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Sugar & Sparrow

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Lemon Cake With Lemon Cream Cheese Buttercream

July 8, 2019 · In: Cake, Featured, Recipes, Seasonal, Spring, Summer

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We spent the 4th of July bbq-ing with friends, and this year I thought I’d bypass the star spangled cake designs and flavors all together. Instead, I reached for the perfect lemon cake recipe (always a crowd favorite!) and paired it with the tastiest lemon cream cheese buttercream. It did not disappoint. I think this lemon cake is so perfect for any Summer gathering (or year round!), and I can’t wait to share this recipe with all of you lemon fans. 

lemon layer cake with cream cheese buttercream

Last month, after tons of recipe testing and plenty of fails, this magical lemon cake was created. My insides squealed as I took it out of the oven and discovered that I had finally stumbled upon a lemon cake that’s fluffy, moist, packed with lemon flavor, and has the perfect amount of rise! Since lemon is such an acidic ingredient, you’ve got to be extra careful with which rising agent ratios you choose. I’m happy to say that these ones are perfection, so you can expect a beautiful lemon cake every time you bake it!

lemon cake recipe with cream cheese buttercream
lemon cream cheese cake recipe

The first time I attempted a lemon cake recipe, I was flavoring the batter with fresh squeezed lemon juice. It turns out that lemon juice doesn’t really do much for flavor because most of it bakes off in the oven, and the most potent flavors of lemon actually come from the peel. So in the end, fresh lemon zest and a little lemon extract (which is made from distilled zest) add the perfect amount of zingy lemon flavor to this cake. Don’t worry about wasting any lemon juice though, you can save that for the lemon cream cheese buttercream! 

lemon cake recipe decorated with oven dried lemon slices

I’ve paired this lemon cake with blueberry buttercream before, and it’s a beautiful flavor combination. This time around, I whipped up some lemon cream cheese buttercream and it is so, so dreamy with this cake. While cream cheese buttercreams tend to be on the softer side, this one is actually perfect for both frosting the cake and piping on designs, so it’s a real winner! And flavoring it with a little hit of fresh squeezed lemon juice really helps bring out the perfect amount of lemon flavor throughout the cake. So tasty!

oven dried lemon slices recipe
lemon cake by sugar and sparrow

As a finishing touch, I oven dried some lemon slices and stuck them onto the frosted cake. I think they’re so pretty, and really easy to make if you’ve got some down time. All it takes is slicing some lemons, baking them on a piece of parchment paper for 2-3 hours in a 200Āŗ oven (until they’re dry to the touch), and voila! The prettiest little lemon accents for your cake! However you choose to decorate, this lemon cake will have everyone reaching for that second (and third) slice.

lemon cream cheese buttercream recipe

Lemon Cake With Lemon Cream Cheese Buttercream

4.88 from 8 votes
Layers of soft, zesty lemon cake topped with delicious lemon cream cheese buttercream.
Print Recipe Pin Recipe
Prep Time:30 mins
Cook Time:40 mins

Ingredients

Lemon Layer Cake

  • 3 1/4 Cups (344g) cake flour, sifted before measuring
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 Cup (226g) unsalted butter, room temperature
  • 2 Cups (410g) white granulated sugar
  • 4 eggs, room temperature
  • 1/3 Cup (75g) sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp pure lemon extract
  • 1 Tbsp fresh lemon zest (about 1 small lemon)
  • 1 1/4 Cups (300ml) whole milk, room temperature

Lemon Cream Cheese Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 16 oz (452g) cream cheese, room temperature brick-style, not the spread*
  • 8 Cups (960g) powdered sugar
  • 1 Tbsp fresh lemon juice (about 1/2 small lemon)
  • 1/2 tsp salt

Instructions

Make The Lemon Layer Cake

  • Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker’s Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.Ā 
  • Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.Ā 
  • In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add sour cream, vanilla extract, lemon extract, and lemon zest and mix for one minute on high, scraping down the bowl and paddle once more.Ā 
  • With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.Ā 
  • Pour batter into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they’re entirely room temperature before applying any frosting.

Make The Lemon Cream Cheese Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about five minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the lemon juice and salt, mixing on low for another 30 seconds.Ā 

Assembly

  • After the lemon cake is cooled, torte each layer to remove the excess cake dome. Fill and frost with lemon cream cheese buttercream. To replicate the design pictured, after crumb coating the cake, divide the lemon cream cheese buttercream amongst three separate bowls. Color one bowl with yellow food coloring (I used Americolor Lemon Yellow). Mix a little of the yellow buttercream into another bowl of plain white to create a middle yellow shade. You should now have one bowl of deep yellow buttercream, one bowl of mid-yellow buttercream, and one bowl of white buttercream.
  • Frost the bottom third of the cake with the deepest shade of yellow buttercream, the middle third with the mid-tone buttercream, and the top third with white buttercream. Smooth it with an icing smoother to create an ombre finish. Top with pretty piping, oven dried lemon slices, and a few yellow and white sprinkles for good measure.

Notes

*This frosting recipe only works with brick-style cream cheese, as the spread contains much more liquid and will result in runny buttercream. If you cannot find brick-style cream cheese, I recommend pairing this cake with either my Vanilla Buttercream or White Chocolate Buttercream.Ā 
Make ahead tips:Ā the Lemon Layer Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.Ā 
The Lemon Cream Cheese Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to frosting consistency.

Did you make this cake recipe? I want to know how it went! Let me know in the comments below or feel free to tag @sugarandsparrowco on Instagram. I love to see your cake creations!

By: Whitney Ā· In: Cake, Featured, Recipes, Seasonal, Spring, Summer Ā· Tagged: buttercream recipe, cake decorating, cake recipe, cream cheese buttercream, cream cheese frosting, dried lemon slices, lemon cake recipe, lemon cream cheese buttercream, lemon layer cake recipe, ombre cake, oven dried lemon slices, sugar and sparrow

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Comments

  1. Michelle says

    July 8, 2019 at 4:33 pm

    Do you think lemon curd could be added between the layers or would it be too much? Thanks…love your cakes!

    Reply
    • Whitney says

      July 9, 2019 at 9:54 am

      Hi Michelle! This cake is already super lemony as it is, but lemon curd would make a lovely addition if you’re a real big lemon fan! And if you’re worried about it being too much, you could always substitute the lemon juice in the buttercream recipe with vanilla extract to make a regular cream cheese buttercream instead of a lemon cream cheese buttercream.

      Reply
      • Molly says

        March 26, 2022 at 2:21 pm

        5 stars
        How many layers will I have if I use a 6 inch pan? Thanks!

        Reply
        • Molly says

          March 26, 2022 at 4:00 pm

          My cake will not come out of the pan and I have tried cutting the edges, what should I do

          Reply
          • Whitney says

            March 28, 2022 at 7:15 pm

            Hi Molly! Did you line the bottom with parchment paper? If so, after running a knife around the edges you should be good to flip the pan over and shake it a little to release the bottom. Here’s a more detailed post on how to prepare cake pans for easy release: https://sugarandsparrow.com/preparing-cake-pans/

        • Whitney says

          March 28, 2022 at 7:17 pm

          Hi Molly! You’ll have enough for three 6 inch layers with this recipe.

          Reply
        • Ann Margaret Davies says

          July 4, 2022 at 1:47 pm

          Hi Molly, I really want a deeper cake can I put all the ingredients inan * inch tin. If so what will be the cooking time

          Reply
          • Whitney says

            July 6, 2022 at 7:22 pm

            Hi Ann! I’ve never baked this cake recipe in a deep pan before, so I’m not sure what the baking time or recommended oven temp would be. I do know that you’ll most likely need to reduce the oven temp by 25-50ĀŗF and bake for a much longer time. It would be an experiment! But if I were to attempt it I would try baking at 325F, check the cake at 50 minutes, then add more time as needed. Hope that helps!

  2. Mehera G says

    July 20, 2019 at 9:00 am

    Have you tried this recipe using 2 8 in pans? I’ve used 6 in pans recipes calling for 2 8 in pans, so I’m thinking this would work fine? Thoughts?

    Reply
    • Whitney says

      July 21, 2019 at 2:29 pm

      Hi Mehera! This recipe will work great in two 8-inch pans šŸ™‚

      Reply
  3. Xenia says

    July 28, 2019 at 6:36 am

    Absolutely delicious! I’m getting married in September and I have decided to make my cake(s). I have been practicing for months now and your website has helped me tremendously. Now I know why they charge so much! Anyway, this lemon cake was the star of my Poolside BBQ and cake tasting, lol. Thank you so much for sharing your gift!

    Reply
    • Whitney says

      July 29, 2019 at 9:26 am

      That’s so awesome, Xenia! So happy my recipes and tutorials have been helpful and that the lemon cake was a hit. Good luck on your wedding cake and congratulations!!

      Reply
  4. Ruchi C says

    July 28, 2019 at 1:46 pm

    The cake flour used in this lemon cake is same as your homemade cake flour recipe….made of plain flour & corn starch?

    Reply
    • Whitney says

      July 29, 2019 at 9:27 am

      Hi Ruchi! You can definitely use my homemade cake flour instructions in this recipe if store bought cake flour isn’t available.

      Reply
  5. Paula says

    August 15, 2019 at 7:59 am

    Hello. Recently found your beautiful and inspirational site. Looking forward to trying some of your recipes, but probably beginning with this lovely lemon. Wondering, as you bake in 6″ pans like I typically do, can you tell me approx how tall your layers are meant to rise? I like tall cakes (usually in the 5-6″ range), so I often make thicker layers, or just several layers. Are your recipes around the same in expected layer height? Thanks very much!

    Reply
    • Whitney says

      August 15, 2019 at 9:34 am

      Hi Paula! Can’t wait for you to try this lemon cake. I usually bake the layers in three 6-inch cake pans (2 inches tall) and fill the pans 2/3 full. They bake up to about 1 3/4 inches tall per layer. When the layers are filled and frosted, three layers should be enough to get your cake in the 5-6 inch tall range. I really like thick layers as well, so I’ve written all of my recipes to rise just as much.

      Reply
  6. Laura says

    September 22, 2019 at 4:02 pm

    How much would I have to multiple this recipe for 2 9ā€ pans? Thanks!!

    Reply
    • Whitney says

      September 23, 2019 at 9:00 am

      Hi Laura! You can use this recipe as-is for two 9 inch pans. Just be sure to fill the pans no more than 2/3 full (you might have some extra batter) and you’ll be good!

      Reply
      • Laura says

        September 23, 2019 at 10:40 am

        Thank you!!

        Reply
  7. Cassandra Wan says

    November 17, 2019 at 12:54 pm

    Hi Laura, this looks amazing! Do you think I can airbrush the lemon butter cream? Thanks!!

    Reply
    • Whitney says

      November 20, 2019 at 5:52 pm

      Thanks so much, Cassandra! I’ve never tried airbrushing a cake before but I’m sure you could airbrush this buttercream.

      Reply
  8. KD says

    February 4, 2020 at 11:48 am

    4 stars
    I use professional 6″ pans – should’ve trusted my gut & used FOUR pans …WAY too much wasteful, messy overspill in my oven šŸ™

    Reply
    • Whitney says

      February 5, 2020 at 9:17 am

      Hi there! Not sure what the difference is with a professional 6″ cake pan (sounds like they’re more shallow than normal 6″ cake pans?) The sides on mine are 2 inches tall, and when filled with batter to 2/3 full I have not had a problem with batter overflowing. Next time try less batter per pan or like you said, four pans if they’re shallower than 2″.

      Reply
    • Dana says

      April 24, 2020 at 5:45 am

      The pans make all the difference! I wish someone had told me the before I made the first cake. The layers were not flush since the pan was on an angle, it overflowed and the sides were too crisp. I got the Winton pans the next round and the cakes were PERFECT! I also used baking strips around the outer side of the pans to avoid crisp sides.

      Reply
      • Whitney says

        April 24, 2020 at 5:32 pm

        So happy to hear that your new cake pans are doing the trick, Dana! I am gonna have to try cake strips someday, I hear they work wonders.

        Reply
  9. sonja Butler alford says

    February 24, 2020 at 2:00 pm

    How did you darken the lemon slices for decorations

    Reply
    • Whitney says

      February 24, 2020 at 8:22 pm

      I oven dried the lemons! You can oven dry lemon slices by baking them on a piece of parchment paper for 2-3 hours in a 200Āŗ oven until they’re dry to the touch.

      Reply
  10. Amy says

    March 20, 2020 at 11:03 am

    Hi! I’m planning to make this frosting for a 6-inch cake with four layers. Should I make a batch and a half of it, or will the original amounts be enough with the additional layer? Thanks!

    Reply
    • Whitney says

      March 20, 2020 at 2:46 pm

      Hi Amy! The original frosting recipe will be enough for frosting a 4-layer 6-inch cake. You’ll probably even have a little extra to do some pretty piping accents!

      Reply
      • Kaitlin says

        July 23, 2022 at 5:08 pm

        Hello, what piping tips were used here?

        Reply
        • Whitney says

          July 25, 2022 at 12:16 pm

          Hi Kaitlin! I used Wilton tip 1M for the rosettes and 4B for the stars.

          Reply
  11. Billy Gardner says

    April 10, 2020 at 7:52 pm

    I just made this for my sisters birthday! I added a raspberry jam in between the layers and it turned out so good.

    Reply
    • Whitney says

      April 11, 2020 at 10:39 am

      That sounds amazing with raspberry jam, Billy! So happy the recipe was a hit!!

      Reply
  12. Nancy Herrera says

    May 17, 2020 at 11:25 am

    5 stars
    The BEST lemon cake I have EVER made and eaten in my life! Thank you for sharing your wonderful recipes!
    Nancy

    Reply
    • Whitney says

      May 17, 2020 at 2:50 pm

      Yay, Nancy! So happy to hear you love this recipe as much as I do!

      Reply
  13. Wadzie says

    June 10, 2020 at 9:53 am

    Can I reduce the sugar in the buttercream

    Reply
    • Whitney says

      June 10, 2020 at 1:27 pm

      Hi Wadzie! You can certainly reduce the amount of sugar in the buttercream, but the less you use the thinner the buttercream consistency will be. To keep it a good consistency for frosting/piping, I don’t recommend reducing by more than 1/2 Cup.

      Reply
  14. Jo says

    June 13, 2020 at 8:14 pm

    Hi I’m planning on baking this for my birthday on Friday but I only have regular whole milk and buttermilk. Can I substitute the sour cream with buttermilk? Would the cake still be as fluffy?

    Reply
    • Whitney says

      June 15, 2020 at 4:13 pm

      Hi Jo! If you don’t have sour cream on hand, you can omit it and substitute the whole milk in this recipe with buttermilk. The purpose of the sour cream is to add extra moisture, and substituting in buttermilk will help with that.

      Reply
  15. Sindia Padilla says

    June 16, 2020 at 12:34 am

    5 stars
    Pretty sure this is the fluffiest cake I have ever made! I tweaked it more than usual since I am making a mini layered “smash” cake but don’t have small round pans. I did a half batch baked in a large parchment paper lined cookie sheet with a 1/2 in lip at 350 for 15 min. Used bread flour, plain yogurt instead of sour cream, 2% milk, and omitted lemon extract since I didn’t have any. The batter is thick so I had to spread it the best I could with a spoon. It didn’t spread much baking so its a tad uneven. Tapping to spread the batter may have donethe trick. It isn’t too lemony without the extract even though I used zest from one lemon. Either way, this recipe is a keeper! I’m excited to make the frosting and someday try this recipe exactly as described. Thank you for sharing!

    Reply
    • Whitney says

      June 16, 2020 at 9:42 am

      Hi Sindia! I am surprised that the cake turned out so fluffy with all those alterations, especially with using bread flour. So glad it turned out for you and thanks for letting me know what worked as substitutions! Excited for you to try it as it’s written someday and compare šŸ™‚

      Reply
  16. Katie Jackson says

    June 18, 2020 at 11:00 am

    I loved your lemon layer cake with the blueberry icing! I see that some of the measurements differ slightly on this lemon layer cake recipe and just wondering if it’s the same cake but with some updates to this version? Love your blog. Big fan!

    Reply
    • Whitney says

      June 18, 2020 at 5:04 pm

      Hi Katie! So happy you love the lemon layer cake recipe! This is the same recipe as the lemon layer cake with blueberry buttercream, it just makes slightly less batter šŸ™‚

      Reply
      • Katie Jackson says

        June 19, 2020 at 8:33 am

        Awesome! Thanks for the reply. I’m going to try this today with a homemade strawberry buttercream. Can’t wait.

        Reply
        • Whitney says

          June 19, 2020 at 9:45 am

          Oh my, that flavor pairing sound so delicious! Let me know how it turns out!

          Reply
          • Katie Jackson says

            July 6, 2020 at 8:19 am

            It was a big hit! The lemon cake with real strawberry buttercream (I blended the strawberries and then reduced them down) was for a 7 year old birthday party. She raved about it. Fantastic recipe!

            I am wondering if I could sub lime for lemon on this recipe to make a lime flavored cake? What do you think?

          • Whitney says

            July 6, 2020 at 3:49 pm

            That’s wonderful, Katie! So happy to hear the recipe was a hit and I want to try that reduced strawberry puree buttercream someday! I’ve never tried subbing lime in for the lemon in this recipe, but since lemons and limes have similar acidity I think it would work just fine. Let me know how it goes if you try it!

  17. Paula says

    June 20, 2020 at 10:56 am

    Hi Whitney! I am working on this cake today and this is the first time I have made baked lemon slices. I sliced them, trying not to go too thick or thin. I did bake on parchment as you wrote. After around 2 hours, the thinner ones were “done”, but the little bit thicker ones were tacky on the backs. Question: do you bake directly on parchment paper on a cookie sheet or do you put them on a rack on a cookie sheet covered in parchment? I finished off the under done slices by putting on a rack, tacky side up, on a cookie sheet. Help!

    Reply
    • Paula says

      June 20, 2020 at 1:35 pm

      Also…I used the amounts of butter and cream cheese as stated: 16 oz of cream cheese. Mine was really loose and sticky…did I miss something??

      Reply
      • Whitney says

        June 22, 2020 at 12:35 pm

        Cream cheese buttercream is typically more sticky than other buttercreams by nature, but if it’s too thin, there are a few ways to troubleshoot. If your kitchen environment is too warm, or you began with cream cheese/butter that were too soft, it will make the resulting buttercream thin. If this is the case, just stick the buttercream in the refrigerator for about 15 minutes and then rewhip it with your stand mixer. Otherwise, you can thicken it by adding more powdered sugar, 1/2 cup at a time and balancing the sweetness with a pinch of salt, until the desired consistency is reached.

        Reply
    • Whitney says

      June 22, 2020 at 12:29 pm

      Hi Paula! I line a baking sheet with parchment paper and place the lemon slices on top. It sounds like the rack method worked for you for the thicker slices though? If the thicker slices are tacky, it just means they still have a tiny bit of liquid in them and need a bit longer in the oven to dry out. But even if they are a little tacky, they should still hold up and work just fine.

      Reply
  18. Paula says

    June 23, 2020 at 11:50 am

    Thank you for your replies Whitney. Going to work on my cake today!!! If it looks good, I’ll post pics. Hope you are doing well!! šŸ™‚

    Reply
  19. Paula says

    June 23, 2020 at 5:30 pm

    Hi Whitney- Well, I decided to go with a vanilla elderflower buttercream. I took a few pics and posted on my Instagram. Thank you for your inspiration.

    Reply
    • Whitney says

      June 24, 2020 at 11:50 am

      Just saw on Instagram, Paula! The cake turned out so stunning!! Nice work and pairing this lemon cake with vanilla elderflower buttercream sounds like the best idea ever. I’m gonna have to try that sometime!

      Reply
  20. Mary says

    June 29, 2020 at 4:37 pm

    Hi! I was hoping to attempt a striped cake soon.. do you think this cream cheese buttercream will be sturdy enough? Or for the first time, err on the side of caution and use a classic buttercream?

    Reply
    • Whitney says

      June 29, 2020 at 6:09 pm

      Hi Mary! I’ve actually never attempted the striped look with cream cheese buttercream, but I know it works perfectly with classic buttercream. If you’re nervous about trying it with cream cheese but want that flavor represented in the cake, you could always fill and crumb coat the cake with cream cheese buttercream and chill it to let it set up firm. Then, you could attempt the stripes with cream cheese buttercream and if it doesn’t work out, it should be fine to create the striped look with classic vanilla buttercream from there as a backup. Let me know if you attempt it with cream cheese buttercream! Now I’m curious!

      Reply
      • Mary says

        June 30, 2020 at 9:28 am

        Thank you so much for you thoughtful response! I think I will attempt stripes with the cream cheese buttercream like you said and if it doesn’t work out, then I’ll make some classic buttercream to try again! Thanks for your advice. I really appreciate it. I have just gotten into cake decorating, and your blog has been so helpful to me! I’ll let you know how it turns out šŸ™‚

        Reply
        • Mary says

          July 7, 2020 at 1:43 pm

          I attempted the stripes today! They didn’t turn out as crisp as I wanted, but I actually think it was user error. I think my grooves weren’t deep enough in some areas – so the issue probably wasn’t with the cream cheese. I will have to try again with a standard American buttercream and see if there is a difference. Thanks again for your advice!

          Reply
          • Whitney says

            July 8, 2020 at 12:14 pm

            Ah yes, stripes definitely take some practice to get those grooves just right. Glad it sounds like the stripes worked out with the cream cheese buttercream though, that’s awesome!

  21. Beth Garrison says

    July 7, 2020 at 10:54 pm

    I substituted Greek lemon yogurt in lieu of sour cream. Also used buttermilk instead of milk. Between the cake layers I spread lemon curd.

    Reply
    • Whitney says

      July 8, 2020 at 12:13 pm

      Hi Beth! Sounds like those substitutions worked and I’m happy to hear it! I bet the lemon curd was so tasty with this lemon cake and cream cheese buttercream – gonna have to try that sometime!

      Reply
  22. Jess says

    July 10, 2020 at 11:53 pm

    Is “cake flour” the same as self raising flour? I’ve never seen “cake flour” where I live.

    Also would this freeze ok with frosting done? I’ve frozen whole cakes with buttercream before but not sure if the cream cheese would make a difference ?

    Thank you !

    Reply
    • Whitney says

      July 11, 2020 at 9:34 am

      Hi Jess! Self rising flour is not the same as cake flour (self rising has additional leavening agents in it). If you can’t find cake flour locally, you can make a homemade version with all purpose flour using this recipe: http://sugarandsparrow.com/homemade-cake-flour

      You should be able to freeze the cake with cream cheese frosting!

      Reply
  23. Katherine says

    July 15, 2020 at 8:42 pm

    5 stars
    This was the first time making a cake from scratch, something I have been wanting to attempt for a while. I am proud to say I have got the thumbs up from every last person who helped demolish it. The recipe was super easy to follow, the ingredients are easy to find at the shops and the flavours and textures are 100% on point. I can’t wait to try more recipes from Sugar and Sparrow. Thank you for sharing them with the world, I will 100% recommend.

    Reply
    • Whitney says

      July 16, 2020 at 8:56 am

      Yay, Katherine! That makes me beyond happy to hear! I’m glad the recipe was easy to follow and turned out tasty. So proud of you for nailing your first from-scratch cake and excited for you to try more!

      Reply
  24. tori says

    July 19, 2020 at 8:06 pm

    Hi – have you tried making cupcakes with this? If so, how many would it make and should i alter the oven temp?

    Reply
    • Whitney says

      July 20, 2020 at 11:46 am

      Hi Tori! Yes, this recipe makes great cupcakes! Just be sure to fill the tins no more than 2/3 full and bake at 350ĀŗF for 15-18 minutes. Not sure about the exact amount of cupcakes this will yield, but I would guess about 40+ cupcakes.

      Reply
  25. Chris says

    July 22, 2020 at 7:28 pm

    5 stars
    This cake is beautiful! Will you share what piping tips you used to decorate? Thank you.

    Reply
    • Whitney says

      July 22, 2020 at 7:45 pm

      Thank you, Chris! I used Wilton Tip 1M for the rosettes and 4B for the star shapes.

      Reply
  26. Mel says

    August 4, 2020 at 2:33 pm

    I’m planning on making this cake soon and noticed the amount of sugar in it. Is it possible to reduce the sugar from 2 cups to 1 1/2 cups or lesser? Thanks!! Can’t wait to bake this cake as it looks fab.

    Reply
    • Whitney says

      August 4, 2020 at 7:48 pm

      Hi Mel! The sugar in the recipe helps soften the cake’s texture and reducing it by too much can throw off the cake’s chemistry. You can certainly try it with 1.5 cups of sugar but any less than that and I think it would alter the chemistry too much.

      Reply
  27. Gina says

    October 7, 2020 at 3:01 pm

    Hi Whitney I want to make this lemon cake for someone that loves lemon cake, but I’ m a little confused because this lemon cake and the lemon cake with blueberry icing are a little different in ingredients, 1 says 4 eggs and the other day 5 eggs can help me out? Thank you kindly Gina it looks like it’s the same cake but a little different in ingredients

    Reply
    • Whitney says

      October 8, 2020 at 8:16 am

      Hi Gina! It is the same cake recipe, only it makes different amounts. This one yields three 6-inch layers while the other yields four 6-inch layers. Hope that helps!

      Reply
  28. Melanie says

    November 1, 2020 at 4:26 am

    Hi Whitney! I made two 9ā€ layers last night and am going to frost them this morning. However. I was wandering if the two layers could be cut in half and be filled with your icing to give me the height I’m looking for so that I can decorate my cake as you did. Your cake is beautiful. It’s got my mom’s birthday.

    Reply
    • Whitney says

      November 2, 2020 at 6:49 am

      Hi Melanie! You can certainly torte those layers to make them into four shorter layers and fill them with icing in between. Go for it!

      Reply
  29. Jules says

    November 29, 2020 at 4:29 pm

    Hi Whitney, I’m planning on making this cake but would like to “merge” the blueberry buttercream idea with this cream cheese frosting. Should I work with this cream cheese frosting recipe as the base and just add freeze dried berries to it (in place of the lemon juice)? Thank you!

    Reply
    • Whitney says

      November 30, 2020 at 7:14 am

      Hi Jules! You can totally do that. I would just add the same amount of freeze dried blueberry powder as the other recipe calls for and either keep the lemon juice or replace it with milk to keep the liquid in there. That may seem like a lot of blueberry but when ground I think it ends up equalling around 1/2 cup and should not thicken this buttercream too much. Hope that helps!

      Reply
  30. Susan Gee says

    December 3, 2020 at 2:33 pm

    Hi I’m making this amazing looking cake now. The milk measure say 200 ml but 1 1/4 cups – but 200 ml is less than a cup?

    Reply
    • Whitney says

      December 3, 2020 at 9:19 pm

      Hi Susan! Thanks for catching that typo – the milk measurement should read 300ml. Fixed it in the recipe!

      Reply
  31. Kaitlin says

    December 9, 2020 at 7:16 pm

    Hi Whitney can I add a cup of frozen blueberries to make it a lemon blueberry cake?

    Reply
    • Whitney says

      December 14, 2020 at 12:30 pm

      Hi Kaitlin! I would use fresh blueberries if you’re wanting to make a lemon blueberry cake, only because the frozen ones may incorporate too much liquid while baking. If you do add fresh blueberries, I would use about 1.5 cups and coat them with a few tbsp of flour before folding them in at the end of the recipe. That should keep them from sinking while the cakes bake. Hope that helps!

      Reply
  32. Jules says

    December 18, 2020 at 6:41 pm

    Hi Whitney! Curious about using oil instead of butter in this cake. The cake is divine as is, but the next time I make it, I will need to refrigerate it and also expect there to be leftovers. Given the time in the fridge, I’m worried that the butter will firm up the cake too much and detract from its amazing-ness. I know butter offers such a great flavor, but oil keeps as cake so moist. really curious what your thoughts are on the butter vs. oil specifically for use in this cake. Thanks!

    Reply
    • Whitney says

      December 21, 2020 at 9:56 am

      Hi Jules! I’ve never tried subbing oil in this cake recipe, so I cannot say for sure how it will turn out. Feel free to experiment and report back! Otherwise, I have refrigerated leftovers of this cake recipe and as long as it’s properly wrapped (I place saran wrap over the cut portions of the cake) it should be perfectly moist when brought back to room temperature. Hope that helps!

      Reply
  33. Merna says

    January 10, 2021 at 6:34 pm

    Hi! Can I use all purpose flour instead of cake flour for this recipe?

    Reply
    • Whitney says

      January 12, 2021 at 8:57 pm

      Hi Merna! Cake flour is what makes this cake extra light and fluffy. You can use all purpose flour, but the cake will be more dense. Instead, I recommend making this DIY cake flour using all purpose flour for the recipe: https://sugarandsparrow.com/homemade-cake-flour-recipe/

      Reply
  34. Sofia says

    January 13, 2021 at 12:00 pm

    Hi, Im just wondering abt the amount of confectioners sugar for the buttercream. It sounds alot to me (European taste maybe lol). Would it work with half the amount?

    Reply
    • Whitney says

      January 14, 2021 at 5:39 pm

      Hi Sofia! I actually decreased the amount of confectioner’s sugar in this recipe compared to other American buttercreams, and when balanced with salt it isn’t too sweet by my standards. Decreasing the amount of confectioner’s sugar more than this will result in a runnier buttercream. If you do decide to decrease the sugar by half, be sure to decrease the liquid by half as well to try and keep the consistency like frosting. It will end up tasting more buttery this way as well. All that to say it would be an experiment as I have never attempted that before, so if you do try it be sure to report back with the results!

      Reply
  35. Karina says

    February 11, 2021 at 11:57 am

    Hi Whitney,

    Can I use lemon justice instead of the lemon extract??

    Reply
    • Whitney says

      February 14, 2021 at 6:21 pm

      Hi Karina! I have actually tried this recipe with lemon juice and it doesn’t add much flavor. Instead, most of the flavor of a lemon comes from the zest. I definitely recommend adding both zest and lemon extract to give it that extra zing!

      Reply
  36. Meri says

    March 6, 2021 at 7:33 am

    Hi Whitney

    This recipe looks amazing! Im going to make it for a birthday. I’m going to making it in three tins, and then halving each layer of cake once cooked…to make six layers. Do you think I’ll need to double the butter cream cheese?
    Or do you think the six layers is a no go?!

    Please let me know!
    Meri

    Reply
    • Whitney says

      March 7, 2021 at 9:44 pm

      Hi Meri! I’m so excited for you to make this cake! I think 6 thin layers would be amazing, although I’ve never tried it myself. You’ll definitely need to make more buttercream for filling, but I think it will totally work! Just make 1.5x the buttercream recipe and you should be good to go. Enjoy!

      Reply
  37. Ivanna says

    March 22, 2021 at 11:08 pm

    I made this cake for my mother’s Birthday and every love it! It was an absolute success. I made variations, I use just for the filling the cream cheese frosting, and for frosting an Italian meringue. Love this recipe and definitely is one of my favorites!

    Reply
    • Whitney says

      March 23, 2021 at 8:47 am

      Yay, Ivanna! So happy this recipe was a hit for your mother’s birthday! Thanks for taking the time to let me know šŸ™‚

      Reply
  38. Haley B says

    March 29, 2021 at 11:05 am

    Would the cream cheese buttercream be sturdy enough for piping decorations?

    Reply
    • Whitney says

      April 1, 2021 at 9:32 am

      Hi Haley! It is sturdy enough for piping. It’s what I used to pipe the decorations on this cake!

      Reply
  39. Michelle says

    April 17, 2021 at 4:05 am

    Hi Whitney, I’m planning to make this cake for a birthday with 2 x 8inch pans that are 3.75 in tall (doubling recipe). Do I need to adjust the temp for the height? Thanks in advance!

    Reply
    • Whitney says

      April 20, 2021 at 2:40 pm

      Hi Michelle! You will need to adjust the baking time for a cake pan that has taller sides like that, but I’ve never baked one of my recipes in a tall pan so I’m not sure how long you’ll need to bake it. Here’s an article that shows how to adjust the oven temp and time for deeper pans though: https://fatdaddios.com/inspiration/reach-incredible-heights hope that helps!

      Reply
  40. Emily says

    April 26, 2021 at 11:43 am

    I love your site and recipes (so excited to play with your vegan chocolate cake!)! The crumb on this cake looks so lovely. Have you frozen in advance per your make-ahead note? I hate how butter cakes lose their tender crumb once frozen (but am worried that a chiffon cake wouldn’t be sturdy enough for what I have in mind..) and was wondering if this stays light. If not, I’ll plan on making the day before, wrapping, and leaving out as you also suggest. Thank you in advance!

    Reply
    • Whitney says

      April 27, 2021 at 10:06 am

      Hi Emily! I rarely freeze cake layers but when I do they don’t seem to lose their tender crumb. Most often I just make them a day ahead and wrap them once cooled in plastic wrap, then store at room temp until the next day. Hope that helps!

      Reply
  41. Erin says

    June 5, 2021 at 8:13 am

    Hello! How could I covert this for 3 8-inch layers? 1.5 times the recipe?
    Thank you!

    Reply
    • Whitney says

      June 7, 2021 at 1:51 pm

      Hi Erin! Yes – 1.5x the recipe should be the perfect amount.

      Reply
  42. Anthony says

    July 9, 2021 at 12:19 pm

    can you use 6 in pan for this

    Reply
    • Whitney says

      July 11, 2021 at 9:25 pm

      Hi Anthony! Yes, this recipe is written for three 6-inch pans. Enjoy!

      Reply
  43. Sam says

    August 17, 2021 at 2:56 pm

    Hey Whitney!

    I’m hoping to do your painted buttercream cake for my wedding cake but was thinking of using this recipe as the base, and decorating it with the plain buttercream swatches.

    Do you think that would work with the cream cheese as the base icing and then making the standard vanilla buttercream to decorate? Or could I use the cream cheese one to decorate the swatches too?

    Thanks so much, your cakes are beautiful!!

    Reply
    • Whitney says

      August 20, 2021 at 2:42 pm

      Hi Sam! I would use the cream cheese buttercream for both the frosting and the painted swatches! This cream cheese buttercream recipe is really easy to color so it should be a breeze. Just follow the steps in my painted cake tutorial and you’ll be good to go.

      Reply
  44. Katia says

    November 5, 2021 at 4:19 pm

    Hi Whitney! The taste of the cake and the buttercream is sheer perfection.. However, the cake weighed too much to hold the buttercream and I ended up with an utter mess . I used 3 pans as intended and I followed the recipe to every detail. Yet, my buttercream turned too slippery for some reason and in combination with the weight of each cake, I couldn’t fill or even crumbcoat no matter how hard I tried. In fact, it seemed quite sturdy in the bowl but once applied on the cake (which was completely cooled, wrapped and stored in the fridge for a while), it became runny. Ah! Any ideas?

    Reply
    • Whitney says

      November 7, 2021 at 11:15 am

      Oh no, Katia! Was it warm in your kitchen? That is my first thought – that the buttercream was too runny because either you were working in a warm environment or you over-softened the butter/cream cheese. If that happens again you can always thicken it up by placing the buttercream in the refrigerator for about 10 minutes and then re-mixing it on low speed for a minute or two before applying it to your cake. Another way to thicken it is to add more powdered sugar, but you’ll need to balance it with more salt to make sure it doesn’t end up too sweet. Hope that helps!

      Reply
      • Katia says

        November 8, 2021 at 6:19 am

        I think it makes sense, thanks Whitney! The taste was so heavenly that I will try again. Could it be that I might have over-beaten the cake batter as well, hence its density/weight? I intend to make it fluffy next time – I just can’t put my finger on what I did wrong. Thank you for your reply

        Reply
  45. Hannah says

    November 30, 2021 at 6:18 am

    Hi Whitney,
    I have been experimenting with cream cheese fillings for a red velvet naked cake for my brothers wedding. Would you recommend this recipe for frosting 3 layers of 8’ cakes? Would you say this is a sturdy frosting? I’ve just had difficulty with consistency and am worried with cream cheese it’ll be too soft and buckle. Thank-you!

    Reply
    • Whitney says

      November 30, 2021 at 11:26 am

      Hi Hannah! Cream cheese buttercream can be so finicky. This one is the sturdiest I’ve tried without having to add tons of powdered sugar to firm it up. I believe it’s sturdy enough to uphold three 8 inch cake layers but if you want an extra bit of protection, I recommend using the “Filling cakes with soft fillings” method from this Cake Basics post: https://sugarandsparrow.com/fill-and-stack-cake-layers/ and using either a sturdier buttercream as the piped circle or reserving some cream cheese buttercream and adding more powdered sugar to that to sturdy it up for the piped circle. Hope that helps!

      Reply
      • Hannah says

        November 30, 2021 at 5:31 pm

        5 stars
        Okay great thank-you so much.
        I’m using your salted caramel buttercream for the chocolate bottom 10’ tier and it’s absolutely delicious!!

        Reply
  46. Rachel N says

    December 19, 2021 at 2:55 am

    Hi Whitney, I am from Australia and have been following your blog and Instagram for a few months and love your tips and tutorials! We use the metric measure here, so I was trying to convert your recipe but I am having a very hard time. Do you have any tips? I am confused with how you calculate your grams, they seem too low given how many cups you measure say for the flour for example. Desperately want to try one of your recipes they look incredible! Thanks xx

    Reply
    • Whitney says

      December 22, 2021 at 11:40 am

      Hi Rachel, this recipe is already converted to metric measurements (grams/ml) so there’s no need to do any more calculating. The cake flour weighs less than all purpose or plain flour, so I am wondering if that’s what’s confusing. For example, if you follow the DIY recipe for cake flour in the notes it will weigh more than what’s listed as the cake flour weight because it’s made with all purpose flour. Does that make sense? Are there any other ingredients that are giving you a hard time? I would try the recipe as-is (it’s been tested lots) and see how it turns out before trying to change the measurements.

      Reply
  47. PC says

    February 15, 2022 at 9:55 pm

    Hi there! If I wanted to make just a lemon buttercream (without the cream cheese in it), does the frosting ingredient measurements need to be adjusted? Or can I still make this lemon-flavoured buttercream by simply leaving the cream cheese out? Thanks!!!

    Reply
    • Whitney says

      February 16, 2022 at 8:42 am

      Hi there! If you want to make a lemon buttercream without the cream cheese, use 1 extra cup of butter in place of the cream cheese. Enjoy!

      Reply
  48. Kate says

    March 21, 2022 at 5:10 pm

    Hi Whitney, I read a comment here about omitting the sour cream and substituting the milk for buttermilk. Just want to confirm that it’s okay to omit the sour cream altogether?

    Reply
    • Whitney says

      March 22, 2022 at 7:04 pm

      Hi Kate! You can do that, but the cake will not be as moist. I highly recommend keeping the sour cream in there or subbing with plain yogurt.

      Reply
  49. Lisa says

    March 23, 2022 at 10:15 am

    Just made your cake today for my daughter’s birthday. I actually had enough batter to make a 4th 6 inch cake. My pans aren’t the tall 6×2, I weighed each one out to 14 1/4 oz w/ batter. I’ve tried other recipes of yours and they are amazing. My daughter loves lemon cake and I knew this one would be perfect to do but I’m actually going to make a honeycomb cake for her because that’s what she requested lol. This is the first time on making that kind of cake.

    Reply
  50. Jess says

    June 26, 2022 at 7:49 am

    Hi there!
    Is it possible to bake this recipe in a 9×13 pan?

    Thank you!

    Reply
    • Whitney says

      June 26, 2022 at 8:32 pm

      Hi Jess! Yes, you can bake this in a 9 x 13 pan. Here’s all the details: https://sugarandsparrow.com/sheet-cake-recipes/

      Reply
  51. Tanya says

    August 15, 2022 at 6:19 am

    What is cake flour ? Can you use plain flour or self raising ?

    Reply
    • Whitney says

      August 16, 2022 at 8:54 pm

      Hi Tanya! Here’s a post that explains why I use cake flour and how to substitute plain flour: https://sugarandsparrow.com/homemade-cake-flour

      Reply
  52. Kate Rempel says

    August 28, 2022 at 8:12 pm

    Hi!!

    What bake time would you suggest for three 8inch pans? Would you use the same amount of batter or make more?

    Thanks so much in advance!!

    Reply
    • Whitney says

      August 30, 2022 at 2:43 pm

      Hi Kate! For three 8 inch pans I would make 1.5x the recipe and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Hope that helps!

      Reply
  53. Nat says

    September 28, 2022 at 1:54 pm

    Hello,

    I was wondering if this recipe is a good recipe for stacking cakes? If you ever tried? I would be making a 3 tier cake and I was looking for a new lemon recipe for it. Thank you for your time.

    Reply
    • Whitney says

      October 1, 2022 at 9:55 pm

      Hi Nat! It will totally work for a tiered cake. Enjoy!

      Reply

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BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
⁣⁣⁣
This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the ā€œAnyone Can Cake: Bonus Recipesā€ link in my bio for all the info ⁣⁣
⁣⁣
#biscoffcakeĀ #lotusbiscoff #bananacake Ā #saltedcaramelĀ #caramelcakeĀ #buttercreamĀ #bakedfromscratchĀ #frostingĀ #bananacaramelĀ #bakeĀ #anyonecancakeĀ #cakesofinstagramĀ #cakeĀ #layercakeĀ #cakedecorating
4-INGREDIENT OREO TRUFFLES ✨These bite-sized no- 4-INGREDIENT OREO TRUFFLES ✨These bite-sized no-bake desserts are completely irresistible, super easy to make, and perfect for Valentine’s Day (or any day!)⁣
⁣
OREO TRUFFLES⁣
Yield: 30⁣
⁣⁣
INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
⁣⁣
Full recipe is linked in my bio! ✨⁣⁣
⁣⁣
#oreos #truffles #chocolate #chocolatelover #nobake #oreo #baking #dessert #bakersofinstagram #easydessert #bakinglove #bakedfromscratch
TODAY! Watch me make this pretty pink ombrĆ© funfe TODAY! Watch me make this pretty pink ombrĆ© funfetti cake from the cover of my book LIVE on @talkshoplive at 12PM PT/3PM ET 🄳 I’ll be chatting all about Anyone Can Cake and answering all your questions while I decorate, so don’t miss it! You can even grab a SIGNED COPY of the book while you’re there ā™„ļø livestream link is in my bio + Story and I can’t wait to connect with you all šŸ«¶šŸ½ ⁣
⁣
#funfetti #funfetticake #ombrecake #pinkcake #cakedecorating #anyonecancake #cakeideas #cakeart #sprinkles #bakingfun #bake #cakesofinstagram #cake #ombre #buttercreamcake #frosting
We have another little chef joining us early this We have another little chef joining us early this summer! Theo keeps calling it ā€œbaby sisā€ and we are so excited to see if he’s right in just a couple weeks 🄳⁣
⁣
PS I had to bribe Theo with an Oreo to take a photo with the ultrasound pics + then he just stuffed them into his dinosaur’s mouth so I think he’s off to a good start as big bro šŸ˜†ā£
⁣
#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) šŸ˜ā™„ This Raspberry Buttercream (recipe below!) šŸ˜ā™„ļø I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
⁣
RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
⁣
Click the ā€œRaspberry Buttercreamā€ link in my bio for the full recipe + flavor pairing ideas ✨⁣
⁣
#raspberry #raspberrybuttercream #raspberrycake #buttercream #frosting #cakedecorating #cakeideas #bakinglove #bake #valentinesdayideas #freezedried

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