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–+ servings
Bella

Raspberry Glazed Key Lime Cake: A Delicious Delight!

A delicious and refreshing Raspberry Glazed Key Lime Cake that combines the tangy flavor of key limes with a sweet raspberry glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 4 large eggs
  • ½ cup key lime juice freshly squeezed if possible
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh raspberries for glaze
  • 1 cup powdered sugar for glaze
  • 1 tablespoon key lime juice for glaze

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, key lime juice, key lime zest, vanilla extract, and buttermilk to the dry ingredients. Beat on medium speed for about 2-3 minutes until the batter is smooth and well combined.
  4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  6. While the cakes are cooling, prepare the raspberry glaze. In a small saucepan over medium heat, combine the fresh raspberries and key lime juice. Cook for about 5 minutes, mashing the raspberries with a fork until they break down.
  7. Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Return the liquid to the saucepan and whisk in the powdered sugar until smooth. Cook for an additional 2-3 minutes until slightly thickened. Let cool.
  8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of raspberry glaze on top, then place the second cake layer on top. Drizzle the remaining raspberry glaze over the top of the cake, allowing it to drip down the sides.
  9. Serve immediately or refrigerate for up to 2 hours before serving for a chilled treat.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 30g

Notes

  • For a lighter version, substitute half of the butter with unsweetened applesauce.
  • You can also add a layer of whipped cream between the cake layers for extra richness.
  • For a twist, try using lemon juice and zest instead of key lime for a different citrus flavor.

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