Go Back
+ servings
Print
Lemon Blackberry Cake pink cake topped with blackberries and blueberries, on a cake stand

Lemon Blackberry Cake

This cake is made of Lemon Honey Cake layers, filled with two layers of Blackberry Jam and one of Lemon Curd. Covered in Honey Blackberry Buttercream. We also use honey to make the jam and the curd, which gives this cake floral and nutty honey notes through all elements, in each bite.
Course Dessert
Cuisine American
Keyword cake
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 10 people
Calories 300 kcal
Author camila

Ingredients

Lemon Honey Cake

  • 2 cups all-purpose flour 9 oz, 255 grams
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter softened (4 oz, 113 grams)
  • 3 tbsp oil vegetable oil such as canola, avocado, grapeseed (45 ml)
  • 1/2 cup honey 120 ml
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk 180 ml
  • 1/4 cup lemon juice 60 ml
  • 3 tbsp lemon zest

Blackberry Jam

  • 3 cups blackberries
  • 3 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 tsp cornstarch
  • 3 tsp water

Lemon Curd

  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1/3 cup granulated sugar 66 grams, 2.3 oz
  • 3 tablespoons unsalted butter room temperature 42 grams, 1.5 oz
  • 2 large eggs
  • 1/8 teaspoon salt

Honey Blackberry Buttercream

  • 12 oz unsalted butter room temperature (1 1/2 cup, 340 grams)
  • 8 oz cream cheese softened (1 cup, 256 grams)
  • 1/3 cup honey
  • 5 to 6 cups powdered sugar 625 to 750 grams, 22 to 26 oz
  • 3 tbsp blackberry jam strained or not

Instructions

Lemon Honey Cake

  1. Pre-heat the oven to 350ºF. Line 4-6” round cake pans with parchment, and grease the bottom with oil spray. Or butter and flour the cake pans. Set aside.
  2. Sift the flour, baking powder, baking soda, and salt together. Set aside.
  3. Cream the butter and the oil with an electric mixer for 1 minute.
  4. Add the honey and cream for another minute on medium-high.
  5. Add the eggs, one at a time, mixing on medium, and waiting for one egg to be incorporated before adding the next one.
  6. Add the vanilla and stir.
  7. Pour the milk, the lemon juice, and the lemon zest in the bowl. Stir gently.
  8. Finally add the sifted dry ingredients, and mix until combined.
  9. Divide the batter evenly between the cake pans.
  10. Bake in the pre-heated oven for 15 to 20 minutes, until a toothpick comes out clean when inserted in the cake. Also, you can check by touching the top of the cake gently with your finger, if it springs right back, it means the cake is done.
  11. Remove the cakes from the oven. After 10 minutes flip them onto a cooling rack. Let them cool completely before frosting.
  12. The cake layers can be made up to 2 days ahead, wrapped in plastic and kept very well packaged in the fridge.

Blackberry Jam

  1. Place the blackberries, honey, lemon juice, and lemon zest in a small saucepan.
  2. Bring to a boil over medium heat, and cook, while stirring often, for about 20 minutes. If the mixture is getting dry and sticking to the bottom of the pan, add a little bit of water, and considering lowering the heat.
  3. Cook until the blackberries are soft and falling apart.
  4. Mix the cornstarch with the water until completely dissolved, and pour over the blackberry mixture.
  5. Immediately begin stirring, and let the jam come to a boil, until it becomes thick, for 1 to 2 minutes.
  6. Remove from the heat and pour the jam into a bowl.
  7. Let it cool and place it in the fridge for at least 2 hours before using.
  8. As you are making the jam, consider straining about 3 tbsp of jam and saving the liquid to put on the buttercream later on, if you don’t want to use jam with seeds in the buttercream.

Lemon Curd

  1. Cream the butter at medium speed in the bowl of an electric mixer. Slowly add the sugar and lemon zest to the butter, and keep creaming at medium speed for one minute, until the mixture is light in color and fluffy.

  2. Add the eggs, one at a time, waiting until one egg has been completely incorporated before adding the next one.
  3. Add salt. And finally, add the lemon juice, and stir on low speed.
  4. Pour mixture in a small sauce pan and cook it over medium-low heat, while stirring nonstop.
  5. You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away. And don’t let it actually come to a boil.
  6. The temperature of the curd should be reaching 170F.
  7. When that happens, remove from heat and pour into a heat proof bowl.
  8. Let it cool completely, refrigerate for at least 3 hours.
  9. STORAGE: The shelf life of lemon curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well protected

Blackberry Buttercream

  1. Cream the butter and cream cheese with an electric mixer for 2 minutes. Add the honey and continue to cream for another minute.
  2. Sift the powdered sugar and add to the butter/cream cheese/honey mixture.
  3. Stir on low until combined.
  4. Raise speed and cream until fluffy.
  5. Add the jam and stir.
  6. When adding the powdered sugar, add only 5 cups, and then continue to add the remaining cup (or more) to adjust the consistency.
  7. If the buttercream is too runny, add more powdered sugar to make it stiffer. And if the buttercream is too stiff, add 1/2 tsp of water or milk to thin it out.

To assemble

  1. Place one cake layer on a cake plate.
  2. Pipe a ring of buttercream around the edges of the cake.
  3. Fill the middle with about 1/4 cup of Blackberry jam.
  4. Top with another cake layer.
  5. Pipe a ring of buttercream around the edges of the next layer.
  6. Fill the middle with 1/4 cup of Lemon Curd.
  7. Top with another cake layer. Repeat the process, and fill it with Blackberry Jam.
  8. Top with the final cake layer.
  9. Spread a thin layer of the buttercream over the cake.
  10. Place the cake in the fridge for 30 minutes. This process is called crumb coating and it helps seal the cake crumbs in the cake, so the crumbs don’t show on the final frosting coating.
  11. Remove the cake from the fridge, and frost it with another layer of frosting.

Storage

  1. Store this cake in the fridge for up to 5 days, make sure to cover the cake so it doesn’t dry out.
  2. To make this cake into an 8” cake, use 2-8” cake pans, but you won’t be able to have 2 layers of Blackberry Jam filling, only one of the jam filling, and one filled with the Lemon Curd. To make 3-8” layers, make 1.5 recipes of the cake, by simply multiplying each measurement by 1.5. Time baking will vary, and might take longer to bake the 8” cakes. Check for doneness by reading the tips above.

Recipe Notes

To make this cake into an 8” cake, use 2-8” cake pans, but you won’t be able to have 2 layers of Blackberry Jam filling, only one of the jam filling, and one filled with the Lemon Curd. To make 3-8” layers, make 1.5 recipes of the cake, by simply multiplying each measurement by 1.5. Time baking will vary, and might take longer to bake the 8” cakes. Check for doneness by reading the tips above.

Nutrition Facts
Lemon Blackberry Cake
Amount Per Serving (1 slice)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.