Recipe #3 out of the 4 I did for cake madness last weekend.
This was the center of it all... A white cake scented with lime zest, filled with key lime curd, and topped with a white chocolate buttercream. .
For the decorating... I am no cake person. I've said it many times before. I don't DO cakes. But I'm trying.
For a great tutorial on how to frost a fluffy cloud like cake... Check out this link from Annie Eats. I've seen these fluffy easy to frost cakes pop up all over blog land and pinterest. It's really easy to do for someone like me... who doesn't DO cakes!
Key Lime Cake With White Chocolate Buttercream
2 1/2 cups flour
2 cups sugar
1tsp baking powder
1/2 tsp baking soda
1 1/3 cups buttermilk
1/2 cup butter room temperature
1 tsp vanilla extract
The zest of 2 limes
4 egg whites
For the Cake:
Add all dry ingredients lime zest, extract, and butter into the bowl of your electric mixer. Mix for 30 seconds on low.
Add in buttermilk, beat on high for 2 minutes.
Add in egg whites beat for additional 2 minutes.
Divide cake batter into 2 greased/floured 8 inch round cake pans. Bake on 350 for 30-40 minutes. Or until a tooth pick is inserted and comes out clean.
Set aside to cool.
For the Key Lime Curd:
Ingredients from All Recipes, Method is my own
1 cup sugar
3/4 cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten
In a double boiler whisk sugar, juice, zest and eggs together. Continuly whisk adding 1 tbs of butter at a time. Wait for each tbs to melt before adding the next. When the mixture is thick and coats the back of a spoon remove from heat. (It took mine about 20 minutes)
Pour through a fine sieve to remove any zest bits or egg lumps.
Let the curd cool to room temerature.
For the White Chocolate Buttercream:
I used this recipe from my friend Kirsten at Comfortably Domestic click HERE for the recipe. Kirsten claimed it was the only frosting you'll ever need.... and she's right. It's a great recipe for almost any cake! Because I was doing a piping job on this cake I did need it a bit stiffer, so I added extra powdered sugar.
I also a couple drops of green food coloring to give it a light green tint.
After your frosting is complete. Level your cakes so they are flat on both ends.
Spread curd on the top of one cake and top with the 2nd.
So it's not perfect looking... but not to shabby huh?
I will be trying this method again because it looks super fancy but is SO easy!! I was a little sloppy because I frosted it at 9pm after a couple glasses of wine... next time it will look better I promise!