Vanilla Layer Cake with Blackberry Filling and Lime Garnish

Step 3: Make the Blackberry Buttercream

1. In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Increase speed to medium-high and beat until fluffy.
3. Add the strained blackberry puree, vanilla extract, and a pinch of salt. Mix until fully combined. If the buttercream is too thick, add 1–2 tablespoons of cream or milk until desired consistency is reached. Beat for an additional 1–2 minutes.

Step 4: Assemble the Cake

1. Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of blackberry filling on top, staying about ½ inch from the edge.
2. Repeat with the second cake layer and more blackberry filling. Place the final cake layer on top.
3. Frost the entire cake with the blackberry buttercream, smoothing the top and sides with an offset spatula or cake scraper.

Step 5: Garnish

1. Top the finished cake with fresh blackberries, lime slices, and mint leaves. For extra texture and flavor, sprinkle with toasted coconut flakes.
2. Chill the cake for 20–30 minutes before slicing for cleaner cuts. Let sit at room temperature for 10 minutes before serving.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving for best flavor and texture.