Blackberry Elderflower Pimms Layer Cake

Blackberry & Elderflower Pimms Layer Cake

A delicious layer cake recipe for the late summer with a hint of the love Pimms.

Course Dessert
Cuisine Family Food
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 937 kcal


  • 350 g Unsalted butter
  • 350 g Caster sugar
  • 6 Free range eggs
  • 350 g Self raising flour
  • 150 g Blackberries

For the syrup:

  • 200 g Blackberries
  • 75 ml Blackberry & Elderflower Pimms
  • 50 g Caster sugar

For the icing:

  • 350 g Unsalted butter
  • 700 g Icing sugar


  1. Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  4. Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
  5. Mix in your flour. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
  6. Stir in 150g of blackberries. Kind of squish them a little with your spoon as you mix so that some break up a bit and the juice of some starts to come out. Stop stirring before it’s quite combined. I like the slightly swirly effect of some of the juice.
  7. Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
  8. Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.

Make the syrup:

  1. Reserve 16 blackberries and put the rest with, the Pimms and sugar in a small pan and heat until the sugar is dissolved and the blackberries have broken down. (You may need to press them a bit with your spoon.
  2. Strain the syrup through a sieve, making sure you squash out as much juice as possible.

Make and colour your icing:

  1. Beat your butter until it’s pale, light and fluffy.
  2. Beat in your icing sugar, beating for at leave 5 or 10 minutes until very fluffy and pale.
  3. Split the icing into 3 bowls. Use a teaspoon at a time of cold syrup to colour one of the bowls of icing deep pink and one light pink. Be careful to not add too much liquid or the icing will split. (If this happens, add a spoonful or 2 of extra icing sugar.) If the white icing is quite stiff, add a little boiling water to soften it.

Put it together:

  1. When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
  2. Drizzle any remaining syrup over the cakes (there won't be loads, but a few drops here and there is just enough.)
  3. Sandwich each layer together with some of your buttercream (I alternated colours) and a layer white buttercream on top.
  4. Next, using a palette knife, cover the outside of the cake, up to a third of the way up the cake with the deepest pink icing. (Reserve a little of this icing.)
  5. Then, cover another third up the cake with a good layer of the lighter pink icing.
  6. Finally, finish the final third of the outside edge of the cake with the white icing.
  7. Now run a clean, smooth scraper or palette knife around the cake, smoothing and slightly blending the 3 icings.
  8. Pipe 16 spots of the remaining coloured icing around the top of the cake and pop a blackberry in each one.
Nutrition Facts
Blackberry & Elderflower Pimms Layer Cake
Amount Per Serving
Calories 937 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 30g188%
Cholesterol 207mg69%
Sodium 40mg2%
Potassium 120mg3%
Carbohydrates 115g38%
Fiber 2g8%
Sugar 91g101%
Protein 7g14%
Vitamin A 1640IU33%
Vitamin C 6.1mg7%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.