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Blackberry Lime Cake

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  • Author: Amy
  • 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

  1. Combine lime juice and cornstarch in a small bowl, whisking until smooth.
  2. 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.
  3. Preheat the oven to 335°F (168°C). Grease two 8″x2″ round cake pans with cake release spray or parchment paper.
  4. In a separate measuring cup, combine 4 ounces of buttermilk and the vegetable oil. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Toss the blackberries in flour and add them to the top of the batter.
  9. 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.
  10. 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.
  11. Gradually add the softened butter, vanilla, and salt, continuing to whip until fluffy, about 8–10 minutes.
  12. Mix in about ½ cup of blackberry puree and the optional pink food coloring.
  13. 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.
  14. 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.
  15. 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

Find it online: https://amytasty.com/blackberry-lime-cake/