Triple-Layered Vanilla Cake with Lemon Curd Filling Recipe

ByEmma

There’s something magical about a triple-layered cake. It’s not just a dessert—it’s a statement. And when you add a tangy lemon curd filling to a soft, fluffy vanilla cake, you’re not just baking; you’re creating a masterpiece. Whether it’s for a special occasion or just because you deserve it, this recipe is here to make your day brighter. Let’s dive in!

Contents

Ingredients You’ll Need

For the Vanilla Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature

For the Lemon Curd Filling:

  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • ½ cup (115g) unsalted butter, cubed

For the Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tsp pure vanilla extract
  • 2-3 tbsp heavy cream or milk

Step-by-Step Instructions

1. Bake the Vanilla Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Trust me, this step is non-negotiable—it ensures your cakes come out cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. This should take about 3-4 minutes. Don’t rush this step—it’s the foundation of a tender crumb.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can lead to a dense cake.
  6. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Pro Tip: If your cakes have domed tops, use a serrated knife to level them. This ensures your layers stack evenly and look professional.

2. Make the Lemon Curd Filling

  1. In a medium saucepan, whisk together the sugar, eggs, lemon juice, and zest. Place the pan over medium heat.
  2. Add the butter cubes and stir constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Be patient—this is where the magic happens.
  3. Strain the curd through a fine-mesh sieve to remove any lumps or zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the fridge for at least 2 hours.

Pro Tip: If you’re short on time, spread the curd in a thin layer on a plate and pop it in the freezer for 15-20 minutes. It’ll cool faster without losing its silky texture.

3. Whip Up the Frosting

  1. In a large mixing bowl, beat the butter until creamy and smooth.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy. If it’s too thick, add a splash more cream; if too thin, add a bit more powdered sugar.

4. Assemble the Cake

  1. Place the first cake layer on a serving plate or cake stand. Spread a generous layer of lemon curd over the top, leaving a small border around the edges to prevent spillage.
  2. Add the second cake layer and repeat with more lemon curd.
  3. Top with the third cake layer and frost the entire cake with the vanilla frosting. Feel free to get creative with your piping or smoothing techniques!

Pro Tip: For a clean finish, use a bench scraper or offset spatula to smooth the frosting. If you’re feeling fancy, garnish with lemon zest or fresh berries for a pop of color.

Why This Cake Works

This triple-layered vanilla cake with lemon curd filling is the perfect balance of flavors and textures. The vanilla cake is soft and tender, while the lemon curd adds a bright, tangy contrast that cuts through the sweetness. The frosting ties it all together with its creamy, velvety finish.

Final Thoughts

Baking this cake is more than just following a recipe—it’s about creating something beautiful and delicious that brings joy to you and those around you. So, roll up your sleeves, preheat that oven, and let’s bake something unforgettable.

And remember, even if your cake isn’t perfect (though I’m sure it will be), it’s the love and effort you put into it that truly matters. Happy baking! 🍰

More Recipes