Ingredients
Units
Scale
- 1 white cake mix
- 5 egg whites
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 2 limes (zested and juiced)
- 1 cup butter (softened)
- 2 – 8 oz packages cream cheese (softened)
- 2 – 16 oz boxes confectioners’ sugar
- 1 teaspoon vanilla
- 1/4 cup key lime juice (optional – can substitute limes)
- green food coloring (optional for color)
- Lime Curd
- 1/2 cup 1 stick unsalted butter
- 3/4 cup sugar
- 1/2 cup fresh lime juice
- 1 tablespoon finely grated lime peel
- Pinch of salt
- 5 large egg yolks
- 1 cup graham cracker crumbs
Instructions
- Heat oven to 350 degrees.
- Mix together cake ingredients until blended. Pour into two 9′ cake pans that have been sprayed with oil and lined with parchment paper. Bake for 28-33 minutes.
- Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler or a glass bowl over pan with boiling water; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass container. Cover and refrigerate.
- To make the cake
- Place one round on a plate and top with lime curd. Place on top layer and make a crumb coat with frosting. Refrigerate for 30 minutes and then frost. Carefully press graham cracker crumbs around the bottom half of the cake.
- Fill a piping bag with 1 cup of frosting and add swirls on the top. Finish with sprinkles.
- Category: Dessert
- Cuisine: American