Lime & Blackberry Layer Cake

Description:

This Lime & Blackberry Layer Cake is a celebration of bold flavors and fresh color. It features soft lime-scented sponge cake layers filled and frosted with tangy blackberry buttercream or jam, creating a contrast of tart and sweet in every bite. Light yet rich, it’s perfect for spring, summer, or any special occasion.

Origin:

Inspired by Southern layer cakes and the flavor pairing of citrus and dark berries, this cake brings together zesty lime and juicy blackberries — both seasonal staples — into a fresh, fruity centerpiece.

Ingredients (Quantity):

Lime Cake Layers:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lime zest
¼ cup lime juice (fresh)
1 tsp vanilla extract
1 cup whole milk, room temperature

Blackberry Filling:

1 ½ cups blackberries, fresh or frozen
2 tbsp sugar
2 tsp cornstarch + 1 tbsp water
1 tsp lime juice (optional)

Blackberry Buttercream (Optional):

1 cup unsalted butter, room temp
3 ½ cups powdered sugar
½ cup blackberry purée, strained
1 tsp vanilla extract
Pinch of salt

Ingredients (Optional):

A few drops of purple gel food coloring for the frosting
Cream cheese in frosting for a tangier flavor
Lime curd between layers for extra citrus punch
Garnish with fresh berries and lime slices

Instructions:

Lime Cake:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk dry ingredients:
Mix flour, baking powder, and salt.
Cream butter & sugar:
Beat until light and fluffy (3–5 mins). Add eggs one at a time. Mix in lime zest, lime juice, and vanilla.
Alternate adding flour and milk:
Add flour mixture in 3 parts, alternating with milk, beginning and ending with flour.
Bake:
Divide evenly into pans. Bake 20–25 minutes or until a toothpick comes out clean. Cool completely.

Blackberry Filling:

In a saucepan, heat blackberries and sugar until bubbly.
Add cornstarch-water mix and stir until thickened.
Cool and strain to remove seeds if desired.

Blackberry Buttercream:

Beat butter until fluffy.
Add powdered sugar gradually, then blackberry purée, vanilla, and salt.
Beat until smooth and pipeable.

Assemble:

Place one cake layer on a serving plate. Spread with blackberry jam or buttercream.
Repeat with remaining layers.
Frost the outside and decorate with berries, lime zest, or piped rosettes.