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Blackberry & Elderflower Pimms Layer Cake Recipe

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4 from 36 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This Blackberry & Elderflower Pimms Layer Cake is a delightful and visually stunning baked treat featuring moist blackberry-infused sponge layers, soaked with a fruity Pimms syrup, and finished with a tri-color buttercream icing that perfectly balances sweet and tangy flavors. Ideal for summer celebrations, this cake combines the floral notes of elderflower with the fresh tartness of blackberries in every bite.

Ingredients

For the Cake Layers

  • 350 g Unsalted butter, softened
  • 350 g Caster sugar
  • 6 Free range eggs
  • 350 g Self-raising flour
  • 150 g Blackberries

For the Syrup

  • 200 g Blackberries
  • 75 ml Blackberry & Elderflower Pimms
  • 50 g Caster sugar

For the Icing

  • 350 g Unsalted butter, softened
  • 700 g Icing sugar

Instructions

  1. Prepare Pans and Oven: Grease three 7-inch round sandwich tins or two 8-inch tins. Preheat the oven to 180°C (350°F).
  2. Cream Butter and Sugar: Using room temperature butter, cream together with caster sugar until the mixture is pale, light, and fluffy.
  3. Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition. It may appear curdled but will come together.
  4. Add Flour: Gently fold in the self-raising flour by hand to keep the batter light.
  5. Incorporate Blackberries: Stir in 150g of blackberries, slightly squishing some to release their juice, creating a marbled effect.
  6. Fill Pans and Bake: Spoon the batter into prepared tins, smoothing out the top and making a slight dip in the center. Bake for approximately 30 minutes or until a skewer inserted comes out clean. Adjust time by +/- 5 minutes based on your oven.
  7. Make the Syrup: Reserve 16 blackberries for decoration. Place the remaining 184g blackberries, Blackberry & Elderflower Pimms, and caster sugar in a small pan. Heat gently until sugar dissolves and berries break down, pressing them to extract juice.
  8. Strain Syrup: Strain through a sieve, pressing down to extract as much juice as possible. Set syrup aside to cool.
  9. Prepare Buttercream: Beat unsalted butter until pale, light, and fluffy. Gradually beat in icing sugar for 5 to 10 minutes until very fluffy and pale.
  10. Color the Icing: Divide icing into three bowls. Add teaspoons of cold syrup gradually to one bowl for deep pink, another for light pink icing. Adjust consistency with extra icing sugar or a little boiling water as needed to prevent splitting or stiffness.
  11. Level Cakes: Once cakes are completely cooled, level them by trimming the top crust with a carving knife to ensure even layering.
  12. Moisten Cakes: Drizzle any remaining syrup lightly over the cake layers to keep them moist.
  13. Assemble Cake: Sandwich layers together by alternating colored buttercream, finishing with white buttercream on top.
  14. Ice the Cake: Using a palette knife, cover the bottom third of the cake’s exterior with deep pink icing, the middle third with light pink icing, and the top third with white icing, reserving some deep pink icing for decoration.
  15. Smooth and Blend: Run a clean scraper or palette knife around the cake perimeter to smooth and subtly blend the three colors of icing.
  16. Decorate: Pipe 16 dots of reserved deep pink icing around the top edge of the cake and place one blackberry on each dot as garnish.

Notes

  • Make sure your butter is at room temperature for easier creaming and a lighter cake texture.
  • Gently folding flour by hand helps keep the batter airy and prevents overmixing.
  • Coloring icing with syrup requires a delicate balance to avoid splitting; add liquid slowly.
  • Leveling the cake layers ensures that the finished cake stands evenly and looks professional.
  • Adjust baking time as needed since oven temperatures can vary.
  • Reserve enough blackberries for decoration to keep the cake visually appealing and fresh.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/blackberry-and-elderflower-pimms-layer-cake-recipe/