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Blackberry Lime Cake Recipe

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3.9 from 37 reviews

  • Author: Amina
  • Total Time: 2 hours
  • Yield: 8 servings

Description

A luscious Blackberry Lime Cake featuring a moist, tender cake infused with fresh lime zest and juice, swirled with a vibrant blackberry puree. Topped with a smooth blackberry buttercream, this dessert balances tangy citrus and sweet berry flavors, perfect for an elegant celebration or a delightful treat.

Ingredients

For the Cake Batter

  • 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 (fresh or frozen, do not thaw)

For the Blackberry Puree

  • 16 ounces fresh or frozen blackberries
  • 1 Tablespoon lime zest
  • 2 Tablespoons lime juice
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon salt

For the Blackberry Buttercream

  • 24 ounces unsalted butter (room temperature)
  • 24 ounces powdered sugar (sifted if needed)
  • 2 teaspoons vanilla extract
  • 6 ounces pasteurized egg whites (room temperature)
  • 2 ounces blackberry puree
  • 1 drop Americolor electric pink food coloring (optional)

Instructions

  1. Prepare Blackberry Puree: Combine lime juice and cornstarch to create a lump-free slurry. In a saucepan, mix blackberries and salt, then use an immersion blender to smooth the mixture. Heat gently while stirring frequently until slightly thickened. Remove from heat, stir in lime zest, and transfer to a bowl to cool. Reserve the puree for cake batter and buttercream, deciding whether to strain seeds or leave them for texture. Store leftovers refrigerated or frozen.
  2. Make Blackberry Cake Batter: Preheat oven to 335ºF (168ºC). Prepare two 8″x2″ round cake pans with greasing agent and optional parchment. Measure buttermilk and separate 4 oz to mix with oil, setting aside. Whisk eggs and lime zest into remaining buttermilk. In a stand mixer bowl with a paddle attachment, combine flour, sugar, baking soda, and salt. On lowest speed, gradually add softened butter chunks until mixture resembles coarse sand.
  3. Combine Wet and Dry Ingredients: Add the buttermilk and oil mixture all at once to the flour mixture; mix on medium speed for 1 minute to develop structure. Scrape bowl thoroughly. In three parts, slowly add the remaining milk and eggs mixture, incorporating lime juice in the final addition while scraping the bowl halfway for even mixing. Batter should be thick, not runny.
  4. Assemble Cake Batter with Puree and Blackberries: Fill pans halfway with batter. Spoon about 2 tablespoons of room-temperature blackberry puree over batter in each pan and gently fold in with a spatula to create swirls. Sprinkle floured blackberries on top without pushing them down, letting their weight naturally cause sinking during baking.
  5. Bake Cakes: Place pans in preheated oven and bake approximately 30 minutes for 8″ cakes, checking doneness starting at 30 minutes with a toothpick test. Continue baking in 2-minute increments if batter is still jiggly. Once a toothpick inserted comes out with a few moist crumbs, remove from oven. Cool cakes for 10 minutes before inverting onto wire racks to cool completely. Optionally wrap and chill in freezer.
  6. Prepare Blackberry Buttercream: Optionally strain blackberry filling to remove seeds for smooth texture. In a mixer bowl with whisk attachment, whip pasteurized egg whites and powdered sugar on high for 3-5 minutes until light and fluffy. Gradually add softened butter chunks, vanilla extract, and salt. Continue whipping on high for 8-10 minutes until white and fluffy. Add approximately ½ cup blackberry puree and whip until combined. Optionally add pink food coloring for hue and switch to paddle attachment for low speed mixing 15-20 minutes to remove air bubbles. Store airtight in refrigerator up to a week or freeze for 3 months.
  7. Decorate the Cake: Once cakes are chilled, trim domed tops and browned edges for even slices. Place first cake layer on cake board. Spread about 1/4 inch of buttercream evenly, layer fresh blackberries over it, then another layer of buttercream. Place second cake layer on top and repeat spreading buttercream and blackberries, finishing with final cake layer. Apply a thin crumb coat of buttercream over entire cake. Chill in fridge or freezer for 20 minutes to set. Apply final smooth coat using a bench scraper and offset spatula. Decorate with buttercream dollops using a piping tip (1M recommended), fresh berries, and lime zest for garnish.

Notes

  • Using all-purpose flour requires less mixing time than cake flour due to higher gluten content.
  • Flouring the blackberries prior to adding them prevents excessive sinking during baking.
  • Leaving seeds in the cake batter adds texture, while straining them out of the puree can produce smoother buttercream.
  • Chilling the cake layers and crumb coat helps to set layers for easier frosting application.
  • Pasteurized egg whites are used in buttercream for food safety and stability.
  • Storage: The cake freezes well when wrapped tightly, and buttercream keeps up to a week refrigerated or 3 months frozen.
  • Adjust the amount of blackberry puree in the buttercream to intensify flavor and color.
  • Optional food coloring enhances the visual appeal but does not affect flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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