Excited to share with you my Lemon Blueberry Cake recipe. The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!

Lemon Blueberry Cake

This popular flavor combination has been done by many before, but I love how each cake or muffin or pancake recipe is a little different. One of my favorite versions of a Lemon Blueberry Cake is from Sweetapolita. Rosie’s recipe is one of the first cakes I ever made and I’ve always loved her flavor combinations and sprinkles!

Cake Layers

My version of a Lemon Blueberry Cake is inspired by Rosie’s cake. I’ve altered my lemon cake layers from my Lemon Bar Cake. The one difference you’ll see between the Lemon Bar Cake and this Lemon Blueberry Cake is that I’m not using lemon pudding mix. Instead, I’ve subbed some of my buttermilk with fresh lemon juice. The texture and flavor are just as awesome as the Lemon Bar Cake. I just decided to give you another option for a lemon cake in case you can’t get your hands on lemon pudding.

When you’re making the cake layers, make sure you allow for plenty of time (a couple of hours, usually) for the wet ingredients to get to room temperature. Room temperature ingredients are better absorbed by dry ingredients, and that helps your cake to rise better.

Size Matters

Also, try to find the smallest blueberries possible. The smaller the blueberries, the better they’ll stay in place as they bake in the cake batter. You’ll also want to make sure you dust your blueberries in flour to help prevent them from sinking, as well.

You can see some of my blueberries held great in their spot and some of the bigger ones definitely fell to the bottom.

The Most Delicious Lemon Buttercream

The buttercream for this cake is the same buttercream I use in my Lemon Bar Cake. To get a bright yellow color, you’ll want to add some yellow food coloring. I like using Americolor food gels. For the cake layers and buttercream, I added a few drops of “lemon yellow.”

Assembly

Don’t forget to:

• Chill your cake layers before assembly
• Pipe a rim of buttercream around the edge of your cake layers
• Not to overfill your cake layers with too much lemon curd. Save leftover curd to serve with each slice of cake (or to use on toast in the morning!)
• Apply a crumb coat before your final coat of frosting

Video Tutorial

Tools

You can find the spatulas and scrapers I used over on SHOP.CAKEBYCOURTNEY.COM.

You’ll also find my first cookbook, “CAKE, by Courtney” with this recipe and so many more HERE.

More Cakes to Love

• Mom’s Legendary Lemon Bars
• The Best Homemade Lemon Curd Recipe
• 3 Delicious Ways to Use Lemon Curd
• Blueberry Streusel Muffin Cake
• 5 Easy Lemon Cake Recipes From Scratch

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Lemon Blueberry Cake

Lemon cake layers with fresh blueberries, lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon Blueberry Cake, Lemon Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 1/2 tsp (2.8 g) salt
• 3 tsp (12 g) baking powder
• 3 cups (345 g) cake flour
• 6 eggs whites, at room temperature
• 1/2 cup lemon juice about three large lemons
• 3/4 cup (194 g) buttermilk, at room temperature
• 1 cup (140 g) blueberries, try to find the smallest ones
• 3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1 tbsp (9 g) grated lemon zest, one large lemon
• 1/2 cup fresh lemon juice, about 3 large lemons
• 3 large eggs
• 4 egg yolks
• 4 tbsp (56.5 g) unsalted butter, cold

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• 4 drops yellow food coloring, optional (I used Americolor Lemon Yellow)
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Coat your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream first appeared on Cake by Courtney.

Is it Springtime Yet?

This winter is proving to be a long one and even though spring is supposed to officially start in just a couple weeks, I’m doubtful it will really come. We’ve had so much snow and so many freezing cold days this winter. And just when you think it’s over with the arrival of blue skies and 55 degree weather, winter comes back with a vengeance. It hit hard again last week for a couple days and I couldn’t help but dream of springtime… and spring baking. Flavor combinations started flooding my head and the one that seemed most appropriate was a cake inspired by lemon bars.

Lemon Bars

Why lemon bars, you ask? Well, this past weekend was my mom’s 60th birthday and she’s a huge fan of lemon bars. She actually makes the most delicious lemon bars and I’ve been eager to get another lemon cake recipe on the blog for a while. It seemed like the perfect inspiration for a new cake.

Plus, a few months ago, my brothers, sister and I decided to surprise my mom with US for her birthday! Yup, the four of us together would be our big gift to her. But I didn’t want to show up empty handed, and we all know that every birthday needs a cake… so, it was the perfect time to try out this new recipe.

Lemon Bar Cake

This cake has all the makings of a lemon bar, but in cake form, of course. I started with a shortbread crust that you’ll bake on it’s own for about 8 minutes. I then added a lemon cake on top of the crust. This lemon cake is so divine and would be equally delicious without the crust if you wanted to just have a basic lemon cake.

I’ve filled the inside with a lemon curd and lemon buttercream.

I realize that sounds like a lot of lemon, but trust me, it all blends so beautifully that it doesn’t feel over powdering. Plus, the savory shortbread crust is the perfect contrast to the tartness and sweetness of the rest of the cake.

I was able to share this cake with friends and family and it’s been a hit all around!

Tips:

• Make the lemon curd a few days in advance.
• Make sure not to put too much curd in between the layers so it doesn’t lose stability. Instead, use only about 1/4 to 1/3 cup curd in the cake and serve extra on the side of each slice.
• Make sure to use a sharp knife to cut the cake.

Enjoy!

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Lemon Bar Cake

Lemon cake layers baked on a shortbread crust, with lemon curd filling and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Lemon Bar Cake, Lemon Bars, Lemon Cake, Lemon curd

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE SHORTBREAD CRUST

• 1/4 cup (50 g) granulated sugar
• 12 tablespoons (169.5 g) unsalted butter room temperature
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon (2.8 g) Kosher salt

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 3/4 cup (350 g) granulated sugar
• 1/4 cup (2 oz.) instant lemon pudding mix
• 1/2 teaspoon (3 g) salt
• 2 teaspoons (8 g) baking powder
• 12 tablespoons (169.5 g) unsalted butter, at room temperature
• 1 1/4 cup (300 g) buttermilk, at room temperature
• 1 teaspoon (4.2 g) lemon extract
• 6 egg whites, at room temperature
• Yellow food coloring optional

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest one large lemon
• 1/2 cup lemon juice (about 3 lemons)
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

FOR THE LEMON FROSTING

• 2 cups (452g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (60 g) heavy whipping cream
• Pinch of salt
• Yellow food coloring optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE SHORTBREAD CRUST

• Preheat the oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line each pan with parchment and spray again. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 to 2 minutes until creamy. Stir in the salt and flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Evenly divide the shortbread cookie crumbs into each cake pan (about 8 ounces in the 8-inch pans or 6 ounces in the 6-inch pans). Using the back of a spoon, press the shortbread cookie crumbs into an even layer on the bottom of the pan.
  

  Bake for about 6 minutes. Will be light in color. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat your oven to 325 degrees F. 
• In a medium size bowl, lightly whisk the egg whites and add the lemon extract. Set aside.
• In another medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until well combined, about two minutes. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Continue to beat the batter on medium-high speed until smooth.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, right on top of the shortbread crust, about 16 oz of batter in each 8-inch pan or 12 oz in each 6-inch pan.
• Bake the cakes (on the shortbread crust) until a toothpick comes out with a few crumbs inserted into the center, about 25 to 30 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely. The cake will stick to the shortbread crust and flip out of the pan together.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the buttercream.
• Finish buttercream and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.
• The cake can be stored in the freezer for about a week, in an airtight container. Give the cake about 8 hours to return to room temperature before serving.

The post The Most Delicious Lemon Bar Cake first appeared on Cake by Courtney.

Lemon Kit Kats

During a recent visit to the grocery store, I found myself meandering down the candy aisle. Not something I usually do, but it’s nearly Easter, which means Easter candy! How could I resist?! I quickly locked eyes on a bright yellow bag of Kit Kats. Before you question my pick in candy, you must know – these weren’t just any Kit Kats. No, these were special. These were LEMON Kit Kats.

If you’re new here, I must inform you that my love of lemon desserts and treats has grown immensely over the years – thanks to my mom’s influence. (She loves all things lemon and makes the most delicious lemon bars – which inspired my Lemon Bar Cake). I used to pick chocolate without hesitation, but now, lemon flavored desserts have me thinking twice about my usual quick jump to chocolate or peanut butter (my other go-to). Sometimes the freshness and tartness of lemon really hits the spot.

And this cake does just that!

Lemon Kit Kat Cake

To recreate the Lemon Kit Kat candy bar in a cake, I made lemon cake layers, a lemon white chocolate buttercream, and a lemon white chocolate wafer cookie crunch filling.

The lemon cake is fluffy and moist, thanks to a combination of egg whites, lemon instant pudding mix, and a heaping one and a quarter cup buttermilk! I think the lemon instant pudding mix is a must, but if it’s something you can’t get your hands on, add an extra teaspoon of lemon emulsion and the zest of one lemon to the cake batter in place of it.

For the buttercream, we’re using my white chocolate buttercream and a bit of lemon emulsion (you can also use extract). This replicates the white chocolate coating on the outside of the KitKat bars and is an extremely delicious combination.

Wafer Cookie Crunch Filling

To mimic the crunch of the wafer from the Kit Kat bar, we’re taking some inspiration from Milk Bar and making a crunch filling. Christina Tosi, founder of Milk Bar, often takes elements like pretzels and potato chips, bakes them with butter, brown sugar, and milk powder, and then coats the clusters with white chocolate to give her cakes a layer of texture that doesn’t get soggy.

For the wafer cookie crunch, you’ll want to grab wafer cookies like Loacker lemon cream-filled wafer cookies. If you can’t find lemon flavored wafer cookies, you can absolutely use vanilla wafer cookies, like Voortman’s. With the vanilla wafer cookies, you’ll want to add the zest of a second lemon to the recipe below.

Once we bake the crushed wafer cookies with milk powder and butter, we get crunchy clusters that we’ll then coat with white chocolate. Once that white chocolate hardens, it ensures the clusters maintain their crunch.

One note about the filling – it’s highly munchable. Try to save a little for the cake

How to Make a Moist Cake from Scratch

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

More Lemon Cakes to Love

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Lemon Kit Kat Cake

Lemon cake layers with wafer cookie crunch and white chocolate lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Kit Kat, Kit Kat Cake, KitKat, Lemon Cake, Lemon Kit Kat Cake, Lemon white chocolate buttercream

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 1/4 cup (2 oz.) instant lemon pudding mix
• 6 large egg whites, at room temperature
• 1 1/4 cup (300 g) buttermilk, at room temperature
• 1 teaspoon (4.2 g) lemon extract or emulsion
• Yellow food coloring optional

FOR THE WAFER COOKIE CRUNCH FILLING

• 1 1/2 cups (75 g) milk powder, divided
• 8.8 ounces (250 g) lemon wafer cookies, crushed but not finely ground
• zest of one lemon
• 1/2 cup (113 g) unsalted butter, melted
• 6 ounces white chocolate chips, melted

FOR THE LEMON WHITE CHOCOLATE BUTTERCREAM

• 6 ounces white chocolate chips
• 1/4 cup (60 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 2 teaspoons (8.4 g) lemon extract or emulsion
• Pinch of salt
• Yellow food coloring, optional

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In another medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium-high speed, until light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, add the egg whites, one at a time, making sure to scrape down the sides and bottom of the bowl between additions. Stir in the lemon extract or emulsion.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, about 16 ounces of batter in each pan.
• Bake the cakes, about 20 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

FOR THE WAFER COOKIE CRUNCH FILLING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, stir together 1 cup of the milk powder, the wafer cookies, and lemon zest.
• Pour in the melted butter and stir the mixture until the wafer cookies are "wet."
• Spread the cookie clusters on the baking sheet and bake for 15 minutes. Let cool completely.
• In a medium size mixing bowl, combine the baked cookie clusters and the additional 1/2 cup milk powder.
• Pour the white chocolate over the crumbs and toss until the clusters are covered. Spread the clusters are parchment to dry.

FOR THE BUTTERCREAM

• In a microwave safe bowl, combine the white chocolate and heavy cream. Heat in 30 second intervals, stirring between each, until the white chocolate is melted and the mixture is smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until light and fluffy, about 2 minutes.
• Gradually add the white chocolate ganache and mix until the mixture is smooth. Turn the mixer off and scrape down the sides and bottom of the bowl.
• With the mixer on low, gradually add the powdered sugar, followed by the lemon extract and salt. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for an additional 3 to 5 minutes.

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Evenly spread about 1 cup of buttercream over the cake. Cover with the wafer cookie crunch. Pat the clusters into place.
• Place a second cake layer on the filling and repeat step 2.
• Place the third cake layer, top side down, on top of the second layer of filling. Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining buttercream. Top with more wafer cookie clusters.

Notes

*If you can’t find the lemon flavored wafer cookies, you can use vanilla wafer cookies. Add the zest of a second lemon to the recipe. 

**These cake layers bake about 1.25″ tall. If you want thicker cake layers, you can use two 8-inch pans or 1.5x the recipe. For both, the bake time will increase about 10 minutes.

The post Best Ever Lemon Kit Kat Cake with Lemon White Chocolate Buttercream first appeared on Cake by Courtney.

Moist Lemon Cake Recipe

Hard to believe that with all the lemon flavored cakes on my blog, I actually don’t have a basic lemon cake recipe. That is, until now!

A lemon cake recipe is long overdue on CakebyCourtney.com and I’m so excited to share with you this delicious, new lemon cake recipe with lemon curd and lemon buttercream.

So what’s different about this lemon cake?

You’ll notice, I have several lemon cake recipes on my blog. Some are light and fluffy, some are slightly more dense, some are flavored with Jell-O, while others are flavored naturally. It’s really fun to create different types of cake recipes that have the same flavor profile, because we all like different flavors and textures of cake.

Here’s a little rundown of the cakes:

So we’ve got a few variations, which hopefully means you find the perfect lemon cake for you!

For my new Lemon Cake recipe, my number one goal was to make sure it was MOIST! Sometimes, cakes with only egg whites, can over bake easily and taste dry. The goal for this one was to make it as fool proof as possible.

Ingredients You Need for Lemon Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• 3 large lemons
• Eggs
• Buttermilk
• Food coloring, optional

How to Make Moist Lemon Cake from Scratch

To make a moist lemon cake from scratch, be sure to follow these tips:

1. Use room temperature ingredients – any ingredient you store in the refrigerator should be room temperature before you start making your cake. Room temperature ingredients better blend together and are better absorbed by the dry ingredients – which both help to create a high rise and moist cake.
2. Beat the butter, sugar and eggs well – these first few ingredients need to be mixed on a medium high speed for a few minutes before you add anything else. Specifically, start with beating the butter and sugar together on a medium-high speed to lighten the texture and create a little air in the mixture. You’ll then add the eggs, one at a time, mixing well after each addition. THEN, after the eggs are adding, scrape down the sides and bottom of the bowl and continue to mix on medium-high speed for a couple minutes. We want the mixture to be smooth, lighter in color, and fluffy in texture.
3. Don’t over-mix the batter when you add dry ingredients – once you start adding dry ingredients, you’ll want to make sure your mixer is on low speed. Over-mixing the cake batter can cause it to be dense and sink because you overwork the gluten (the flour).
4. Be sure not to over-bake the cakes – sometimes are cakes taste dry because we’ve simply over-baked them. As you bake recipes, from me or any author, be sure to watch the baked good during the last few minutes of baking. Take note if your oven bakes faster or slower than given times. You may need to adjust for your oven, since all ovens act so differently.

How to Make Homemade Lemon Curd

Adding lemon curd to any cake is almost unfair to the cake because no matter how delicious the cake is, homemade lemon curd always steals the show!

You will only need a handful of simple ingredients to make the lemon curd:

• Granulated sugar
• Lemon zest from one large lemon
• Lemon juice 
• Eggs
• Egg yolks
• Unsalted butter

First, whisk the sugar, lemon zest, and lemon juice in a medium saucepan. In a separate bowl, whisk together your eggs and egg yolks, and then whisk them into the lemon mixture. Do this before you turn on the stove, or right at the beginning. Adding the eggs too late after the sugar mixture has been heating can create an egg-y flavor in the curd.

Cook the mixture over medium-low heat, whisking constantly until it’s thick like pudding. This usually takes 6 to 8 minutes. Remove the saucepan from the heat and then whisk in the butter, a few pieces at a time, until it is all incorporated.

Once everything is all mixed in together nicely, strain the mixture through a fine-mesh sieve into a small bowl. It helps to push it through with a rubber spatula. Lastly, press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate it until it is completely set. I recommend at least 4 hours. But it can be stored for up to 5 days!

Tips for the Best Buttercream Frosting

Making homemade buttercream is a game changer, compared to anything you’ll buy at the store. I have a couple key tips for making the best buttercream frosting every time:

1. Sift the powdered sugar
2. Beat the butter on its own for a few minutes
3. Use a little heavy whipping cream
4. Beat all of the ingredients together on medium-high for a few minutes.

Read more about how to make the best buttercream HERE.

You may notice my lemon curd in this picture is extra bright. I used organic eggs that had a more orange yolk, which added a real pop of color to the curd!

Frequently Asked Questions

More Lemon Cakes to Try!

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Lemon Cake

Lemon cake layers with lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon buttercream, Lemon Cake, Lemon curd

Servings 20

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 tsp (8 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 2 eggs, at room temperature
• 2 egg whites, at room temperature
• 1/3 cup (83 g) fresh lemon juice, about three large lemons
• 1 cup (240 g) buttermilk, at room temperature
• 1-3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1 tbsp (9 g) grated lemon zest, one large lemon
• 1/2 cup fresh lemon juice, about 3 large lemons
• 3 large eggs
• 4 egg yolks
• 4 tbsp (56.5 g) unsalted butter, cold

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the eggs and egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Cake Recipe first appeared on Cake by Courtney.

Raspberry Cheese Danish Bundt Cake

My Raspberry Cheese Danish Bundt Cake is inspired by my popular Cheese Danish Cake, which was inspired by the most delicious cheese danish from Farmstead Bakery in St. George, Utah. The Cheese Danish Cake has been such a huge hit and if you haven’t made it yet, I think my mom’s reaction to the cake will definitely convince you to!

As I worked on my new book, “BAKE, by Courtney,” I knew I wanted to create a bundt cake version of the Cheese Danish Cake. As I played around with flavors, I landed on fresh raspberries and a raspberry glaze.

For the Bundt Cake

For the cake, I used the same cake batter from the Cheese Danish Cake, which comes from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but it’s still so tender and moist. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

Make sure to use fresh raspberries, or sub for another berry like blueberries. Avoid, frozen berries, however, because they’ll release too much water into the cake batter.

Benefits of Making a Bundt Cake

Bundt cakes are known for their distinct ring shape, which is created using a bundt pan with a tube in the center. This unique shape not only makes the cakes visually appealing but also offers several benefits:

1. Even Baking: The hole in the center of the bundt pan allows heat to circulate evenly throughout the cake, leading to consistent baking. This helps avoid undercooked or overcooked areas.
2. Attractive Presentation: Bundt cakes have a beautiful, intricate shape that looks impressive on its own. They require minimal decoration to look stunning, making them a popular choice for parties and events.
3. Versatility: Bundt cakes can be made with a variety of flavors and fillings, from traditional vanilla or chocolate to more exotic options like lemon, almond, or pumpkin. Bundt cakes are great all year and for any occassion!
4. Moist Texture: The design of the bundt pan helps keep the cake moist and tender, as the cake is typically baked more evenly.
5. Simple to Serve: The ring shape of a bundt cake makes it easy to slice and serve uniformly – and we love convenience of serving at parties with big groups.

Which Bundt Pan Should I Use?

For this bundt cake recipe, I used the Nordic Ware Brilliance Bundt Pan. The same of this pan is truly so stunning and I love how the glaze falls between the lines so perfectly, almost like a drip on a layered cake!

How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan

I have three tips for making sure your cake doesn’t stick to the bundt pan:

• Spray well with nonstick spray
• Dust with flour, or in this case, cocoa powder
• Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.

That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.

More BUNDT CAKES TO TRY

Print

Raspberry Cheese Danish Cake

Moist and tender cream cheese cake with fresh raspberries and a raspberry cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, raspberry, Raspberry cheese danish bundt cake

Ingredients

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 8 ounces cream cheese, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 cup (218 g) grapeseed oil
• 1 tablespoon (13 g) vanilla bean paste
• 3 eggs, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 cup (about 125 g) fresh raspberries

For the Glaze

• 1 cup (about 125 g) raspberries
• 1 cup (125 g) powdered sugar
• 2 ounces cream cheese

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Gently fold in the raspberries.
• Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

For the Glaze

• Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.
• In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.
• Drizzle over the bundt cake.

The post The Best Raspberry Cheese Danish Bundt Cake first appeared on Cake by Courtney.

10 Mother’s Day Desserts

My list of 10 Mother’s Day worthy desserts include a little of everything: cakes, bars, pies, as well as desserts that are easy, intermediate and more advanced.

Lemon Oreo Cake

To kick off our list of Mother’s Day desserts, we have to talk about my Lemon Oreo Cake. This cake is made with light and fluffy vanilla cake layers with lemon Oreos in the layers, a lemon Oreo whipped cream filling and a delicious lemon buttercream. I love the tender layers, paired with the texture of the cookies and the silky smooth buttercream.

Better than the Box Brownies

Sometimes mom just needs chocolate! Come to think of it… maybe it’s all the time! If chocolate is the way to mom’s heart, you’ve got to try my Better than the Box Brownies. This recipe took me a lot of time to perfect, but it’s truly the best homemade brownie recipe and will remind you of those delicious dark chocolate Ghirardelli brownies.

Blueberry Cobbler Cake

Another layered cake option is my Blueberry Cobbler Cake. This cake is bursting with flavor and definitely worthy of celebrating mom with.

Strawberry Lemonade Cake

My Strawberry Lemonade Cake is made with tender strawberry cake layers, lemon curd, and strawberry cream cheese buttercream. The flavor will have you so excited for summer and will have mom asking for more!

Olive Oil Ricotta Cake

This is a personal favorite! My Olive Oil Ricotta Cake with strawberry basil compote and lemon mascarpone frosting is actually my favorite non-chocolate cake. I could eat this every day and never get tired of it. With two cups of ricotta in the cake layers, the texture is so moist and rich, but is not overpowered by the cheese. It just creates so much moisture.

Brownie Berry Torte

This dessert actually comes from my mom and will be an instant hit at your house. Grab a box brownie mix, some Jell-O pudding and you’re basically done! Mom’s Brownie Berry Torte is a crowd favorite and can be adapted to fit a lot of different flavor profiles.

Lemon Bars

And while I love that Brownie Berry Torte, no other recipe will make me think of my mom the way her Legendary Lemon Bars do. I’m going to make a bold claim – this Lemon Bar recipe is going to be your new go-to. I guarantee it.

Lemon Poppy Seed Bundt Cake

Sticking with my love of lemon, my Lemon Poppy Seed Bundt Cake is another easy and delicious dessert to make for your Mother’s Day celebration. The cake has a great tender texture with a beautiful natural lemon flavor.

Peanut Butter Pie

Where are my peanut butter lovers at? This one is for you! My Peanut Butter Pie has a crispy pretzel and graham cracker crust, peanut butter filling, caramel, and loads of peanut butter cups and peanuts. You’ll love how easy and delicious this one is!

Lazy Chocolate Cake

Last up, my Lazy Chocolate Cake. No fuss, no stress. One layer of the most delicious chocolate cake you’ve ever had, smothered in chocolate ganache. Just be sure to use my favorite cocoa powder. You’ll find it HERE.

Can’t wait to hear which of my 10 Best Desserts to Bake for Mother’s Day you choose to make!

The post 10 Best Desserts to Bake for Mother’s Day first appeared on Cake by Courtney.

Cream Cheese Danish Cake

It might sound like an odd name for a cake, but I truly couldn’t think of a better way to describe the flavor of this cake. After a recent trip to St. George, where Avery and I tried nearly all of the pastries from The Farmstead , I just had to create this cake.

What is a Cheese Danish?

A cheese Danish is a type of pastry made with a buttery, flaky dough that is similar to croissant dough. It is typically shaped into a round or oval shape and has a well in the center filled with a sweet and tangy cheese filling. The filling is usually made with cream cheese, sugar, and vanilla for flavor. The pastry is baked until golden brown and crisp, and it may be topped with a light dusting of powdered sugar or a drizzle of icing for added sweetness.

The cheese Danish from Farmstead, however, is unlike any cheese Danish I’ve ever had! This one had a light and fluffy cheese filling inside a kouign amann-like pastry, and topped with cream cheese frosting. Heaven! Pure heaven!

Look at that!

It was glorious!

While I cheered Avery on at her dance competition, I was simultaneously thinking about how I could turn this into a cake — and I got started on it the day we got home!

What is a Cream Cheese Danish Cake?

Great question! Let’s talk about what I did to create this Cream Cheese Danish Cake (which could also be called a Cheesecake Cake – very similar flavors).

Cream Cheese Cake

For the cake layers, I knew I wanted to use my cream cheese cake layers from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but they’re still fluffy and tender. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

How to Bake a Moist Cake From Scratch

If you’re unfamiliar with making cakes from scratch, THIS blog post is a must-read!

A quick overview:

• Use real butter
• Measure flour correctly
• Add fat
• Don’t over bake
• Know your oven
• Use light metal pans
• Serve your cake at room temperature

Cream Cheese Filling

This cream cheese filling is essentially just cream cheese. We’re adding just a little sweetened condensed milk for sweetness. It’s not a lot because we want the cheese flavor to stand out here.

Cream Cheese Frosting

To top off this cake, I’ve made my cream cheese frosting with some vanilla bean paste. Remember, cream cheese frosting is not as stable as regular buttercream, so I don’t recommend trying to pipe with it. You can see I opted for a rustic look with this cake. Trying to smooth cream cheese frosting with a scraper can be tricky because the “cheese” element is sticky.

Other Favorite Cake Recipes You’ll Love

• Chocolate Cherry Pie Cake
• Red, White and Blue Berry Cake
• Chocolate Cola Cake
• Creamsicle Cake
• Ice Cream Sundae Cake
• Ultimate S’mores Cake

Print

Cheese Danish Cake

Cream cheese cake layers, cheesecake filling, and vanilla bean cream cheese frosting

Course Dessert

Cuisine Cake

Keyword cheesecake, cream cheese, cream cheese cake, cream cheese frosting, cream cheese icing

Servings 20

Ingredients

FOR THE CREAM CHEESE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (5.6 g) salt
• 8 ounces cream cheese, room temperature
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (13 g) vanilla bean paste
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, at room temperature

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup sweetened condensed milk, I use the Eagle brand

FOR THE CREAM CHEESE FROSTING

• 2 cups (452 g) unsalted butter, slightly cold
• 6 ounces cream cheese, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1 tbsp (13g) vanilla bean paste
• pinch of salt

Instructions

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer beat the cream cheese until smooth cream cheese. Add the grapeseed oil and sugar and continue to beat on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• Evenly distribute the batter among the two cake pans (about 27 ounces of batter in each pan) and bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled completely, cut the cakes in half horizontally (this is called "torting" the cake). You can cover with plastic wrap and store in the freezer for several weeks.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sweetened condensed milk.
• Cover and refrigerate until ready to use.

FOR THE CREAM CHEESE FROSTING

• In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add vanilla bean paste and pinch of salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Spread about 1/2 cup frosting over the first cake layer. Using a piping bag, pipe a rim of frosting around the edge of the cake.
• Fill the cake with 1/2 – 3/4 cup cheesecake filling.
• Place the second cake layer on top and repeat step two. Repeat these steps until you get to the final cake layer (remember, you have four layers now. Place the final cake layer, top side down.
• Apply a thin layer of frosting around the entire. Freeze the cake for about 10 to 15 minutes to set crumb coat.
• Finish frosting the cake with the remaining frosting

The post The Most Delicious Cream Cheese Danish Cake first appeared on Cake by Courtney.

My Strawberry Shortcake Cake is one of my most popular cakes and is the perfect dessert to make for Mother’s Day next month.

Strawberry Shortcake Cake

My Strawberry Shortcake Cake is made up of tender and fluffy vanilla cake layers, filled with homemade whipped cream and fresh strawberries, and then covered it in a strawberry buttercream. This really is the perfect shortcake for the season!

I went a little untraditional with the addition of the strawberry buttercream, but I think it was a risk well worth it! The flavor is light and awesome!

To start, the cake layers for this one come from my Classic Vanilla Cake. Remember, with a tender, fluffy vanilla cake, it’s easy to over bake the layers and therefore get a dry cake. Here’s what I do in my Strawberry Shortcake recipe to make sure that doesn’t happen:

• First reduce the temperature to 325 degrees F.
• Next add sour cream to increase fat in the batter, which helps create and maintain moisture.
• Use room temperature ingredients.
• Keep your eye on the shortcakes as they bake. Don’t forget to use a toothpick to check when they’re done. When you insert the toothpick in the center of the cake, it should come out with a few moist crumbs on it.
• Don’t over mix the cake batter.

Homemade Whipped Cream Filling

After starting the layers, I move on to the filling. The whipped cream filling is simply stabilized whipped cream. I’ve used it in several recipes, and I have a full tutorial on IGTV that you can watch HERE to help you make the recipe below. A few dollops of this cream will send your bake over the top!

Most importantly, I add gelatin to this Strawberry Shortcake recipe because the gelatin is what helps stabilize the whipped cream. You can also use EZ Gel. This helps it hold up better between cake layers. However, it can sometimes be tricky to use. The key to making sure you don’t get clumps in your whipped cream filling is to not let the gelatin mixture cool too long in the fridge. Above all, you don’t want the gelatin to set too much as it cools and you also don’t want it to be too warm. If it is the wrong temperature when you add it to your whipped cream, the whipped cream will soften.

Strawberry Buttercream

To top this shortcake off, I add a delicious strawberry buttercream, made with a little strawberry jam and freeze-dried strawberries.

The flavor is out of this world delish.

Assembling the Strawberry Shortcake

You want to be sure your cake is staked properly, so take a look at the tips below to refresh your memory.

Enjoy!

More Recipes You’ll Enjoy

• The Best Strawberry Buttercream Frosting for Cake
• Strawberry Cake
• Fun & Easy Patriotic-Inspired Cakes
• Top 5 Favorite Strawberry Birthday Cakes
• Delicious and Easy Biscoff Strawberry Cake

Print

Strawberry Shortcake

Tender and fluffy vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Strawberry Buttercream, Strawberry Rhubarb Crumble, Strawberry Shortcake, Whipped Cream

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (340 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 2 tsp. (8 g) clear vanilla extract
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (120 g) sour cream, at room temperature

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream, cold
• 3 tbsp. (44.3 g) water, cold
• 1 tbsp. (9.25 g) unflavored gelatin
• 1/2 cup (62.5 g) powdered sugar, measured and then sifted
• 1 tsp. (4.2 g) vanilla extract
• Diced fresh strawberries

FOR THE BUTTERCREAM

• 1 1/2 cups (327 g) unsalted butter, slightly cold
• 1/4 cup (40 g) freeze dried strawberries, pulverized
• 1/3 cup (76 g) heavy cream
• 2 tbsp. strawberry jam
• 4 cups (500 g) powdered sugar, measured and then sifted
• 1 tsp vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.
• Add vanilla extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  Fold in the sour cream.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
• In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
• Keep covered and chilled until ready to use.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Add the freeze dried strawberries and the strawberry jam.
• With mixer on medium speed, add whipping cream and vanilla.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
• Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the strawberry buttercream

The post Light and Fluffy Strawberry Shortcake Cake with Strawberry Buttercream first appeared on Cake by Courtney.

Mother’s Day is right around the corner and what better way to celebrate her (or yourself) than with cake? Here are my top 5 Mother’s Day cakes to bake for mom! And the good news is that she won’t only love it, but your whole family will too. I tried to put together a list that has a nice variety, so I hope you find one that you can’t wait to bake this Mother’s Day! 

My mom has always been one of my biggest cheerleaders. I grew up baking with her in the kitchen and several of my recipes are actually inspired by some of the things we would bake together. Those are some of my absolute favorite memories! I am so grateful for my mom and that I get to honor her this Mother’s Day! I hope you get to do the same and find a cake recipe that becomes a new family favorite. 

Mother’s Day Cake #1: Heavenly Cream Cheese Danish Cake

This cake is for the mom who loves all things cheesecake. My Heavenly Cream Cheese Danish Cake is to die for!! I’m not kidding–I based it on a Cheese Danish I tried at The Farmstead in St. George, Utah and it was pure heaven. This cake is made up of cream cheese cake layers, cream cheese filling, and cream cheese frosting. I promise this will be a cake unlike any other your mom (or you) has tried before! 

Mother’s Day Cake #2: Lemon Biscoff Cake with Lemon Buttercream

You all know that I’m a big fan of Biscoff, and I know I’m not the only one out there. If your mom is a huge fan of it too, she will love this Lemon Biscoff Cake with Lemon Buttercream! It has lemon ricotta cake layers baked on a Biscoff cookie crust and is filled with lemon curd and lemon buttercream. The flavors of Biscoff and lemon are the perfect pair because they complement each other so well! And don’t worry, if your mom loves Biscoff, but is not too thrilled about lemon in cake, she will love my Biscoff Brownie Cake! 

Mother’s Day Cake #3: Better Than Anything Cake

Chocolate cake layers, salted caramel, whipped cream, toffee candy, and chocolate caramel buttercream?! Yes, please! This is my Better Than Anything Cake (but you may have heard of this cake before by a similar name–better than sex cake). This cake was a staple in my house growing up and we’d make it really easy by buying the box cake, prepared whipped cream, and crushed-up Heath Bars. But when you make it from scratch? There’s no way your mom won’t love this cake and maybe even agree that it’s better than anything else she’s had before! 

Mother’s Day Cake #4: Peach Crisp Cake with Cinnamon Oat Crumble

When I was scrolling through to see which cake to add to this list, my Peach Crisp Cake caught my eye! Right when Mother’s Day arrives it will be the best time to buy peaches, so how could you pass up on this opportunity?! However, this cake recipe can use canned peaches as a substitute and it will still taste absolutely amazing! If your mom loves a nice peachy crumble treat, she will 100 percent love this cake. It includes tender yellow cake layers with a cinnamon oat crumble, peach filling, and whipped vanilla bean buttercream. Yum!

Mother’s Day Cake #5: Cookies and Cream Cake

I know my Cookies and Cream Cake is a fan favorite so I had to include this on the list! This just goes to show how many Oreo lovers there are out there and I am definitely one of them! This classic cake includes dark chocolate cake layers, a cookies and cream filling, and Oreo buttercream, finished off with a chocolate drip. And I have plenty of Oreo-themed cakes to choose from, so you can browse and find your mom’s favorite HERE!

Top 5 Mother’s Day Cakes to Bake for Mom

I hope you found a recipe you want to try this year from my top 5 Mother’s Day cakes to bake for mom! I wish you the best of times celebrating with your mom and family. Or if you are the one being celebrated, I hope your spouse and children shower you with all your favorite things! Here’s to us, the moms who love to bake and make the best memories with their families. Make sure to give me a follow on Instagram @cakebycourtney so you can keep getting the best tips and recipes on all things cake!

The post Top 5 Mother’s Day Cakes to Bake for Mom first appeared on Cake by Courtney.

Check out these 10 of my favorite fruit filled cake recipes! 

Strawberries and Cream Cake – strawberry cake layers with fresh strawberries in a whipped cream filling and strawberry buttercream.

Coconut Lemon Raspberry Cake – creamy coconut cake layers with lemon curd, raspberry cream filling and coconut buttercream.

Blueberry Delight Cake – Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.

Fluffernutter Cake – tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling, and peanut butter buttercream.

Peaches and Cream Cake – layers of tender peach cake, peaches and cream filling, peach compote and a whipped vanilla buttercream. 

Champagne Cake – champagne inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream.

Inspired by my childhood favorite ice cream bar, this Strawberry Crunch Cake is made up of my go-to strawberry and vanilla cake layers, strawberry crunch filling, whipped vanilla buttercream, and is covered in a shortbread cookie strawberry crunch.

Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling.

Lemon Bar Cake – lemon cake layers baked on a shortbread crust, filled with lemon curd and topped with a lemon buttercream.

Inspired by one of my favorite summer desserts, my new Strawberry Rhubarb Crumble Cake is the perfect cake to take you into summer.

Piña Colada Cake – coconut cream cake, pineapple curd and coconut buttercream.

Which Cake is Calling to You?

Do you see your favorite fruit filling? Did I miss one of your favorites? I’d love to create more citrus inspired fruit filled cakes this summer. Do you have a certain one you love? Let me know in the comments!

And be sure to follow along with us on Instagram!

More Tips & Recipes to Enjoy

• How to Make an Easy Fruit Compote
• Tip Tuesday: Best KitchenAid Black Friday Deals
• How to Properly Stack a Cake with a Soft Filling
• Light and Fluffy Coconut Lemon Raspberry Cake
• Top 3 Cakes Using Lemon Curd

The post Fruit Filled Cakes You’ll Love first appeared on Cake by Courtney.