Mixed Berry Pimm’s Cake: A Refreshing Summer Delight
Whether you’re basking in the warmth of a summer afternoon or hosting a special gathering, the Mixed Berry Pimm’s Cake is bound to be the talk of the dessert table. With the refreshing flavors of Pimm’s mingled with luscious strawberries, blueberries, and raspberries, every bite promises a delightful experience. As a heartfelt thank you for sharing this wonderful recipe, let’s dive into making it and enjoying its extraordinary taste!
Why You’ll Love This Recipe
This cake isn’t just about the delightful combination of flavors; it’s also a breeze to prepare. The moistness from the Pimm’s and buttermilk, paired with the juicy berries, creates a symphony of flavors in every slice. It’s family-friendly and perfect for both seasoned bakers and beginners. Plus, who doesn’t love a dessert that doubles as a stunning centerpiece?
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup buttermilk
– 1/2 cup Pimm’s No. 1
– 1 tsp vanilla extract
– 1 cup mixed berries (strawberries, blueberries, raspberries)
Frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup Pimm’s No. 1
– 1 tsp vanilla extract
– Additional mixed berries for decoration
Necessary Tools
– Two 8-inch round cake pans
– Electric mixer
– Mixing bowls
– Wire racks
– Spatula
Ingredient Swaps and Additions
Feel free to experiment with blackberries or cherries in place of or alongside the listed berries. For a citrusy twist, add a teaspoon of lemon zest to the batter or frosting.
Step-by-Step Instructions
1. Preheat the oven to 180°C (355°F). Grease and line two 8-inch round cake pans.
2. Cream butter and sugar until light and fluffy. Gradually add eggs, one at a time, beating well.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Alternately add dry ingredients with buttermilk and Pimm’s into the butter mixture, starting and ending with dry ingredients. Stir in vanilla extract.
5. Gently fold in the mixed berries.
6. Divide the batter evenly between the pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
7. For frosting, beat the butter until creamy. Gradually mix in powdered sugar. Add Pimm’s and vanilla, beating until smooth. Frost and decorate with berries.
Serving Suggestions
Serve this cake with a side of whipped cream and additional fresh berries for a complete treat. It pairs wonderfully with a pitcher of chilled Pimm’s and lemonade.
Pro Tips for Success
Ensure all ingredients are at room temperature for a smoother batter. Toss the berries in a bit of flour before folding them in to prevent them from sinking to the bottom.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 30 minutes before serving.
FAQ Section
Can I use frozen berries? Yes, but make sure they are well-drained to prevent extra moisture.
Can I make this cake alcohol-free? Absolutely! Substitute Pimm’s with orange juice or apple juice for a non-alcoholic version.
Conclusion
The Mixed Berry Pimm’s Cake is a celebration of flavors, easy to make, and a joy to share. We invite you to bake it, indulge, and share your photos with us on Pinterest or Instagram. It’s a slice of happiness waiting to happen!
Nutritional Information
Approximately per serving:
Calories: 450
Fat: 20g
Carbohydrates: 65g
Protein: 5g
