Blackberry and White Chocolate Layer Cake Recipe

Serves: 10 Save

Ingredients (33)

  • For the Lemon Cake:
  • Baking spray
  • 1 3/4 cups sugar
  • 2 tablespoons freshly grated zest and 1/4 cup juice from 3 lemons
  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, separated and at room temperature
  • 1 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  •  
  • For the White Chocolate Icing:
  • 1 1/2 cups sugar
  • 1 tablespoon finely grated zest and 3/4 cup juice from 6 to 8 lemons
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
  • 1 tablespoon pure vanilla extract
  • 2 sticks (8 ounces) unsalted butter, cut into tablespoon-sized pieces and at room temperature
  •  
  • For the Assembly:
  • 2 cups blackberry jam or preserves
  • 55 vanilla rolled wafer cookies (See Notes)
  • 10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons vegetable shortening
  • 2 teaspoons juice from 1 lemon
  • 1/8 teaspoon salt
  • 6 cups fresh blackberries

Directions

Learn how to make this recipe at Serious Eats