Zesty Key Lime Layer Cake with Luxurious White Chocolate Frosting
Indulge in a slice of sunshine with this delightful Zesty Key Lime Layer Cake. Inspired by a classic Paula Deen recipe, this cake features vibrant key lime juice and zest, creating a light and refreshing dessert that is perfect for any occasion. The moist layers are complemented by a luscious white chocolate frosting, making each bite a heavenly experience. Whether served at a summer gathering or a cozy family dinner, this cake is sure to impress and satisfy your sweet tooth!
N/A
Servings
250
Calories
13
Ingredients
Ingredients
Butter
3/4 cup (softened)
Sugar
1 3/4 cups
Key lime zest
2 tablespoons
Eggs
3
Key lime juice
1/4 cup (fresh)
Cake flour
3 cups
Baking soda
1 teaspoon
Buttermilk
1 1/2 cups
White chocolate baking squares
6 (1 ounce each)
Heavy whipping cream
1/2 cup
Butter
3/4 cup (softened)
Vanilla extract
1 teaspoon
Confectioners' sugar
5 cups
Instructions
1
Preheat your oven to 340°F (170°C) and prepare three 9-inch cake pans by greasing and flouring them generously.
2
In a large mixing bowl, cream together the softened butter, sugar, and fresh key lime zest using an electric mixer set to medium speed until the mixture is fluffy and well combined.
3
Add the eggs to the mixture one at a time, ensuring to mix well after each addition. Pour in the fresh key lime juice and mix until thoroughly incorporated.
4
In a separate medium-sized bowl, sift together the cake flour and baking soda. Gradually incorporate this dry mixture into the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
5
Divide the batter evenly among the prepared cake pans and place them in the preheated oven. Bake for 18-20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
6
Allow the cakes to cool in the pans for approximately 10 minutes before gently transferring them to wire racks to cool completely.
7
While the cake layers cool, prepare the white chocolate frosting. In a medium bowl, combine the white chocolate baking squares and heavy whipping cream. Microwave the mixture in 30-second intervals, stirring in between, until melted and smooth; this should take about 1.5 minutes. Allow it to cool completely.
8
In a large mixing bowl, combine the cooled white chocolate mixture with softened butter and vanilla extract. Beat at medium speed with an electric mixer until the frosting is smooth. Gradually add the confectioners' sugar, mixing until the frosting becomes light and fluffy.
9
Once the cake layers have cooled, spread a generous amount of white chocolate frosting between each layer of cake, then coat the top and sides with the remaining frosting. For an extra touch, garnish with fresh key lime wedges if desired.
Nutrition Information
14g
Fat
30g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cake?
The cake features a vibrant and zesty key lime flavor complemented by a luxurious and sweet white chocolate frosting.
How many cake pans are required for this recipe?
You will need three 9-inch cake pans for this layer cake recipe.
What is the recommended oven temperature?
The oven should be preheated to 340°F (170°C).
Who is the inspiration for this recipe?
This recipe is inspired by a classic recipe from Paula Deen.
How long should the cake layers bake?
The layers should bake for 18-20 minutes until a wooden pick inserted in the center comes out clean.
What type of flour is best for this cake?
Cake flour is used to ensure a light and delicate texture.
How do I prepare the cake pans?
The pans should be greased and floured generously before pouring in the batter.
How many calories are in a serving?
Each serving contains approximately 250 calories.
What are the main ingredients for the frosting?
The frosting is made from white chocolate baking squares, heavy whipping cream, softened butter, vanilla extract, and confectioners' sugar.
How much key lime juice is needed?
The recipe calls for 1/4 cup of fresh key lime juice.
How much key lime zest is required?
You will need 2 tablespoons of key lime zest.
How do I melt the white chocolate for the frosting?
Microwave the white chocolate and heavy cream in 30-second intervals, stirring in between until smooth.
Does this recipe use baking powder or baking soda?
This recipe uses 1 teaspoon of baking soda.
What is the fat content per serving?
There are 14 grams of fat per serving.
How many eggs are used in the batter?
The batter requires 3 eggs.
Should the butter be melted or softened?
The butter should be softened for both the cake batter and the frosting.
How much buttermilk is used in the recipe?
The recipe requires 1 1/2 cups of buttermilk.
What is the carbohydrate count per serving?
There are 30 grams of carbohydrates per serving.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
What speed should I use for creaming the butter and sugar?
Use an electric mixer set to medium speed.
How much protein is in one serving?
There is 2.5 grams of protein per serving.
What is the total number of ingredients?
There are 13 ingredients in total for this recipe.
Can I garnish this cake?
Yes, it is recommended to garnish with fresh key lime wedges for an extra touch.
How much confectioners' sugar is in the frosting?
The frosting uses 5 cups of confectioners' sugar.
How should I incorporate the dry ingredients?
Gradually alternate adding the flour mixture and the buttermilk, beginning and ending with the flour.
How many white chocolate squares are needed?
The recipe calls for 6 one-ounce white chocolate baking squares.
Is this cake suitable for spring or summer?
Yes, it is described as a refreshing dessert perfect for summer gatherings and spring occasions.
What is the total amount of butter needed for the whole recipe?
The recipe uses 1 1/2 cups of butter in total (3/4 cup for the cake and 3/4 cup for the frosting).
How long does the chocolate mixture take to melt?
It typically takes about 1.5 minutes when microwaved in 30-second intervals.
What consistency should the frosting have?
The frosting should be beaten until it becomes light and fluffy.