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Blackberry Lime Cake

Blackberry Lime Cake

Indulge in the refreshing delight of Blackberry Lime Cake, a perfect fusion of tart lime and sweet blackberries. This three-layer cake boasts a light, fluffy texture and is elegantly frosted with blackberry buttercream, making it a showstopper for any occasion. Whether you’re celebrating a birthday or enjoying a summer picnic, this dessert is sure to impress with its vibrant flavors and stunning presentation. Topped with fresh blackberries and edible flowers, each slice offers not just taste but also visual appeal. Easy to make and versatile enough for casual or formal events, this Blackberry Lime Cake is a must-try for any baking enthusiast.

  • Total Time: 50 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons organic lime zest
  • ¾ cup whole milk
  • ¼ cup lime juice
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces fresh blackberries for frosting
  • 1 tablespoon granulated sugar (for buttercream)
  • 1 tablespoon lime juice (for buttercream)
  • 6 egg whites (for buttercream)
  • 1 ½ cups granulated sugar (for buttercream)
  • 1 ½ cups unsalted butter, softened (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 3 tablespoons blackberry reduction
  • 12 ounces fresh blackberries for garnish
  • edible flowers (micro pepper, alyssum and micro mint), washed and dried

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Mix flour, baking powder, baking soda, and salt in one bowl; set aside.
  3. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well.
  4. Stir in vanilla extract and lime zest. Gradually add dry ingredients alternately with milk and lime juice until combined.
  5. Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool in pans for 10 minutes before transferring to a cooling rack.
  7. For the blackberry buttercream, in a saucepan over medium heat, combine fresh blackberries with granulated sugar and lime juice. Cook until berries break down; strain to remove seeds.
  8. In a mixing bowl, beat egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form.
  9. In another bowl, cream softened butter until smooth; mix in blackberry reduction and vanilla extract.
  10. Gradually fold whipped egg whites into the butter mixture until combined.
  11. Once cooled, place one layer of cake on a serving plate. Spread a layer of blackberry buttercream on top before adding the second layer. Repeat this process until all layers are stacked.
  12. Frost the entire cake with remaining blackberry buttercream. Top with fresh blackberries and edible flowers for an elegant finish.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Ensure all ingredients are at room temperature for best results. For added flavor, consider drizzling lime glaze over the finished cake. This recipe can be customized by substituting blackberries with raspberries or blueberries.

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