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Layer cake made from scratch with fresh key limes in both the cake and the cream cheese frosting.
Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
Into a medium sized bowl, sift the cake flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)
Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour and scraping down the bowl as necessary. Mix on low until just combined.
Divide batter evenly between the two pans and spread the top flat with an offset spatula.
Bake 25 minutes. Remove pans from the oven and set them on a rack. Cool completely then invert them out of the pans. Put one cake on your serving platter and frost the top with cream cheese frosting. Then stack the other cake on top and frost the entire cake.
In the bowl of a stand mixer using the paddle attachment, beat together the butter and cream cheese until combined and fluffy. Gradually add the powdered sugar on a low speed until the consistency you desire is achieved. If using, fold in zest and food coloring.
Adapted from My Madison Bistro.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!