BLACKBERRY LIME CAKE
Blackberry Lime Cake – tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers. A spring cake recipe, sponsored by Bob’s Red Mill.
Blackberry Lime Cake - tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers | by Carrie Sellman for TheCakeBlog.com
Spring is officially here. While our local weather has been up, down and everywhere in between, my heart is ready for birds chirping, green buds of new growth on the trees and blooms of color. Mother Nature might be slow to cooperate, but this is the time of year to embrace color, in all of its pastel glory. From Easter and Mother’s Day to baby and bridal showers, there’s ample opportunity to dive straight into the lush florals and gorgeous hues that springtime has to offer. And today’s cake does not disappoint.
This is cake is a celebration of everything spring. Shades of violet sing as sweetened blackberries meet up with subtle notes of lime, created only with nature’s best. Not only are we decorating with gorgeous edible flowers but we’re tinting the frosting with the pigments naturally found in fresh blackberries. The result is a subtle lavender hue that looks like it came from a bottle but really came from the earth’s bounty. To keep this theme going from the inside out, we’re using Bob’s Red Mill Organic Unbleached White Flour as the base of our cake layersBLACKBERRY LIME CAKE
Blackberry Lime Cake - tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers | by Carrie Sellman for TheCakeBlog.com
★★★★★ 4.9 from 7 reviews
Blackberry Lime Cake – tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers.
INGREDIENTS
For the Lime Cake:
3 cups Bob’s Red Mill Organic Unbleached White Flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons organic lime zest
¾ cup whole milk
¼ cup lime juice
8 ounces unsalted butter, room temperature
2 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
For the Blackberry Reduction:
12 ounces fresh blackberries
1 tablespoon granulated sugar
1 tablespoon lime juice
For the Blackberry Buttercream:
6 egg whites
1 ½ cups granulated sugar
1 ½ cups unsalted butter, softened
1 teaspoon vanilla extract
3 tablespoons blackberry reduction
For the Assembly:
12 ounces fresh blackberries
edible flowers (micro pepper, alyssum and micro mint) washed and dried
INSTRUCTIONS
Make the Lime Cake:
Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
Whisk together flour, baking powder, baking soda and salt. Zest limes and whisk into flour. Set aside.
In a small bowl, combine milk and lime juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes
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