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.

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.

Lemon Oreo Cake

I’m so excited to share my new Lemon Oreo Cake with you. If you’ve tried my Golden Oreo Cake or even my Cookies and Cream Cake, you are going to love this cake! We’re using the same filling from those cakes with the lemon Oreos.

The base of the cake is light and fluffy with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it.

We’ll top this bright and happy cake off with lemon buttercream.

Ingredients You Need for this Lemon Oreo Cake

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Lemon extract or lemon emulsion
• Egg
• Buttermilk
• Lemon Oreos

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray the pans with nonstick spray, line with parchment and spray again.
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Oreo Whipped Cream Cheese Filling

If you haven’t tried this whipped cream cheese filling, be prepared to fall in love! This tangy, sweet filling pairs so well with the lemon Oreos. It’s also great with peanut butter Oreos, regular Oreos, and golden Oreos! In fact, I’m pretty sure it’s a perfect pairing to any Oreo flavor!

Ingredients You’ll Need for this Recipe

• Cream cheese
• Heavy whipping cream
• Powdered sugar
• Lemon Oreos

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

• Whip the heavy whipping cream to stiff peaks
• Beat the cream cheese and powdered sugar until smooth
• Fold the whipped cream and Oreos into the cream cheese mixture

NOTE: you can make the filling ahead of time and store it in the refrigerator until you’re ready to assemble your cake. HOWEVER, do not add the Oreos until you’re ready to assemble.

Alternatively, you can also assemble the entire cake ahead of time and freeze it. The cookies will keep most of their crunch this way too.

Lemon Buttercream

The lemon buttercream on this Lemon Oreo Cake is truly the cherry on top! This light and fluffy lemon buttercream isn’t too strong, but instead, adds just another subtle layer of the lemon flavoring to this delicious cake.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Lemon extract
• Salt
• Food coloring, optional
  

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Oreo-Inspired Cakes You’ll Love

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Lemon Oreo Cake

Light and fluffy lemon Oreo cake layers with a whipped cream cheese and lemon Oreo filling and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon Cake, Lemon Oreo, Lemon Oreo Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) lemon extract
• 1 1/4 cups (300 g) buttermilk, room temperature
• 12 Lemon Oreos, crushed into chunks

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Lemon Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *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 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, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 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 crushed lemon Oreos
• Evenly divide the batter between the three pans (about 18 ounces) 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 the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream to the cream cheese mixture until no streaks of whipping cream remain.

  Fold in the lemon Oreos.
• NOTE: Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Light and Fluffy Lemon Oreo Cake with Lemon Buttercream first appeared on Cake by Courtney.

Classic Yellow Cake

Is there anything more classic than a yellow cake with chocolate frosting? I continue to hear that it’s a favorite for so many people, especially the box mix. And while I said goodbye to box mixes years ago, I’ll admit, there’s something pretty alluring about the flavor and texture of a yellow cake mix: rich butter and vanilla extracts in a moist and fluffy cake… you just can’t go wrong (except for the fact that it’s not homemade).

I’ve tried a couple of yellow cake recipes in the past but was never impressed enough to save them. It was time to create my own recipe.

What is Yellow Cake?

Yellow cake is a classic type of vanilla-flavored cake characterized by its rich, golden-yellow color and tender, moist texture. The yellow hue comes from the use of whole eggs and butter, which also impart a rich, buttery flavor. This cake is a popular choice for birthdays and celebrations due to its versatility and ability to pair well with a variety of frostings, such as chocolate, vanilla, or buttercream. Yellow cake is typically made from scratch using simple ingredients like flour, sugar, eggs, butter, milk, and vanilla extract, resulting in a deliciously homey and comforting dessert.

What Makes a Moist Yellow Cake?

To create a tender and moist yellow cake, I use a combination of butter, oil, eggs, egg yolks, and sour cream. Of course there’s sugar, flour and a few other ingredients, but the ones I first listed help to create the moisture thanks to all the fat added. Fat creates and retains moisture in our cakes, so don’t skimp and grab the low fat sour cream. Get the good stuff!

How to Make a Moist Yellow Cake

Let’s make sure you create the most delicious yellow cake layers! Check out my step-by-step video tutorial below:

How to Decorate a Yellow Cake with Chocolate Buttercream

I love pairing these yellow cake layers with my silky, smooth chocolate buttercream. Here’s a step-by-step picture tutorial to walk you through the process:

 I hope you enjoy this classic yellow cake with chocolate buttercream! 

Similar Recipes You’ll Love

• Boston Cream Pie Cake
• Chocolate Chip Cookie Cake with Brown Sugar Frosting
• Sweet and Salty Strawberry Pretzel Delight Cake
• Bright and Colorful Rainbow Sherbet Cake
• Best Cakes for Beginner Bakers

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Classic Yellow Cake with Chocolate Buttercream

Tender yellow cake layers with delicious chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, Yellow Cake

Ingredients

For the Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1/3 cup (72.6 g) canola oil
• 1 3/4 cups (350 g) granulated sugar
• 5 whole eggs, room temperature
• 2 eggs yolks, room temperature
• 1 cup (240 g) sour cream, room temperature
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 teaspoon (4.2 g) butter extract

For the Buttercream

• 8 oz. (150 g) semi-sweet or dark chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 tablespoon (13 g) pure vanilla extract
• Pinch of salt
• *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 the oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray, add parchment and another coat of spray. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, canola oil, and sugar on high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated. The mixture should look smooth and fluffy. This will take another minute or two. Stir in the extracts.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the sour cream and blend well, followed by another 1/3 of the flour mixture, the second half of the sour cream and lastly, add the remaining flour mixture and mix until incorporated.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

For the Buttercream

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, combine beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, vanilla extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir by hand to push out air pockets.

Assembly

• After leveling each cake layer, place the first cake layer (top side/crumbly side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

The post The Most Delicious Classic Yellow Cake with Chocolate Buttercream first appeared on Cake by Courtney.

Mango Cake

This one feels LONG overdue! Finally adding a Mango Cake to the list of over 100 cake recipes on CakebyCourtney.com and I couldn’t be more excited!

Westin has been asking for this cake forever (so he says!), but for whatever reason, I keep putting it on the back burner. While at a luncheon just a couple weeks ago, we were served a delicious mango layered cake that reminded me it was time to make my own! I loved how the cake was cut into four thin layers and filled with a flavorful mango compote and a more subtle mango cream filling. The combination of the two fillings provided such a great flavor and lightness to the cake.

For my cake, I baked my cake layers in two 8-inch round cake pans, split them in half, and then layered them with compote and a cream filling. I also added some vanilla buttercream to help create some stability (I’ll explain that in the instructions). However, I didn’t want the buttercream to overpower the mango flavor, so you’ll notice I only made a half batch and created a semi-naked look on the cake.

For the cake layers, we’re making a vanilla cake and then we’ll use mango in the fillings.

How to Create Moist Cake Layers

As you make the cake layers, be sure to follow my tips for baking moist cake layers:

• Use real butter
• Measure correctly
• Add fat
• Watch bake time and temp
• Use light metal pans
• Mix on low speed at the end
• Serve cake at room temp

You can read more about these tips over on THIS BLOG POST.

Mango Compote

For the mango compote, I recommend making this a day or two ahead of time. Because the compote cooks on the stove, and therefore gets hot, we want it to have plenty of time to cool and thicken a bit in the refrigerator.

For the compote, you’ll need

• Mangoes (I used frozen because mangoes aren’t quite in season)
• Sugar
• Food processor, blender or emulsion blender.

NOTE: this recipe makes a lot, but remember, it’s for the compote and will be used in the whipped cream filling.

Mango Whipped Cream

The mango whipped cream filling is actually what took me some time to figure out. I wanted to try out a couple different methods to see which had the most flavor and which would be the easiest to make.

In one round I used EZ Gel with my whipped cream, powdered sugar, compote and vanilla.

In the second round I used gelatin (blooming it in some warm water and then adding it to the heavy cream).

In the third round, I actually switched gears and did my fruit whipped cream method you’ve seen in my Raspberry Truffle Cake with freeze dried mangoes and whipped cream.

The results:

• The EZ Gel version was the easiest to make and the most stable. The flavor also stood out the most.
• The gelatin version wasn’t as stable and even though I used the same amount of compote as the EZ Gel version, it didn’t stand out as much.
• The freeze dried version was the least flavorful but also had a good, sturdy texture.

The winning version was definitely the EZ Gel version, which you’ll see below in the recipe. It reminds me of a mango mousse and it’s utterly delicious!

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Mango Cake

Light and fluffy vanilla cake layers with mango compote, mango cream filling and vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Mango, Mango cake, Mango compote, mango cream filling, Vanilla Buttercream, Vanilla CAke

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites room temperature
• 1 tbsp. (13 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (12 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

For the Mango Compote

• 1 pound frozen or fresh mango
• 1/4 cup (50 g) granulated sugar

For the Mango Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/4 cup (31.25 g) powdered sugar, measured then sifted
• 1/2 tablespoon EZ Gel
• 3/4 cup (187.5 g) mango compote, recipe above

FOR THE BUTTERCREAM

• 1 cup (226 g) unsalted butter, slightly cold
• 3 cups (375 g) powdered sugar, measured and then sifted
• 2 tablespoons (28.8 g) heavy cream, cold
• 1 tsp (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe is a half batch. This will be enough buttercream to pipe a rim of buttercream around each layer of cake and to apply two thin layers of buttercream around the outside to create semi-naked look.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-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, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, stopping to scrape down the sides and the bottom of the bowl occassionally. The mixture should be light and fluffy.
• Begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 2 to 3 minutes.
• Add the vanilla 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 flour mixture, 1/2 cup buttermilk and the final 1/3 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.
• Divide the batter evenly between the two pans and bake for about 35 to 40 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).
• After the cakes have cooled completely, divide each layer horizontally so you have four thin layers.
• If you’re not using them right away, wrap the layers with plastic wrap and freeze.

For the Mango Compote

• In a medium size saucepan, cook the mango and the sugar over medium heat until soft.
• Using an immersion blender, puree the mixture. Alternatively, you can put the cooked mango mixture into a blender and puree, and then return it to the saucepan.
• Cook the mixture over low heat for an addition 10 to 15 minutes to thicken (reducing the water content).
• Remove from heat and allow to cool. Store the compote in an airtight container in the refrigerator.
• The compote needs to be cold before using in the cake and cream filling,

For the Mango Cream Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar, while gradually sprinkling in the EZ Gel. Beat until you reach stiff peaks.
• With the mixer on, gradually add the mango compote.
• Store in an airtight container in the refrigerator.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board.
• Pipe a rim of buttercream around the edge of the cake. Fill with half of the mango cream filling.
• Place the second cake layer, top side down, on the cream filling. Pipe a rim of buttercream around the edge of the cake. Fill with about 1/4 to 1/3 cup compote.
• Place the third cake layer, top side up, on the compote. Pipe a rim of buttercream around the edge of the cake. Evenly spread the second half of the mango cream filling.
• Place the final cake layer, top side down, on the cream filling.
• Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. This will be another thin layer to give you that semi-naked cake look.
• Add any remaining compote to the top of the cake or serve a dollop of compote with each slice of cake.

The post Mango Cake with Mango Cream Filling and Mango Compote 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.

Lemon Biscoff Cake

Last week in cake class at Orson Gygi we made my Lemon Bar Cake. It has the most delicious lemon cake layers baked on a shortbread crust and is filled with lemon curd. Between classes, Heather (who runs the classes and is basically family!) grabbed a Biscoff cookie from the pantry and encouraged me to dip it in the lemon curd.

What a combination! Like, wow!

I immediately was thinking of how to make a cake with these two flavors and the texture of the Biscoff cookie.

I originally thought of using my Biscoff cake layers, but Heather convinced me to go with my lemon ricotta cake layers from my Olive Oil Ricotta Cake, and I am so happy I listened.

This Lemon Biscoff Cake is beyond delicious and each flavor and texture really stand out and compliment one another.

Lemon Ricotta Cake

These cake layers are my favorite. I have used them in several cakes because the texture and flavor is so versatile. Here are just a few of my faves:

Cakes with Ricotta Cake Layers

You’ll notice the weight of the cake is heavier than most of my other cakes. We can thank the two cups of ricotta for that! The ricotta helps to create a moist and tender texture. While I’d call this a dense cake, it’s not a small, tight crumb (like a pound cake). Rather, it’s a bigger, slightly loose crumb with some denseness to it.

NOTE: you can swap the grapeseed oil for a light olive oil.

How to Make Lemon Curd

Lemon curd was a must for this cake since it was the combination of the Biscoff cookie and the lemon curd that inspired this one. If you’ve never made lemon curd before, you’re in for a treat! Once you make homemade lemon curd, you’ll never go back to store-bought. Homemade is easy to make and tastes 100x better than anything you’ll get at a store.

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

You’ll need 3 large lemons for the amount of lemon juice needed for this recipe. And the unsalted butter should be cold and cut into small pieces when adding it to your lemon mixture. Other than that, the recipe is pretty straightforward!

• 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. 
• 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!

How to Schedule Baking the Lemon Biscoff Cake

Beyond that, this cake is actually quite simple to make:

• Biscoff cookie crust
• Lemon ricotta cake layers
• Lemon curd
• Lemon buttercream

Tip for Scheduling Baking

Because this cake has quite a few elements, I suggest spreading the baking and prep out over the course of a few days.

Day 1: lemon curd

Day 2: cookie crust and cake layers

Day 3: buttercream and assembly

Remember, the curd can be stored in the fridge and the cake layers can be wrapped and stored in the freezer. Just be sure to take the cake layers out about an hour before you start assembly.

ENJOY!

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Lemon Biscoff Cake

Lemon ricotta cake layers baked on a Biscoff cookie crust with lemon curd and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Lemon, Lemon Biscoff Cake, Lemon buttercream, Lemon curd, Lemon Ricotta Cake

Servings 18

Ingredients

FOR THE BISCOFF COOKIE CRUST

• 25 Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.7 g) granulated sugar

FOR THE LEMON RICOTTA CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tablespoon lemon zest
• 2 cups (480 g) ricotta cheese

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup (55 g) 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 BUTTERCREAM

• 2 cups (452g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured 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 BISCOFF COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment, and then spray again. Set aside.
• In a medium size mixing bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans (about 5 ounces in each pan) and press down firmly with your hand or the back of a measuring cup to form the crust.
• Bake for 5 minutes. Remove from oven and let cool while you make the cake batter.

FOR THE LEMON RICOTTA CAKE

• Preheat your oven to 325 degrees F.
• 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 grapeseed oil and sugar on medium speed for about 2 minutes. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl and continue to beat the minxture for an additional 2 to 3 minutes. The mixture should be smooth and look lighter in color.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Stir until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove from oven, and let the cakes cool in pans for 15 minutes before inverting the layers onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

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 a spatula to beat the buttercream by hand 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 (only about a half cup) 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 15 minutes to set the buttercream.
• Remove the cake from the freezer and contiue decorating the cake with the remaining buttercream. Serve a spoonful of the remaining lemon curd with each slice of cake, or add it to the top of the cake as pictured.

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

Lemon Pretzel Cake

This flavor combination has been on my list for a while now, thanks to a family food wars night with the kids. The challenge was to make a dipping sauce for homemade pretzels. Westin made a lemon sauce and it was a total winner with the pretzels. Ever since, I’ve been dreaming up ways to use the two flavors together in a cake.

Cake Layers

For the cake layers, I went with pretzel! Yup! Pretzel. Just like we use crushed Biscoff cookies in the Biscoff Cake, we’re using crushed pretzels in the cake layers for this one. I think you’ll love the flavor and the fact that it’s not overly sweet. It balances really well with the other flavors and elements.

Lemon Pretzel Filling

And you know me, I love a crunch in my cakes. I originally thought about doing a pretzel crust, but the more I thought about it, a lemon pretzel crunch filling (inspired by Milk Bar) just felt right.

You’ll want more pretzels, milk powder, lemon zest, sugar, and butter for this filling. Warning you now… you will eat half of this as a snack while you’re making this cake. But don’t worry, there will be enough for the cake and for snacking

Lemon Curd

How to Make Lemon Curd

If you haven’t made homemade lemon curd before, you’re in for a treat! Not only is it incredibly delicious, it’s actually quite easy to make. I have detailed instructions in my cookbook, as well as on my blog post for my Lemon Bar Cake.

Tips for the lemon curd:

• Make the lemon curd a few days in advance.
• DO NOT put too much curd in between the layers so it doesn’t lose stability. Instead, use only about ¼ to ⅓ cup curd in the cake and serve extra on the side of each slice.

Lemon Buttercream

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

How to Cake It: Step-by-Step Picture Assembly Tutorial

I don’t know about you, but I’m a visual learner and love picture tutorials. Take a look below for a step-by-step tutorial for stacking and decorating my Lemon Pretzel Cake.

Can I make this cake as a 9-inch by 13-inch sheet pan cake?

For sure! In fact, you can turn any of my cakes into 9-inch by 13-inch cakes, or even bundt cakes and cupcakes. The only thing that really changes is the bake time:

• 9″ x 13″ – you’ll generally increase the bake time by about 10 to 15 minutes
• Bundt pan – a bundt cake bakes almost twice as long as the layers. Plan for 50 to 60 minutes, in most cases
• Cupcakes – for cupcakes, you’ll want to decrease the bake by 5 to 10 minutes

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

Other Cakes You’ll Love

• Lemon Blueberry Cake
• Chocolate Pretzel Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Lemon Poppy Seed Cake

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Lemon Pretzel Cake

Pretzel cake layers, lemon curd, lemon pretzel crunch filling, and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon curd, Lemon Pretzel Cake, Pretzel

Ingredients

FOR THE CAKE

• 2 cups (100 g) pretzel sticks, finely ground
• 2 1/4 cups (270 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

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 PRETZEL FILLING

• 1/2 cup (113 g) unsalted butter, melted
• 1 1/2 cups (75 g) milk powder, divided
• 1 1/4 cups (150 g) crushed pretzels, mostly pulverized but some chunks are okay
• 4 teaspoons (10.4 g) powdered sugar
• 1 tablespoon (6 g) lemon zest
• 6 ounces (112.5 g) white chocolate

FOR THE LEMON BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (57.75 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 CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the pretzel sticks in a food processor or blender and pulse until the pretzels are finely ground and resemble flour. When you remeasure, you should have about a cup.
• In a medium-size bowl, combine the pretzel crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

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 LEMON PRETZEL FILLING

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1 cup milk powder, pretzel crumbs, lemon zest, and sugar. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 15 to 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/2 cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

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 frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer 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.
• Sprinkle about a half cup to three-quarters cup of the lemon pretzel filling over the lemon curd. Gently pat into place.
• Place a second cake layer on top of the piped frosting and filling and repeat these steps.
• 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. Top with more lemon curd and lemon pretzel crunch filling.

The post The Best Lemon Pretzel Cake with Lemon Curd first appeared on Cake by Courtney.

Strawberry Banana Milkshake Cake

I’m so excited to share this Strawberry Banana Milkshake Cake with you! With light and fluffy banana cake layers, strawberry cream filling, fresh strawberries and bananas, and a whipped vanilla buttercream, this cake will make you feel like you’re sitting at an old-fashioned soda bar, sipping and strawberry banana milkshake!

Banana Cake

These light and fluffy banana cake layers are based off my Confetti Cake layers. I decided to go with a more subtle banana flavor, compared to a traditional banana cake (i.e. banana bread type flavor). I think you’ll love the lightness of these layers and still appreciate the banana flavor.

Banana Flavoring

To add flavor, I used instant banana pudding. If this isn’t something you can find, you can use a teaspoon of banana emulsion.

Strawberry Cream Filling

For the filling, I used the whipped raspberry filling from my Chocolate Raspberry Swiss Roll and subbed freeze dried strawberries for the raspberries. You are going to LOVE how easy this filling is to make. Just grab your blender or food processor, add the freeze dried fruit, then the heavy whipping cream (as much fat as you can find) and the granulated sugar. Pulse for a few minutes and you’ll have a thick and creamy filling. Best part – it’s stable enough to hold the cake layers!

Garnish and Filling Add-Ins

In addition to the strawberry cream filling in this Strawberry Banana Milkshake Cake, I added fresh strawberries and banana chips. I love that the banana chips hold their crunch after the cake has been frozen or sitting out a bit. I also think fresh bananas would be delicious between the layers with the strawberry slices. Just remember, though – only use fresh bananas if you’re making the cake the same day as when you serve it. Fresh bananas won’t hold up well in the freezer, if you plan to store the cake.

Vanilla Buttercream

To top this cake off, I decided to go with my vanilla buttercream, a.k.a The Best Vanilla Buttercream. This buttercream frosting is light and fluffy and doesn’t overwhelm any of the other flavors. It’s almost like adding the ice cream element to these milkshake flavors.

I then used Americolor food gel Soft Pink and Egg Yellow. Just a tad of each!

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

How to Cake It: How to Make Buttercream Stripes

To create the thin stripes, I used my striped scraper from Shop Cake by Courtney. I’ve written out a tutorial for stripes HERE, so make sure to check it out for all of my trips and tricks for creating this darling design.

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Strawberry Banana Milkshake Cake

Light and fluffy banana cake layers with strawberry cream filling and vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cake, strawberry banana milkshake cake, strawberry filling, Vanilla Buttercream

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Servings 20

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 pkg (3 oz) instant banana pudding mix
• 1/3 cup (72.6 g) vegetable oil
• 3 large whole eggs room temperature
• 3 large egg whites room temperature
• 1/4 cup (60 g) sour cream room temperature
• 1 cup (240 g) buttermilk room temperature
• 2 teaspoons (8.4 g) vanilla extract

FOR THE WHIPPED VANILLA BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured then sifted
• 1/4 cup (60 g) heavy whipping cream
• 2 teaspoons (8.4 g) clear 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.

FOR THE STRAWBERRY FILLING

• 1/2 cup (15 g) freeze dried strawberries
• 1/2 cup (100 g) granulated sugar
• 2 cups (455 g) heavy whipping cream

GARNISH

• Banana chips or fresh banana slices
• Strawberry slices

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, sugar and pudding mix on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

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.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• 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.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

FOR THE FILLING

• In a food processor, pulse the freeze dried strawberries until they resemble a powder.
• Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
• Pulse the mixer for about 1 to 2 minutes. The texture should resemble Greek yogurt.

  Keep chilled until ready to use.

ASSEMBLY

• Place the first cake layer, top side up. Spread 1 cup of the strawberry filling over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Place sliced strawberries on top. If using banana slices or banana chips, also evenly lay them on the filling next to the sliced strawberries.
• Repeat these step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

The post The Most Delicious Strawberry Banana Milkshake Cake first appeared on Cake by Courtney.

Lemon Pistachio Cake

I’m so excited for you to try this cake! I haven’t stopped thinking about it since my first bite of scraps. And we can all thank my mom for the idea for this cake. She called me a couple weeks ago raving about lemon gelato paired with pistachio gelato and said, “you just have to put these flavors into a cake!”

Of course, as the obedient child that I am, I did just that!

What’s In Lemon Pistachio Cake?

To be honest, this cake isn’t the fastest to whip up. There are four different elements in this cake, but each one makes the cake that much more special and memorable.

• Lemon pistachio cake layers – the cake layers are tender and flavorful, thanks to finely ground pistachios, lemon zest, and lemon juice. These layers also have a full cup of buttermilk in them to help create and retain moisture.
• Lemon curd – this thin layer of lemon curd adds just the right pop of tartness to the cake.
• Pistachio cream filling – the pistachio cream filling is made by making a pistachio paste, adding the paste to a white chocolate ganache to create a mousse, and then adding the mousse to freshly whipped cream.
• Lemon pistachio cream cheese buttercream – to top this cake off, I’ve paired my cream cheese buttercream with a hint of lemon and very, very finely ground pistachios for a frosting that not only enhances the flavors, but also provides great balance to the cake.

Can I simplify this cake?

Yes! You can absolutely simplify this four-layer lemon pistachio cake. The cake layers and buttercream are filled with pistachio and lemon, so if you don’t have a lot of time or you simply don’t want the extra work – you can easily skip the fillings and still create a delicious cake!

Can I make this cake as a 9-inch by 13-inch sheet pan cake?

For sure! In fact, you can turn any of my cakes into 9-inch by 13-inch cakes, or even bundt cakes and cupcakes. The only thing that really changes is the bake time:

• 9″ x 13″ – you’ll generally increase the bake time by about 10 to 15 minutes
• Bundt pan – a bundt cake bakes almost twice as long as the layers. Plan for 50 to 60 minutes, in most cases
• Cupcakes – for cupcakes, you’ll want to decrease the bake by 5 to 10 minutes

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

How to Make Lemon Curd

If you haven’t made homemade lemon curd before, you’re in for a treat! Not only is it incredibly delicious, it’s actually quite easy to make. I have detailed instructions in my cookbook, as well as on my blog post for my Lemon Bar Cake.

Tips for the lemon curd:

• Make the lemon curd a few days in advance.
• DO NOT put too much curd in between the layers so it doesn’t lose stability. Instead, use only about ¼ to ⅓ cup curd in the cake and serve extra on the side of each slice.

Other Cake Recipes You’ll Love

• Lemon Blueberry Cake
• Strawberry Lemonade Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Pistachio Chocolate Chip Cake with a Hint of Lime

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Lemon Pistachio Cake

Lemon pistachio cake layers with lemon curd filling, pistachio cream filling, and lemon pistachio cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, Lemon, Lemon curd, Lemon Pistachio, Lemon Pistachio Cake, Pistachio, Pistachio Cake

Ingredients

FOR THE PISTACHIO LEMON CAKE

• 3 cups (345 g) cake flour
• 3/4 cup (115 g) finely ground pistachios
• 1 tablespoon (10 g) baking powder
• 1 tablespoon (9 g) lemon zest
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 5 egg whites, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1/4 cup freshly squeezed lemon juice

FOR THE LEMON CURD

• 1/2 cup (100 g) granulated sugar
• 1/2 tablespoon (4.5 g) grated lemon zest
• 1/4 cup lemon juice, 1 to 2 large lemons
• 1 large eggs
• 2 egg yolks
• 2 tablespoons (28.25 g) cold unsalted butter, cut into small pieces

For the Pistachio Cream Filling

• 1 cup (150 g) shelled unsalted pistachios
• 3/4 cup (180 g) whole milk
• 2 tablespoons (28.25 g) unsalted butter
• 4 ounces white chocolate chips
• 1 tablespoon (12.50 g) granulated sugar
• 1 cup (240 g) heavy whipping cream

FOR THE PISTACHIO LEMON CREAM CHEESE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, room temperature
• 6 ounces cream cheese
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/4 cup (40 g) finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.
• 2 tablespoons (16.2 g) heavy whipping cream
• 1/2 tablespoon (4.5 g) lemon zest
• 1 tablespoon lemon juice
• Pinch of salt
• *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. However, because it is a cream cheese buttercream, I don’t recommend using it for piping.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, pistachios, baking powder, lemon zest, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until the texture is lighter in color and smooth in texture.
• With the mixer on medium speed, gradually add the egg whites. Make sure to scrape down the sides and bottom of the bowl between additions. When all of the egg whites are added, turn your mixer to medium-high speed and beat the batter for an additional 2 to 3 minutes. At this point, the texture should be smooth and the mixture should have nearly doubled in volume.
• As the batter mixes, combine the buttermilk and lemon juice.
• With the mixer on low speed on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Stir for an additional 30 seconds.
• Divide batter evenly in the two pans, about 25 to 26 ounces of batter in each 8-inch pan.
• Bake the cakes until a toothpick comes out with a few crumbs inserted into the center, about 35 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• Once the layers are cooled completely, carefully divide the cake layers in half horizontally, creating two thin layers from each cake.

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 Pistachio Cream Filling

• In a medium size saucepan, heat about 2 cups of water to a soft boil and add the shelled pistachios. Boil the pistachios for about 3 minutes, drain the pistachios and spread on a clean kitchen towel.
• Fold the towel over and rub the pistachios in the towel to loosen the skins. Discard as much of the skins as you can. I know it’s tedious, so it doesn’t have to be perfect.
• Combine the pistachios, 1/4 cup of the milk and the sugar in a food processor. Pulse until the ingredients create a smooth paste.
• In a medium saucepan, combine the remaining milk, butter and white chocolate chips. Heat on low, stirring occasionally, until the chocolate is melted.
• In a high powdered blender, combine the pistachio paste and white chocolate mixer. Blend until smooth and creamy. If you need to adjust the consistency, you can add a couple splashes of milk.
• Let the pistachio mousse reach room temperature before folding in the heavy whipping cream.
• For the heavy whipping cream: In a stainless steel bowl, beat the heavy whipping cream with the whisk attachment until stiff peaks form.
• Fold the whipped cream into the pistachio mousse.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese for about one minute.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the pistachios, lemon zest, lemon juice, heavy whipping cream and pinch of salt.
• Turn the mixer on medium-high speed and beat for about 3 to 5 minutes, until light and fluffy.
• Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

For the Assembly

• Reminder, each of the two 8-inch cake layers should be divided in half, horizontally, giving you FOUR thin cake layers.
• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Spread about 1 cup of the pistachio cream filling over the cake layer, making sure to get eye level with the cake to ensure the filling is spread evenly.
• Place the second cake layer on top of the cream filling. Spread about 1/2 cup of the buttercream over the cake. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with about 1/4-1/3 cup lemon curd, reserving leftover curd to use on top of the cake or to serve with each slice of cake.
• Place the third cake layer on top of the lemon curd and spread another cup of pistachio cream filling over the cake.
• Top with the final cake layer, top side down.
• Apply a thin layer of buttercream around the entire cake to create a crumb coat. Freeze the cake for about 10 to 15 minutes to set the crumb coat and lock the crumbs in place.
• Continue frosting the cake with the remaining buttercream and top with pistachios, lemons, and/or extra lemon curd.

The post Lemon Pistachio Cake with Pistachio Cream Filling first appeared on Cake by Courtney.

Captain Crunch Cereal Cake

A Cake for My Dad

As you probably know by now, my love of cereal runs deep. Don’t tell cake his, but cereal is actually my favorite food. I’ll eat it for breakfast, lunch and dinner – in fact, eating it with my kids before bed has become a nightly ritual at our house. We call it our second dinner, and it’s a cherished time for talking about our day. I learn so much about their lives during our second dinner.

I wonder if that’s what was happening when my dad ate cereal with me each night before bed… hmm. This cake honors cereal, but more importantly it honors second dinners, late night talks, cherished memories, and dads. It’s Captain Crunch infused cake layers with Captain Crunch buttercream, Captain Crunch filling, smothered in a boiled-milk frosting. So good!

How to Make Captain Crunch Cake Layers

To get the flavor of the Captain Crunch cereal in the cake layers, we’re taking a page out of the Milk Bar cookbook and adapting Christina Tosi’s “cereal milk” to make our cereal infused milk.

When I first tested a cereal cake, my Fruity Pebbles Cake, I first tried using finely ground cereal in the cake, but the texture was all wrong! As I thought about how to get the Fruity Pebbles flavor into that cake, I remembered that Milk Bar had “cereal milk,” created by owner Christina Tosi.

Christina soaks the cereal in milk with a couple other ingredients and then strains the flavored milk for her panna cotta. The milk remains smooth but there’s now a fabulous cereal flavor to it.

For our cereal infused milk, we’re keeping it extra simple and just using milk and the cereal. No additional flavorings needed.

Captain Crunch Filling

For the Captain Crunch Filling, we’re actually making two things: a Captain Crunch crumble and a Captain Crunch buttercream.

To make the crumble, you’ll crush some of the cereal, combine it with butter, milk powder, sugar, and salt, and then bake it for a bit to create a texture that remains crunchy once placed between the cake layers.

You’ll then take some of the cooled crumble and use it to make the buttercream. The Captain Crunch buttercream will be on the denser side, but it’s a great way to add more cereal flavor and compliments the boiled milk frosting really well!

Boiled Milk Frosting / Ermine Frosting

For the boiled milk frosting, you’ll note in the instructions that you want to cook the flour with some of the milk for a minute or so. Do not overcook the flour and milk because it will get too thick. If it gets too thick, it will not blend well with the rest of the milk you’ll be adding and you’ll get chunks of the flour mixture.

If this happens, simply spoon out any chunks of the flour mixture and continue cooking the frosting. It will thicken, but takes a little time. Be patient and stay close to the pan.

FAQ About Cereal Cake

Can I use a different cereal?

Yes, you can use a different cereal in this cake, but you’ll want to make sure it’s one with a lot of flavor (i.e. Fruity Pebbles, Captain Crunch Berry, Fruit Loops, etc.)

Can this cake be made ahead of time?

Of course! Just like any of my cakes, you can make elements ahead of time and store them until you’re ready to assemble. For full details about planning your cake schedule, check out THIS post. And to learn how to freeze and thaw cakes made ahead of time, check out THIS post.

What if I don’t like boiled milk frosting?

You can use either American Buttercream or Swiss Meringue Buttercream. SMB will be less sweet like the boiled milk frosting, whereas the ABC will definitely add more sweetness to the cake overall.

How do I bake moist cake layers?

• Do not use convection setting on your oven. Instead, set your oven temperature to 325 degrees F on the regular setting.
• Use room temperature wet ingredients.
• Be sure the mix the butter, sugar, and eggs really well. This texture should become smooth and silky, and become light and fluffy.
• Don’t overmix your cake batter once you add the dry ingredients. LOW SPEED just until the dry ingredients are mixed in.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Overbaking the cake will result in a dry texture.

Can I make this into cupcakes or a sheet cake?

Yes! For both cupcakes and a 9″ x 13″ sheet cake, keep the temperature at 325 degrees F. For cupcakes, you’ll get about 20-24 and want to bake them for 18 to 20 minutes. For the sheet cake, add about 10 minutes to the baking time.

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Captain Crunch Cereal Cake

Captain Crunch flavored cake layers, Captain Crunch filling, and boiled milk frosting.

Course Dessert

Cuisine Cake

Keyword Boiled Milk Frosting, Captain Crunch Cake, Cereal, Cereal Cake

Ingredients

For the Cereal Flavored Milk

• 1 1/4 cup (300 g) milk
• 2 cups (190 g) Captain Crunch cereal

For the Captain Crunch Cake

• 3 cups (345 g) cake flour
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cup (300 g) granulated sugar
• 5 egg whites, room temperature
• 1 tablespoon (13 g) clear vanilla extract
• 3/4 cup (240 g) cereal flavored milk (recipe above)

For the Captain Crunch Crumble

• 3 cups (270 g) Captain Crunch cereal
• 1/2 cup (35 g) milk powder
• 1 tablespoon (12 g) brown sugar
• 1/4 teaspoon (1.5 g) salt
• 7 tablespoons (84.75 g) unsalted butter, melted

For the Captain Crunch Filling

• 1 cup (226 g) unsalted butter, slightly cold
• 3 cups (375 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) clear vanilla extract
• 1/2 teaspoon (6 g) salt
• 5 tablespoons (72 g) heavy whipping cream
• 1 1/2 cups Captain Crunch Crumble, recipe above

For the Boiled Milk Frosting

• 1/4 cup (30 g) all-purpose flour
• 1 teaspoon (6 g) salt
• 2 cups (480 g) whole milk
• 2 cups (452 g) unsalted butter
• 2 cups (450 g) castor sugar*
• 1 teaspoon (4.2 g) pure vanilla extract
• *To make your own castor sugar pulse 1 3/4 cups granulated sugar in your blender.

Instructions

For the Cereal Flavored Milk

• Combine the milk and cereal in a medium bowl. Let sit for about 20 minutes at room temperature.
• Strain the milk through a fine mesh sieve or strainer, collecting the milk in a small bowl. Collect 3/4 cup.

For the Captain Crunch Cake

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until light in color and fluffy in texture, about 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 each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla extract and stir to combine.
• With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the milk 1/3 of the dry ingredients, the second half of the milk and then the final 1/3 of the dry ingredients. Mix just until combined.
• Evenly divide the batter among the three pans and bake for about 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Captain Crunch Crumble

• Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
• Pour the Captain Crunch into a medium bowl and crush them a little with your hands. Add the milk powder, sugar, salt, and toss to mix. Add the melted butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
• Spread the clusters on the baking sheet and bake for 15 minutes. Cool completely before using.

For the Captain Crunch Filling

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar. Mix until combined.
• Add the cream, salt and clear vanilla. Turn the mixer to medium-high and beat for 5 minutes, until light and fluffy. Set aside.
• In a blender or food processor, pulse the Captain Crunch Crumble into fine crumbs.
• Add the Captain Crunch Crumble crumbs to the buttercream and stir to combine. The texture will be thick.

For the Boiled Milk Frosting

• In a medium saucepan, whisk together the flour and 1/2 cup of the milk until smooth.
• Set over medium-high heat and let cook for about 1 minutes or until slightly thick, stirring frequently.
• Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes).
• Remove from heat and pour the mixture into a shallow dish. Cover the surface of the mixture with plastic wrap
• Place in the refrigerator until cool, at least an hour.
• When cool, the mixture will be thick like custard. If a film formed on top of the mixture, remove it from the bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light fluffy, about 2 to 3 minutes. Add vanilla and mix well.
• Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on medium-high speed until light and fluffy, about 6 minutes.
• Rub a little frosting between your fingers. If the sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

Assembly

• Place the first cake layer, top side up, in the center of the cake board or cake plate.
• Carefully spread half of the Captain Crunch filling on the cake layer, followed by 1/2 cup of the Captain Crunch Crumble. Pat into place.
• Place the second cake layer, top side up, on the fillings and repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings. With the boiled milk frosting, lightly frost the cake to create a crumb coat. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining boiled milk frosting.

Notes

NOTE: You can use this recipe with any of your favorite cereals. Have fun with it!

The post Captain Crunch Cereal Cake for Father’s Day first appeared on Cake by Courtney.

Is anyone else itching to make a lemon cake? I absolutely love citrus cakes–especially lemon. There are so many different combinations you can make with lemon that all taste so amazing. I’ve nailed down the perfect lemon curd recipe that I use for my cakes and I’ve figured out the best way to fill your cake with lemon curd. So I put together a few tips for you to help you out when you make and assemble your own!

I think I love lemon so much because the flavor reminds me of my mom. One of her absolute favorite treats is lemon bars. So of course I have a Lemon Bar Cake in honor of her, but I’ve had a lot more fun testing out other lemon combinations for my cake recipes as well. I’ll spotlight a couple of my cakes in the tips I list below that use my special lemon curd recipe too. I hope you enjoy this because these are some of my favorites!

The Best Way to Fill Your Cake with Lemon Curd

Lemon Curd Tip #1: Make the lemon curd a few days in advance.

Lemon curd can last up to 5 days in the refrigerator. Once made, I recommend it being refrigerated for at least 4 hours to help it set before you add it to your cake. With that being said, it’s better to make it at least a day in advance so it’s ready to go for your cake assembly. 

When storing it in the fridge, it’s best to place the plastic wrap directly onto the surface to prevent a skin from forming. This will keep the curd nice and fresh and the consistency you want for when you spread it onto your cake layers.

Lemon Curd Tip #2: Only put a small amount in between each cake layer.

When adding the lemon curd to your cake layers, it’s super important not to put too much curd. If you put too much it will start to lose stability. Stick to a ¼-⅓ cup for each layer. Don’t worry about the flavor not coming through. You can always serve extra lemon curd on the side with each slice of cake. You can see more about how to do this in my Lemon Pretzel Cake recipe. 

Lemon Curd Tip #3: Once your mixture is made, push it through a fine-mesh sieve into a small bowl.

The very last step when making your lemon curd is to push it through a fine-mesh sieve into a small bowl where it will then be stored in the refrigerator. You can use a rubber spatula to help push the mixture through the fine-mesh sieve. Doing this last step just makes sure the lemon curd will be as smooth as possible. Making sure all the lumps are out just before you pop it in the fridge is exactly what it needs in order for it to be the perfect consistency for your cakes!

Lemon Curd Tip #4: Pipe a rim of frosting around the edge of each cake layer.

When actually assembling your cake, it’s best to pipe a rim of buttercream frosting around the edge of each cake layer. This will act as a barrier as you add your filling and spread around your lemon curd. The nice thick rim of frosting will help all your filling stay in place, especially since you will have to spread the lemon curd around after drizzling some onto each cake layer with a spoon. 

What You Need to Make Your 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

Click here for the full lemon curd recipe.

The Best Way to Fill Your Cake with Lemon Curd 

This truly is the best way to fill your cake with lemon curd. I hope you enjoy trying it on your cakes and I can’t wait to see how it turns out! You can follow me on Instagram @cakebycourtney and feel free to post a picture and tag me, so I can see how it went for you! 

More lemon cakes you’ll love:

• Lemon Blueberry Cake
• Lemon Pistachio Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Lemon Poppy Seed Cake

The post The Best Way to Fill Your Cake with Lemon Curd  first appeared on Cake by Courtney.

So many lemons, not enough time! Just kidding, there is ALWAYS enough time for cake. Today I am spotlighting several of my favorite lemon cakes to help celebrate this season! These are pretty easy to put together and they taste absolutely amazing. I hope you have fun baking these cakes this spring and summer! Here are my 5 easy lemon cake recipes from scratch.

I hope this post gets you excited about sunshine and warmer weather like it has for me! I love to see the warmer spring days start to show up more regularly and I can’t think of a better way to use this excitement than to bake a springtime cake. Plus, I can’t get over how many combinations you can create with lemon! There are so many, and all of them just taste incredible. I hope you enjoy these 5 lemon cake recipes from scratch!

5 Easy Lemon Cake Recipes From Scratch

Easy Lemon Cake Recipe #1: Lemon Blueberry Cake

Lemon and blueberry is such a classic duo in so many different forms, and cake is no exception! This Lemon Blueberry Cake is so delicious and definitely will help bring some happiness into your life. It radiates sunshine! And just wait until you taste it. The main thing to remember when baking this cake is to allow plenty of time (usually a couple of hours) for the wet ingredients to get to room temperature. This will help you get a proper rise on your cake. I hope you love this one as much as I do!

Easy Lemon Cake Recipe #2: Lemon Oreo Cake

Do you always buy the lemon Oreos in the springtime too? This cake is a celebration of the lemon oreo flavor, and I may be so bold to say it tastes so much better in cake form! But what doesn’t, right? This Lemon Oreo Cake has light and fluffy cake layers with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it! Then, it’s finished off with lemon buttercream, tinted with lemon food gel to make it shine even brighter.

Easy Lemon Cake Recipe #3: Lemon Bar Cake

Just wait till you hear all the elements in this Lemon Bar Cake. You will fall in love with every bite! This cake is made up of lemon cake layers baked on a shortbread crust, filled with lemon curd, and topped with lemon buttercream. Is your mouth watering too? This really is a cake version of a lemon bar. So if you are obsessed with lemon bars, this cake is the first one you should try!

Easy Lemon Cake Recipe #4: Chocolate Lemon Zucchini Cake

This Chocolate Lemon Zucchini Cake features moist chocolate zucchini cake layers with a lemon cream cheese frosting. This recipe has actually always been a favorite of mine. I love putting chocolate and lemon together because it’s not a combination used very often, but it’s oh-so-good! The zucchini adds moisture to the cake, but you can’t tell it’s there once the cake is baked, so that’s a bonus! You will definitely taste a lemon flavor with every bite of this one.

Easy Lemon Cake Recipe #5: Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is a twist off of my Lemon Poppy Seed Cake. This one just has a glaze instead of buttercream. This is such a rich and dense cake that tastes divine. Because there’s so much batter in one pan, make sure to bake it at a lower temperature for a longer time so you can get a more even bake. You can find all the notes for this recipe here!

5 Easy Lemon Cake Recipes From Scratch

Which of these 5 easy lemon cake recipes from scratch are you most excited to try? I know, it’s a tough choice, but you’ll probably end up trying all of them anyway, right? They are so good and now is the perfect time to try them! I’d love to see your creations. You can tag me on Instagram @cakebycourtney whenever you post a picture of your cake so I can see it! You can also follow me there for more tips and tricks on all things cake. 

More Recipes Like This…

• The Perfect Chocolate Zucchini Cake with Lemon Cream Cheese Buttercream
• Grapefruit Poppy Seed Cake
• Top 3 Cakes Using Lemon Curd
• The Perfect Summer Cake: Lemon Blueberry Cake
• Light and Fluffy Lemon Poppy Seed Cake – Updated

The post 5 Easy Lemon Cake Recipes From Scratch first appeared on Cake by Courtney.

The Perfect Summer Cake

With summer winding down and the kids heading back to school, I couldn’t resist making one more summer-inspired cake before moving on to all the fall cake ideas I have! You are going to love how simple and equally delicious this cake is. It’s not only the perfect summer cake, it’s also the perfect cake for brunch, lunch, dinner, or dessert! Truly the most versatile cake

Peach Upside Down Cake

To make this delicious Peach Upside Down Cake, you’ll just need on 8-inch round cake pan. You can also use an 8″x8″ square baking pan too! We’re not adding additional layers or making buttercream with this cake. Nope! We’re keeping it super simple with just one easy-to-make cake layer and a whipped cream topping.

How to Make Peach Upside Down Cake

There are just a few steps to making this mouth-watering, summer cake:

• Combine sliced peaches with lemon juice and cinnamon.
• Cook the peaches with butter and brown sugar.
• Make the cake batter.
• Place the peaches in the pan and then add the cake batter.
• Cook the cake.
• Make the whipped topping.

Easy, right?

NOTE: as you add the batter on top of your peaches, gently spread the batter so you don’t move the peaches around too much.

Ingredients You’ll Need for this Cake

• All-purpose flour
• Eggs
• Unsalted butter
• Baking powder
• Buttermilk
• Sugar
• Salt
• Vanilla
• Peaches
• Brown sugar
• Cinnamon
• Lemon juice
• Heavy whipping cream
• Powdered sugar
• Crème fraîche

Don’t have crème fraîche? Feel free to leave this ingredient out or substitute it with mascarpone or cream cheese.

How to Make the Whipped Cream Topping

I love a whipped cream topping. It’s a subtle flavor addition to a simple, yet mouth-water cake like this Peach Upside Down Cake. To add a little tanginess to the flavor profile, I added crème fraîche – a cheese you’ll find in the deli or gourmet cheese section of your grocery store.

You’ll want to beat the heavy whipping cream and powdered sugar until stiff peaks form. Then, fold in the crème fraîche. Make sure to store the whipped cream topping in the refrigerator until you’re ready to use it.

Other Cakes You’ll Love

• Peach Crisp Cake
• Peaches and Cream Cake
• Strawberry Shortcake
• Strawberry Banana Milkshake Cake
• Blueberry Streusel Muffin Cake

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Peach Upside Down Cake

Buttery yellow cake layer baked with caramelized peaches and served with crème fraîche whipped cream.

Course Dessert

Cuisine Cake

Keyword peach, peach cake, peach upside down cake

Servings 1 8-inch round cake layer

Ingredients

FOR THE PEACHES

• 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
• juice of half a small lemon
• 1 teaspoon (2.4 g) cinnamon
• 3 tablespoons (42.4 g)  butter
• 1/3 cup (73 g) brown sugar, packed

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) sugar
• 2 eggs room temperature
• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon (6 g)  baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (180 g) buttermilk
• 1 teaspoon (4.2 g) vanilla

FOR THE Crème Fraîche WHIPPED CREAM

• 1 cup heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1/2 cup (120 g) crème fraîche

Instructions

FOR THE PEACHES

• Stir together the sliced peaches, lemon juice, and cinnamon. Set aside.
• Melt the 3 tablespoons of butter in a frying pan on medium heat. Once the butter is melted, add the 1/3 cup brown sugar. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit. Set aside.

FOR THE CAKE

• Preheat oven to 325 degrees. Spray one 8-inch round pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside. 
• In a medium 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 butter and sugar on medium speed until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla.
• Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients. Mix on low speed until just combined.
• Evenly place the peaches on the bottom of your cake pan.
• Gently spread the batter over the peaches.
• Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
• Let cool in pans for 15 minutes, then remove to wire rack to finish cooling.

FOR THE WHIPPED CREAM

• In the bowl of a stand mixer, fitted with the whisk attachment, beat the cream and powdered sugar until stiff peaks form.
• Fold in the crème fraîche.
• Cover and refrigerate until ready to use.

The post Easy to Make Summer-Inspired Peach Upside Down Cake first appeared on Cake by Courtney.

Classic Yellow Cake

Rainbow Sherbet Cake

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Rainbow Sherbet Cake

Tender yellow cake layers with raspberry lime curd and orange buttercream.

Course Dessert

Cuisine Cake

Keyword Orange Buttercream, Rainbow, Rainbow Sherbet, Raspberry Curd, Sherbet, Yellow Cake

Servings 1 3-layer, 8-inch cake

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter at room temperature
• 1/3 cup (72.6 g) canola oil 
• 1 teaspoon (5.6 g) salt
• 2 cups (400) g granulated sugar
• 5 whole eggs at room temperature
• 2 egg yolks at room temperature
• 3 cups (345 g) cake flour
• 2 teaspoons (8) g baking powder
• 1 cup (240 g) sour cream at room temperature
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 teaspoon (4.2 g) butter extract  

FOR THE CURD

• 1 cup (125g) raspberries
• 1 teaspoon (2 g) grated lime zest
• 1/2 cup (121 g) lime juice (about three large limes)
• 1/2 cup (100 g) sugar
• 4 teaspoons (10.8 g) corn starch
• Pinch of salt
• 3 large egg yolks
• 3 tablespoons (45 g) cold unsalted butter  cut into small cubes

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy cream
• pinch of salt
• 3 teaspoons (12.6 g) orange emulsion (or extract)
• Pink, green and orange food gel (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 CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
• In a medium size bowl, stir together the cake flour, salt and baking powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, canola oil, and sugar on high until light and fluffy, about 5 minutes.
• Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated.
• Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated. Then the sour cream and blend well. Finish by adding the remaining flour mixture and mix until combined.
• Add the clear vanilla extract and butter extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the three pans and bake for about 23-28 minutes or until a toothpick inserted into the middle of the cakes comes out with just a few moist crumbs.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely.

FOR THE CURD

• Puree the raspberries and lime juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve – you’ll be using it again.
• Whisk the sugar, cornstarch, lime zest, and salt into the raspberry puree. Whisk in the egg yolk. Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, about 5 to 7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through the sieve into a small bowl, pushing it through with 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 orange emulsion. Mix until combined. Add food gel, if using. Mix until incorporated completely.
• Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Remove bowl from the mixer stand and use a 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 layer of cake, top side up, on the board.
• Spread a thin layer 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 1/3 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. Place the final cake layer, top side down, 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.
• 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 Bright and Colorful Rainbow Sherbet Cake first appeared on Cake by Courtney.

Disney Pineapple Dole Whip Cake

Enjoying every bit of summer, especially with my new Dole Whip Cake to indulge in! This delicious pineapple cake with pineapple curd and pineapple buttercream is inspired by one of my favorite Disneyland treats – the Dole Whip! It was my go-to Disney treat in the Southern California heat right before we entered the Tiki Room. The best combo! Ice cream and air conditioning!

After visiting Disney World earlier this year, I decided the classic soft serve pineapple ice cream needed to be a cake.

How to Get Pineapple Flavoring in Cake Layers

To get the right flavor, one that would immediately make you think of a Dole Whip, I tried several ingredients: fresh pineapple, pineapple Jell-O, and Dole Whip Ice Cream Mix. The winner? Definitely the Dole Whip Ice Cream Mix. The flavor it adds to the cake layers and the buttercream is perfection. For the curd, however, I stuck with fresh pineapple juice. The combination of the two makes this Dole Whip Cake the perfect summer dessert.

If you can’t get the Dole Whip Ice Cream Mix, or don’t want to spend the $26 on a big bag of it, you can use pineapple Jell-O. The flavor is a little different, but it’s still delicious and it’s way better than canned pineapple juice and an even stronger flavor addition than fresh pineapple juice. Canned pineapple juice in the cake and curd was awful, to be honest. It’s just not a strong enough or true enough pineapple flavor.

Pineapple Cake Recipe

For the homemade cake layers, I based this recipe on my Creamsicle Cake. My Creamsicle Cake is light and fluffy and has the dreamiest flavor. Not too strong, not too light.

Ingredients You’ll Need:

In addition to the typical baking ingredients you likely have on hand, make sure you grab:

• Dole Whip soft serve ice cream mix or pineapple Jell-O
• Cake flour
• Buttermilk
• Pineapple (fresh)
• Sour cream

NOTE: These layers are extra thick in order to split each layer into two layers to create this six-layer cake.

How to Make Cake

Don’t forget to follow my go-to tips for getting your cakes to rise and bake 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. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied for my pineapple buttercream or any other buttercream on my page.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

Other Cakes You May Like

Looking for more summer cake recipes? I think you’ll love these!

• Pina Colada Cake
• Hummingbird Cake
• Mojito Cake
• Orange Almond Poppy Seed Cake
• Coconut Lemon Raspberry Cake

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Dole Whip Cake

Pineapple cake, pineapple curd, and pineapple buttercream

Course Dessert

Cuisine Cake

Keyword dole whip cake, Intermediate, pineapple buttercream, pineapple cake, Pineapple Curd, yellow, Yellow Cake

Servings 20 servings

Ingredients

FOR THE PINEAPPLE CAKE

• 4 1/2 cups (508 g) cake flour
• 1 1/2 tbsp (15 g) baking powder
• 3/4 tsp (8 g) salt
• 1 1/2 cups (339 g) unsalted butter at room temperature
• 2 1/4 cups (500 g) granulated sugar
• 2 oz Dole Whip powdered ice cream mix linked above
• 7 egg whites at room temperature
• 1 1/2 cups (360 g) buttermilk at room temperature
• 3/4 cup (180 g) sour cream at room temperature
• 1 drop yellow food gel optional
• *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height so we can split the layers in half.

FOR THE PINEAPPLE CURD

• 1 cup (230 g) fresh pineapple juice
• 1/2 cup (100 g) granulated sugar
• 2 eggs
• 4 egg yolks
• 2 tsp (5 g) cornstarch
• 4 tbsp (56.5 g) unsalted butter cut into cubes

FOR THE PINEAPPLE BUTTERCREAM

• 1/2 cup (125 g) fresh pineapple juice
• 4 tbsp Dole Whip powdered ice cream mix
• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1/4 cup (57 g) heavy cream
• 1 drop yellow food gel optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 3 to 5 minutes. You want the mixture to get light in color and fluffy texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
• With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes.
• Combine the powdered Dole Whip mix and buttermilk. Stir to combine. With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Mix only until combined.
• Fold in the sour cream.
• Divide the batter between the three 8-inch pans, about 22 to 24 ounces of batter in each of the 8-inch pans. Bake on the middle rack for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.

FOR THE CURD

• NOTE: Make the curd a day before assembly
• Whisk the sugar, pineapple juice, and cornstarch in a medium saucepan.
• In a small bowl, whisk the whole eggs with the egg yolks and then whisk them into the pineapple juice mixture.
• Turn the heat to medium-low and cook the mixture, whisking constantly, until it thickents to a pudding-like consistency. This will take 5 to 8 minutes. Once the mixture can coat a spoon, remove from heat and stir in the butter.
• Strain the mixture through a fine-mesh sieve iinto a small bowl. Press plastic wrap directly onto the surface of the curd to preven a skin from forming. Refrigerate until set.

FOR THE BUTTERCREAM

• Combine the pineapple juice and Dole Whip mix. Stir to combine. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, then slowly add the pineapple juice. Followed by the heavy whipping cream.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more. Add the food gel, if desired, and beat to combine.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• With your cakes at room temperature, cut each cake layer in half horizontally to create 6 layers.
• Spread a small dollop of buttercream 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. Spread 1/4 cup buttercream across the cake. Pipe a rim of buttercream around the edge of the cake.
• Spread about 1/4 cup of the curd over the buttercream.
• Place the next cake layer on top of the filling and repeat these steps until you get to the final layer.
• Set your final cake layer, top side down. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of buttercream 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 buttercream
• Remember, if you want extra buttercream for thicker sides or piping, make an addition 1/4 to half batch.

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