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Annie turned 7 in June. We weren't able to celebrate on her birthday, since she lives with her mum, daddy and siblings in London, UK. We're celebrating this weekend, however, as they all arrive today for a long summer holiday (as they say in Europe). I asked Annie a few weeks ago what kind of cake she'd like for her birthday celebration and she responded, without hesitation, "Lemon!". So lemon it is!
I saw a 14-layer version of this cake on Pinterest and followed it to the Bakerella blog. At first, I thought that the layers were sliced thin, but after reading the instructions, I realized that each layer is baked in a separate pan. To me, that made the whole thing much simpler. I have four 8-inch pans, so I baked the cakes in two batches, letting the pans cool and washing them, in between batches. You could make it super simple by baking the layers in disposable aluminum foil pans, as suggested on Bakerella.
The cake recipe is an old family recipe, not my family or anyone I know, but a family named Smith. The story's told that this cake was famous in Art Smith's (former personal chef to Oprah Winfrey) family. It was handed down from generation to generation and was a huge hit at every reunion, party or family celebration. Hence the name, Smith Family's 12-Layer Cake.
The cake comes out moist and light and makes a tall, celebration-worthy dessert. I adapted it by adding fresh lemon juice and zest to the batter. I used my own icing recipe, adding again, Annie's requested "lemon" to the delicious buttercream.
Seven Layer Lemon Cake with Blackberry Buttercream Filling - this stunning layer cake is absolutely a show stopper for your next special occasion. With the blackberry buttercream filling, it tastes even better than it looks!
So there you have it; Annie's Seven Layer Lemon Cake with Blackberry Buttercream Filling, perfect for a party of any kind!
We can't wait to celebrate your birthday Annie! You're becoming such a lovely young lady and your Grammy and Papa are so.......... proud of you!
Hope your mum remembers to show you this before you get on the plane today. We'll be here at the other end to give all of you lots of hugs and kisses ... and to eat cake with you!!
Seven Layer Lemon Cake with Blackberry Buttercream Filling
Ingredients
For the cake
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 12 ounces butter, at room temperature
- 2 ½ cups sugar
- 6 large eggs, at room temperature
- 2 ¾ cups milk
- ¼ cup fresh lemon juice
- finely grated zest from one lemon
- 1 ½ teaspoons vanilla extract
For the Blackberry Buttercream:
- 4 ounces butter
- 1 cup fresh blackberries
- 2 tablespoons sugar
- 3 -3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
For Lemon Buttercream:
- 8 ounces butter
- juice and zest of 1 fresh lemon
- 8 cups powdered sugar
- 2 tablespoons milk, more as needed
Instructions
- Position racks in the center and bottom third of the oven and preheat to 375° F. Spray four 8-inch cake pans (you will bake the cakes in two batches) and rub spray to completely coat the pans. Line the bottoms with round pieces of parchment paper. Spray the pans again lightly.
- Sift together the flour, baking powder and salt. Sift the mixture one more time, and set aside.
- Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well blended. On low speed, add the flour in 3 increments, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the lemon juice, lemon zeset and vanilla. Using about 1 ¾ cups for each layer, spread the batter evenly in the pans.
- Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 18-20 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper and cool completely. Wash and prepare three of the pans again as directed above. Repeat the procedure until all 7 layers have been baked and cooled.
- To finish the cake, place one of the layers on a cake plate and spread with about ⅙th of the blackberry icing. Stack the remaining cakes, spreading icing between each layer. Spread a thin layer of the lemon icing over the sides and top of the cake. This is your crumb coat and will make it easier to do the decorative frosting. Refrigerate cake until crumb coating is dry and set.
- At this point you can either frost the cake with a offset knife or pipe the icing on as in the photos. To do the swirly icing, use a large decorating bag fitted with a Wilton 1M or 2D tip and a coupler. Fill bag ½ full of lemon buttercream. Twist top to secure. Starting at a bottom edge, with the tip perpendicular to the cake, begin swirling icing in a random pattern, back and forth and up and down. Stop from time to time to readjust your grip on the pastry bag. You want to eventually cover all of the cake. Don't worry about trying to make any pattern, it should be whimsical and random.
- Place blackberries and sugar in a medium size bowl. Crush berries with a fork and allow to sit for 15 minutes. Strain berry juice into a small saucepan, pushing solids with the back of a spoon to extract as much of the berry juice as possible. Bring juice to a boil, then lower heat a bit and keep at a steady simmer until juice is reduced to about 3 tablespoons. Remove from heat and allow to cool.
- For the blackberry buttercream, beat butter in the bowl of an electric mixer for 3 minutes until pale yellow and fluffy.
- Add powdered sugar and blackberry reduction and beat well. Add milk to make a fluffy, spreadable icing. Beat for another 2 minutes.
- For the lemon buttercream, beat butter in the bowl of an electric mixer for 3 minutes until pale yellow and fluffy.
- Add powdered sugar, lemon juice and lemon zest and beat well. Add milk, if needed, to make a fluffy, spreadable icing. Beat for another 2 minutes.
Laura (Tutti Dolci) says
What an incredible cake, I love the blackberry buttercream!
Georgia | The Comfort of Cooking says
Aww, what a super sweet post! Happiest birthday wishes to Annie! What a lucky girl to indulge in this beautiful, summery cake.
Tricia @ Saving room for dessert says
Unbelievably fantastic cake Chris! You are the master and an awesome grandmother! My birthday's coming up - can I place my order now? Your granddaughters are all beautiful and you are certainly blessed! Have a lovely weekend.
Laura Dembowski says
Your granddaughter is adorable! I'm sure she loves you as much as you love her. I still miss my grandparents literally every single day. And as for this cake, oh my word, does it look fantastic. I want a slice so badly. When a cake calls for more layers than I have pans, I typically bake them in as few batches as possible and cut the cakes.
Debra Eliotseats says
In a word, beautiful. Have much fun and silliness with the family. Happy belated B-day, Annie.
The Mom Chef says
Happy birthday, Annie! You sound like my parents were BG....happy, busy, full lives. Now they can't imagine how they filled their time without their grandson and Dudette. It makes me smile. Chris, the cake is gorgeous. I love the blackberry buttercream in the middle. With lemon cake and frosting, I bet it'll be delicious.
Inside a British Mum's Kitchen says
Oh Chris!!!!! this is simply stunning - SO beautiful and perfect!! Annie is even more beautiful! what a super birthday cake for a lovely little girl 🙂
Mary x
Vicki V @ blestnest.blogspot.com says
AmaZing cake for a beautiful little girl! What wonderful memories you are making with your grandchildren!
Kim G. says
Your grandchilds are soooooo cute! And this cake is pretty perfect for little Annie!!!
Vicki Bensinger says
This cake is stunning Chris. Everything about it is beautiful. I love the swirl that you do on you cakes and can't wait to try it but haven't had the opportunity. Both my kids have birthdays next month so maybe I will have the chance.
I'm a huge fan of high rise cakes. If I'm goi g to make them they have to be tall and spectacular. I'm sure Annie will be doing backflips when she sees this.
Great recipe and photo. I can't wait to try this.
Cher Rockwell says
That is one amazing cake for a beautiful little lady!
Mi Ka says
Wonderful cake, I am sure that it is very delicious too! Very good job, Chris 😉
Happy birthday to Annie, muaakkk!! <3
Lynn@Happier Than a Pig in Mud says
The cake is gorgeous! Have a fun visit with the kids:@)
Angie Schneider says
What a gorgeous frosted cake! The frosting looks so pretty.
Veronica Miller says
Now that is an epic cake, worthy of a Princess! So incredibly pretty and I don't believe you that the icing technique is easy. I use a 1M tip on my cupcakes and I can't imagine creating a cake like that with it - you have mad piping skillz! Enjoy your time with the grand-daughters!
Jennifer@ Peanut Butter and Peppers says
Happy Birthday to Annie!!! What a gorgeous cake and so much work you put into it. Your Granddaughter my had the biggest smile on her face when she saw the cake!! Have a lovely weekend!! 🙂
Lenia says
Happy birthday to Annie!
Is this cake real?It looks divine!
You are a great pastry chef!!!
Kisses!
Claire @ Claire K Creations says
Oh my Chris this cake looks just wonderful. I can practically taste the lemon jumping out at me. I will most definitely be making this cake with my own fresh lemons.
I can hardly believe that you weren't hanging out for grandchildren. You're definitely making up for it now 🙂
Happy Birthday Annie!!!
peps says
Unbelievable!!!!
What a cake!!!!!!
Bravo Chris!!!!
Happy birthday to cute, lucky Annie!!!!
La Table De Nana says
I love this post:-)
Those girls are gems:-)
And the cake..ooh lala--
Pinning:-)
Have a ball!
Ms Lemon of Make Mine Lemon says
That Annie sure is smart to choose lemon. 🙂 This is just gorgeous. Have a great visit.
Pam says
Gorgeous cake - it looks better than a professional! Happy birthday to your beautiful Annie.
Ginny says
This is a gorgeous picture of Anni!!! This weekend will be so exciting! How long will they be staying? I know you have lots of fun things lined up to do. And you have made this high and beautiful cake so girly-girl!!!
Chris Scheuer says
Thanks Ginny, they'll actually be in the states for about a month and a half, we're thrilled!
Kate says
Oh my goodness what an adorable seven year old! (Her sisters are quite cute also.) ....The cake is amazing. What a lucky little girl and you know that she will remember this birthday cake always. How special. I am happy that you are having an opportunity to spend a long summer with your family.
Anne@FromMySweetHeart says
GORGEOUS cake Chris! This is truly a beauty (just like Annie)! I love her choice of lemon and your addition of blackberry to this cake. And by the looks of this cake, you should be TEACHING a class on cake decorating! Wow!