Tangy Lemon Blackberry Cake is a moist lemon cake, loaded with fresh blackberries. In between each layer of cake is mascarpone whipped cream and a tangy lemon curd. It’s an oil-based cake recipe that stays super moist and is dense like a sponge cake.
Give me alllll the blackberry desserts this summer. I am loving baking with all the fresh flavors and a mix of tangy and sweet. I don’t even mind heating up the kitchen for this.
This Lemon Blackberry Cake is perfection. It is a homemade, moist lemon cake with fresh blackberries baked right in. Add in layers of lemon curd and a perfect mascarpone whipped cream and you have the most mouthwatering cake.
I am swooning over this lemon cake. It’s moist, dense like a sponge cake and packed with lemon flavor. It’s also made with buttermilk which adds to the tangy flavor of the cake.
You might also recognize this cake has very similar flavors to my Blueberry Lemon Mascarpone Cake. I just fell in love with this flavor combination and needed a blackberry version and maybe there’s a raspberry version in my future too.
The frosting for this cake is a mascarpone whipped cream. If you’ve never had it, I insist you try it immediately. It’s like whipped cream but thicker, more of a mousse. It’s subtle flavor compliments whatever you pair it with, as it’s not over powering or too sweet.
For the layers of cake, I use three 8-inch baking pans. The cake makes about 5 1/2 cups of batter, so approximately 1 ¾ – 2 cups of batter per pan. It’s a little more than usual with the addition of the blackberries.
It’s important that you line the bottom of the pan with parchment paper or 8-inch silicone baking liners. This will ensure you can easily remove the cakes from the pans.
I also bake my cakes with bake even stripes. These are used to create a nice even and level cake. It prevents the edges of the cake from cooking too quickly and therefore rising in the middle.
The batter is a little thicker, especially with the berries, so don’t be surprised if it doesn’t dome a lot, of is a little uneven on top because of the berries.
Just be sure it’s cooked all the way through before taking them out of the oven, and note that the baking time may differ between the 3 pans if they are not evenly filled. Keep a close eye on it the last few minutes of baking and pull the pans out as needed.
To fill your cake, I suggest filling a piping bag full of the frosting and using that to pipe the layers of frosting. Pipe a thicker board around the outside of your cake so that you can fill the middle with lemon curd and not have to worry about it spilling out the sides.
It’s best to add a thin crumb coat of frosting on the outside of the cake before adding your final layer of frosting so that you have a nice, clean finish on your cake.
Since it’s frosted with the mascarpone whipped cream, this cake has to stay refrigerated, but don’t worry about it drying out. The cake is so moist, and the lemon curd and frosting help lock that in.
For the decorations, I kept it pretty simple using some of the leftover mascarpone frosting and berries and a couple of lemon slices. I love the simplicity of it.
If you need to cut yourself an extra big slice, no judgements over here!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
Tangy Lemon Blackberry Cake is a moist lemon cake, loaded with fresh blackberries. In between each layer of cake is mascarpone whipped cream and a tangy lemon curd.
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons- zested and juiced
- 1 teaspoon Lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- 12 ounces blackberries
- 2–3 tablespoons (15.6g) all-purpose flour
For the frosting:
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) vanilla (or lemon) extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) Lemon Curd
- For the cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, zest 2 lemons into the batter and then juice the lemons. Add 1/4 cup of lemon juice to the batter as well as the sour cream and beat until well combined.
- Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
- Finally add the remaining flour, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Toss the blackberries with 2 tablespoons of flour, add additional if needed. If the blackberries are large, cut them in half, then gently fold the blackberries into the batter.
- Divide the batter evenly between the three pan, about 1 ¾ cups of batter per pan. Drop the remaining blackberries on top. Bake at 350°F for 28-32 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
- For the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and vanilla extract and continue beating on high speed until soft peaks form.
- Next, spoon the mascarpone into the bowl and continue beating at a high speed until stiff peaks form.
- To assemble the cake, use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over mascarpone filling.
- Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
- Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
- Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
- You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture. Garnish with leftover frosting and blackberries. This cake must be refrigerated.
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