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Perfect Blackberry Lemon Layer Cake with Vanilla Bean Frosting

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A bright and fresh layer cake combining tart lemon cake layers with juicy blackberry filling and a smooth vanilla bean frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 cups (300 g) fresh blackberries
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • Vanilla bean paste or seeds from 1 vanilla bean
  • 2–3 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  2. In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract.
  3. Alternately add dry flour mixture and buttermilk to butter mixture, starting and ending with dry ingredients. Mix gently after each addition until smooth but not dense.
  4. Divide batter evenly between prepared pans (about 2 cups per pan). Smooth tops with spatula. Bake 25-30 minutes or until toothpick inserted near center comes out clean. Cakes should spring back lightly when pressed.
  5. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting (up to 1 hour).
  6. For blackberry filling, combine blackberries, sugar, lemon juice, and cornstarch in medium saucepan. Cook over medium heat, stirring frequently, until thick and jam-like (6-8 minutes). Remove from heat and cool completely.
  7. For frosting, beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Mix in vanilla bean paste and salt. Add heavy cream a tablespoon at a time until spreadable and fluffy.
  8. Assemble cake: place one cake layer on serving plate. Spread ½ cup blackberry filling evenly over top. Add about 1 cup frosting on top of filling and smooth out. Add second cake layer and frost top and sides with remaining frosting. Chill 15 minutes and apply a second thin frosting coat for a polished look.

Notes

Use room temperature ingredients for best texture. Do not overmix batter after adding flour. Cool cakes completely before frosting to prevent melting. If blackberry filling is too runny, chill longer or add a pinch more cornstarch. Frosting can be made up to 2 days ahead and stored in fridge. Use an offset spatula for easier frosting application. For dairy-free version, substitute butter with plant-based alternative and heavy cream with coconut cream.

Nutrition

Keywords: blackberry lemon cake, vanilla bean frosting, layer cake, homemade cake, berry cake, lemon cake, easy cake recipe

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