Name: Blackberry & Elderflower Pimms Layer Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 350 g Unsalted butter, softened; 350 g Caster sugar; 6 Free range eggs; 350 g Self-raising flour; 150 g Blackberries; 200 g Blackberries; 75 ml Blackberry & Elderflower Pimms; 50 g Caster sugar; 350 g Unsalted butter, softened; 700 g Icing sugar

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If you are looking for a show-stopping centerpiece that captures the essence of summer in every bite, look no further than the Blackberry & Elderflower Pimms Layer Cake Recipe. This stunning cake combines light, fluffy sponge infused with juicy blackberries and a subtle hint of elderflower Pimms, layered with beautifully colored buttercream that tastes as delightful as it looks. Whether you’re celebrating a special occasion or just treating yourself, this cake brings a fresh, floral twist to classic layering that will wow your friends and family with its vibrant colors, sophisticated flavors, and irresistible charm.

Ingredients You’ll Need

A top view of baking ingredients arranged on a white marbled surface: a large bowl filled with white powdered sugar on the left, next to it a wooden spoon lying on a white cloth with blue stripes; in the center, an open sheet of white paper holds a block of yellow butter with soft texture and indentation marks; above it, a white bowl contains glossy blackberries with a deep purple-black color; to the right, a small jar of dark red jam, a small white bowl with pink salt, and a small white cup with a dark liquid, possibly vanilla extract, complete the scene; a bundle of green herb stems is placed horizontally above the bowls, with a delicate texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in achieving that perfect balance of texture and flavor. From the creamy butter and fluffy flour that build the sponge layers to the fresh blackberries and fragrant Pimms syrup adding bursts of fruity elegance, each component is simple yet essential.

350 g Unsalted butter: Room temperature butter ensures a creamy sponge and smooth buttercream.
350 g Caster sugar: Sweetens the cake and helps create that light texture.
6 Free range eggs: Adds richness and structure, key for a tender crumb.
350 g Self raising flour: Provides the perfect lift for a soft, airy cake.
150 g Blackberries: Mixed into the batter for juicy bursts and a natural marbled effect.
200 g Blackberries: Used in the syrup to intensify the fruity flavor.
75 ml Blackberry & Elderflower Pimms: Adds a subtle floral and citrus twist that hints at summer afternoons.
50 g Caster sugar: Sweetens the syrup and balances the tartness of blackberries.
700 g Icing sugar: For the light, fluffy buttercream frosting.

How to Make Blackberry & Elderflower Pimms Layer Cake Recipe

Step 1: Prepare your tins and preheat the oven

Start by greasing 3 x 7-inch round sandwich tins to prevent sticking, or use 2 x 8-inch tins if that’s what you have. Preheat your oven to 180°C (350°F) so it’s ready for the batter.

Step 2: Cream butter and sugar

Using room temperature unsalted butter, cream it together with caster sugar until the mixture turns pale, light, and fluffy. This aeration is key to a tender sponge that’s soft as a cloud.

Step 3: Incorporate the eggs

Add the eggs one at a time, beating thoroughly after each addition. Don’t fret if the batter seems a little curdled at this point — it will come together beautifully once the flour is added.

Step 4: Fold in the flour

Gently mix in the self-raising flour by hand rather than using a mixer. This careful folding technique retains air in the batter, ensuring the sponge remains light and fluffy.

Step 5: Add the blackberries

Stir in 150 g of blackberries, gently squishing a few to release their juicy goodness. This creates a gorgeous swirled effect in the sponge and adds natural bursts of color and flavor.

Step 6: Bake the cakes

Divide the batter evenly between your prepared tins, smoothing the tops with the back of a spoon and making a slight dip in the middle to help the cakes rise evenly. Bake for approximately 30 minutes or until a skewer inserted comes out clean.

Step 7: Prepare the Blackberry & Elderflower Pimms syrup

Combine 200 g of blackberries (reserving 16 for decoration), the Pimms, and 50 g of caster sugar in a small pan. Warm gently until the sugar dissolves and the berries break down. Press the berries to release all the juice, then strain through a fine sieve to yield a fragrant syrup.

Step 8: Make the buttercream icing

Beat 350 g of unsalted butter until pale and fluffy, then gradually add 700 g of icing sugar, continuing to beat for at least 5 to 10 minutes until the buttercream is airy and smooth. Divide the icing into three portions and tint one with a deep pink, another with a lighter pink using the blackberry syrup, and leave one portion white. Remember, adding syrup slowly prevents the icing from splitting; add more icing sugar if necessary to maintain the perfect consistency.

Step 9: Assemble the cake layers

Once cooled, level your sponge layers by trimming off the domed tops with a sharp carving knife (and taste-testing the trimmings, of course!). Lightly drizzle any remaining syrup over the layers for an extra burst of flavor. Alternate the buttercream colors between each layer, finishing with white buttercream on top.

Step 10: Frost and decorate the cake

Use a palette knife to frost the cake’s sides in thirds—starting with the deepest pink at the bottom, followed by the lighter pink in the middle, and finishing with white icing at the top. Gently smooth and slightly blend these layers by running a clean spatula around the cake for a stunning ombre effect. Pipe 16 dots of remaining pink buttercream atop and nestle one blackberry into each piped spot for a charming finish.

How to Serve Blackberry & Elderflower Pimms Layer Cake Recipe

A round, two-layer cake sits on a white plate with a white marbled texture background. The bottom layer of the cake is a deep pinkish-red color with a smooth texture, while the top layer is a creamy off-white, also smooth. Around the edge of the top surface, there are evenly spaced blackberries, each placed on a small dollop of light pink cream, creating a neat ring. The overall look is clean and simple with clear color contrast between the layers and the blackberries standing out on top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blackberries placed atop the piped buttercream spots bring vibrancy and texture, but feel free to sprinkle some edible flowers, like violets or elderflower blossoms, around the edges to amplify the floral notes and elegance.

Side Dishes

This cake pairs beautifully with a dollop of lightly whipped cream or a simple vanilla ice cream. A chilled glass of Pimms or elderflower cordial can complement the flavors, turning your dessert into a truly immersive seasonal experience.

Creative Ways to Present

For a rustic celebration, serve the cake on a wooden cake stand with scattered fresh blackberries and sprigs of mint surrounding the base. Alternatively, slice into neat layers and create mini versions in glasses by layering cake crumbs, buttercream, and berries for a deconstructed party treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in cling film or store in an airtight container in the refrigerator. It should remain fresh for up to 3 days, allowing the flavors to meld even further.

Freezing

You can freeze the baked sponge layers before assembly by wrapping them well in plastic wrap and foil. When ready to use, thaw overnight in the fridge, then proceed with the syrup and buttercream steps. Assembled cake is best enjoyed fresh and not frozen to preserve texture.

Reheating

Since this is a buttercream cake, it’s best served chilled or at room temperature. Avoid reheating, as warmth will soften the buttercream and affect the texture negatively.

FAQs

Can I use frozen blackberries for this cake?

Yes, frozen blackberries can be used; just make sure to thaw and drain them well to avoid excess moisture which could affect the sponge consistency.

What if I don’t have Blackberry & Elderflower Pimms?

You can substitute with other fruity liqueurs or make a simple syrup infused with elderflower cordial and a splash of lemon for a similar aromatic effect.

How do I prevent the icing from splitting when adding the syrup?

Add the syrup gradually, one teaspoon at a time, and if the buttercream starts to separate, incorporate extra icing sugar to bring it back together smoothly.

Is this recipe suitable for beginners?

Absolutely! While it may seem impressive, the steps are straightforward and very manageable with some patience and love. The instructions guide you through a wonderful baking journey.

Can I make this cake gluten-free?

Yes, by substituting the self-raising flour with a gluten-free all-purpose flour blend that includes a raising agent, you can enjoy this cake gluten-free without compromising texture.

Final Thoughts

The Blackberry & Elderflower Pimms Layer Cake Recipe is such a joy to bake and even more delightful to eat. It transforms simple ingredients into a layered masterpiece bursting with flavor and color that truly brightens any table. If you want to impress your loved ones with a cake that’s both delicious and visually stunning, this recipe is a must-try — trust me, once you make it, you’ll want to make it again and again!