Why You’ll Love This Recipe
- Incredibly Moist and Flavorful: The combination of fresh blackberries, lime zest, and buttermilk creates a soft and tender cake with every bite.
- Beautifully Vibrant: The rich purple hue of the blackberries contrasts beautifully with the vibrant lime flavors, making it an eye-catching addition to any dessert table.
- Perfect for Summer: The fruity and citrusy flavors make it the perfect treat to enjoy with a scoop of vanilla ice cream on a warm summer day.
- Impressive Presentation: This cake is a showstopper with its beautiful layers of cake, fruit, and buttercream frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blackberry Cake
- 8 ounces buttermilk, slightly warm
- 3 ounces vegetable oil
- 3 large eggs (room temperature)
- 1 Tablespoon lime zest (about 1 lime)
- 1 Tablespoon lime juice
- 12 ounces all-purpose flour
- 11 ounces granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces unsalted butter, softened
- 2 Tablespoons all-purpose flour (for dusting blackberries)
- 4 ounces blackberries (frozen is fine, do not thaw)
For the Blackberry Puree
- 16 ounces fresh or frozen blackberries
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Blackberry Buttercream Frosting
- 24 ounces unsalted butter (room temperature)
- 24 ounces powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 6 ounces pasteurized egg whites (room temperature)
- 2 ounces blackberry puree (more to taste)
- 1 drop Americolor electric pink food coloring (optional)
Directions
Blackberry Puree
- Combine lime juice and cornstarch in a small bowl, whisking until smooth.
- In a saucepan, add blackberries and salt. Use an immersion blender to blend the berries into a smooth puree.
- Turn on the heat and cook, stirring regularly to avoid burning. Once thickened, remove from heat and stir in the lime zest.
- Allow the puree to cool to room temperature. Set aside about 6 tablespoons for the cake and ¼ to ½ cup for the buttercream.
- Strain out the seeds if desired, especially for the buttercream, or leave them in for added texture in the cake.
Blackberry Cake
- Preheat the oven to 335°F (168°C). Grease two 8″x2″ round cake pans with cake release spray or parchment paper.
- In a separate measuring cup, combine 4 ounces of buttermilk and the vegetable oil. Set aside.
- In a large mixing bowl or stand mixer, add the flour, sugar, baking soda, and salt. Add softened butter in chunks and mix on low speed until the mixture resembles coarse sand.
- Add the buttermilk-oil mixture to the dry ingredients and mix on medium speed for 1 minute.
- Scrape the bowl and add the remaining buttermilk, eggs, and lime zest in 3 parts, mixing well after each addition. Add lime juice with the last liquid addition, scraping the bowl once more.
- Pour the batter into the prepared pans, filling each about halfway. Spoon about 2 tablespoons of blackberry puree over the batter and swirl it in gently.
- Toss the blackberries in flour and add them to the top of the batter.
- Bake for 30 minutes (for 6″ or 8″ cakes), or until a toothpick inserted comes out with a few crumbs. For larger cakes, bake 35 minutes and check for doneness.
- Let the cakes cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.
Blackberry Buttercream Frosting
- Strain the blackberry puree if desired.
- In a stand mixer with the whisk attachment, combine egg whites and powdered sugar. Whip on high for 3–5 minutes until the mixture forms soft peaks.
- Gradually add the softened butter, vanilla, and salt, continuing to whip until fluffy, about 8–10 minutes.
- Mix in about ½ cup of blackberry puree and the optional pink food coloring.
- Optionally, switch to the paddle attachment and mix on low for 15-20 minutes to remove air bubbles.
Decorating the Cake
- Trim off the dome and edges of the cooled cakes for a clean, even look.
- Place the first cake layer on a board or plate, spreading a thin layer of blackberry buttercream on top.
- Layer fresh blackberries into the buttercream, then cover with more buttercream.
- Add the second layer of cake and repeat with buttercream and blackberries.
- Top with the final cake layer and apply a crumb coat of buttercream to the entire cake. Chill in the fridge or freezer for 20 minutes to set the crumb coat.
- Apply a final coat of buttercream, smoothing it with a bench scraper and offset spatula.
- Decorate the top with dollops of buttercream, fresh blackberries, and lime zest.
Servings and timing
- Servings: 8 servings
- Prep time: 30 minutes
- Cook time: 30 minutes
- Decorating time: 1 hour
- Total time: 2 hours
Variations
- Spicy Blackberry Lime Cake: Add a teaspoon of finely chopped jalapeños to the cake batter for a spicy twist.
- Berry Medley Cake: Mix blackberries with raspberries or strawberries for a colorful berry blend.
- Coconut Lime Cake: Add ½ cup shredded coconut to the batter and substitute some of the butter for coconut oil for a tropical flavor.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
- Reheating: This cake is best enjoyed fresh, but can be gently reheated in the microwave for 10-15 seconds if preferred.
FAQs
Can I use frozen blackberries?
Yes, frozen blackberries can be used for both the cake and the puree. Just make sure not to thaw them.
Can I make this cake without buttermilk?
If you don’t have buttermilk, substitute it with regular milk and a tablespoon of vinegar or lemon juice to add acidity.
Can I use cake flour instead of all-purpose flour?
Cake flour can be used, but it might make the cake slightly more tender. Since this recipe requires a bit more structure, all-purpose flour is the preferred choice.
Is it okay to omit the food coloring?
Absolutely! The food coloring is purely optional and won’t affect the taste of the cake.
Can I make this cake in advance?
Yes! You can bake the cakes ahead of time and store them in the fridge for up to 2 days before frosting and decorating.
How do I prevent the blackberries from sinking into the batter?
Coating the blackberries in flour before adding them to the batter helps them stay on top of the cake rather than sinking.
Can I freeze this cake?
Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap before freezing.
What’s the best way to store leftover buttercream?
Store any leftover buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
How do I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking.
What can I serve this cake with?
This cake pairs perfectly with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream.
Conclusion
The Blackberry Lime Cake is a fruity, tangy, and indulgent dessert that’s perfect for any occasion. Its moist layers, vibrant colors, and refreshing flavors make it an unforgettable treat that everyone will enjoy. Whether you’re celebrating a special event or just want to indulge in a sweet summer dessert, this cake will certainly impress.
Blackberry Lime Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful cake combining the sweetness of blackberries with the zesty kick of lime, topped with a vibrant blackberry buttercream. Perfect for summer gatherings or as a showstopper dessert.
Ingredients
8 ounces buttermilk, slightly warm
3 ounces vegetable oil
3 large eggs (room temperature)
1 tablespoon lime zest (about 1 lime)
1 tablespoon lime juice
12 ounces all-purpose flour
11 ounces granulated sugar
1 teaspoon salt
1 teaspoon baking soda
8 ounces unsalted butter, softened
2 tablespoons all-purpose flour (for dusting blackberries)
4 ounces blackberries (frozen is fine, do not thaw)
**For the Blackberry Puree**
16 ounces fresh or frozen blackberries
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon cornstarch
⅛ teaspoon salt
**For the Blackberry Buttercream Frosting**
24 ounces unsalted butter (room temperature)
24 ounces powdered sugar (sifted)
2 teaspoons vanilla extract
6 ounces pasteurized egg whites (room temperature)
2 ounces blackberry puree (more to taste)
1 drop Americolor electric pink food coloring (optional)
Instructions
- Combine lime juice and cornstarch in a small bowl, whisking until smooth.
- In a saucepan, add blackberries and salt. Use an immersion blender to blend the berries into a smooth puree. Turn on the heat and cook, stirring regularly to avoid burning. Once thickened, remove from heat and stir in the lime zest. Allow the puree to cool to room temperature.
- Preheat the oven to 335°F (168°C). Grease two 8″x2″ round cake pans with cake release spray or parchment paper.
- In a separate measuring cup, combine 4 ounces of buttermilk and the vegetable oil. Set aside.
- In a large mixing bowl or stand mixer, add the flour, sugar, baking soda, and salt. Add softened butter in chunks and mix on low speed until the mixture resembles coarse sand.
- Add the buttermilk-oil mixture to the dry ingredients and mix on medium speed for 1 minute. Scrape the bowl and add the remaining buttermilk, eggs, and lime zest in 3 parts, mixing well after each addition. Add lime juice with the last liquid addition, scraping the bowl once more.
- Pour the batter into the prepared pans, filling each about halfway. Spoon about 2 tablespoons of blackberry puree over the batter and swirl it in gently.
- Toss the blackberries in flour and add them to the top of the batter.
- Bake for 30 minutes, or until a toothpick inserted comes out with a few crumbs. For larger cakes, bake 35 minutes and check for doneness. Let the cakes cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.
- In a stand mixer with the whisk attachment, combine egg whites and powdered sugar. Whip on high for 3–5 minutes until the mixture forms soft peaks.
- Gradually add the softened butter, vanilla, and salt, continuing to whip until fluffy, about 8–10 minutes.
- Mix in about ½ cup of blackberry puree and the optional pink food coloring.
- Trim off the dome and edges of the cooled cakes for a clean, even look. Place the first cake layer on a board or plate, spreading a thin layer of blackberry buttercream on top. Layer fresh blackberries into the buttercream, then cover with more buttercream.
- Add the second layer of cake and repeat with buttercream and blackberries. Top with the final cake layer and apply a crumb coat of buttercream to the entire cake. Chill in the fridge or freezer for 20 minutes to set the crumb coat.
- Apply a final coat of buttercream, smoothing it with a bench scraper and offset spatula. Decorate the top with dollops of buttercream, fresh blackberries, and lime zest.
Notes
For a spicier version, add a teaspoon of finely chopped jalapeños to the batter.
You can use a mix of blackberries and other berries for a colorful twist.
Shredded coconut can be added to the batter for a tropical flavor.
If using frozen blackberries, ensure they’re not thawed to prevent excess moisture in the cake.
The cake layers can be baked ahead of time and stored in the fridge for up to 2 days before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 65mg
