Go Back
–+ servings
Lemon and Blackberry Stripe Cake

Lemon and Blackberry Stripe Cake: A Showstopper for Any Occasion

This Lemon and Blackberry Stripe Cake is a versatile and budget-friendly dessert that's quick and easy to prepare.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Substitute with all-purpose flour for a denser cake.
  • 1 cup granulated sugar Feel free to use natural sweeteners like honey.
  • 2 teaspoons baking powder For a gluten-free option, use gluten-free baking powder.
  • 1 pinch salt Can be omitted for low-sodium versions.
  • 4 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 cup whole milk Almond or oat milk works well for dairy-free versions.
  • 1 cup butter Plant-based margarine is a good alternative.
  • 3 tablespoons lemon juice Lime juice can be used for a different profile.
  • 1 lemon zest Optional for a subtler taste.
  • 1 cup blackberries Can be swapped with blueberries or raspberries.
For the Blackberry Buttercream
  • 1 cup blackberries Fresh or properly thawed frozen blackberries work well.
  • 1 cup unsalted butter Plant-based butter can be used for dairy-free recipes.
  • 2 cups powdered sugar Feel free to adjust to taste.
  • 1 tablespoon lemon juice Balances sweetness with a touch of tartness.

Equipment

  • Electric mixer
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • spatula
  • Three 8-inch round cake pans

Method
 

Step-by-Step Instructions for Lemon and Blackberry Stripe Cake
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by lining them with parchment paper and greasing the sides.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in milk, lemon juice, and zest.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the batter among the three prepared pans and bake for approximately 25 minutes.
  6. Let the cake layers cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  7. Beat together butter and powdered sugar, then gradually add mashed blackberries and lemon juice.
  8. Assemble the cake by stacking the layers with blackberry buttercream in between.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

This cake can be customized with different fruits and flavors.

Tried this recipe?

Let us know how it was!