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Blackberry Lime Cake

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Author Tiffany


  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3 cups sugar
  • 5 eggs
  • 1/4 cup lime juice (about 2 limes)
  • zest of 1 lime
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk


  • 1 cup heavy cream
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 2 cups blackberries, divided


  • Preheat oven to 350 degrees. Lightly spray 2 9-inch round cake pans with cooking oil. Sprinkle with flour and tap out excess. In a medium bowl combine flour, baking soda, baking powder, and salt.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well between eggs. Stir in vanilla. Add about 1/3 of the flour mixture. Add lime juice and zest and mix well. Add half of the remaining flour mixture and buttermilk until incorporated. Add remaining flour mixture and mix well. 
  • Pour batter into prepared pans and bake 20-30 minutes, until and inserted toothpick comes out clean and cake springs back when touched. Allow to cool on wire racks. Loosen edges with a knife and invert cakes on a flat clean surface. 
  • For the frosting, whip cream and brown sugar until stiff peaks form. Stir in vanilla. Mash one cup of blackberries with a fork and mix into cream. Spread 1/3 of the frosting onto the top of one cake layer. Carefully place other cake on top. Use a rubber spatula to spread remaining frosting completely over the entire cake, coating top and sides well. Top with whole blackberries. Refrigerate until ready to serve.