Tuesday, May 11, 2010

Paula Deen Raspberry Limeade Cake

I made this incredible cake for Mother's Day and it was a hit! I loved it and so did everyone else! I may have even eaten the leftovers for breakfast yesterday! When I first thought of making the cake I thought it looked too advanced but in reality it is just a basic cake and filling recipe. The filling was amazing and I loved the idea of using limeade concentrate and lime zest in the cake batter, however, I didn't find the finished cake to be very moist. (The actual cake layers, I mean.) They weren't too dry but just not as moist as I would have liked. I think you could probably use a basic yellow or white cake mix from a box and exchange out the water for limeade. This particular cake recipe called for buttermilk but I don't think a buttermilk cake is necessary. One tip I would really give is to make sure your cake is completely cooled before you remove it from your pan. You cook three cakes in three round cake pans but I only had two, so I had to hurry and remove a warm one to cook my last cake. Removing the cake before it is completely cool can cause more of the cake to fall apart so let the cake cool completely. The one cake I let cool all the way was the most beautiful layer! So, either let everything cool or invest in three cake pans.

Also, I made this cake over two days but you could easily make it in one day. If you plan on doing that, I would make the filling first, because it needs time to cool in the fridge. Then make your cakes. If you are going to cook all your cakes at once, make sure you rotate them in the oven to ensure even baking. Then, after they are cool, put the filling on and then make your icing. Oh, the icing...it's delicious. I could have eaten it straight out of the bowl. It does come out a little thick and hard so I might let it sit on the counter for a short time, maybe 5 minutes, before frosting.

And last but not least, DO A CRUMB LAYER! I was surprised that my husband and Mom didn't know what a crumb layer was, but DO IT! A crumb layer is the first layer of frosting you put on. Take a huge chunk of frosting and slap it on your cake. Don't go back in to the main frosting bowl for more. If you need to, put the frosting for your crumb layer in a separate bowl. Then, start your crumb layer. Put a thin lining of frosting on, not as thick as the final project will be. This crumb layer will look slightly messy. It will have crumbs and filling all mixed in. (Although, I have to admit, some of the red frosting mixed in looked pretty.) Then, put it in the fridge for 15-20 minutes. This allows that portion of the frosting to harden, sealing in the crumbs so the final product is clean on the outside. Once, the time is up, frost the rest of the cake and garnish with lime slices and raspberries.


  • 3/4 c. butter softened
  • 2 cups sugar
  • 1 tbs lime zest
  • 3/4 c. limeade concentrate
  • 5 large eggs
  • 3 3/4 c. all-purpose flour
  • 2 3/4 tsp baking powder
  • 1 1/2 c. whole buttermilk
  • raspberry filling (see below)
  • cream cheese icing (see below)
  • garnish of lime slices and whole raspberries


Preheat over to 350 degrees F, spray three 9 inch round cake pans with non-stick cooking spray.

In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition.

Pour batter evenly into prepared pans and bake for 17-20 minutes until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished baking and then remove cakes from pans. Allow to cool completely on wire racks.

Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting. Garnish as desired.

Raspberry Filling


  • 1 (10 oz.) package of frozen raspberries
  • 1/2 c. sugar
  • 2 tbs cornstarch
  • 3 egg yolks
  • 1 tbs fresh lemon juice
  • 1/4 c. butter cut in pieces


Blend raspberries until smooth in a food processor. Strain mixture and discard solids.

In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine.

Cook over medium heat whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted.

Cool mixture slightly then cover and refrigerate for at least 2 hours.

Cream Cheese-Limeade Icing


  • 1 (8 oz.) package of cream cheese, softened
  • 1/2 c. butter, softened
  • 3 tbs limeade concentrate
  • 1 tbs lime zest
  • 5 c. confectioners’ sugar


In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add confectioners’ sugar, beating until smooth.

1 comment:

Lady Rooster said...

I made this cake today...it is wonderful. Thanks for the recipe.