Gluten-Free Raspberry Lime Cream Cake
Be the first to reviewThis is one of those cakes that just feels happy. The layers are soft and full of fresh lime, and the bright raspberry buttercream makes the whole cake feel ready for a celebration.
The lime cream is my favorite part. It tastes like the lightest, freshest cloud: cool, soft, and perfectly balanced between tart and sweet. Fresh lime zest and juice keep every bite lively, while the condensed milk gives the filling its beautiful creamy finish.
The raspberry buttercream is so silky and light, with freeze-dried raspberries bringing a naturally bright flavor and the happiest pink color.
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The Lime Filling Is My Favorite Part
Raspberry buttercream always makes me happy because freeze-dried raspberries create such a lovely balance of sweet and tart without needing artificial dye.
The lime filling might be my favorite part. I could eat it straight from the bowl with a spoon, or freeze it and eat it like ice cream.
Ingredient notes
Key ingredients
Gluten-free 1:1 flour blend
I recommend King Arthur Gluten-Free Measure for Measure Flour. It is a 1:1 blend that already contains xanthan gum, which gives the egg-free layers enough structure for stacking while preserving a tender crumb.
Fresh lime zest and juice
Zest supplies the fragrant lime oils, while fresh juice brings acidity and brightness. Zest the limes before juicing them and avoid the bitter white pith.
Sweetened condensed milk
Condensed milk gives the lime cream its smooth body and balances the fresh citrus without making the filling loose or watery.
Freeze-dried raspberry powder
Freeze-dried fruit delivers concentrated raspberry flavor and natural color without adding the excess moisture of fresh berries. Sift it before mixing so the buttercream stays smooth.
Plain yogurt
Yogurt adds moisture and body to the egg-free batter. Use a plain yogurt with a smooth, spoonable consistency.
Room-temperature milk and cream
Room-temperature liquids emulsify more easily into the batter and buttercream, creating a smoother mixture and more even texture.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
Nature's Charm Sweetened Condensed Oat Milk
Use Nature's Charm Sweetened Condensed Oat Milk unless you specifically want coconut flavor.
Jungle Powders Freeze-Dried Raspberry Powder
I use Jungle Powders Freeze-Dried Raspberry Powder for concentrated raspberry flavor without extra liquid.
King Arthur Gluten-Free Measure for Measure Flour
I use King Arthur Gluten-Free Measure for Measure Flour for this recipe.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
From this recipe
Tested notes
Use the gram measurements for the most precise results, especially for the gluten-free flour, cornstarch, and powdered sugar.
Testing notes
Why this works
Why the dry ingredients are mixed separately
Whisking the gluten-free flour, cornstarch, leaveners, and salt until completely uniform prevents pockets of starch or baking powder and helps all three layers rise evenly.
Why the dry mixture goes in two additions
Two additions make it easier to hydrate the gluten-free flour smoothly. Whisk each addition thoroughly, but stop once the batter is uniform so the finished crumb stays tender.
Why temperature confirms doneness
The layers are ready when the centers are set and the internal temperature reaches 202-205°F. That range is especially useful for gluten-free cake because it confirms the starches have set without relying only on surface color.
Why the lime cream chills
A short 15-25 minute chill lets the butter and whipped cream firm slightly, turning the filling creamy and spreadable rather than loose. Keep it inside a sturdy buttercream dam during assembly.
Why freeze-dried raspberries work best
Fresh raspberries add water that can soften or split buttercream. Freeze-dried raspberry powder brings intense fruit flavor and color while keeping the frosting stable enough for a layer cake.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the bright lime layers, creamy lime filling, and freeze-dried raspberry buttercream come together into a colorful celebration cake.
Open the reelSmall things that matter
Tips for the best cake
Weigh the gluten-free flour and cornstarch for the most reliable crumb.
Zest the limes before juicing and use only the bright green outer layer of the peel.
Bring the milk, yogurt, and buttercream cream to room temperature before mixing.
Divide the batter by weight so the three layers bake to the same height.
Use an instant-read thermometer in the center of each cake and look for 202-205°F before removing the pans from the oven.
Whip the cream only to soft peaks so it folds smoothly into the condensed-milk mixture.
Chill the lime cream until thickened but still spreadable, then keep it completely inside the raspberry buttercream dam.
Cool the cake layers completely before filling, crumb coating, or frosting.
Troubleshooting
If This Happens
The cake layers feel gummy in the center
Check the center with an instant-read thermometer before removing the pans. The layers need to reach 202-205°F so the gluten-free flour and starches have time to set.
The lime cream is too loose
Chill it for another 5-10 minutes and check again. It should be creamy and spreadable, but thick enough to stay inside the raspberry buttercream dam.
The raspberry buttercream looks uneven
Sift the freeze-dried raspberry powder before adding it, then mix until the color is even. Add the room-temperature cream slowly so the buttercream stays smooth.
The filling is squeezing out
Use less lime cream and pipe a taller, unbroken buttercream dam. Chill the stacked cake before the final coat so the filling and frosting can settle.
Before you slice
Texture and serving notes
For the best flavor and texture, let the chilled cake sit at room temperature for about 25-35 minutes before serving.
Cut the cake while it is still slightly cool for the cleanest view of the lime cream and raspberry buttercream layers.
Fresh raspberries, finely grated lime zest, or thin lime slices make a natural finishing garnish.
Keep it good
Storage
Fridge
Store the assembled cake covered in the refrigerator for up to 3 days because the lime cream contains whipped cream.
Serve
Bring individual slices toward room temperature before serving so the cake softens while the filling remains cool and creamy.
Make ahead
The cake layers can be baked a day ahead, cooled completely, wrapped well, and stored before assembly.
Recipe FAQ
Questions that come up
How do I keep the lime cream filling from squeezing out?
Chill the filling for 15-25 minutes, pipe a tall continuous raspberry buttercream dam, and keep the lime cream inside it. Do not overfill the layers, and chill the assembled cake briefly before the final coat.
Can I use fresh raspberries in the buttercream?
Freeze-dried raspberry powder is the better choice because it adds concentrated flavor and color without extra liquid. Fresh raspberries can make the buttercream too soft or cause it to separate.
Why is an internal temperature included for the cake layers?
Gluten-free cakes can look set before the center has fully finished baking. A reading of 202-205°F confirms that the starches have set and helps prevent a gummy center.
Can I make Gluten-Free Raspberry Lime Cream Cake ahead?
Yes. Bake and wrap the cooled layers a day ahead, then prepare the filling and buttercream before assembly. The finished cake can be refrigerated, covered, for up to 3 days.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More layer cakes to try
- Prep
- 55 min
- Bake
- 24-27 min
- Total
- 2 hr 30 min
- Yield
- One 3-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Lime Cake Layers
- 300 g gluten-free 1:1 flour blend containing xanthan gum300 g (about 2 1/2 cups) gluten-free 1:1 flour blend containing xanthan gum
- 35 g cornstarch35 g (about 5 tablespoons) cornstarch
- 11 g baking powder (weigh for accuracy)2 1/4 teaspoons baking powder
- 2 g baking soda (weigh for accuracy)1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)3 g fine sea salt (weigh for accuracy)
- 330 g granulated sugar330 g (about 1 2/3 cups) granulated sugar
- 300 g milk, room temperature300 g (about 1 1/4 cups) milk, room temperature
- 15 g apple cider vinegar15 g (about 1 tablespoon) apple cider vinegar
- 155 g neutral oil155 g (about 2/3 cup + 1 teaspoon) neutral oil
- 200 g plain unsweetened yogurt200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 12 g vanilla bean paste (weigh for accuracy)12 g vanilla bean paste (weigh for accuracy)
- 1 tablespoon finely grated lime zest1 tablespoon finely grated lime zest
- 30 g fresh lime juice30 g (about 2 tablespoons + 1/2 teaspoon) fresh lime juice
Lime Cream Filling
- 130 g sweetened condensed milk130 g (about 6 tablespoons + 2 teaspoons) sweetened condensed milk
- 80 g heavy cream80 g (about 1/3 cup) heavy cream
- 40 g butter, very soft40 g (about 2 tablespoons + 2 1/2 teaspoons) butter, very soft
- 2 teaspoons finely grated lime zest2 teaspoons finely grated lime zest
- 20 g fresh lime juice20 g (about 1 tablespoon + 1 1/4 teaspoons) fresh lime juice
- 1/8 teaspoon fine sea salt1/8 teaspoon fine sea salt
Raspberry Buttercream
- 340 g butter (3 sticks)340 g (about 1 1/2 cups) butter (3 sticks)
- 520 g powdered sugar520 g (about 4 1/3 cups) powdered sugar
- 20-25 g freeze-dried raspberry powder, sift after measuring20-25 g (about 1 tablespoon + 2 teaspoons to 2 tablespoons + 1/4 teaspoon) freeze-dried raspberry powder, sift after measuring
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 40 g heavy cream, room temperature40 g (about 2 tablespoons + 2 teaspoons) heavy cream, room temperature
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Preheat the oven to 325°F (165°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2Make the lime cake layers. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and fine sea salt until completely uniform.
- 3In a separate large bowl, whisk the sugar, room-temperature milk, apple cider vinegar, neutral oil, yogurt, vanilla bean paste, lime zest, and fresh lime juice until smooth and fully emulsified.
- 4Add the dry ingredients to the wet mixture in two additions, whisking thoroughly after each until the batter is completely smooth. Do not continue mixing once uniform.
- 5Let the batter rest for 5 minutes, then whisk again for 10-15 seconds until smooth.
- 6Divide the batter evenly between the prepared pans by weight and tap each pan lightly on the counter to release large air bubbles.
- 7Bake for 24-27 minutes, until the centers are set and an instant-read thermometer inserted in the center registers 202-205°F (94-96°C).
- 8Cool the layers in the pans for 10-15 minutes, then turn them out onto a wire rack and cool completely.
- 9Make the lime cream filling. Whisk the sweetened condensed milk and very soft butter together until completely smooth and slightly thickened.
- 10Add the lime zest, fresh lime juice, and fine sea salt, then whisk until fully incorporated.
- 11In a separate bowl, lightly whip the heavy cream to soft peaks.
- 12Fold the whipped cream into the condensed-milk mixture until smooth, cohesive, and no streaks remain.
- 13Chill the lime cream for 15-25 minutes, until slightly thickened but still creamy and spreadable.
- 14Make the raspberry buttercream. Beat the butter for 3-5 minutes, until very light and fluffy.
- 15Add the powdered sugar gradually and continue mixing for 5-7 minutes, until smooth and airy.
- 16Add the sifted freeze-dried raspberry powder, vanilla bean paste, and fine sea salt, then mix until evenly colored and fully combined.
- 17With the mixer on low, slowly stream in the room-temperature heavy cream and mix just until fully incorporated and silky.
- 18Assemble the cake. Level the completely cooled layers if needed.
- 19Place the first layer on a cake board or stand and pipe a tall, continuous raspberry buttercream dam around the edge.
- 20Spread an even layer of chilled lime cream inside the dam, keeping the filling completely contained by the buttercream.
- 21Add the second cake layer and repeat with another raspberry buttercream dam and an even layer of lime cream.
- 22Top with the final cake layer, apply a thin crumb coat, and chill briefly to set the structure.
- 23Frost the cake with the remaining raspberry buttercream and finish as desired.
Helpful notes
- Use the gram measurements for the most precise results, especially for the gluten-free flour, cornstarch, and powdered sugar.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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Recipe questions and answers
Hi! Can i replace with normal flour? I'm ok with gluten
Hi! Use my Vanilla Bean Layer Cake as the base. Add the lime zest and lime juice from this recipe, reduce the milk by 25-30 g, and keep the raspberry filling and lime buttercream the same.
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