Lemon berry firecracker cake is a dessert made with layers of cake that are flavored with lemon and studded with fresh berries, such as raspberries or blueberries.
The cake is typically decorated with a cream cheese frosting and topped with additional berries and sometimes sparklers or other festive decorations. The term “firecracker” refers to the burst of flavor and color that the berries add to the cake, as well as the celebratory nature of the dessert.
Lemon berry firecracker cake is a popular dessert for summer gatherings, such as Fourth of July parties or backyard barbecues.
Easy lemon berry firecracker cake
Lemon berry firecracker cakes are impressive and tasty, so make one. The tangy lemon and sweet, juicy berries are divine, and the cream cheese icing makes the cake rich.
I love how simple this cake is to make. Even if you’re a novice baker, you can follow my step-by-step directions to make a stunning dessert your friends and family will love.
This cake is delicious and showcases fresh fruit in season. Berry hue makes it a festive dessert for summer parties and picnics.
Sparklers are a fun and unexpected addition that will make your cake stick out. Who doesn’t like some glitter and excitement?
lemon berry firecracker cake Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 cup fresh berries (raspberries, blueberries, or a combination)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Fresh berries
- Sparklers or other decorations (optional)
How To Make lemon berry firecracker cake
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray or butter.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another mixing bowl, beat the sugar, eggs, and vegetable oil until well combined.
Add the lemon zest, lemon juice, and buttermilk to the wet mixture and stir to combine.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the fresh berries gently.
Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
While the cakes are cooling, make the cream cheese frosting. In a mixing bowl, beat the softened butter and cream cheese together until smooth.
Add the powdered sugar and vanilla extract to the mixture and beat until the frosting is light and fluffy.
Once the cakes have cooled completely, spread a generous amount of frosting on top of one cake layer.
Place the other cake layer on top of the frosting, and spread more frosting on the top and sides of the cake.
Decorate the cake with fresh berries and sparklers or other decorations (optional).
Refrigerate the cake for at least 30 minutes before serving to let the frosting set.
Variations of lemon berry firecracker cake
Lemon Blueberry Cake: Instead of using a mix of berries, you can stick to just one type and create a lemon blueberry cake. Simply substitute the mixed berries with 1 cup of fresh blueberries and follow the rest of the recipe as written.
Raspberry Lemon Cake: If you prefer raspberries over other berries, try making a raspberry lemon cake instead. Substitute the mixed berries with 1 cup of fresh raspberries and follow the rest of the recipe as written.
Lemon Berry Cupcakes: If you’re not in the mood for a full-sized cake, you can easily turn this recipe into cupcakes. Simply divide the batter evenly among 24 lined muffin cups and bake for 18-20 minutes. Top with cream cheese frosting and fresh berries for a delicious handheld treat.
Lemon Berry Trifle: Want to switch things up even more? You can use the lemon berry cake to create a trifle. Simply layer pieces of cake with whipped cream or cream cheese frosting and fresh berries in a large glass bowl. Repeat until all the ingredients are used up, and chill in the refrigerator for a few hours before serving.
Lemon Raspberry Cheesecake: If you want to get really fancy, you can use the lemon berry cake as the base for a cheesecake. Simply press the crumbled cake into the bottom of a springform pan, and top it with a layer of raspberry cheesecake filling. Bake according to your favorite cheesecake recipe, and enjoy a deliciously decadent dessert.
lemon berry firecracker cake recipe
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
- Hand mixer
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 cup fresh berries raspberries, blueberries, or a combination
- For the Frosting:
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- For Decoration:
- Fresh berries
- Sparklers or other decorations optional
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray or butter.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another mixing bowl, beat the sugar, eggs, and vegetable oil until well combined.
- Add the lemon zest, lemon juice, and buttermilk to the wet mixture and stir to combine.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the fresh berries gently.
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
- While the cakes are cooling, make the cream cheese frosting. In a mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add the powdered sugar and vanilla extract to the mixture and beat until the frosting is light and fluffy.
- Once the cakes have cooled completely, spread a generous amount of frosting on top of one cake layer.
- Place the other cake layer on top of the frosting, and spread more frosting on the top and sides of the cake.
- Decorate the cake with fresh berries and sparklers or other decorations (optional).
- Refrigerate the cake for at least 30 minutes before serving to let the frosting set.
