Gluten-Free Raspberry Lime Cream Cake

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Make 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.
3. In 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.
4. Add 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.
5. Let the batter rest for 5 minutes, then whisk again for 10-15 seconds until smooth.
6. Divide the batter evenly between the prepared pans by weight and tap each pan lightly on the counter to release large air bubbles.
7. Bake 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).
8. Cool the layers in the pans for 10-15 minutes, then turn them out onto a wire rack and cool completely.
9. Make the lime cream filling. Whisk the sweetened condensed milk and very soft butter together until completely smooth and slightly thickened.
10. Add the lime zest, fresh lime juice, and fine sea salt, then whisk until fully incorporated.
11. In a separate bowl, lightly whip the heavy cream to soft peaks.
12. Fold the whipped cream into the condensed-milk mixture until smooth, cohesive, and no streaks remain.
13. Chill the lime cream for 15-25 minutes, until slightly thickened but still creamy and spreadable.
14. Make the raspberry buttercream. Beat the butter for 3-5 minutes, until very light and fluffy.
15. Add the powdered sugar gradually and continue mixing for 5-7 minutes, until smooth and airy.
16. Add the sifted freeze-dried raspberry powder, vanilla bean paste, and fine sea salt, then mix until evenly colored and fully combined.
17. With the mixer on low, slowly stream in the room-temperature heavy cream and mix just until fully incorporated and silky.
18. Assemble the cake. Level the completely cooled layers if needed.
19. Place the first layer on a cake board or stand and pipe a tall, continuous raspberry buttercream dam around the edge.
20. Spread an even layer of chilled lime cream inside the dam, keeping the filling completely contained by the buttercream.
21. Add the second cake layer and repeat with another raspberry buttercream dam and an even layer of lime cream.
22. Top with the final cake layer, apply a thin crumb coat, and chill briefly to set the structure.
23. Frost 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.