Lemon Cake with Raspberry Buttercream

Lemon Cake with Blueberry Filling and Raspberry Butter Cream


  • White cake mix
  • Zest and juice of 2 lemons
  • 3 eggs
  • 1/3 cup oil
  • 1 cup milk
  • 1 teaspoon vanilla

Raspberry Buttercream:

  • 1/4 cup seedless raspberry jam
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon milk, if needed

Filling and Garnish:

  • 1 cup blueberry or seedless raspberry jam (or a combination of both!)
  • 1 cup fresh blueberries and/or raspberries

Cook's Note:

Although I layered whole blueberries between the cake layers, it proved to cause the cake layers to slip and slide a little, since the berries acted a little like ball bearings!  To avoid this problem, I would suggest one of the following:

a. Mash the berries a little if placing between the cake layers.

b. Stir the berries into the cake batter to bake into the cake.

c. Simply garnish the cake with lots of berries on top, instead of placing inside.

Bake the Cake:

Preheat the oven to 350 F.  Grease the bottom only of two 8-inch round cake pans, and line the bottoms with parchment paper.  Spray the paper with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine all of the cake ingredients.  Mix on low speed to combine, then on medium speed for 2-3 minutes until smooth and well blended.  Divide evenly between the pans.  Bake for 25-29 minutes until the cake springs back when touched and a toothpick comes out clean.

Cool cakes in the pans on wire racks for 15 minutes, then turn out and cool completely on wire racks, covered loosely with a clean kitchen towel.

Once completely cool, use a sharp knife or cake leveler to level the tops of the cakes, then split each cake so that you have a total of 4 layers.  (Save any leftover bits of cake from leveling to make little mini trifles.)

Prepare the Frosting:

In the bowl of your stand mixer fitted with the whisk attachment, combine butter, powdered sugar and jam on low speed, then increase to medium high.  Whip for 4-5 minutes until very light and fluffy, adding a little milk, if needed, for the desired consistency.

Assembling the Cake:

Place the first layer of cake on a cake board.  Spread with half the jam.

Add the second layer of cake and spread with 2/3 cup of the raspberry buttercream.

Add the third layer of cake and spread with the rest of the jam.

Add the fourth layer of cake.  Frost all over with the raspberry buttercream.

Garnish with berries.

Refrigerate until ready to serve.

Recipe from Curly Girl Kitchen