Raspberry Key Lime Delight Cake
This Raspberry Key Lime Cake features a moist cake layered with a tangy raspberry filling and topped with a creamy key lime frosting. It's a delightful dessert that balances sweet and tart flavors.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cups granulated sugar
- ½ cups unsalted butter softened
- 2 large eggs
- ½ cups buttermilk
- ¼ cups fresh key lime juice
- 2 pieces key limes zested
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh raspberries
- ½ cups granulated sugar
- 1 tbsp cornstarch
- 1 tbsp key lime juice
- 1 tsp pure vanilla extract
- 8 oz cream cheese softened
- ½ cups unsalted butter softened
- 4 cups powdered sugar sifted
- ¼ cups fresh key lime juice
- 1 pieces key lime zested
- 1 tsp pure vanilla extract
- fresh raspberries for garnish
- thin slices of lime for garnish
- extra lime zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually combine the dry ingredients with the butter mixture, alternating with buttermilk.
- Stir in the fresh key lime juice and lime zest until evenly distributed.
- Pour the batter into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Prepare the raspberry filling by cooking raspberries, sugar, cornstarch, key lime juice, and vanilla extract until thickened.
- Make the frosting by beating cream cheese and butter, then adding powdered sugar, key lime juice, lime zest, and vanilla extract.
- Assemble the cake by layering with raspberry filling and frosting, then garnish before serving.
Notes
For an extra touch, serve each slice with whipped cream and additional lime zest.