PREV
Dessert
This isn’t just any old cake, I made this beauty as my wedding cake! I had the idea of making my own wedding cake with flavors that felt very “us.” We took our favorite berry, our favorite nut, and of course added a bright lemon flavor as well (I think we put lemon on just about everything). I baked this cake 3 days before our wedding day and stored it in the fridge. Although it dried out *slightly* it was still delicious, flavorful and moist. I loved the memory of baking our wedding cake at Corey’s parent’s house and honestly keeping busy is the best stress reliever for me!
I baked this cake quite a few times before our big day and included all the tips and tricks I learned along the way. There are a few things you might need to order online like the pistachio cream (this stuff is insanely good), circular parchment paper to line the cake pans, and a cake decorating kit to help make it pretty. Besides that, most of what you need to make this cake can be found right in your pantry.
Let’s Bake!
Preheat oven to 350 degrees. Spray 3, 8-inch cake pans with cooking spray and line the bottom with parchment. I use the circular parchment pieces from Amazon.
Mix together the dry ingredients and set aside. Using an electric or stand mixer, beat butter and sugar on high. Add vanilla and one egg at a time until fluffy. Using low speed, add half the flour alternating with milk + yogurt + lemon juice/zest mixture. Once just combined, bake for 20-25 min.
For the frosting, beat on high until smooth. Add half and half to thin out if needed.
For the whipped cream, beat the cream, vanilla and powdered sugar on high until stiff peaks form. Add pistachio cream.
When the cakes are done, let cool for 30 minutes then wrap in plastic wrap and freeze for 1 hour.
Place the first layer on a cake turntable or stand and add frosting around the outside. Add the whipped cream and spread evenly then add chopped blackberries on top. Place the second cake, top side down, on top.
Repeat the process then add the last cake on top. Finish frosting using a flat spatula. Decorate with chopped pistachios and fresh blackberries.
Refrigerate for 30 minutes before serving or store in plastic wrap for up to 3 days.
Photography by Angelica Oles.
