easy layer cake

One Layer Cake recipe that&#x27;s SO EASY and is perfectly moist and tender every time. No stand mixer required and your cake is ready in about 45 minutes start to finish!

One Layer Cake Recipe

cake flour

baking soda

baking powder

salt

sugar

unsalted butter, diced

vegetable or canola oil

eggs

buttermilk

vanilla extract

almond extract

Chocolate Frosting

unsalted butter

confectioners sugar

cocoa powder

tsps vanilla extract

half-and-half

Preheat oven to 350°.

Butter and flour one 9-inch cake pan, then...

Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.

In a large measuring cup, add the buttermilk,...

In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.

Sift the cake flour, baking soda, baking powder,...

Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.

With the mixer running on low, add the...

With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.

Pour in a little more than half of...

Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.

Stop the mixer and scrape the sides and...

Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.

Pour batter evenly into the prepared cake pan...

Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.

Cool pan on a wire rack for 10...

Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that's fluffy and is truly the best blueberry cake ever!

Lemon Blueberry Cake

(380 grams) granulated sugar

vegetable oil

2 lemons- zested and juiced (see below)

teaspoon (5 milliliters) Lemon (or vanilla) extract

sour cream

½ cups (350 g) all-purpose flour

(11.2 g) baking powder

teaspoon (5 g) salt

cup buttermilk (236 ml) (or milk)

cup (59 milliliters) fresh lemon juice

blueberries,

(15.6 grams) all-purpose flour

¼ cups (532 milliliters) heavy whipping cream

(130 grams) powdered sugar

(5 milliliters) pure vanilla extract

mascarpone cheese, cold

jar (10 ounces) lemon Curd

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.

Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.

Finally, add the remaining dry ingredients and remaining buttermilk and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter, saving a small handful to drop on top of the cake batter.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Drop the remaining blueberries on top. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

For the Cake:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.

Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.

Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.

Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.

Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling.

Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.

Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.

Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting. You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture.

Use remaining frosting to pipe the florets on the top of the cake using an Ateco 809 tip (large open round). Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.

For the Frosting:

Just finished making this tonight and it's AMAZING! This one is a keeper. I love the moistness of the cake and the contrast between the tangy lemon curd and the frosting. Thanks!

Oh my!!!!! Excellent cake!  Even better after a night in the refrigerator! Moist, bursting with flavor!   Not heavy or overly sweet.  Pair it with a rich, bold cup of coffee.  As mentioned before cake is best eaten cold.

I’ve made this recipe three times and it’s more work than a regular cake box recipe but the end result is wonderful! I follow the recipe exactly. I learned to pipe icing on the outside rim of each cake layer and put the lemon curd inside of the rim of icing like a barrier so the icing and lemon curd doesn’t squish out between the cake layers. This is definitely a show stopper at parties or get together a.

Absolute knock out! This recipe was so easy to make and amazingly delicious. I love how all the flavors come together. I used two 9 inch cake pans without any issues. Can't wait to make this again. :)

Made this recipe today- my daughter LOVED it! Creamy, tangy, not too sweet, moist and delicious!

The cake baked nicely and looked very pretty, but the taste is too mild in my opinion.  It might be better with a different frosting, but for this one, all I can say is,  "meh."

One of the best cakes I've ever made. Followed the cake recipe exactly. 23 minutes in my oven was perfect. I opted for stabilized whipped cream for the frosting with homemade lemon curd.  Decorated with a mound of fresh blueberries and candied lemon slices. Thanks!

Love love lemon cakes of any kind besides lemon cream cheese or mascarpone frosting.  This recipe looks from the pictures &amp; ingredients oh so heavenly that my mouth is watering.  How many cups does the frosting make?  Also how many cups of frosting per layer &amp; then for the entire cake.

Hi! Why weren’t you happy with this in cupcake form? I was thinking of making cupcakes. Was the cake still as fluffy as your lemon cupcakes?

I made this cake with a friend who wanted to learn some basic cake decorating tips and it was DELICIOUS! So moist and the marscapone frosting offset the flavors of the cake beautifully! I would definitely make this again! 
Pic: https://www.instagram.com/p/CEmZKnQlB5d/?igshid=wehjbaqu4vvl

This recipe was so good! I love anything with a mascarpone filling. I prepared all the measured ingredients ahead of time and pretty much followed the directions as written except for a few changes. I did not have buttermilk on hand, so used some whole milk mixed with some plain full-fat kefir (smooth sour yogurt). I also did not have any sour cream, so for that I added a chobani yogurt cup: I actually only had lemon flavor! I used fresh blueberries and tossed them on top of the batter and actually had the opposite happen where they mainly stayed at the top of the cake. The mascarpone frosting directions I followed exactly as written and it came out amazing. Lastly, I only had two cale rounds, so I ended up with a lot of extra mascarpone filling. I will definitely make this recipe again :)

Just delicious! I followed this recipe exactly, except that I used two 10" pans because that's what I had on hand. Baked for 23 minutes and it turned out perfectly! The frosting is amazing. Definitely a recipe I will use again.

I am not sure what I did wrong, but my cake was way too dense and heavy. The cream layers and lemon curd was amazing. Can you please advice what could have happened.....?

I made this cake after seeing someone on Reddit make it and used two 9 inch pans. They turned out beautiful. Icing and decorating was, for the first time, a breeze. Your directions were also very easy to follow.  I cannot wait to make this again. This was also the first time I have heard of lemon curd. It was so yummy! Thank you for sharing. :)
NeeNee 
Age 22

I used a bunt pan- cut 1 layer- then a lemon glaze- it was wonderful!

Hi! I made this cake yesterday for mother's day and it was a hit! I am definitely adding this recipe to my rotation. The cake was dense but in a good way, almost reminding me of like a strawberry shortcake. I used vanilla extract in the cake rather than lemon extract, I would suggest this as it was the perfect balance against the lemon curd and lemon zest within the batter. Again, this was a terrific cake and I can't wait to make this cake again!

I made this delicious cake as a Mother’s Day dessert this past week, it was such a hit!! It was absolutely delicious and the recipe was so easy to follow!

Hi! I would say this is one of the best cakes I’ve ever had! Can I make this recipe into a sheet cake??

I actually substituted a gluten free vanilla cake mix for the dry ingredients but followed the rest of the recipe to a T.. it is stunning and delicious. I would love to send a photo!

So good it'll become a staple! This recipe is a win!
The marscapone frosting is beautifully light in texture and flavor, complimenting the light flavor of the cake as well. I wish I had made a homemade curd (someday), but this recipe really allows the lemon curd to shine in the way of sweetness, although all of the flavors are lovely. My only recommendation: don't be afraid to pump up that lemon flavor and make sure that frosting is super chilled! 

I will definitely be storing this for future use.

This cake tastes amazing and is super moist! Giving it a 4/5 though because I couldn’t for the life of me keep the lemon curd from oozing out of the cake and ruining my frosting. Very very frustrating!

Made this for my daughter’s birthday.  It was a hit!  Absolutely delicious.  Will definitely make this again.  It is a keeper

Love the sponge but my icing is so so runny couldn’t use it

This cake was Amazing!!!! This was my first time making a cake that required 3 levels abd a filling w icing, I was a bit intimidated because I’m good at Bundt and pound cakes. I got impatient and excited and put it together when the cake was still kind of warm. It started to slide but I reinforced it w some foil and let it set in the fridge.  I am still perfecting my whipped cream, however I’d rather over whip than under whip. This was a trial run because I want to make it fir Easter and Now I know what tweaks I need to make.

I came across this recipe on Instagram. The cake looked amazing so I decided to make it. I didn't have three 8" cake pans, so I baked the cake in a half sheet cake pan (13x18) for about 28 minutes. Then I used my 8" cake ring to cut it out. The cake still turned out great...Evenly baked and moist. 

I have a good lemon curd recipe, so I made it from scratch instead of buying the premade stuff. I would recommend to make it from scratch, but if you don't have time then buy it. 

For some reason it was a  little challenge making the mascarpone frosting. I accidently overwhipped my frosting so the whole thing went flat. The instructions didn't give a time for how long to whip it for, but it did say "until soft peaks formed." The frosting was a lot in the mixing bowl so I was stopping my mixer a few times to scrape the sides to make sure everything was incorporated. With my second batch, I added the vanilla extract right after the heavy cream, then slowly added the powdered sugar.  Once it was all incorporated then I adjusted the mixer speed to high. I was watching it like a hawk to get the soft peaks!...lol...The frosting turned out perfectly. It was very light and not sweet at all. 

Including myself, there were 7 people that tried this cake...And everyone loved it! The blueberry cake lemon curd, &amp; frosting all went very well together. Everyone thought the flavor profile was just perfect. It's a great spring/summer dessert. This recipe is definitely a keeper at my house! Thank you Beyond Frosting for sharing this recipe!

This was wonderful! I ended up making in only 2 layers because it would be too tall for the cover of my cake plate. Everyone raved about it! I will definitely make it again. Thank you!

This cake is delicious. It turned out exactly as pictured.  I will definitely make this again.

I tried the whole recipe today and trust me when I say that it was a crowd pleaser and awesome scrumptious. It’s flavors are like a bomb of lemon, blueberry  with mascarpone OMG. Am saving it in my cook book . Hands down best recipe ever .

This is the BEST cake I've ever eaten! SIMPLY AMAZING!  The marscapone frosting is absolutely PERFECTION!  Cake is moist!  Will be making again and again! Thank you !!!!! ❤❤❤❤

This didn't work for me. Was so dense and stodgy. All flavours were there just not the texture. Baked for 40 mins as 23 was still liquid.
I must have done aonerging wrong

This recipe is easy to follow,  it's moist refreshing and delicious.  We have supper club once a month  between  four couples house. And I brought this cake it was such a hit everyone wanted the recipe.  I will be making it again!

This cake looks delicious,  but I want to make it in a 9x13 pan or Bundt pan. Could I use the same recipe?

I think this is the best cake I've ever had. Can't believe I made it. The whipped marscapone frosting is wonderful and something I'm going to try with other cakes.

Can I freeze the frosted cake? This was so good!!

I’ve found a new addiction, baking cakes. I not only have baked different flavors but 4 or so different lemon blueberry cakes. Yours hands down wins. Everyone is obsessed, it’s so good. I have discovered baking just for fun is a lot easier in 6 inch pans than 8 inch pans. Any possibility you want to help me out by how I go about that with your recipe?

My hubby saw this on his news feed and asked if I would make it for him.  Mine didn't look as pretty, but it tasted amazing!  I loved the cake flavor, the lemon zest and blueberries were a little burst of flavor!  The cake is a bit denser than box cake mix, which was still good, and it held up very nicely to the thick whipped frosting.  I used cake flour instead of all purpose.  I never had mascapone frosting, it had a very mild sweet flavor which complemented the sweet lemon curd and the cake flavor.  It took some time to make, but would be a beautiful cake to take for an event or celebration.

This cake is so delicious! Perfect density. Holds  the custard and whipping cream mixture so well.  I made it after it popped up on my fb wall. A perfect summer dessert. I got so many compliments on it . I used 8” pans for 23 mins at 350 and the layers were perfect.

Hello 
Made your cake for a wedding and it was delicious

I made this cake about a month ago for a co-worker's baby shower. It was delicious! I thought it could have used more blueberry, but all of my co-workers thought it was perfect as is. A different co-worker asked me to make this cake again for her family's Christmas, and it turned out just as well as the first time. I also have converted this into cupcakes for other co-worker's as well and it turned out great.

I loved the cake but half my guests thought it was too lemony. Next time, Ill use half the lemon juice, 1/2 zest, and 1/2 curd.

I made this for a ladies potluck and it was a huge hit! The flavor was awesome and the colors beautiful. I only had 2 cake pans (8 inch), so I put 2 cups of batter in each and put the remaining batter in a loaf pan. They took a few minutes longer to bake but came out perfectly. For the loaf pan cake I cut it in half lengthwise and spread frosting and curd between the layers, but did not frost the top. It  made a great tea cake.  I will be making this again.

I made this cake for Easter, keep in mind I typically only make box cakes, I was able to do it and it was amazing! Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589574504/sywa2fi3ysgabsmsqvom.mp4

This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that’s fluffy and is truly the best blueberry cake ever!

Top 3 easy layer cake recipes from across the web

The most viewed easy layer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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One Layer Cake Recipe

Lemon Blueberry Cake

Lemon Blueberry Cake

Top 3 easy layer cake recipes from across the web

The most viewed easy layer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Layer Cake Recipe

Lemon Blueberry Cake

Lemon Blueberry Cake

The most viewed easy layer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine