Vanilla Cake Mix with Lemon Cream Cheese Buttercream and Berry Puree

Looking for the perfect cake to satisfy your sweet tooth? Look no further than this delicious vanilla cake with lemon cream cheese buttercream and berry puree! This cake is the perfect balance of sweet and tangy, with a light and fluffy texture that's sure to please. Whether you're looking for a dessert to impress your guests or just want to treat yourself to something special, this cake is sure to hit the spot. So why wait? Treat yourself to a slice today and savor the delicious flavors of this amazing cake!


Recipe and photo created by Elisabeth Michaels


    Yield: 16 servings

  • 1 bag Pamela’s Classic Vanilla Cake Mix
  • 3 eggs, large
  • ½ cup melted butter
  • 2/3 cup water

  • Frosting
  • 1 cup butter, softened
  • 1 cup cream cheese, softened
  • 1 lemon, juiced
  • 6 to 8 cups powdered sugar

  • Berry Puree
  • 1 lb Organic Triple Berry Blend, frozen Or any berry mix

  • Decoration
  • 2 lemons, sliced thinly
  • Raspberries
  • Blueberries
  • Edible flowers


    I follow the directions on the packaging. Preheat the oven to 325F. Whisk eggs, oil, and water, until well incorporated. Add the dry mix and beat by hand or on medium/low for 2 minutes. The batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pans. If desired, dust pans with rice flour to keep from sticking.

    Bake for 18 to 23 minutes. I used two 8” molds. Use a toothpick to make sure they are completely cooked. Let the cakes cool down completely on a rack.

    Cut the cake in half horizontally using a bread knife or a string.

    Berry Puree

    While the cake is baking, transfer 1 lb of the berry mix in a medium to large pot.

    Simmer over medium heat for 30 minutes. Once the berries are completely soft, use a hand blender to puree all the fruits. Let it cool down completely. The consistency should be thick and not watery. If it’s still watery it will need to be cooked for a few more minutes.


    While the cake is cooling down you can prepare the frosting. Combine the butter, cream cheese and lemon juice in a bowl. Using a hand mixer on medium cream the butter and the cream cheese until it’s well mixed and there’s no lumps. Add the powdered sugar 1 cup at a time mix well and scrape the sides.


    Place the bottom part of the cake on a plate. First add about 1/3 of the frosting, spread it and make sure that the edges are higher than the center, add a few tablespoons of the berry puree spread it around. Add the top of the cake and repeat until you get to the last piece of cake. For the top of the cake only use frosting and spread it around. You can go around the cake with a knife to even the frosting and the puree, so it looks flatter on the side.


    I used dehydrated lemon and dipped them in a simple syrup (equal quantity of water and sugar) to give them of nicer look. Make sure you take a minute to remove the excess before placing it on the cake. The one I used on the side was sliding down so I used to toothpick to make sure it wouldn’t. Then just add some berries and edible flowers around and on top of the cake.

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