If you’re ready for a showstopper dessert that’s part sunshine, part celebration, and totally irresistible, meet your Raspberry Glazed Key Lime Cake. This stunning cake strikes that perfect balance between tart key lime zing and luscious sweetness, with a bold raspberry glaze shimmering on top. Every time I make this, it instantly becomes the dessert everyone comes back for seconds of, loved for its soft, tender crumb and vibrant, fresh fruity flavors. Whether it’s a potluck, family gathering, or you just need a little homemade sparkle in your day, Raspberry Glazed Key Lime Cake is your new go-to recipe for good vibes and full compliments.
Ingredients You’ll Need
This cake looks impressively elegant but is made from beautifully simple ingredients, each one layered in to create just the right crumb, tang, and cheerful color. It’s proof you don’t need anything fancy for a vibrant, unique dessert—just the right mix of pantry picks and a little citrusy magic.
- Cake Mix: Using a white or yellow cake mix keeps things effortless and always gives you a delicate, soft base that’s hard to mess up.
- Instant Vanilla Pudding Mix: This adds incredible moisture and richness, making your cake ultra-tender and never dry.
- Eggs: Four eggs make the crumb luscious and help everything rise beautifully—no one complains about a fluffy cake!
- Vegetable Oil: Oil guarantees the cake stays moist, even days after baking, so every slice is soft as the first.
- Milk: Adds extra richness and ensures an ultra-smooth batter; whole milk is ideal, but any milk will do.
- Key Lime Juice: This is where the magic happens—key lime juice brings that famous, bright citrus tang.
- Key Lime Zest: Don’t skip this! A tablespoon of zest punches up the fragrance and color, taking the cake from good to show-stopping.
- Vanilla Extract: Just a splash rounds out all those citrus notes with cozy, familiar warmth.
- Raspberry Preserves or Jam: The base of the dazzling raspberry glaze, it gives both color and natural berry flavor.
- Water: Loosens your preserves just a little for that perfect pourable consistency.
- Lemon or Lime Juice: A tiny bit sharpens the glaze, making it pop and balancing the cake’s sweetness.
- Powdered Sugar (optional): Want a thicker, more opaque glaze? A little powdered sugar does the trick, no fuss.
How to Make Raspberry Glazed Key Lime Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F. Generously grease and flour a bundt pan or a 9×13-inch cake pan, making sure every nook and cranny is coated—there’s nothing worse than leaving half your gorgeous cake stuck behind! This step is worth every moment for that perfect release and pretty presentation.
Step 2: Whip Up the Cake Batter
In a large mixing bowl, combine your cake mix, instant vanilla pudding mix, eggs, vegetable oil, milk, key lime juice, key lime zest, and vanilla extract. This is where the bright aromas really start to waft through your kitchen! Beat the mixture on medium speed for about 2–3 minutes, until the batter turns silky and smooth. You want everything perfectly incorporated for that heavenly, even crumb.
Step 3: Bake to Perfection
Pour your lush batter into the prepared pan, smoothing it out so it’s evenly distributed. Slide it onto the center rack, and bake for 40–45 minutes if you’re using a bundt pan or 30–35 minutes for a 9×13-inch cake. You’ll know it’s ready when a toothpick inserted comes out clean and the cake springs back to the touch. The kitchen will smell like a citrus grove—cue the anticipation!
Step 4: Make the Raspberry Glaze
While your cake bakes, create the dazzling raspberry glaze. In a small saucepan, gently heat raspberry preserves with a tablespoon of water and that splash of lemon or lime juice, stirring until fluid and smooth. For an ultra-smooth, seed-free finish, strain the glaze through a mesh sieve. If you want it thicker and more frosting-like, let it cool slightly, then whisk in the powdered sugar. The color is so vibrant, it makes everyone grin!
Step 5: Cool, Drizzle, and Admire
Once the cake is out of the oven, let it cool in the pan for 10–15 minutes—just long enough to set up but not get too cold. Then, turn it out onto a wire rack. While still a little warm, slowly drizzle over your raspberry glaze, watching it tumble into the nooks and ripples. Let it set before slicing, but don’t blame anyone for not being able to wait!
How to Serve Raspberry Glazed Key Lime Cake
Garnishes
For the ultimate finish, scatter fresh raspberries on top or sprinkle over a little extra lime zest. Both add a pop of color and hint at the refreshing flavors inside. Even a few curls of white chocolate can dress things up for a special occasion.
Side Dishes
This cake truly shines on its own, but if you want to go all out, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Both add a creamy contrast to the tartness, and they help turn dessert into a real event.
Creative Ways to Present
Bring drama to your table by serving Raspberry Glazed Key Lime Cake on a bright cake stand, or slice it into elegant, petite squares for a dessert tray. For picnics, consider making it in cupcake form—just adjust the baking time, and you get perfect, portable servings for sunny days outdoors!
Make Ahead and Storage
Storing Leftovers
Store leftover Raspberry Glazed Key Lime Cake tightly wrapped or in an airtight container at room temperature for up to two days. If your kitchen is especially warm, pop it in the fridge; the glaze will keep its shine and the cake stays perfectly moist.
Freezing
This cake freezes beautifully! Wrap individual slices in plastic wrap, then foil, and freeze for up to two months. Simply thaw slices at room temperature for a few hours and the flavors are just as bright and fresh as day one.
Reheating
If you love your cake a little warm, gently microwave individual slices for 10–15 seconds. It revives the cake’s softness and brings out the aromatic zest in every bite—just be careful not to melt the glaze too much!
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes have a distinct, more floral tang, regular limes work perfectly and still give you that signature citrus boost in Raspberry Glazed Key Lime Cake. If you want to mimic key lime flavor, look for bottled key lime juice at the grocery store.
What if I only have a round or loaf cake pan?
Go for it! You can bake this cake in almost any shape—just keep an eye on baking times, and test for doneness with a toothpick. A round or loaf pan gives you a more classic look, while cupcakes are super fun for parties.
Is it okay to use Greek yogurt instead of milk?
Yes, Greek yogurt is a great substitute if you want extra tang and moisture. Just thin it with a spoonful or two of water or lime juice to get the right consistency for your batter.
How long should I let the glaze set before slicing?
Give the glaze at least 15–20 minutes to fully set so you get those pretty, shiny slices. If you’re in a rush, a few minutes will do, but just be ready for a little extra drip action (and maybe some happy finger-licking!).
Can I make Raspberry Glazed Key Lime Cake gluten-free?
Yes! Substitute your favorite gluten-free cake mix and double-check your pudding and other add-ins for gluten content. The process and flavor hold up wonderfully—no one will guess the difference.
Final Thoughts
This Raspberry Glazed Key Lime Cake is pure joy in every bite—vibrant, zesty, and sure to light up any dessert table. I love how quick it is for something so unique, and I’m sure you’ll be just as hooked after the first slice. Give it a try soon and watch it become your new crowd-pleaser!
Print
Raspberry Glazed Key Lime Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy key lime cake with a sweet raspberry glaze. This moist and flavorful dessert is perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
For the Cake:
- 1 box white or yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Raspberry Glaze:
- 1/2 cup raspberry preserves or jam
- 1 tablespoon water
- 1/2 teaspoon lemon or lime juice
- 1/2 cup powdered sugar (optional, for thicker glaze)
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or 9×13-inch cake pan.
- In a large bowl, mix cake mix, pudding mix, eggs, oil, milk, key lime juice, zest, and vanilla. Beat on medium speed for 2–3 minutes until smooth.
- Pour the batter into the prepared pan and bake for 40–45 minutes (bundt) or 30–35 minutes (9×13-inch), or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze. In a small saucepan, warm raspberry preserves with water and lime or lemon juice over low heat, stirring until smooth. Strain if desired for a smooth glaze. For a thicker glaze, whisk in powdered sugar once slightly cooled.
- Let the cake cool in the pan for 10–15 minutes, then invert or remove to a wire rack. While still slightly warm, drizzle with raspberry glaze. Let set before slicing.
Notes
- Garnish with fresh raspberries or extra lime zest for a vibrant finish.
- You can substitute raspberry glaze with strawberry or blackberry preserves if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
