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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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats