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Strawberry Lemon Layer Cake

Strawberry Lemon Layer Cake

This Strawberry Lemon Layer Cake is bright, zesty, and perfect for any happy occasion.
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Prep Time 2 hours
Cook Time 25 minutes
Resting Time 1 hour
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 450 kcal

Equipment

  • Bench scraper or cake smoother
  • Large flower nail for icing
  • Pre-cut parchment squares for icing flowers
  • Wilton petal decorator tip #104
  • Wilton plain round tip #3
  • Wilton leaf tip #352
  • Disposable piping bags, at least 4
  • Fine-tipped kitchen-dedicated art brush
  • Culinary tweezers, optional

Ingredients
  

Strawberry and lemon sour cream cake layers

  • 1 small box strawberry gelatin 3 oz.
  • 1 small box lemon gelatin 3 oz.
  • 1 cup boiling water divided
  • 1 box white cake mix 16.25 oz.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon fine grain salt
  • 1 cup sour cream
  • ¼ cup vegetable oil I like sunflower oil
  • 3 large eggs
  • ½ teaspoon almond extract

American buttercream and filling

  • 2 cups unsalted butter at room temperature
  • 8 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • as needed milk or cream
  • ⅔ cup Sconza Lemoncello Chocolate Almonds

Stiff American buttercream and decors

  • 1 cup unsalted butter at room temperature
  • 5 cups confectioners’ sugar
  • 1 ½ teaspoons vanilla extract
  • as needed milk or cream
  • neon pink gel food color
  • red gel food color
  • neon yellow gel food color
  • green gel food color
  • 15-20 whole Sconza Lemoncello Chocolate Almonds
  • edible gold paint
  • 24 gold sugar pearls

Instructions
 

Cake layers

  • Place the strawberry gelatin and lemon gelatin in two separate bowls. Pour ½ cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes.
  • Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).
  • In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined.
  • Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin.
  • Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. Let cool in the pans.
  • When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.

American buttercream and filling

  • In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar.
  • Add vanilla and beat again for another minute.
  • Grind the Sconza Lemoncello Chocolate Almonds until fine. Begin building the cake with a strawberry cake layer.
  • Fill with a generous ½ cup buttercream and sprinkle with ⅓ of the chopped Sconza candies.
  • Top with a lemon cake layer and repeat the frosting and candy-sprinkling.
  • Finish with the lemon cake layer and refrigerate.

Stiff American buttercream and décors

  • In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar.
  • Remove ⅓ cup of the white frosting to a small bowl for piping.
  • Tint the remaining frosting with gel food colors and pipe decorations on the cake.
  • Refrigerate until set.

Notes

Store the cake in the refrigerator. Bring to room temperature before serving.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 40gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword american buttercream, lemon cake donuts, Mother's Day cake, spring cake, strawberry cake mix, Strawberry Lemon Cake
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