Vanilla Layer Cake with Blackberry Filling and Lime Garnish

Instructions

Step 1: Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
5. With the mixer on low speed, alternate adding the dry ingredients and milk in three additions, starting and ending with the flour mixture. Mix until just combined — do not overmix.
6. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely before assembling.

Step 2: Make the Blackberry Filling

1. In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 6–8 minutes.
2. Stir in the cornstarch slurry and cook for an additional 1–2 minutes, stirring constantly, until the mixture thickens. Remove from heat and let the filling cool completely before using.

Step 3: Make the Blackberry Buttercream