10/10 love this cake! I made it for a family birthday party and it was a huge hit. Only changes I made were baking 2 8” layers rather than 3, and using cake flour rather than AP flour. This was my first attempt with Swiss merengue buttercream and I was quite nervous but it ended up being pretty easy and turned out delicious. Can’t wait to try some other recipes!
This cake was light and moist and lemony! The frosting was perfect! I think next time I make it I will double the amount of blueberry filling, as there was not enough blueberry flavor for my liking. We just did as another reviewer suggested and served leftover filling on the side. Great recipe!
The frosting is a basic cream cheese frosting. Perfect top to this fabulous summer dessert. Easy and delish!
Spot on. I made it for my daughter’s 13th birthday today. Wish I could share a pic here. Liv, I’ll send to your email. I’ve never pipped with freshly made SMBC so I’m not as thrilled with my roses. I’ll make more roses tomorrow with the remaining buttercream to decorate cupcakes for a baby shower.
The flavor of both the lemon and blueberries came through nicely in the cake and the frosting. I did substitute each required portion of vanilla with 1/2tsp each of lemon and blueberry extract/oil (Lorann brand)
Ingredients:
Cake:
1 (16.25 ounce) package white cake mix
1 1/4 cups water3 egg whites
1/3 cup vegetable oil
2 teaspoons lemon extract.
Frosting:
1 cup cold heavy whipping cream
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
Filling:
1/3 cup blueberry pie filling.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
Notes:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source :allrecipes.com
