Blackberry Cake Recipe with Lime Curd (video)

Blackberry Lime Cake with blackberries

This decadent and delicate blackberry lime cake recipe will steal your heart and taste buds! It’s made with vanilla blackberry cake layers, lime curd filling and blackberry whipped cream frosting. Its simplicity is stunning and captivating and let’s talk about those colors! I love the pop of vibrant lime green against the soft purple of the frosting. Topped with juicy blackberries and petite flowers, this is the ultimate spring-time cake!

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Making the Blackberry Cake

For this cake, I made 1 1/2 portions of my ‘Simple Vanilla Cake’ recipe. I have the recipe proportions down below in the ingredient list! I added loads of fresh lime zest straight into the cake batter to add extra lime flavor. And, I also added some whole berries to the batter for more berry flavor! You can use frozen berries for the frosting and cake layers if you don’t have fresh berries.

Blackberry Cake slice with lime curd filling

The Lime Curd Filling

For the filling, I made some home-made lime curd. If you’ve never tried making your own citrus curd at home, you’re in for a treat! It’s super silky and oh-so-good! For best results, use freshly squeezed lime juice and strain it of pulp and seeds before using. Serve the extra curd along with the cake and keep any leftovers in the fridge. It’s also great on toast for breakfast!

blackberry cake slice with lime curd filling

The Blackberry Frosting

This berry whipped cream frosting is everything! It’s very light, fluffy and fruity and it holds its shape so it’s great for cake decorating! For this blackberry cake, I used blackberry sauce instead of the raspberry sauce I used in the original video recipe.

Blackberry Cake with blackberry frosting

More Recipes!

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Blackberry Lime Cake video recipe


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Blackberry Cake Recipe with Lime Curd (video)

2 hours prep + 30 minutes cook
16 servings
Delicate and fruit blackberry cake with blackberry whipped cream and lime curd filling!


For Vanilla Cake:

  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups white granulated sugar
  • 1 1/2 tsp vanilla extract
  • 6 large eggs, at room temperature
  • 1 1/2 cups milk, lukewarm
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • zest from 2 limes

For Lime Curd:

  • 2 whole eggs, plus 4 egg yolks
  • 1 cup white granulated sugar
  • 2/3 cup fresh lime juice, strained of pulp
  • 1 tbsp cornstarch
  • 2 tbsp water
  • green food coloring, optional

For Frosting:

  • 1 cup blackberries
  • 1/3 cup white granulated sugar
  • 8 oz mascarpone or cream cheese, softened at room temp
  • 1 cup white chocolate chips, melted
  • 1 tsp vanilla extract
  • 2 cups heavy cream, chilled
  • 1 1/2 cup confectioner's sugar
  • purple food coloring


  • Prepare the cake layers first. Preheat oven to 350F/177C. Prepare three, 8-inch cake rounds with parchment paper. In a large mixing bowl, beat together softened butter, sugar and vanilla for a few minutes until fluffy. Add the eggs, one at a time, and beat for 2 to 3 minutes until creamy and smooth. Next, pour in the milk (I recommend using warm milk).
  • In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter. Add the lime zest and stir again. Divide the cake batter evenly between the prepared pans and add 6 to 8 whole blackberries onto each layer. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level off the tops using a long serrated knife.
  • While the layers are baking, prepare the lime curd. In a large mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes until the mixture is light and ribbons off the whisk; a hand mixer works well here, too. Strain the freshly squeezed lime juice of pulp, then add to the mixture. In a small ramekin, combine the cornstarch and water, then add the slurry to the mix. Add a few drops of green food coloring, if desired.
  • Pour the lime curd base into a medium-sized saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the curd thickens. As it cooks, it will start to form clumps; use a whisk to break up any clumps. The curd is ready when it holds its shape on the back of a spatula. Remove the lime curd from heat, cover with plastic wrap and refrigerate until completely cooled.
  • Prepare one portion of the ‘Berry Whipped Cream Frosting’ using 1 cup blackberries in place of the raspberries as shown in the video recipe. Place a few cups of the frosting into a piping bag tipped with a simple round tip or a French star tip.
  • To assemble the cake, spread a bit of frosting onto each layer, then pipe a generous barrier border of frosting around the edge; this will keep the lime curd from coming out the sides of the cake. Add a generous amount of lime curd into the center, then top with next layer. Frost the top and sides of the cake, then garnish the top with dollops of cream, fresh blackberries and small flowers, if desired. Keep cake refrigerated if not serving right away.


Calories: 702kcal | Carbohydrates: 76g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 306mg | Potassium: 174mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1351IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 2mg