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Blackberry Lime Cake Recipe

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3.8 from 12 reviews

This Blackberry Lime Cake is a luscious and moist dessert combining vibrant lime zest and juice with juicy blackberries, all layered with a smooth and flavorful blackberry buttercream. The cake features a tender crumb infused with fresh lime, complemented by a homemade blackberry sauce swirled into silky Swiss meringue buttercream. Perfect for celebrations or a refreshing sweet treat, this cake balances citrus zing and berry sweetness with a decorative touch of fresh blackberries and edible flowers.

Ingredients

For the Lime Cake

  • 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

For the Blackberry Sauce

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

For the Blackberry Buttercream

  • 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 (prepared above)

For Decoration

  • 4 ounces fresh blackberries
  • Edible flowers

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
  2. Mix Eggs and Buttermilk: Crack the eggs into a medium bowl and whisk together with 1/4 cup of the buttermilk until combined. Cut the butter into 12 pieces to prepare for incorporation.
  3. Create Lime Sugar: Place the sugar in the bowl of a stand mixer. Zest 3-4 limes directly onto the sugar to obtain about 2 tablespoons of zest. Rub the zest into the sugar with your fingers until it starts clumping and turns light green, infusing citrus aroma.
  4. Combine Dry Ingredients: Add the flour, baking powder, baking soda, and kosher salt into the mixing bowl with the lime sugar. Mix on low speed for 30 seconds until the dry ingredients are evenly combined.
  5. Add Butter and Buttermilk: Add the cut butter and 3/4 cup of buttermilk to the dry mix. Mix on low speed until just combined, then increase to medium speed and beat for 90 seconds to create a creamy batter. Scrape down the sides and bottom of the bowl to ensure full incorporation.
  6. Incorporate Eggs and Lime Juice: Add the egg and buttermilk mixture in three batches, beating on medium speed after each addition until fully incorporated. Scrape the bowl after the second addition. Add the lime juice last and mix just until combined.
  7. Prepare to Bake: Divide the batter evenly between the two prepared cake pans, smoothing the tops with an offset spatula for an even rise.
  8. Bake the Cake Layers: Bake for 30-35 minutes, or until the centers register 202°F on an instant-read thermometer, or a toothpick inserted comes out clean. The cake edges will pull slightly from the pans.
  9. Cool the Cake Layers: Remove pans from oven and place on wire racks for 10 minutes. Cover the racks with parchment paper, invert the cakes onto the racks, and allow them to cool completely to room temperature.
  10. Make Blackberry Sauce: Place fresh blackberries, sugar, and lime juice in a saucepan and bring to a boil. Reduce heat and simmer until blackberries soften. Press the mixture through a fine-mesh strainer into a bowl to remove seeds. Return the strained sauce to the pan and simmer, stirring frequently, until reduced by half to 6-7 tablespoons.
  11. Prepare Swiss Meringue Base: Fill a saucepan halfway with water and bring to a simmer. Place egg whites and sugar in a heatproof bowl over the simmering water without touching it. Whisk constantly until the mixture reaches 165°F.
  12. Whip Meringue: Immediately transfer the bowl to a stand mixer and whisk on medium-high speed until the meringue cools to 75-80°F and forms stiff, glossy peaks.
  13. Add Butter Gradually: With the mixer on medium, add the room temperature butter 1-2 tablespoons at a time. The mixture will look soupy and curdled halfway through; keep mixing until it turns smooth and creamy.
  14. Flavor with Blackberry Sauce: Scrape down the bowl and add 1 tablespoon of the blackberry sauce. Mix on medium speed until evenly tinted lavender. Add more sauce incrementally to deepen color and flavor to your liking.
  15. Assemble the Cake: Reserve 1 cup of blackberry buttercream for decoration. Place one cake layer on a cake board or plate. Spread 1-1/2 cups of the buttercream evenly on top. Place the second cake layer on top.
  16. Crumb Coat: Apply a thin layer of remaining buttercream over the whole cake to lock in crumbs, smoothing the surface.
  17. Final Frosting and Decoration: Use the rest of the buttercream to frost the top and sides of the cake. Decorate with fresh blackberries and edible flowers for a beautiful presentation.
  18. Storing the Cake: The cake can be kept at room temperature for the rest of the day. For longer storage, refrigerate and bring it to room temperature 90 minutes before serving to enhance flavor and texture.

Notes

  • Room temperature ingredients ensure better emulsification and a smoother batter.
  • Be careful not to let the bottom of the meringue bowl touch the simmering water to avoid scrambling the eggs.
  • The blackberry buttercream might look curdled partway through adding butter; this is normal and will smooth out.
  • Use an instant-read thermometer to achieve precise baking and meringue temperatures.
  • Allowing the cake to come to room temperature after refrigeration enhances flavor and softness.
  • Edible flowers add a lovely decorative touch but ensure they are safe for consumption.
  • Leftover blackberry sauce can be stored in the fridge for up to a week and used in desserts or drinks.

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