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Blackberry and White Chocolate Layer Cake Recipe
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