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After having an amazing red velvet cake from a bakery in Houston, Texas, that is now unfortunately out of business I have searched every bakery I come across for the perfect red velvet. But nothing has come close. Until now! I looked at a lot of red velvet recipes and took little bits of ideas here and there to craft this little beauty and I promise you she does not disappoint! 

I also need to mention my wonderful husband who dutifully grated the lime zest for me so I could take a little break and capture these lovely images.



Red Velvet Raspberry Lime Cake with Cream Cheese Frosting

A moist cake made with coffee, spread with cream cheese frosting, and topped with lime zest and a raspberries for a truly delightful bite!
Prep Time15 mins
Cook Time1 d 25 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese, frosting, lime zest, raspberry, red velvet


  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Electric Stand Mixer
  • Cake Release
  • Baking Pan(/s)
  • Frosting Knife
  • Piping Bag/Plastic Zip Bag
  • Fine Cheese Grater
  • Cookie Cutter
  • Mesh Sifter


Dry Ingredients

  • 2 cups All Purpose Flour
  • 2 tbs Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Sugar

Wet Ingredients

  • 1 cup Vegetable or Canola Oil
  • 1 cup Buttermilk
  • ½ cup Coffee room temp
  • 2 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1-2 oz Red Food Coloring
  • 1 Eggs


  • Cream Cheese Frosting
  • Lime
  • Raspberries
  • cup Powdered Sugar



  • Pre-heat oven to 325°.
  • Whisk powder ingredients together in a bowl. Set Aside.
  • Mix liquid ingredients together in a stand mixer.
  • Slowly add dry ingredients into the wet ingredients.
  • Spray desired pan with cake release and pour mixture into pan, filling only ⅓ of the pan (less or more depending on how tall you'd like your layers to be).
  • Bake until the edges release from the pan. Approximately 20 minutes.
  • Freeze for 30 minutes.


  • After cake has cooled completely, frost the bottom layers and stack the cakes.
  • Freeze for .
  • Using you desired cookie cutter cut out the bite sized portions.
  • Fill the mesh sifter with the powdered sugar. Gently tap the sifter to "snow" on top of the cakes.
  • Pipe a small amount of frosting on the top of each bite and gently secure the raspberry within the frosting.
  • Grate lime zest over the cake bites.


Feel free to mix it up and get creative use a different frosting or berry to make it your own!