Blackberry Lime Cake

The best blackberry cake made with fresh blackberries and a hint of lime. This cake is incredibly moist and goes so well with a scoop of vanilla ice cream on a hot summer day.

Fresh blackberry lime cake with swirls of blackberry puree, whole blackberries, and blackberry buttercream!

What makes this cake extra special is the boost of lime flavor! Using lime peel in your recipe will get a more concentrated flavor, resulting in a cake that’s packed with bold summer flavors you will love!

Blackberry lime cake ingredients

How to make blackberry puree

The key to a great blackberry cake is to make some fresh blackberry puree! If you’re familiar with my fresh strawberry cake recipe then this will be very familiar. Basically, we are going to cook down some fresh blackberries and concentrate the flavor so that we have as much fresh blackberry flavor as possible in our cake.

  1. Combine lime juice and cornstarch, to make a slurry, mix until no lumps. Mix with blackberries and salt in a saucepan.  frozen blackberries in a saucepan
  2. Use an immersion blender to make the filling smooth. Turn on the heat and cook down the berries. Keep stirring to keep the puree from cooking too quickly on the bottom of the pan.  immersion blender blending frozen blackberries in a saucepan
  3. Once the puree has thickened up slightly, remove from heat stir in zest and transfer to a bowl to cool to room temp. You will use about 6 Tablespoons of the puree to add to your cake. The rest will be used to color and flavor your buttercream. You will end up with about 1/4-1/2 cup of puree for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple extra ounces of berries to account for the loss in straining. I chose to leave the seeds in for the cake, and strain the seeds out for the buttercream. The seeds can be left in for the buttercream too, your choice.  pouring blackberry puree into a glass bowl
  4. Store leftover puree in the fridge for up to a week or freeze for 6 months.

How to make blackberry cake

So now that we have our delicious blackberry puree made, it’s time to turn it into some cake! I tried ALL kinds of different ways of mixing the puree into the cake. This was the best way and preserved the most color and flavor. I also added in some more fresh blackberries because I thought it just added an extra punch of fresh juiciness to the cake layers.

  1. Heat oven to 335º F/168º C. Prepare two 8″x2″ round cake pans with cake goop or another pan release that you prefer.
  2. Measure out buttermilk. Place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside. No
  3. To the remaining milk, add your eggs, lime zest, gently whisk to combine. Keep the lime juice separate, you will add this at the end. adding lime zest to buttermilk and eggs in a measuring cup
  4. Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I’m using my Bosch universal plus mixer but you can use whatever mixer you have.
  5. Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let everything mix until it looks like coarse sand. adding softened butter to dry ingredients in a stand mixer showing the coarse sand texture of cake batter
  6. Add your milk/oil mixture all at once to the dry ingredients. Mix on medium (speed 4 on KitchenAid) for 1 full minute to develop the structure. Don’t worry, this will not over-mix the cake. Because it is AP flour you do not need to mix as long as cake flour (more gluten, less time needed).  closeup of cake texture on a spatula
  7. Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  8. Slowly add in the rest of your milk/eggs/zest ingredients in 3 parts. Next, pour in the lime juice with the last addition of liquid, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny. adding egg mixture to mixing cake batter closeup of cake texture on a spatula
  9. Fill your pans 1/2 full with cake batter.
  10. Spoon about 2 tablespoons of room temperature puree over the batter. Use a small spatula or knife to gently fold the puree in to create a swirl effect into the batter.swirling blackberry puree into cake batter in pans
  11. Add the floured blackberries to the top of the batter. Do not push them down in as their weight will cause them to sink anyway as the cake heats up. adding fresh blackberries to blackberry cake batter in cake pans
  12. The cakes are done when a toothpick inserted into the center of the cake comes out with a few moist crumbs. Sometimes the blackberries can make the cake seem underdone.
  13. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the freezer.hand with an ovenmitt holding a blackberry cake pan
  14. Once the cakes are chilled in the freezer and feel firm you can trim off the brown edges from the sides (optional). Fill with your blackberry buttercream and fresh berries. Next, crumb coat the cake with buttercream, chill then apply your final coat of buttercream. Top with fresh berries and lime zest.

How to make blackberry buttercream

Making the blackberry buttercream is super easy! Start with one batch of my easy buttercream recipe (recipe below) and add in your blackberry puree that we made before. I strained out the seeds so that they wouldn’t ruin the finish of the cake when we scrape the sides flat.

Decorating the blackberry cake

If you haven’t ever decorated a cake before, you might want to check out my blog post on how to decorate your first cake. It goes over everything from tools to techniques.

how to make a cake tutorial
  1. Place your first layer of cake onto your cake board. You can trim off the dome and the brown edges if you want. blackberry cake on cake board
  2. Spread on about 1/4″ of your blackberry buttercream.
  3. Layer some fresh blackberries into the buttercream.layering fresh blackberries in blackberry buttercream
  4. Spread some more buttercream on top of the blackberries and then add your next layer of cake.
  5. Repeat the process with layer two and then add your final layer of cake on top. blackberry cake layers with blackberry buttercream
  6. Cover the entire cake in a thin layer of buttercream. This is the crumbcoat. blackberry cake covered in blackberry buttercream
  7. Place the cake into the fridge or freezer for 20 minutes to set the buttercream layer.
  8. Apply your final coat of buttercream and use a bench scraper and offset spatula to make it nice and smooth.
  9. Decorate the top of the cake with more dollops of buttercream, fresh berries and some lime zest. I used a 1M piping tip for this design. blackberry cake

Store your blackberry cake in the fridge until you’re ready to serve it. This blackberry lime cake is best served at room temperature so make sure you take it out of the fridge a few hours before you serve it otherwise it will taste dry.

FAQ


How long does blackberry puree last

Blackberry puree lasts for up to 2-3 days in the refrigerator if kept in an airtight container. 


Can you freeze blackberry puree?

Yes, you can freeze blackberry puree! Pour your leftover blackberry puree into ice cube trays or baby food containers, and store them in the freezer for up to 6 months. When you’re ready to use your puree, remove the container from the freezer to allow it to thaw, and then use the puree to use for another baking recipe, smoothie, or even a homemade popsicle.


What kind of flour is best to use for this cake?

I used all-purpose flour in this recipe because the cake needed just a little more structure to hold those big juicy berries. AP flour has more protein and less starch, so it is just a little stronger than cake flour. The higher acid in the batter tenderizes the gluten proteins as well, so you do not end up with a tough cake. Too much acid in the batter will cause the protein to become too weak and the cake will be crumbly and dense. It’s a very fine balance to find the right texture and keep the colors bright!

Why is my blackberry cake green?

When the acidic blackberries bake with baking powder, they oxidize and turn green. Lowering the alkalinity of the batter and using baking soda instead kept the blackberries that nice, deep purple/red color. For an even deeper purple, you can add a few drops of violet food coloring to the puree.

More recipes you’ll love to bake

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Fresh Berry Cake Filling Recipe

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Lemon Blueberry Buttermilk Cake Recipe

Did You Make This Recipe?Leave a rating and tell me how it went!

Blackberry Lime Cake

The best blackberry cake made with fresh blackberries and a hint of lime. This cake is incredibly moist and goes so well with a scoop of vanilla ice cream on a hot summer day.
5 from 3 votes
Print Rate Never Miss A Cake
Prep Time: 35 mins
Cook Time: 35 mins
Serves: 8 cups

Ingredients

Blackberry Cake

  • 8 ounces (227 g) buttermilk (or regular milk with 1 Tbsp white vinegar added) (Make sure your buttermilk is fairly fresh, the older buttermilk is the higher the acidity level)
  • 3 ounces (85 g) vegetable oil
  • 3 large eggs
  • 1 tablespoon lime zest (About 1 lime)
  • 1 tablespoon lime juice
  • 12 ounces (340 g) all-purpose flour
  • 11 ounces (312 g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8 ounces (227 g) unsalted butter
  • 2 tablespoons all-purpose flour (For dusting on blackberries)
  • 4 ounces (113 g) blackberries (You can use frozen, but don't thaw them)

Blackberry Puree

  • 16 ounces (453 g) fresh or frozen blackberries
  • 1 tablespoon lime zest
  • 2 tablespoon lime juice
  • 1 tablespoon corn starch
  • 1/8 teaspoon salt

Blackberry Buttercream Frosting

  • 24 ounces (680 g) unsalted butter room temperature (You can use salted butter but it will affect the taste and you need to leave out additional salt)
  • 24 ounces (680 g) powdered sugar sifted if not from a bag
  • 2 teaspoons vanilla extract
  • 6 ounces (170 g) pasteurized egg whites room temperature
  • 2 ounces (57 g) blackberry puree (You can add more if you want to)
  • 1 drop Americolor electric pink food coloring (Optional)

Equipment

  • Two 8"x2" round cake pans
  • Stand mixer with paddle and whisk attachments
  • Immersion blender

Instructions

Blackberry Puree

  • Combine lime juice and cornstarch, to make a slurry, mix until no lumps. Mix with blackberries and salt in a saucepan.
  • Use an immersion blender to make the filling smooth, turn on heat and being to cook down the berries, keep stirring to keep the puree from cooking too quickly on the bottom of the pan.
  • Once puree has thickened up slightly, remove from heat stir in zest and transfer to a bowl to cool to room temp. You will use about 6 Tablespoons of the puree to add to your cake, the rest will be used to color and flavor your buttercream. You will end up with about 1/4-1/2 cup of puree for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple extra ounces of berries to account for the loss in straining. I chose to leave the seeds in for the cake, and strain the seeds out for the buttercream, seeds can be left in for the buttercream too, your choice. 
  • Store leftover puree in the fridge for up to a week or freeze for 6 months.

Blackberry Cake

  • Heat oven to 335º F/168º C. Prepare two 8" round cake pans with cake goop or another pan release that you prefer.
  • Measure out buttermilk. Place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside.
  • To the remaining milk, add your eggs, lime zest, gently whisk to combine, keep the lime juice separate, you will add this at the end.
  • Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I'm using my Bosch universal plus mixer but you can use whatever mixer you have.
  • Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
  • Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on KitchenAid) for 1 full minute to develop the structure. Don't worry, this will not over-mix the cake, because it is AP flour you do not need to mix as long as cake flour (more gluten, less time needed) 
  • Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  • Slowly add in the rest of your milk/eggs/zest ingredients in 3 parts,  pour in the lime juice with the last addition of liquid, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
  • Fill your pans 1/2 full with cake batter.
  • Spoon about 2 tablespoons of room temp puree over the batter, use a small spatula or knife to gently fold the puree in to create a swirl effect into the batter.
  • Add floured blackberries to the top of the batter, do not push them down in as their weight will cause them to sink anyway as the cake heats up.
  • I always start by baking for 30 minutes for  6" and 8" cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I'm close and then it's every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. 
  • After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the freezer.
  • Once the cakes are chilled in the freezer and feel firm you can trim off the brown edges from the sides (optional) and fill with your blackberry buttercream and fresh berries. Crumb coat the cake with buttercream, chill then apply your final coat of buttercream. Top with fresh berries and lime zest.

Notes

  1. To keep the blackberries and puree from turning blue and green during baking the acidity level had to be higher, when the acidic berries touch the alkaline they oxidize and turn green. Lowering the alkalinity of the batter kept the blackberries that nice deep purple red color. 
  2. I used AP flour in this recipe because the cake needed just a little more structure to hold those big juicy berries. AP flour has more protein, less starch, so is just a little stronger than cake flour. The higher acid in the batter tenderizes the gluten proteins as well, so you do not end up with a tough cake. Too much acid in the batter will cause the protein to become too weak and the cake will be crumbly and dense. It’s a very fine balance to find the right texture and keep the colors bright!

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