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3 Layer Gluten Free Lemon Blackberry Cake Recipe

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4.1 from 14 reviews

This 3 Layer Gluten Free Lemon Blackberry Cake is a delightful, moist cake bursting with fresh lemon flavor and sweet blackberry filling. Featuring a tender gluten free crumb, tangy blackberry jam filling, and a luscious blackberry-infused buttercream frosting, this cake is perfect for celebrations or any special occasion. The fresh lemon zest and juice brighten each bite while the smooth blackberry buttercream adds a beautiful fruity finish. The recipe includes step-by-step instructions for making the filling, cake, frosting, and assembly to create a show-stopping layered cake entirely gluten free.

Ingredients

Blackberry Filling

  • 2 pounds Frozen Blackberries
  • ¼ cup Fresh Lemon Juice (about 1 ½ lemons)
  • ½ cup Granulated Sugar

Cake

  • 3 cups Gluten Free Flour Blend
  • ½ teaspoon Xanthan Gum (omit if your flour blend contains it)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Milk (whole milk preferred)
  • ¼ cup Fresh Lemon Juice
  • Zest from 3 Lemons
  • 1 ½ cups Granulated Sugar
  • ½ cup Vegetable Oil
  • ¼ cup (4 tablespoons) Unsalted Butter, melted
  • 4 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract

Buttercream Frosting

  • 1 ½ cups (3 sticks) Unsalted Butter, room temperature
  • 6 cups Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • ⅓ cup Cooled Blackberry Filling

Instructions

  1. Make the Blackberry Filling: In a medium saucepan over medium heat, combine frozen blackberries, fresh lemon juice, and granulated sugar. Cover and cook for about 10 minutes until berries thaw and soften. Use an immersion blender to blend into a smooth mixture, or mash with a potato masher if no blender is available. Strain the mixture through a fine mesh sieve to remove seeds, returning the liquid to the pot. Cook on medium, stirring frequently for 25-30 minutes until the filling halves in volume and reaches a loose, jammy consistency. Remove from heat and cool completely.
  2. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with nonstick spray or softened butter, then dust with gluten free flour. Line the bottoms with parchment paper circles cut to fit.
  3. Mix Dry Ingredients: Sift together gluten free flour blend, xanthan gum (if needed), baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Combine Milk and Lemon Juice: In a small bowl, mix whole milk with fresh lemon juice and set aside.
  5. Mix Sugar and Lemon Zest: In a large bowl, rub granulated sugar and lemon zest together with your fingers to release oils and combine flavors.
  6. Mix Wet Ingredients: Whisk the vegetable oil, melted butter, eggs, and vanilla extract into the sugar and zest until well combined.
  7. Add Dry and Milk Mixtures: Pour half the dry ingredients into the wet mixture and mix well. Stir in the milk and lemon juice mixture, then add the remaining dry ingredients. Mix until just combined with no lumps.
  8. Bake the Cakes: Divide batter evenly among the prepared pans. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  9. Make the Buttercream Frosting: In a stand mixer fitted with the paddle attachment, beat room temperature butter, vanilla extract, and ⅓ cup cooled blackberry filling on medium-low speed until fully combined. Sift in half the powdered sugar and mix on low, scrape the bowl and add the rest of the sugar, mixing until combined. Increase speed and whip until smooth and light. Adjust consistency with additional blackberry filling or powdered sugar as needed.
  10. Assemble the Cake: If needed, level cake layers with a serrated knife. Place one cake layer on your serving plate and secure with a small dollop of frosting. Spread a thin crumb coat layer of frosting on top to protect from filling moisture. Pipe or spoon a border of frosting around the edge to create a dam. Spread about ⅓ cup blackberry filling inside the border evenly. Repeat with second layer. Add final cake layer and apply a crumb coat over the entire cake. Refrigerate 15-30 minutes until set. Finish frosting the cake with remaining buttercream, smoothing or decorating as desired.
  11. Garnish and Serve: Decorate the top with fresh blackberries, lemon zest, or lemon wheels. Slice and enjoy this fresh, vibrant, gluten free lemon blackberry cake!

Notes

  • Zest the lemons before juicing them for best flavor and ease.
  • King Arthur Measure for Measure Gluten Free Flour is recommended for this recipe.
  • If your flour blend already contains xanthan gum, omit adding extra.
  • For a smooth cake design, gently drag the tip of an offset spatula around the bottom and top of the frosted cake while rotating the cake stand to create decorative lines.
  • Nutrition information is approximate and based on 12 servings, though the cake can yield up to 16 smaller servings.
  • Allow the filling and cakes to cool completely before assembling to prevent frosting from melting.
  • The blackberry filling can be made in advance and stored refrigerated.
  • If the buttercream feels too stiff, add more blackberry filling by tablespoon increments; if too loose, add more powdered sugar to thicken.

Find it online: https://flavorspath.com/3-layer-gluten-free-lemon-blackberry-cake-recipe/