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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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Lemon Layer Cake With Blueberry Buttercream

May 9, 2019 · In: Cake, Featured, Recipes, Seasonal, Spring, Summer

Jump to Recipe

As I was perusing the freeze dried fruit section of my local Trader Joe’s, I stumbled upon a bag of freeze dried blueberries and just had to add them to my cart. It’s no secret that I love adding freeze dried fruits to buttercream (case in point: this delicious Raspberry Buttercream Recipe), and could imagine how amazing both the color and the flavor would be with these bluebs added. With my buttercream flavored set, I started thinking on cake flavors to pair it with, and that’s how this lemon cake recipe was born.

lemon layer cake recipe with blueberry buttercream

I’ll admit, I’ve never ever made a lemon cake from scratch before. I thought it would be easy: just add some freshly squeezed lemon juice and zest into my vanilla cake batter, bake it up, and all would be good. Well, it wasn’t. I learned some valuable baking lessons in my recipe testing sessions, mainly that the acidity of lemon interacts with rising agents like baking soda and baking powder in such a way that it creates too much rise, and the cakes will fall in the center if there isn’t the right balance of acidity. After a few fallen cakes as a result of my recipe testing, I realized that decreasing the amount of baking soda in this recipe yielded a beautiful rise and a cake that is perfectly packed with fresh lemon flavor. Science, y’all.

lemon zest cake recipe
lemon cake recipe

For flavoring the cake, I initially thought fresh lemon juice would create the most authentic flavor but learned another valuable lesson: the most powerful flavor comes from the zest of a lemon, while fresh lemon juice only bakes off in the oven and doesn’t contribute much to the overall flavor. So I ended up ditching lemon juice completely and opted for the zest combined with a little lemon extract to create that powerful zing you’d expect to taste in a lemon cake. Extract is much more concentrated than fresh lemon juice, so you don’t have to use a ton to get a powerful lemon flavor that tastes totally pure. In addition to the perfect amount of lemon flavoring, using cake flour and sour cream in the recipe makes this cake super light, fluffy, and moist. Just look at this beauty:

lemon layer cake recipe

With my perfect lemon cake recipe finally squared away, I topped it with the blueberry buttercream I’d been dreaming about ever since I saw that package of freeze dried blueberries at Trader Joe’s. I’m happy to report that it’s as heavenly as I imagined! The little flecks of blueberry are so pretty and since they’re freeze dried, you don’t get all the excess liquid from fresh blueberries messing up the frosting consistency. It’s my favorite way to flavor fruit-based buttercreams!

freeze dried blueberry buttercream recipe
blueberry buttercream recipe

To decorate, I frosted a smooth layer of blueberry buttercream, then used Wilton Tip 1M and 4B to pipe a diagonal set of rosettes and stars that continues partially around the top of the cake. I popped a few fresh blueberries and these Yellow Solid Sprinkles into the buttercream piping for some additional color and texture. So easy and pretty to look at!

lemon blueberry cake recipe

I ended up taking my final cake to work (yes, still rocking my day job) and it was gone before lunch time. Now that’s a true sign of a great cake! If you’re a lover of lemon cake, this recipe is sure to please. The best part is, you can pair it with a berry-flavored buttercream or try it with this lemon buttercream or this cream cheese buttercream for an alternate flavor palette. Whatever you choose to do, I can promise this cake will rise beautifully and will be packed with the perfect amount of zing!

lemon cake with blueberry buttercream recipe

Lemon Layer Cake With Blueberry Buttercream

5 from 6 votes
Layers of moist, fluffy lemon cake packed with just the right amount of zing, topped with refreshing blueberry buttercream.
Print Recipe Pin Recipe
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr

Ingredients

Lemon Layer Cake

  • 3 3/4 cups (398g) cake flour, sifted before measuring
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 1/2 cups (513g) granulated white sugar
  • 1 1/8 cup (254g) unsalted butter, room temperature
  • 5 eggs, room temperature
  • 1/2 cup (168g) sour cream, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Tbsp pure lemon extract
  • 1 1/2 Tbsp fresh lemon zest (1 large lemon or 2 small)
  • 1 1/2 cups (240ml) whole milk, room temperature

Blueberry Buttercream

  • 2 cups (452g) unsalted butter, room temperature
  • 2 packages (68g) Trader Joe’s freeze dried blueberries
  • 6 Tbsp (90ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 7 cups (840g) powdered sugar
  • 1/4 tsp kosher salt

Instructions

Make The Lemon Layer Cake

  • Preheat the oven to 350°F. Prepare three 8-inch or four 6-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. 
  • 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. 
  • 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. 
  • 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. 
  • Pour batter into prepared cake pans (no more than 2/3 of the way full) and bake for 35-40 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 Blueberry Buttercream

  • With a food processor, grind the freeze dried blueberries into a fine powder and set aside. Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color, about 5 minutes. Add vanilla, milk, and blueberry powder and continue to mix on medium for 3 minutes.
  • Add the powdered sugar in two additions, mixing on low until fully incorporated. Add the salt and continue to mix on low for another 30 seconds. 

Assembly

  • After torting the cake layers, fill and frost them with the blueberry buttercream. To replicate the look of the cake design pictured, frost the cake with a smooth layer of blueberry buttercream, then refrigerate it for about 20 minutes to let it firm up. 
  • Prepare two piping bags by fitting the first with Wilton Tip 1M and the second with Wilton Tip 4B, then fill both with blueberry buttercream. Pipe rosettes and stars in a diagonal design on the front of the cake, then continue the pattern partially around the top edge. Add some fresh blueberries and yellow sprinkles onto the piping wherever you desire. 

Notes

Make ahead tips: 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. 
The Blueberry 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 recipe? I want to know what you think! Let me know in the comments below or tag me on Instagram so I can see what you’re caking!

By: Whitney · In: Cake, Featured, Recipes, Seasonal, Spring, Summer · Tagged: blueberry buttercream recipe, blueberry frosting, buttercream recipe, cake, cake decorating, cake recipe, freeze dried blueberries, freeze dried blueberry buttercream, lemon blueberry cake, lemon blueberry cake recipe, lemon cake from scratch, lemon cake recipe, lemon layer cake, spring

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Comments

  1. Michele Davidson says

    May 9, 2019 at 11:02 am

    Absolutely gorgeous! Can’t wait to try your cake recipe. Freeze dried fruit is amazing for buttercream, love it.

    Reply
    • Whitney says

      May 9, 2019 at 3:07 pm

      Yay, Michele! I totally agree – freeze dried fruit is amaaazing in buttercream recipes. Let me know when you try this! I’d love to know what you think 🙂

      Reply
  2. flinois says

    May 23, 2019 at 12:56 pm

    bjr et bravo de partager avec nous ces merveilles peut on remplacer le thé de sel par autre chose merci

    Reply
    • Whitney says

      May 24, 2019 at 11:22 am

      Je vous remercie! Le sel casher est ce que j’utilise toujours, mais peut être remplacé par du sel de table ou du sel de mer.

      Reply
  3. Rita mcgary says

    May 27, 2019 at 8:59 am

    Can u use fresh blueberries….

    Reply
    • Whitney says

      May 27, 2019 at 5:45 pm

      Hi Rita! The reason I use freeze dried blueberries in the frosting recipe is because the liquid from the berries has been removed, so the consistency of the frosting is just right. If you use fresh blueberries, you might end up with runnier frosting because of the excess liquid. That being said, I recommend searching for a recipe that does include fresh blueberries if that’s what you have on hand, or grabbing a bag of freeze dried blueberries to use with my recipe.

      Reply
  4. Erin E Glauberman says

    June 1, 2019 at 10:13 pm

    Hi Whitney, Im about make this beautiful frosting for cupcakes, do you think it will be ok? Did you find that the frosting was grainy? Should it be sifted?

    Thanks!

    Reply
    • Whitney says

      June 4, 2019 at 9:11 am

      Hi Erin! This frosting will work beautifully for cupcakes and it’s not grainy at all. No sifting necessary 🙂

      Reply
  5. Alexandra says

    June 3, 2019 at 5:30 am

    5 stars
    Hi Whitney, I’ve followed on on instagram for a while, you’re cakes are beautiful! Such an amazing source of inspiration and amazing recipes.
    My Gran is 80 next week and I wanted to make your lemon cake for her, but I wanted to ask your thoughts on a lemon buttercream? Do you have any recommendations to do this?
    Also for the cake recipe, could I sub 1tbsp of lemon extract with 1tbsp of fresh lemon juice?

    Reply
    • Whitney says

      June 4, 2019 at 9:10 am

      Hi Alexandra! I think a lemon buttercream or cream cheese buttercream would pair amazingly with this lemon layer cake. I have a recipe for lemon buttercream here: https://sugarandsparrow.com/strawberry-lemonade-cake-recipe/ and cream cheese buttercream here: https://sugarandsparrow.com/pumpkin-cupcakes-recipe/

      For the cake recipe, it’s important to stick with lemon extract instead of lemon juice (the juice won’t add any flavor and will only add too much acid to the cake). If you don’t have lemon extract you can always add 1Tbsp more lemon zest, that’s where all the flavor of the lemon comes from (for baking, anyway).

      Reply
      • Alexandra says

        June 5, 2019 at 7:52 am

        Hi Whitney, thank you so much! That’s a big help 😀

        Reply
  6. Ivette says

    June 9, 2019 at 8:20 am

    Thank you for the recipe. I have 9 in pans, does the recipe fit for two layers of 9 in or does it need to be adjusted?

    Reply
    • Whitney says

      June 10, 2019 at 9:50 pm

      Hi Ivette, this recipe should be just enough for two 9 inch pans! I know the recipe says 8 inch pans but it actually makes a little bit more batter than that (I always like to have a little extra). Just divide it up evenly between the two pans (no more than 2/3 full) and it should be good.

      Reply
    • Karen H. says

      September 4, 2021 at 12:53 am

      I also used 9 inch pans. You should reduce the amount of frosting if you do this; I ended up with about 2 cups leftover.

      Reply
  7. Rosh says

    June 30, 2019 at 11:32 am

    Hi Whitney – Your cake pics just lifts up my spirit !! Really amazing ! I want to try this for my friend’s baby shower as she loves everything fruity .. Can I use freeze dried blueberries for a whipped cream frosting ?? Have you tried it ? Thanks !

    Reply
    • Whitney says

      July 1, 2019 at 9:29 am

      Hi Rosh! Thanks so much for the kind words 🙂 I’ve never used freeze dried blueberries for whipped cream frosting but I’m sure it will work! I looked around on Google and there are plenty of similar recipes where you grind up the freeze dried blueberries into a find powder and add it straight to your whipped cream frosting. Sounds so good!

      Reply
  8. Laura says

    July 16, 2019 at 1:30 am

    5 stars
    Hi Whitney,
    I am super excited to give this recipe a go for my mums birthday.
    In the recipe it says use three 6 inch or 8 inch pans, which do you suggest is better to go with?

    Also I have brought the blueberries already in powder form, im guessing the quantity used would stay the same (68g)?

    Reply
    • Whitney says

      July 17, 2019 at 9:52 am

      Hi Laura! So excited for you to try this recipe! It makes exactly enough for three 8-inch layers, so if you want to go with a 6-inch cake you’ll have a little extra batter. This lemon cake recipe is exactly the same, only it makes just enough for a three layer 6-inch cake: https://sugarandsparrow.com/lemon-cake-recipe/

      And as far as the blueberries go, you’re correct. They should still weigh 68g in powder form. Hope you love this recipe!

      Reply
  9. Marcie says

    August 7, 2019 at 2:16 pm

    Hi Whitney,

    The freeze-dried blueberries make such a beautiful color frosting, but what I’m wondering is do you actually get the true taste of blueberry? I’ve tried making a frosting before using the juice from blueberries that I’ve smashed thru a sieve, but it unfortunately just ended up tasting pretty much like plain buttercream.

    Reply
    • Whitney says

      August 7, 2019 at 5:19 pm

      Hi Marcie! It makes sense that adding only the liquid from the blueberry didn’t flavor your buttercream very much. Since most of the flavor comes from their skin, the freeze dried blueberries add great flavor to the buttercream. Give it a try next time you make blueberry buttercream!

      Reply
  10. Sam Greener says

    September 7, 2019 at 12:21 am

    Would sieved blueberry preserve work in the frosting instead of freeze dried fruit, as I cant find any?

    Reply
    • Whitney says

      September 7, 2019 at 10:16 am

      Hi Sam! You can certainly give it a try, but you might need to add more powdered sugar to the buttercream to make up for the added moisture. Here’s a link to the freeze dried blueberries I used if you want to order them online: https://amzn.to/2PSfJUZ

      Reply
  11. Ally says

    November 10, 2019 at 8:34 am

    Hello,
    Can I use lemon juice or additional lemon zest instead of lemon extract? If so what amount should I use?

    Reply
    • Whitney says

      November 11, 2019 at 1:35 pm

      Hi Ally! If you want to substitute for lemon extract I would add a few more teaspoons of lemon zest. It’s where all of the lemon flavor comes from and what extract is made of. Let me know how it goes!

      Reply
  12. Alexis says

    January 8, 2020 at 2:08 pm

    This looks amazing, but I want to make three 9 inch layers. Would doubling the recipe be too much?

    Reply
    • Whitney says

      January 8, 2020 at 4:03 pm

      Hi Alexis! I would 1.5 the recipe to make three 9 inch layers. That should be the perfect amount.

      Reply
  13. jeannine frenzel says

    January 11, 2020 at 7:49 pm

    Where did you get the cake stand… light wooden base with marble top?

    Reply
    • Whitney says

      January 13, 2020 at 9:17 am

      The cake stand was a gift from my sister in law years ago and it’s no longer available online! But I did find a very similar one on Amazon: https://amzn.to/2QOxjaN

      Reply
  14. Lizette says

    January 31, 2020 at 1:26 pm

    Can I make this in a 9.5×13 cake pan? Would I have to change the baking time ?

    Reply
    • Whitney says

      February 1, 2020 at 3:06 pm

      Hi Lizette! I’ve never made this as a sheet cake before (so I don’t entirely know how long to bake it) but I’d just be sure to fill the pan no more than 1/2 full, keep the oven temp the same, and check for doneness at 45-50 minutes.

      Reply
  15. Ashley says

    March 11, 2020 at 10:09 am

    If I turn this recipe into cupcakes, approx how long should I bake them for?

    Reply
    • Whitney says

      March 11, 2020 at 8:54 pm

      Hi Ashley! This recipe works great as cupcakes. Fill the cupcake tins no more than 2/3 full and bake at 350 for 17 minutes.

      Reply
      • Ashley says

        March 11, 2020 at 11:16 pm

        Thank you! I will definitely be trying these this weekend!

        Reply
  16. Brandi says

    May 8, 2020 at 5:55 pm

    I made the buttercream and although I ground the blueberries into a fine powder, it is crunchy/gritty in my buttercream. Does this become softer as it sits?

    Reply
    • Whitney says

      May 10, 2020 at 3:38 pm

      Hi Brandi! The blueberry bits do become softer with time and moisture from the rest of the buttercream.

      Reply
  17. Lauren Morse says

    May 13, 2020 at 4:17 pm

    Hi Whitney

    Is the cake pictured here a six inch or an eight inch cake?

    Reply
    • Whitney says

      May 14, 2020 at 10:06 am

      Hi Lauren! The cake pictured is a 6 inch.

      Reply
  18. Bethany says

    May 20, 2020 at 1:54 pm

    5 stars
    our grocery store only had freeze dried raspberries, and it was a happy accident, because this frosting tasted like black raspberry ice cream! It was the tastiest frosting I have ever had, my entire family agrees. So far we have only tasted the discards from the cake leveling, but that was also super delicious. I didn’t have lemon extract but I tested 3 large lemons and it was perfect. We are waiting for it to firm up and then on to the decorating!!!
    Then this cake has to travel 5 hours in the car to surprise my mother-in-law with a front lawn quarantine style birthday party. I hope it makes it in one piece. But, if not, the pieces will still be delicious! Also, I started following you on instagram after “the Budget Mom” posted her beautiful cake and spoke of your site. Boy, was she right! Your cakes are amazing!

    Reply
    • Whitney says

      May 20, 2020 at 10:17 pm

      Yay, Bethany! I am so happy to hear that you love this recipe and I’m sure it tastes incredible with freeze dried raspberry buttercream. So excited for you to bless your mother-in-law with this!!

      Reply
  19. Charlotte says

    June 7, 2020 at 3:30 pm

    Would frozen blueberries (or raspberries) work instead of freeze dried? On another note, your cakes are amazing! Thank you for sharing them!

    Reply
    • Whitney says

      June 8, 2020 at 9:12 pm

      Hi Charlotte! Unfortunately, frozen berries won’t work the same since they’ve got all that extra juice. The reason I love using freeze dried is because the process preserves the flavor of the berry but eliminates all of the juice. This looks like a good recipe for using frozen berries if you don’t have access to freeze dried though: https://bakerbynature.com/lemon-cupcakes-with-fresh-blueberry-buttercream/

      Reply
      • Stephanie says

        July 5, 2020 at 6:30 pm

        Hi Whitney! So excited to make this… going to use the Baker By Nature blueberry buttercream recipe for the frosting as I have an insane amount of fresh blueberries on hand. Do you think the qty of buttercream called for in her recipe will do the trick for a 3-layer 8″ cake?

        Reply
        • Whitney says

          July 6, 2020 at 3:51 pm

          Hi Stephanie! I would definitely double her recipe to have enough buttercream for filling and frosting a 3-layer 8-inch cake. Excited for you to try this lemon cake and let me know how it tastes with fresh blueberry buttercream!

          Reply
  20. Melissa Molina says

    June 8, 2020 at 7:01 am

    Hi!
    If I wanted to make two 6 inch cakes each with 3 layers would I double the recipe?

    Reply
    • Whitney says

      June 8, 2020 at 8:59 pm

      Hi Melissa! Since this recipe makes a total of four 6-inch layers, you could make 1.5x the recipe to make a total of six 6-inch layers (3 layers per cake). Just multiply each ingredient by 1.5 and you’ll have the perfect amounts! If it makes it easier math-wise though, you could double the recipe but just know you’ll have a little more than enough.

      Reply
  21. Angela says

    July 22, 2020 at 12:16 pm

    Hi Whitney!

    I can’t find freeze dried blueberries, but can find plain “dried blueberries” (which I think are air dried vs freeze dried). Do you think these would work?

    Reply
    • Whitney says

      July 22, 2020 at 2:04 pm

      Hi Angela! Air dried blueberries should work as long as they can be ground into a fine powder.

      Reply
      • Angela says

        July 22, 2020 at 5:53 pm

        I believe I found Freeze Dried – at Target (according to their site). No Trader Joe’s near me and can’t wait for my best friend the Amazon delivery guy. Headed to Target in the morning and making it tomorrow afternoon for my daughter’s 21st birthday. THANK YOU for your help!!!

        Reply
  22. Chad P says

    February 8, 2021 at 10:04 am

    5 stars
    I tried a variation of this cake for my sisters 50th birthday yesterday because she loves lemon. I was afraid of doing the lemon cake so I chickened out and did your yellow cake recipe with a mix of lemon and huckleberry frosting. I also did a lemon curd in the middle to give it some added lemon flavor. I had a few cups of huckleberries in the freezer my kids picked this summer instead of the blueberries because it has a similar flavor but more potent. It was phenomenal. I also added a 1/2 cup of the huckleberry compote I made in between the layers. I am currently recovering from the sugar coma as I write this.

    Reply
    • Whitney says

      February 8, 2021 at 11:42 am

      That sounds delicious, Chad! So happy to hear that you loved my yellow cake recipe and those added flavor elements sound like they were the perfect compliments!

      Reply
  23. Shipra says

    February 20, 2021 at 5:26 pm

    Hi Whitney,

    Have tried your freeze dried Strawberry buttercream and it was delicious!!! Can I pair the blueberry buttercream with chocolate cake layers? And for frosting a two 6inch layer cake should I half this buttercream recipe?

    Reply
    • Whitney says

      February 21, 2021 at 8:49 pm

      So happy you love my freeze dried strawberry buttercream recipe, Shipra! You can certainly pair the blueberry buttercream recipe with chocolate cake layers, and if you’re filling and frosting a double layer 6 inch cake you can half the recipe. Hope that helps!

      Reply
  24. Emily says

    February 26, 2021 at 12:20 am

    5 stars
    Hi Whitney! Your cake was so delicious – I baked it for my brother’s birthday but he doesn’t usually like lemon or blueberry so it was a bit risky really. I didn’t tell him the flavours and he said this was the best cake he’d ever had. I totally agreed! Thank you sooo much!!!

    Reply
    • Whitney says

      February 26, 2021 at 5:18 pm

      Yay, Emily! I am so happy this recipe was a hit for your brother’s birthday! Thanks so much for taking the time to let me know 🙂

      Reply
  25. Kwaevyonn says

    March 10, 2021 at 1:43 pm

    Hi Whitney, do you know if the cake layers bake up quite tall when using 8 inch pans?

    Reply
    • Whitney says

      March 11, 2021 at 10:20 am

      If you’re making three layers, they should bake up to about 1.5 inches tall.

      Reply
  26. Mike says

    March 15, 2021 at 4:58 pm

    I’m planning on making this frosting tomorrow to frost cupcakes with, do you know about how many cupcakes this frosting recipe will cover?

    Reply
    • Whitney says

      March 15, 2021 at 8:34 pm

      Hi Mike! This frosting recipe will cover around 30-35 cupcakes depending on how much frosting you’re putting on. Enjoy!

      Reply
  27. Hiba says

    August 1, 2021 at 8:04 pm

    Hi, I want to make this cake but need only 3, 6 inch layers, if I do this cake “Lemon Cake With Lemon Cream Cheese Buttercream” will it be okay? The cake needs 300ml milk, but the lemon layer cake w blueberry only needs 240ml milk, will it have the same consistency (light n fluffy)

    Thanks a bunch!

    Reply
    • Hiba says

      August 1, 2021 at 8:14 pm

      Also both recipes have the same amount of baking soda and powder, is there any difference in the cakes consistency?

      Reply
    • Whitney says

      August 4, 2021 at 10:05 am

      Hi Hiba! It will have the same consistency. Enjoy!

      Reply
  28. Karen says

    August 4, 2021 at 3:08 pm

    I’ve made this cake twice and both times it fell in the middle. is it because I filled the cake pans (4 6 in. pans) too much? I used the correct amount of baking soda and powder. Should I reduce one? My granddaughter wants this cake for her birthday and I’m running out of time and money! Help, please@

    Reply
    • Whitney says

      August 11, 2021 at 3:35 pm

      Hi Karen! I’m so sorry to hear that the cakes fell. One of the most common reasons why cakes sink is that the baking powder is expired (it loses its ability to give a cake rise after about 6 months). If your baking powder is fresh and assuming you haven’t made any substitutions, here are some other common reasons why a cake would sink: https://sugarandsparrow.com/why-cakes-sink/ hope that helps!

      Reply
  29. Shayla says

    December 28, 2021 at 7:58 pm

    Hi!! I’m making a lemon blueberry cake for my mother in laws birthday 🙂 what would you suggest as for adding in frozen blueberries to the lemon cake batter?? I plan on tossing them in some flour and lemon juice before putting them in so they don’t sink.

    Reply
    • Whitney says

      December 28, 2021 at 8:10 pm

      Hi Shayla! That sounds so lovely and although I’ve never tried adding blueberries to this batter before I think it should work! I would definitely toss them in flour first so they stay suspended in the batter. Let me know how it goes!

      Reply
  30. Gina says

    January 6, 2022 at 7:20 pm

    Hi Whitney,
    Will this recipe work for a 9×13 cake pan?

    Thank you,
    Gina

    Reply
    • Whitney says

      January 8, 2022 at 10:13 pm

      Hi Gina! It will. Here’s an article I wrote on baking my layer cake recipes as sheet cakes: https://sugarandsparrow.com/sheet-cake-recipes/ hope that helps!

      Reply
  31. Natalia says

    February 12, 2022 at 3:57 am

    Hi, I was wondering whether it’s possible to reduce the amount of powder sugar by half in the frosting? Thanks :).

    Reply
    • Whitney says

      February 12, 2022 at 1:30 pm

      Hi Natalia! If you reduce the powdered sugar by that much, the frosting will be very runny. The powdered sugar helps stabilize the buttercream, so I don’t recommend reducing it. This recipe calls for enough powdered sugar to make about 6 Cups of buttercream, which is why it seems like so much. Hope that helps!

      Reply
  32. Raven says

    June 13, 2022 at 10:06 pm

    Could I use Buttermilk instead of regular milk in the batter?

    Reply
    • Whitney says

      June 14, 2022 at 7:16 pm

      Hi Raven! Buttermilk will add even more moisture to this cake (which is already plenty moist). If it’s all you have on hand I’d say it’s worth a try but otherwise I’d recommend sticking with whole milk 🙂

      Reply
  33. Carrie says

    July 9, 2022 at 1:13 pm

    Hi Whitney. I’m planning to make this cake this weekend. I’m wondering if you’ve ever tried using limoncello instead of lemon extract? I made an Italian cake with it a few months ago that was delicious!

    Reply
    • Whitney says

      July 11, 2022 at 10:39 am

      Oooh limoncello sounds like it’d be amazing! I haven’t tried it but I’d say go for it.

      Reply
  34. Lori L. says

    July 25, 2022 at 1:11 pm

    5 stars
    Another sugarandsparrow HIT! Delicious, moist lemon cake. Blueberry frosting a big YUM! Perfect pair for a summer cake.

    Question: I had trouble removing my 6” pans from my cakes! I used veg. oil and flour dusting to prepare the pans. What do you suggest?

    Reply
    • Whitney says

      July 25, 2022 at 9:37 pm

      Yay, Lori! I’m so glad you loved this recipe! I always recommend spraying the sides with baking spray (coating with vegetable oil + flour works fine too for the sides), then placing a parchment paper circle on the bottom of the cake pan. Easy release every time!

      Reply
  35. Maxine says

    November 9, 2022 at 1:43 pm

    Hello, could I make this with raspberries instead of the blueberries ? Thanks

    Reply
    • Whitney says

      November 9, 2022 at 9:17 pm

      Hi Maxine! You absolutely could. That would be an amazing flavor combo! I have a recipe for raspberry buttercream here: https://sugarandsparrow.com/raspberry-buttercream-recipe/

      Reply

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BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors BANANA BISCOFF CARAMEL CAKE 🍌🎂 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 “Anyone Can Cake: Bonus Recipes” link in my bio for all the info ⁣⁣
⁣⁣
#biscoffcake #lotusbiscoff #bananacake  #saltedcaramel #caramelcake #buttercream #bakedfromscratch #frosting #bananacaramel #bake #anyonecancake #cakesofinstagram #cake #layercake #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!)⁣
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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.⁣⁣
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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 ombré funfe TODAY! Watch me make this pretty pink ombré 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 ♥️ livestream link is in my bio + Story and I can’t wait to connect with you all 🫶🏽 ⁣
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#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 “baby sis” 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 😆⁣
⁣
#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) 😍♥ This Raspberry Buttercream (recipe below!) 😍♥️ 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.⁣
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Click the “Raspberry Buttercream” 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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