrup. Beat some egg whites until stiff. Pour the hot sugar syrup into the egg whites to cook and stabilize them. Then beat in a lot of butter. There’s a reason why they call it “buttercream”.
That’ really it. One of the greatest things about Italian Meringue Buttercream (besides it’s silky taste and texture), is how easily it incorporates a wide variety of flavorings. For this lemon blackberry cake, I’ve added in blackberry jam, which makes it taste like blackberry frozen custard or gelato. You’ll want to eat it by the spoonful.
About the lemon curd…
If you have a good recipe for lemon curd and want to make it, go for it. If you’re planning on purchasing it, like I did for this cake, give it a taste before you use it and consider how tart it is. Having a tart lemon curd between the layers of this cake is pretty important, in my opinion, because it balances out the sweetness of the cake and blackberry buttercream.
If your lemon curd doesn’t have a pronounced tart lemon flavor, adding in a bit of lemon extract can make a big difference in the finished flavor of your layer cake.
Used in this recipe:
Other Cake Recipes you might like:
- Champagne Cake with Champagne Italian Meringue Buttercream
- Fresh Strawberry Cake with Pistachio Italian Meringue Buttercream
- Strawberry Mojito Cupcakes
- Caramel Cake with Salted Caramel Italian Meringue Buttercream
Lemon Blackberry Layer CakePrint
With its 8 delicate buttery layers of yellow cake separated with lemon curd and blackberry Italian meringue buttercream, this Lemon Blackberry Layer Cake is spring on a plate, and as delicious as it is lovely.
FOR THE CAKE:
- 2 1/4 cups unbleached, all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp baking soda
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 1 cup buttermilk, at room temperature
- 10 tbsp butter, melted and cooled to room temperature
- 3 large eggs, separated and at room temperature
- 3 large egg yolks, at room temperature
- 1/4 tsp cream of tartar
- 3 tbsp vegetable oil
- 1 tbsp pure vanilla extract
FOR THE FILLING AND FROSTING:
- 18 oz lemon curd
- 1 tsp lemon extract (optional)
- 1 recipe Italian Meringue Buttercream
- 1 tbsp pure vanilla extract
- 10 oz good quality blackberry jam
MAKE THE CAKE:
- Preheat the oven to 350 degrees and prepare two or three 9-inch round cake pans as follows: Grease the pans with vegetable shortening. Cut a parchment round the size of the bottom of the pan and drop it in to cover the bottom of the pan. Grease the top of the parchment round with vegetable shortening. Shake some flour around in the pan to coat completely; tap out excess flour.
- Whisk the flour, cornstarch, baking soda, salt, and 1 1/2 cups of the sugar together with a wire whisk in a medium sized bowl.
- Add buttermilk, melted butter, egg yolks, oil, and vanilla to a small bowl or large measuring cup and whisk with a fork to combine.
- Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment and sprinkle in the cream of tarter. Beat on medium-high speed until soft peaks form when you lift the beater from the bowl. With the mixer running, gradually sprinkle in the remaining 1/4 cup of sugar and beat until glossy, stiff peaks form. Transfer egg whites to a separate bowl.
- Add the flour mixture to the bowl of the electric mixer. Fit the mixer with the paddle attachment. With the mixer running on low speed, gradually add the buttermilk mixture to the flour, mixing just until it’s incorporated.
- Using a rubber spatula, gently fold about 1/3 of the egg whites into the batter until incorporated. Fold in the remaining egg whites as gently as you can, mixing until no white streaks remain.
- Add about 2/3 cup of batter to each pan and use the back of a spoon to gently spread it in an even layer across the bottom of the pan.
- Bake the layers for 10-14 minutes, until the edges are golden and beginning to pull away from the sides of the pan. The cake should spring back when touched. Remove the pans from the oven and place on wire racks. Let the layers cool in the pans for 5 minutes, then run a knife around the edge of the pans before flipping the pans upside down on the wire racks to remover the cakes.
- Let the pans cool completely before re-greasing and flouring each pan, filling with 2/3 cup batter, and baking the rest of the layers.
*Once all the layers are baked, they can be wrapped individually in plastic wrap and kept at room temperature for up to 2 days before filling and decorating.
FILL AND DECORATE THE CAKE:
- If your lemon curd is on the sweet side, mix in 1 tsp lemon extract to add a bit more sour lemon flavor. A tart lemon flavor is a nice contrast to the sweet cake and buttercream.
- Make one recipe of Italian Meringue Buttercream. Once complete, beat in 1 tbsp pure vanilla extract and 10 oz good quality blackberry jam.
- Gently unwrap one of the layers of cake and lay it on a serving plate. Spread 4-5 tbsp of lemon curd in an even layer across the cake, leaving about 1/4-inch gap around the edges of the cake round. Top with another layer of cake and spread that layer with 5-6 tbsp of Blackberry Italian Meringue Buttercream. Repeat until all the cake layers have been used.
- Frost with a generous amount of Blackberry Italian Meringue Buttercream and decorate with flowers and fresh blackberries if desired.
*Seve the cake right after decorating or store in the refrigerator until ready to serve, up to 2 days.
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