Blackberry Lime Sheet Cake Recipe

Learn how to make the best homemade Blackberry Lime Sheet Cake with this easy baking recipe! The perfect balance of sweet-tart flavors, this moist cake features fresh blackberries and lime zest folded into a buttery batter, topped with tangy cream cheese frosting. A crowd-pleasing summer dessert!

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

30 mins

Serves:

1 cake (16 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">2 tbsp fresh lime juice</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">250g fresh blackberries (plus extra for decoration)</li><li class="ingredients-single-item">1 tbsp flour (for coating berries)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">350g powdered sugar, sifted</li><li class="ingredients-single-item">Zest of 1 lime</li><li class="ingredients-single-item">1 tbsp fresh lime juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or hand mixer)</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides to help lift the cake out later. Lightly grease any exposed areas of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing ensures even distribution of the leavening agents throughout your batter, preventing any bitter pockets of baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, use your electric mixer to cream the butter and sugar together on medium-high speed for 3-4 minutes until pale and fluffy. This extended beating incorporates air into the mixture, creating a lighter, more tender cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Don't rush this step - it helps create an emulsion that keeps your cake moist. Mix in the vanilla extract, lime zest, and lime juice until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Toss the blackberries with 1 tablespoon of flour until lightly coated. This flour coating helps suspend the berries in the batter, preventing them from sinking to the bottom during baking. Gently fold the flour-coated blackberries into the batter using a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that could create holes in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should spring back lightly when touched in the center. Be careful not to overbake, as this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely. The cake must be completely cool before frosting, otherwise the frosting will melt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial - if too cold, your frosting will be lumpy; if too warm, it will be runny.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Mix in the lime zest, lime juice, and vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. For a more rustic look, create swoops and swirls in the frosting. Garnish with additional fresh blackberries and lime zest if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor, refrigerate the cake for at least 30 minutes to allow the flavors to meld together. Remove from the refrigerator about 20 minutes before serving to take the chill off. The cake will keep, covered in the refrigerator, for up to 4 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blackberry Lime Sheet Cake?

The key ingredients include all-purpose flour, baking powder, butter, sugar, eggs, lime zest and juice, buttermilk, fresh blackberries, and for the frosting: cream cheese, butter, powdered sugar, lime zest and juice, and vanilla extract.

How to cook Blackberry Lime Sheet Cake at home?

Learn how to cook Blackberry Lime Sheet Cake by preheating your oven to 180°C, preparing a lined baking pan, mixing dry ingredients, creaming butter and sugar, incorporating eggs and lime flavour, alternating flour and buttermilk, folding in flour-coated blackberries, baking for 30 minutes, and topping with tangy cream cheese frosting.

Can I use frozen blackberries instead of fresh in a berry sheet cake?

Yes, frozen blackberries work well in sheet cakes! Thaw them first and pat dry with paper towels to remove excess moisture. Toss with flour while still slightly frozen to prevent bleeding into the batter. You may need to extend baking time by 2-3 minutes.

Why should I coat berries in flour before adding them to cake batter?

Coating berries in flour creates a barrier that absorbs some of their moisture and prevents them from releasing too much juice too quickly. This clever baking trick helps berries stay suspended throughout the batter rather than sinking to the bottom during baking.

How do I achieve the perfect cream cheese frosting consistency?

For perfect cream cheese frosting, ensure both butter and cream cheese are at room temperature but not too soft. Beat them together first until smooth, then add sifted powdered sugar gradually. For firmer frosting, chill briefly; for softer frosting, add 1-2 teaspoons of milk.

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