Bright, berry-forward, and surprisingly easy. This layered cake starts with a white cake mix for reliability, then gets a citrusy upgrade from The Olive Leaf Persian Lime Olive Oil and a jammy blackberry frosting kissed with Blackberry Ginger Balsamic. It’s the kind of dessert that looks bakery-made but comes together on a weeknight.

Ingredients

Cake

• 1 box white cake mix (we like Duncan Hines)
• 3/4 cup water
• 1/4 cup fresh lime juice
• 2 eggs
• 1/4 cup The Olive Leaf Persian Lime Olive Oil

Frosting

• 2/3 cup vegetable shortening (Crisco)
• 1 tsp vanilla extract
• 1/2 cup seedless blackberry jam (Dillman Farms recommended)
• 2 tsp The Olive Leaf Blackberry Ginger Balsamic
• 3 cups powdered sugar
• Milk, as needed

Garnish (optional): fresh blackberries and thin lime slices

Instructions

1. Mix the cake. In a large bowl, blend cake mix, water, lime juice, eggs, and Persian Lime Olive Oil on low for 30 seconds, then on high for 2 minutes until smooth and airy.
2. Bake. Spray two 8-inch round cake pans with nonstick spray. Divide batter evenly and bake at 350°F for 23–25 minutes, or until a toothpick in the center comes out clean. Cool on a wire rack for 15 minutes, then turn out to cool completely.
3. Make the frosting. In a mixing bowl, combine shortening, vanilla, blackberry jam, and Blackberry Ginger Balsamic; mix until blended. Beat in about 1 cup powdered sugar. Continue adding powdered sugar, alternating with small splashes of milk, until the frosting is thick, smooth, and spreadable.
4. Assemble. Dab 1 tablespoon frosting on your cake plate as “glue.” Place the first layer on top and spread with frosting. Set the second layer over it (use toothpicks to stabilize if you like), then frost the top and sides.
5. Finish. Decorate with fresh blackberries and twisted lime slices. Slice and serve.

Why this works

• Persian Lime Olive Oil adds bright citrus flavor and a moist crumb—no butter needed.
• Blackberry Ginger Balsamic deepens the jammy frosting with just enough acidity to balance the sweetness.

Tips & Variations

• Buttercream swap: Prefer butter? Replace shortening 1:1 with unsalted butter, softened.
• Extra lime: Add 1 tsp lime zest to the batter for more citrus pop.
• Sheet cake option: Bake in a 9×13 pan for 25–28 minutes; frost the top only.
• Make ahead: Bake layers a day ahead; wrap and refrigerate. Frost the day of serving.
• Storing: Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.