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citrus curd layered cake on a plate

Citrus Curd Layered Cake

Linda Appiah
Moist and delicious citrus curd layered cake & cream cheese buttercream is made from scratch with citrus curd and filled with citrus curd and cream cheese buttercream.
Prep Time 20 mins
Cook Time 50 mins
Decorating Time 40 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal


Citrus Curd

  • cup fresh juice (from 1 lemon, 1 lime, and ½ orange)
  • ½ cup sugar
  • cup butter
  • 2 large eggs
  • 2 large egg yolks
  • ¼ teaspoon salt
  • ½ tablespoon zest (from the lemon, lime, and orange)

Citrus Curd Cake

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter softened
  • cups sugar
  • 5 large egg white
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk (at room temperature)
  • ½ cup citrus curd (room temperature)

Cream Cheese Buttercream

  • 2 cups unsalted butter room temperature
  • ½ cup cream cheese room temperature
  • cups powdered sugar
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt


For the Citrus Curd

  • In a medium bowl, add juice and zest from the three-citrus fruits, sugar, butter, eggs, egg yolk, and salt and whisk until combined.
  • Transfer the mixture to a medium pan and cook over low heat, whisk constantly until the mixture is thick for about 5 – 7minutes.
  • Remove from the heat and strain the curd into a new bowl to remove the zest. Use a plastic spatula to push the curd through the strainer and scrape any leftover curd under the sieve.
  • Cover the surface of the curd, not the bowl to prevent any skin foaming on the curd while cooling. Refrigerate to cool and set for about 2 hours.

For Cake Batter

  • Preheat the oven to 350 °F or 180 °C. Prepare three 6x2" round cake pan or two 8" round cake pan with non-stick spray and set aside.
  • In a medium bowl, sift the cake flour into the bowl. Add baking powder and salt to the flour and whisk together. Set aside.
  • In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add egg white and whole egg one at a time and mix well after each addition. Add the vanilla extract and mix well.
  • Add the flour and milk to the creamed mixture by alternating them. Mix well after each addition and divide the cake batter among the three prepared cake pans.
  • Bake the cake in the preheated oven for 30-35 minutes or until a toothpick is inserted into the cake and comes out clean and dry. Bring cake out of the oven and allow to cool in the baking pan for 10 minutes before transferring the cake to the cooling rack to cool completely.

For the Cream Cheese Buttercream

  • In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter and cream cheese together on a medium high speed until well mixed and smooth.
  • Slowly add the powdered sugar one cup at a time, then add the vanilla extract and beat until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.

Assembly the Cake

  • To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.
  • Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake on the board and add buttercream dam to the cake and fill it with the citrus curd filling. The filling should not go above the buttercream dam but just below the dam. Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked.
  • The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing. Crumb coat the cake with a thin layer of buttercream and smooth it with a cake scraper.
  • Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Add the final thick layer of buttercream frosting, then add the sprinkles and pipe the top decorations. Serve and enjoy.


Always allow cakes to cool completely before icing and when icing freshly baked cakes, chill the cakes for about an hour before using.


Calories: 300kcal
Keyword Cakes
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