Raspberry Glazed Key Lime Cake Recipe
If you love the zesty brightness of key lime paired with the sweet-tart punch of raspberries, you are going to adore this Raspberry Glazed Key Lime Cake Recipe. It’s the kind of dessert that feels both refreshing and indulgent—perfect for gatherings or a special treat any day of the week. The moist yellow cake base soaked with lime juice gets a luscious makeover when topped with a vibrant raspberry glaze that drips down every inviting slice. Trust me, once you try this cake, it’s going to be your new favorite way to enjoy a summery burst of flavor with a touch of homemade charm.
Ingredients You’ll Need
These ingredients are simple, pantry-friendly, and each plays a crucial role in making this cake extraordinary. From the tangy lime juice that brightens the batter, to the creamy sour cream that keeps it tender, every element works together to create a delightful balance of flavor and texture.
- Yellow cake mix: Provides a reliable, fluffy base that soaks up the lime juice perfectly.
- Lime juice (1/2 cup): Gives the cake its signature tart zip, making every bite refreshing.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender without weighing it down.
- Eggs (3): Essential for structure and richness in the cake batter.
- Sour cream (1/4 cup): Adds creaminess and helps create a soft, velvety crumb.
- Raspberries (1/4 cup): The star of the glaze, lending a fresh color and sweet-tart flavor.
- Powdered sugar (1/4 cup): Sweetens and thickens the raspberry glaze to a perfect consistency.
How to Make Raspberry Glazed Key Lime Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) so it’s ready once your batter is mixed. Lightly grease a 9-inch round cake pan—this will ensure your cake comes out clean and intact after baking, showcasing those lovely layers to come.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix with 1/2 cup lime juice, vegetable oil, eggs, and sour cream. Stir everything together until smooth and well blended—this is where the magic happens as the tart lime juice brightens the entire batter.
Step 3: Bake Your Cake to Perfection
Pour your freshly mixed batter into the prepared pan and slide it into the oven. Bake for 30 to 35 minutes. To know when it’s done, insert a toothpick in the center: if it comes out clean, your cake is perfectly baked with a tender crumb.
Step 4: Create the Raspberry Glaze
While the cake bakes, blend the raspberries with powdered sugar until smooth. This quick glaze packs a gorgeous hue and a punch of fresh raspberry flavor that complements the lime beautifully.
Step 5: Cool and Glaze
Let your cake cool completely before drizzling the raspberry glaze over the top. Watch as it gently cascades down the sides, creating a stunning, irresistible finish.
Step 6: Slice and Serve
Cut generous slices and serve! This cake pairs perfectly with a light dollop of whipped cream or a scoop of vanilla ice cream, but it’s delightful just on its own too.
How to Serve Raspberry Glazed Key Lime Cake Recipe
Garnishes
Adding a few fresh raspberries or thin lime slices on top of the glaze amps up the visual appeal and adds a fresh burst of fruity flavor that complements the cake wonderfully.
Side Dishes
This cake shines when paired with light, refreshing sides. Think citrusy fruit salads, minty iced tea, or even a scoop of coconut sorbet to enhance the tropical vibe.
Creative Ways to Present
For a fun twist, serve individual mini portions in clear dessert cups layered with whipped cream and raspberries. Or dust a pinch of powdered sugar on top of the glaze for that snowy, elegant touch that makes every slice look bakery-worthy.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Glazed Key Lime Cake Recipe covered tightly in the refrigerator to retain freshness and moisture. It should stay delicious for up to 3 days, perfect for enjoying over a couple of days or sharing with friends.
Freezing
If you want to make this cake ahead for a special celebration, wrap it tightly in plastic wrap and then aluminum foil before freezing. It’ll keep well for up to 2 months—just thaw overnight in the fridge before serving.
Reheating
To enjoy your cake warm, gently reheat slices in the microwave for 10 to 15 seconds. This brings back some of the freshness and soft texture, especially if it’s been refrigerated.
FAQs
Can I use fresh limes instead of bottled lime juice for this Raspberry Glazed Key Lime Cake Recipe?
Absolutely! Fresh lime juice will give even brighter, fresher flavor. Just be sure to strain out any pulp or seeds to keep your batter smooth.
Can I make the raspberry glaze thinner or thicker?
Yes! For a thinner glaze, add a little water or extra lime juice; for a thicker glaze, add more powdered sugar a teaspoon at a time until it reaches your desired consistency.
Is it possible to use frozen raspberries for the glaze?
Definitely! Just thaw them completely and drain any excess liquid to avoid a runny glaze. Blend as usual and adjust powdered sugar if needed.
Can this cake be made gluten-free?
You can try substituting the yellow cake mix with a gluten-free mix, but results may vary. Make sure the mix you choose works well with the other ingredients for best texture.
What’s the best way to cut this cake cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing each piece. This helps make clean cuts without tearing the cake or smudging the glaze.
Final Thoughts
This Raspberry Glazed Key Lime Cake Recipe is a true showstopper that’s surprisingly easy to whip up at home. Its perfect balance of zesty lime and sweet raspberry makes it a standout dessert for any occasion. I can’t wait for you to try it, share it, and maybe even make it your go-to cake when you want something fresh, fun, and utterly delicious!
Print
Raspberry Glazed Key Lime Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A delightful Raspberry Glazed Key Lime Cake that combines tangy key lime flavor with a sweet raspberry glaze, creating a moist and flavorful dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1/2 cup lime juice (preferably key lime juice)
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup sour cream
Glaze Ingredients
- 1/4 cup raspberries
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake doesn’t stick during baking.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, lime juice, vegetable oil, eggs, and sour cream. Stir thoroughly until you achieve a smooth, well-combined batter.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, checking doneness by inserting a toothpick; it should come out clean.
- Make Raspberry Glaze: While the cake bakes, blend fresh raspberries with powdered sugar until you get a smooth glaze consistency, perfect for topping the cake.
- Cool and Glaze: Once the cake is fully cooled, pour the raspberry glaze evenly over the top, letting it gently drip down the sides for a beautiful finish.
- Serve: Slice the cake and serve immediately to enjoy the full burst of tangy and sweet flavors.
Notes
- For best flavor, use freshly squeezed key lime juice.
- Ensure the cake is completely cooled before adding the raspberry glaze to prevent it from melting.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Gently strain the raspberry glaze if you prefer a seedless topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
