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Lemon Layer Cake with Thyme Frosting
Fresh thyme, steeped gently in heavy cream, transforms a simple citrus dessert into something entirely unexpected. You'll use that fragrant cream to whip up a rich, herbal buttercream that pairs beautifully with bright lemon cake layers. Starting with a boxed mix keeps the baking process straightforward while guaranteeing a tender crumb every single time. It's an elegant, layered centerpiece that feels right at home at spring gatherings or weekend celebrations.
Ingredients
- 2 (15¼-oz.) pkg. lemon cake mix (plus ingredients listed on box for preparing cake)
- ⅓ cup heavy whipping cream
- ¼ oz. fresh thyme sprigs (about 1 handful)
- 2 cups (1 lb.) unsalted butter
- 1 (2-lb.) pkg. powdered sugar
- ¼ cup fresh lemon juice (from 1 large lemon)
Instructions
- 1Heat the oven to 350°F. Prepare the lemon cake mix following the instructions on the packaging. Coat three nine-inch round cake pans with baking spray and divide the batter evenly among them.
- 2Bake until a wooden pick inserted into the center of each cake comes out clean, about 25 minutes. Let the cakes rest in the pans for 10 minutes. Turn them out onto wire racks to cool completely for about 45 minutes. Don't rush the cooling process, or your frosting will melt and slide off the cake.
- 3Warm the heavy whipping cream in a small saucepan over medium heat until it reaches a gentle simmer. Submerge the fresh thyme sprigs in the hot liquid using a spoon. Take the pan off the heat, cover it, and let the mixture steep for about one hour until cooled. Discard the thyme sprigs and reserve the infused cream.
- 4Beat the unsalted butter in a stand mixer with a paddle attachment on medium speed for two minutes until smooth. Lower the speed and gradually incorporate the powdered sugar, fresh lemon juice, and the cooled thyme cream. Turn the mixer to medium-high and whip for three minutes until the frosting is light and fluffy.
- 5Place the first cake layer on a rotating stand or plate. Spread one cup of frosting smoothly over the top. Repeat this process with the next two cake layers, using another two cups of frosting. Coat the sides of the cake with a thin layer of frosting using a bench scraper or offset spatula. Transfer the cake to the refrigerator to chill for 30 minutes until the coating feels firm.
- 6Place the chilled cake back on the rotating stand. Transfer the remaining frosting into a large piping bag with a one-inch opening snipped off the tip, reserving a small amount in a separate bag fitted with a star tip. Pipe thick rings of frosting around the sides of the cake, starting from the base and working upward.
- 7Hold a bench scraper or large offset spatula at a slight angle against the side of the cake. Spin the stand while dragging the straight edge along the frosting to smooth the piped rings into a seamless finish.
- 8Take the piping bag fitted with the star tip and pipe decorative rosettes along the top edge of the cake.
Notes
- Storage: Keep the frosted cake in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before slicing for the best texture.
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you're ready to frost.
- Swap: Fresh rosemary works beautifully instead of thyme if you prefer a piney, robust herbal note.