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Berry-Filled Cake topped with Tangy Citrus Frosting makes a mouthwatering, juicy treat that'll wow your family at get-togethers, special events, or when you need something extra fancy. With its soft blue-studded cake base and zippy citrus cheese topping, this dessert turns heads with its bold flavors and pretty look.
INGREDIENTS- Softened unsalted butter: 1 ½ sticks, giving your cake a rich foundation.
- Sugar: 2 cups, adding just the right sweetness.
- Eggs: 3 large, room temperature, holding everything together.
- Cake flour: 3 cups, making things extra fluffy.
- Baking powder: 2 tsp, for that perfect lift.
- Baking soda: ½ tsp, creating tiny air bubbles.
- Salt: ½ tsp, bringing out all the tastes.
- Sour cream: 1 cup, adding wetness and a slight tang.
- Blueberry puree: 1 ½ cups cooked down to ¾ cup, packing in berry goodness.
- Vegetable oil: ¼ cup, keeping every bite soft.
- Whole blueberries: ½ cup, for juicy surprises inside.
- Pink coloring gel: If you want, for a prettier shade.
- Butter: 3 sticks, softened, forming your frosting base.
- Cream cheese: 8 oz, softened, adding that classic zip.
- Lemon juice: ¼ cup, for that wake-up-your-tastebuds punch.
- Lemon zest: From 1 whole lemon, boosting the citrus kick.
- Powdered sugar: 7 ½ cups, sweetening your topping just right.
- Step 1:
- Smash 1 ½ cups blueberries and simmer with ¼ cup water until you've got just ¾ cup. Let it cool all the way down.
- Step 2:
- Get your oven running at 350°F. Butter and flour three 8-inch cake pans so nothing sticks.
- Step 3:
- Mix your cake flour, baking powder, baking soda, and salt in one bowl.
- Step 4:
- Stir together your sour cream, cooled berry mush, and vegetable oil in another container.
- Step 5:
- Beat your soft butter with sugar until it's light and puffy. Drop in eggs one by one, mixing well after each.
- Step 6:
- Take turns adding your dry stuff and wet mix to the butter blend, starting and finishing with the dry stuff. Add pink coloring if you'd like.
- Step 7:
- Carefully mix in the whole berries. Split the batter between your pans and bake for 22-25 minutes.
- Step 8:
- Let cakes sit in their pans for 10 minutes before taking them out to cool completely.
- Step 9:
- For your frosting, whip the butter until it's super smooth. Mix in cream cheese, powdered sugar, lemon juice, and zest until everything's nice and creamy.
- Step 10:
- Stack your cakes with frosting between layers. Cover the whole thing and jazz it up with berries, lemon slices, or fancy frosting if you want.
- This treat tastes best cold or just sitting out for a bit before eating.
- Put any leftover cake in a sealed container in your fridge for up to 5 days.
- Want more berry flavor? Toss some extra fresh berries between each layer.
- No cake flour handy? Use regular flour but take out 2 tbsp from each cup you use.
Advice from Top Bakers
- Grab berries that are in season for the brightest taste and color.
- Keep your mixer on slow when making frosting so it stays smooth without too many bubbles.
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