Recipe: berry and citrus three layer cake

Berry and citrus three layer cake

 A few months ago I stumbled across a beautiful Buzzfeed article that raved on and on about layer cakes, with links to some delicious looking recipes. I have to admit my heart skipped a beat seeing those magnificent creations and so I did what any food obsessed individual would do… I went back over and over again to read the article until finally I convinced myself I’d need to make one of them for myself.
I love the idea of a layered cake… squishy icing situated between soft slices of cake. I actually haven’t made too many in my time besides the odd chocolate or black forrest. So I decided to try something way out of my wheelhouse for variety. Here’s the original recipe, which I didn’t really stray far from, just some minor tweaks here and there which I found worked well for me. Please check out her blog, there’s some delicious looking dishes worth trying!
Berry and citrus three layer cake
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Prep Time
30 min
Prep Time
30 min
  1. 350g butter (softened)
  2. 240g caster sugar
  3. 110g brown sugar
  4. 4 large eggs
  5. 1 tablespoon + 1 teaspoon vanilla extract
  6. 360g plain flour + extra
  7. 1 tablespoon baking powder
  8. 1/2 teaspoon salt + extra
  9. 240ml buttermilk
  10. 1/4 cup lemon juice
  11. Zest of 3 lemons
  12. 1 1/2 cups fresh berries
  13. 230g cream cheese (softened)
  14. 420g icing sugar
  15. 2 tablespoons thickened cream
  1. Preheat oven to 170 degrees, then grease and lightly flour three 9 inch cake pans.
  2. Using a mixer, beat 230g of butter on high until creamy and pale, then mix in caster and brown sugars until dissolved. Add in eggs and 1 tablespoon of vanilla until fully combined.
  3. Mix in 360g plain flour, baking powder, 1/2 teaspoon salt, then add the buttermilk, lemon zest and lemon juice, stirring it until just combined (do not overtax or the cake will become dense and crumbly).
  4. Toss the berries in plain flour, then gently fold into the thick cake batter.
  5. Divide the batter into the three cake tins, then bake for 20-25 minutes or until the cake is cooked in the centre (test with a skewer).
  6. Take the cakes out of the tin and allow them to cool completely before icing.
  7. To make the icing, use a mixer to blend together cream cheese, icing sugar, cream, a pinch of salt, 1 teaspoon vanilla extract and 120g butter.
  8. Once the cake is fully cooled, stack the first layer then cover in icing. Top with the second layer and repeat the process. Add the final layer, top with icing then spread around the sides as well.
  9. Top the cake with berries and citrus - in mine I used Pemberton finger limes since they were in season, plus the zest of some fresh oranges.
  10. Finish with a tiny sprinkling of salt to bring out the natural sweetness of the fruit.
Queen of Bad Timing

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  • Reply
    6 August 2015 at 11:11 pm

    That looks soo good!

  • Reply
    Queen of Bad Timing
    11 August 2015 at 11:52 am

    It's a great dessert for summer! Love berries 🙂

  • Reply
    Martine @ Chompchomp
    24 August 2015 at 3:05 am

    Holely molely this is a stunning creation of yours Kristy! I need to come and visit your kitchen!

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