My first three layer cake! And what a tasty and grand looking cake it was. If you don’t have three matching cake tins – stress not, simply make the cakes one at a time. This does, of course, take a little more time but it is possible! And with the icing – don’t stress too much if it is your first time icing a larger cake, rest assured it will taste awesome no matter how it looks!
For the cake:
+ 290 g plain flour, sifted
+ 2 teaspoons baking powder
+ 1 teaspoon salt
+ 3 cups fresh blueberries
+ 1/2 cup sour cream
+ 1/2 cup whole milk
+ 2 teaspoons pure vanilla extract
+ 2 teaspoons lemon juice
+ 1 teaspoon lemon zest
+ 227 g unsalted butter, softened
+ 1-1/2 cups white sugar
+ 4 large eggs, at room temperature
For the icing:
+ 227 g unsalted butter, softened
+ 2 teaspoons lemon zest
+ 5 cups (625 g) icing sugar, sifted
+ 2 tablespoons fresh lemon juice
+ 1/4 cup whipping cream
+ a pinch of salt
+ a touch of yellow food colouring, optional
For the filling:
+ A small jar of lemon curd
Preheat oven to 180°C. Prepare three 8″ round cake pans by lining with baking paper. Sift dry cake ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.
In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Divide mixture into thirds, and mix the blueberries into two portions.
Place batter in your prepared pans. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
To make the frosting, cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using food colouring, add a drop or two (really, no more than that, because too much sunshine really can be a bad thing!), then beat until blended.
To prepare for the assembly of your cake, using a serrated knife ensure that the tops of your cakes are flat! Be careful, go slowly and only take of that which is necessary!
To assemble your cake, spread thin dollop of frosting on an 8-inch thin cake board or cake plate. Transfer one of the blueberry cakes to the board, face up. Create a dam around the perimeter of the layer using frosting piped from a pastry bag, then spread lemon curd inside the dam–this prevents the curd from reaching out over edges.
Top with second layer (the non-blueberry cake), face-up; repeat frosting around perimeter and lemon curd filling. Finally, top with the remaining cake layer, face-down (brown smooth, bottom side up). Spread thin layer of icing over the top and sides of the cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for about 30 minutes to chill.
Remove the cake from the refrigerator and using same method, frost cake with generous layer of frosting, smoothing again. If you are having trouble getting a smooth effect, run your palette knife under hot water. Dry it off and use the warmth to spread the icing smooth.
For ruffled border, add frosting to piping bag with petal tip (it is a rectangular shape), and with skinny end facing out, use back and forth/up and down motion to create short ruffles. Add a round of pearls to the base to tidy it up and voila – your cake is complete!
Due to the lemon curd filling, keep cake covered and refrigerated (for up to 2 days) but serve at room temperature.
- Use a cream cheese frosting, lemon or plain
- Replace blueberries with other berries or berry combinations
- Use frosting to fill in place of lemon curd
- Use a smooth blueberry jam as filling in place of lemon curd
Original recipe sourced from the Sweetapolita.