Go Back
–+ servings
A closeup image of blackberry cake on a cake stand, topped with berries and flowers.

Blackberry Lemon Cake with Blackberry Frosting (video)

1 hour prep + 22 minutes cook
16 servings
A delightful and fruity blackberry lemon cake with lemon cake layers, creamy blackberry frosting, and fresh berries!

Ingredients 
US Customary - Metric

For Lemon Cake Layers:

  • 1 1/2 cups white granulated sugar
  • zest from 2 lemons
  • 1/2 cup freshly-squeezed lemon juice
  • 1 cup unsalted butter, melted
  • 4 large eggs, at room temp
  • 1 cup sour cream, or Greek yogurt
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

For Blackberry Frosting:

  • 16 oz cream cheese, softened
  • zest from 1 lemon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups powdered sugar
  • 2 cups heavy whipping cream, well-chilled
  • 1/3 cup seedless blackberry preserves

For Filling:

  • 1/2 cup blackberry preserves
  • 1/4 cup cream, for soaking cake layers
  • 3 cups fresh blackberries
  • edible flowers, optional, for garnish

Instructions

Making the Lemon Cake Layers:

  • Start by preheating the oven to 350°F. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray. Set aside.
  • Place the sugar into a large mixing bowl. Zest the two lemons directly into the sugar, then use your fingers to blend the sugar and zest together, releasing the lemon oils.
  • Next, squeeze the lemons; you’ll need ½ cup of juice. Add the juice to the mixing bowl, along with sour cream, eggs, melted butter, vanilla, and salt. Beat or whisk for a few minutes until the mixture is smooth.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet batter. Beat on low speed just until the batter is smooth.
  • Divide the cake batter evenly between the three pans; I recommend using a kitchen scale for accuracy. Level the batter with an offset spatula.
  • Bake the cake layers at 350°F for 22 to 24 minutes, until a toothpick inserted into the center comes out clean. Remove the cake layers from the pans and put onto a wire rack to cool completely.

Making Blackberry Frosting:

  • Wait to make the frosting until the cake layers are cooled. Place the softened cream cheese into a large mixer bowl. Beat for 3 to 4 minutes, until the cheese is smooth and creamy.
  • Next, add the lemon zest, vanilla, salt, and powdered sugar. Beat again for a few minutes until creamy.
  • Add the chilled heavy cream. Whisk for 5 to 6 minutes, until stiff peaks form. Start on a slow speed, then gradually increase the mixer speed.
  • If the frosting is too soft, place the mixer bowl into the fridge for 30 minutes, then whisk again.
  • Last, add 1/3 cup of blackberry preserves and swirl the preserves into the frosting using a spatula.

Assembling the Cake:

  • Before assembling the cake, level the cake layer tops using a serrated knife. Use a pastry brush to lightly soak the cake layers with the cream. Spread a few tablespoons of blackberry preserves onto each layer.
  • To assemble the cake, add a generous amount of frosting (about 2 cups) onto the first layer. Press fresh blackberries into frosting, spacing them evenly over the layer. Top the blackberries with a thin layer of frosting.
  • Top with the second cake layer and repeat the process. Invert the last cake layer on top.
  • Frost the outside of the cake with a crumb coat layer of frosting, sealing the edges. Next, add the remaining frosting, smoothing it over the top and sides. Place the cake into the fridge for 30 minutes.
  • Once the cake has chilled, garnish the top with more blackberries and edible flowers, if desired.

Storing & Serving the Cake:

  • For the best results, place the cake into the refrigerator for at least 4 hours, or overnight until the frosting is set. Store leftovers in the fridge for up to 3 days; cover the exposed cake sides with plastic food wrap.
  • To serve the cake, use a sharp serrated knife to slice through the berries more easily. Serve with extra berry preserves or fresh berries.

Nutrition

Serving: 1(1/16th slice) | Calories: 642kcal | Carbohydrates: 70g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 359mg | Potassium: 201mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1443IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg