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Blackberry Lime Cake Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 16 servings

Description

This Blackberry Lime Cake is a luscious, moist dessert bursting with fresh lime zest, tangy buttermilk, and juicy blackberries. The cake layers are rich and tender, layered and frosted with a creamy blackberry-infused buttercream. Fresh blackberries and edible flowers add a beautiful touch to complete this impressive, flavorful cake perfect for special occasions or elegant gatherings.

Ingredients

Cake Ingredients

  • 2-3/4 cups (342 grams) unbleached all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 16 tablespoons (227 grams) unsalted butter, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 5 large eggs (250 grams), room temperature
  • 3/4 teaspoon kosher salt
  • 2 tablespoons lime zest (from 3-4 limes)
  • 1/4 cup (60 ml) fresh squeezed lime juice

Blackberry Sauce Ingredients

  • 12 ounces (340 grams) fresh or frozen blackberries
  • 2 tablespoons (25 grams) granulated sugar
  • 2 tablespoons (30 ml) lime juice

Blackberry Buttercream Ingredients

  • 6 large egg whites (180 grams)
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 1/2 cups (564 grams) unsalted butter, room temperature
  • 1/4 teaspoon kosher salt
  • 2-6 tablespoons blackberry sauce (from above)

Decoration

  • 4 ounces fresh blackberries
  • Edible flowers

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Butter and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
  2. Mix Eggs and Buttermilk: Crack the eggs into a medium bowl; add 1/4 cup of buttermilk and whisk gently to combine.
  3. Flavor Sugar: Place the granulated sugar in the mixer bowl. Zest limes directly onto the sugar. Rub the zest into the sugar with your fingers until it clumps slightly and turns light green, releasing the lime oils for maximum flavor.
  4. Combine Dry Ingredients: Add flour, baking powder, baking soda, and kosher salt to the mixer bowl. Mix on low speed for 30 seconds to fully blend.
  5. Add Butter and Buttermilk: Cut butter into pieces and add along with 3/4 cup buttermilk to the dry ingredients. Mix on low until combined, then increase speed to medium and beat for 90 seconds until creamy. Scrape down the bowl.
  6. Incorporate Egg Mixture: Add the egg and buttermilk mixture in three parts, beating at medium speed after each addition. Scrape bowl after the second addition. Finally, add lime juice and mix just until incorporated.
  7. Divide and Bake: Evenly divide batter between prepared pans. Smooth tops with an offset spatula. Bake for 30-35 minutes until an instant-read thermometer registers 202°F or a toothpick comes out clean. Cake will also pull away slightly from pan edges.
  8. Cool Cakes: Remove pans, place on wire racks, and cool 10 minutes. Cover racks with parchment, invert cakes onto racks, and cool completely to room temperature.
  9. Make Blackberry Sauce: Place blackberries, sugar, and lime juice in a saucepan. Bring to boil, then reduce heat to medium. Cook until berries are soft enough to mash. Press mixture through fine-mesh strainer to remove seeds, collecting about 3/4 cup sauce.
  10. Reduce Sauce: Return strained sauce to pan and simmer, stirring constantly until reduced by half, yielding 6-7 tablespoons of thick sauce. Set aside.
  11. Prepare Buttercream Base: Fill a saucepan with water and bring to a simmer over medium heat. Place egg whites and sugar in a metal or glass bowl set over the simmering water (bain-marie), ensuring bowl bottom does not touch water. Whisk constantly until mixture reaches 165°F.
  12. Whip Meringue: Immediately transfer bowl to stand mixer fitted with a whisk attachment. Whip on medium-high until the meringue cools to 75-80°F and forms stiff, glossy peaks.
  13. Add Butter: With mixer on medium, add butter in 1-2 tablespoon increments. Texture will first become soupy and curdled but will smooth out into a creamy buttercream as you continue adding butter. Scrape bowl as needed.
  14. Flavor Buttercream: Mix in 1 tablespoon blackberry sauce until well combined. Add more sauce (2-6 tablespoons total) if desired for deeper color and stronger flavor.
  15. Assemble Cake Layers: Reserve 1 cup of buttercream for decoration. Place one cake layer on a serving plate or board. Spread 1 1/2 cups of buttercream evenly over it. Top with second cake layer.
  16. Crumb Coat and Frost: Apply a thin crumb coat of buttercream over entire cake to seal crumbs. Chill briefly if needed, then frost top and sides with remaining buttercream.
  17. Decorate: Garnish the cake with fresh blackberries and edible flowers for an elegant finish.
  18. Storage: Keep cake at room temperature if serving same day. For next day service, refrigerate and bring to room temperature 90 minutes before serving for best texture and flavor.

Notes

  • Using room temperature ingredients ensures a smooth, even batter and better rise.
  • Rubbing lime zest into sugar helps release the oils for a more intense citrus flavor.
  • Make sure to reduce the blackberry sauce enough to intensify the flavor for the buttercream.
  • The buttercream may appear curdled partway through mixing—this is normal and will smooth out.
  • Invert and cool the cakes completely to room temperature before frosting to prevent melting buttercream.
  • The cake can be made a day ahead for convenience; cover and refrigerate once frosted.
  • Remove refrigerated cake well before serving to allow it to reach room temperature for optimal taste and texture.
  • Edible flowers add a beautiful visual appeal but ensure they are food-safe and non-toxic varieties.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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