Lime Curd & Raspberry Layer Cake with Chocolate Frosting

September 17, 2009

It was my birthday today, so I did what any obsessed baker would do. I baked my own cake. I really need my arm twisted in order to bake anything. Actually, I don't make layer cakes very often. They are so beautiful and they have that wonderful texture that comes with layers of filling sandwiched between layers of cake. Some things should be reserved for special occasions so they will remain 'special'. Layer cakes will always make me think of childhood birthday parties, pink frosting, My Little Pony, balloons, presents, and friends. The pink frosting has been replaced with chocolate and presents have dwindled down a bit, But my sweet tooth still becomes excited with anticipation for a birthday.
I found a few random recipes and combined them to make a cake that incorporated most of my favourite flavours. Citrus, dark chocolate, and raspberry! The only thing missing was my beloved peanut butter, But I think that might have pushed the intensity level over the edge by just a bit. ;>
I found the recipe for the cake on the Cookie Shop blog. It was one of the best cakes I have ever had! Most cake batters are not very flavourful and lack character. As soon as I licked the egg beater from the cake I knew I was in love! You know you are in for a treat when the batter makes your taste buds sing. For the filling I used a lime curd from Ina ( which I cut in half ). The other filling was a simple mixture of raspberry jam and confectioners sugar. And to make this even healthier, Along came the chocolate frosting. I think I spooned out several fingerfuls before it actually touched the cake. Ghirardelli had just the recipe I had been searching for.
The cake itself had a wonderful light, almost fluffy texture. You could really taste the lime zest and see the pretty green flecks that it made even after it was baked. The lime curd filling would have been enough to make this spectacular, And had it not been my birthday I would have ended things right there. But hey, I only get to go crazy once a year so why not throw in some chocolate?! I wanted something deep and deadly and I found it. It was so rich that it almost overtook the delicate lime cake flavour. I think it would be much better on an equally strong chocolate cake or even a basic vanilla. The flavours that stood out the most were the layers of lime curd and raspberry. They fused delightfully with the chocolate frosting. As soon as the tang of the curd reached your tongue, you were hit with the zing of raspberries and then the seductive chocolate led the two into a tango. It was the perfect outrageous cake for a birthday! And, I am now the proud owner of a Kitchen Aid food processor! I predict some pie recipes in the near future...
Lime Raspberry Chocolate Cake
* printer friendly recipe *

Cake Ingredients:
  • 2 cups flour ( I used cake flour )
  • 1 tbsp baking powder
  • pinch of salt
  • 1 tbsp lime zest ( I used 2 )
  • 2 cups sugar
  • (1 stick) butter at room temp.
  • 2 large eggs
  • 2 egg yolks (reserve the whites for the frosting)
  • 1 cup milk ( I used sour cream )

Lime Curd Ingredients:

  • 2 limes
  • 1/3 cups sugar
  • 1/2 stick of butter at room temperature
  • 2 extra-large eggs at room temperature
  • 1/8 teaspoon salt

Raspberry Filling:

  • 1/2 cup of Raspberry Jam
  • about 1 1/2 cups of confectioners sugar

Chocolate Frosting:

  • 4 oz of Bittersweet chocolate chopped into small pieces
  • 4 Tbsp. of butter
  • 3 Cups of confectioners sugar
  • 1/3 cup milk ( I used sour cream )
  • 1 tsp. of vanilla extract ( I used rum )
  • 1/8 tsp. of salt


Prepare the cake. Preheat the oven to 350°. Grease and flour two 8 or 9 inch round pans. Line bottom with parchment, grease and flour.In a bowl, sift together the flour, baking powder and salt. Set aside. In a medium bowl, rub the sugar and the lime zest with the tips of your finger until moist and fragrant. In a larger bowl, beat the butter until creamy. Add the lime and sugar and beat until white and fluffy. Add the yolks and the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk, and beat until smooth.Divide the batter between the prepared pans and bake for 30 to 40 min. Until golden and a toothpick inserted in the center of the cake comes out clean Cool completely before frosting and filling.

While the cakes are cooling, Prepare the lime curd. Remove the zest of 4 limes with a zester. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside. Cool before using.

For the raspberry filling: Mix the jam and confectioners sugar together in a bowl until smooth. Set aside.

Chocolate Frosting: In a heavy saucepan over low heat, Melt the butter. Add the chocolate and mix until all the lumps are gone. Set aside. Combine remaining ingredients together and mix well. Add the chocolate and beat until thick. Add more sugar if you prefer a thicker frosting.

Assembly: Slice the cake layers in half so you have 4 layers ( I messed up on one of mine so I only had 3 ). Spread 1/2 of the lime curd over the first layer. Gently place another layer over the curd. Spread this layer with half of the raspberry mixture. Add the next layer and combine the remaining curd and raspberry, mixing them together as you spread. Place the final layer on top and frost the top and sides of the cake with the chocolate.



  1. Happy Birthday and congratulations on your kitchenaid mixer :)

    The layer cake looks great. And I too, will be celebrating my (belated) birthday tomorrow. With a layer cake I am baking!

  2. Aouch! Sorry I left the above message "anonymous", I guess my brains stopped working cause it's Friday!

  3. Best birthday wishes...and that cake looks incredible!!!!! I love chocolate with fruit flavors.

  4. Ciao Natalia. Thank you. :)

    Happy Belated Birthday Dolce! It's good to know that I am not the only one who feels compelled to bake their own cake. I'm so spoiled now that I can't really enjoy box cakes anymore. :P

    Thanks Hannah! I would send you a slice if I could. It's very dangerous to have cake in one's refrigerator. ;)

  5. Happy Birthay Valerina and congrats on your Kitchen Aid!

    Love your cat!

    Ton gâteau a l’air délicieux!

    Je prépare toujours mon propre gâteau d’anniversaire - on est jamais mieux servi que par soi-même!

  6. Belated Happy Birthday Valerina!! A KA, and this amazing cake!! Must have been an amazing birthday!!!

  7. Thanks Avanika! Now all I need is a stand mixer. :P


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger