Key Lime Cake made with a cake mix and tons of lime flavor! Add fresh berries and a lime flavored whipped cream for a light, refreshing dessert that looks much fancier than it is!
Key Lime Cake is one of those cake recipes that everyone loves, even if they don’t love lime. I’ve never been a huge fan of Key Lime Pie, but this cake is one of my favorites! This is especially a good cake for those of us who just don’t love regular frosting – the “frosting” in this recipe is much lighter.
I love desserts that look really fancy, but are actually really simple to make. This recipe is one of those and the taste is so light and refreshing!
Ingredients in Key Lime Cake
- 1 white cake mix (add water, oil and eggs according to package directions)
- 3 Tbsp lime juice
- 2 cups raspberries or blackberries (or both!)
- 8 oz container Cool Whip
- 14 oz can sweetened condensed milk
- 1/2 cup fresh lime juice (3-4 limes squeezed)
- lime zest
How to make Key Lime Cake
Make cake mix as directed, except substitute 3 Tbsp of lime juice for 3 Tbsp of the required water. Bake at 350° in two 9-inch cake pans. Let the cakes cool completely before adding the topping.
Zest limes and save the zest to sprinkle on the top of the cake. Squeeze the limes and whip the condensed milk and lime juice together for about 4-5 minutes with an electric mixer. Fold in the Cool Whip. If you want the topping to appear a little more green, add a few drops of green food coloring.
Place one cake on a cake plate and sprinkle half of the berries on top. Smooth half of the topping mixture on top of the berries and then place the other cake on top. Spread the remaining topping on the second cake and sprinkle the rest of the berries on top, along with the lime zest.
Refrigerate for about 2-3 hours before serving.
KEY LIME CAKE
Key Lime Cake made with a cake mix and tons of lime flavor! Add fresh berries and a lime flavored whipped cream for a light, refreshing dessert that looks much fancier than it is!
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Servings: 12 servings
Ingredients
- 1 white cake mix add water, oil and eggs according to package directions
- 3 Tbsp lime juice
- 2 cups raspberries or blackberries or both!
- 8 oz container Cool Whip thawed
- 14 oz can sweetened condensed milk
- 1/2 cup fresh lime juice 3-4 limes squeezed
- lime zest
- green food coloring (optional)
Instructions
-
Make cake mix as directed, except substitute 3 Tbsp of lime juice for 3 Tbsp of the required water. Bake at 350 in two 9-inch cake pans. Let the cakes cool completely before adding the topping.
-
Zest limes and save the zest to sprinkle on the top of the cake. Squeeze the limes and whip the condensed milk and lime juice together for about 4-5 minutes with an electric mixer. Fold in the Cool Whip. If you want the topping to appear a little more green, add a few drops of green food coloring.
-
Place one cake on a cake plate and sprinkle half of the berries on top. Smooth half of the topping mixture on top of the berries and then place the other cake on top. Spread the remaining topping on the second cake and sprinkle the rest of the berries on top, along with the lime zest.
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Refrigerate for about 2-3 hours before serving. Enjoy!
CAN YOU REPLACE THE COOL WHIP?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
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Key Lime Cake made with a cake mix and tons of lime flavor! Add fresh berries and a lime flavored whipped cream for a light, refreshing dessert that looks much fancier than it is!
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