I have a friend who admittedly has a key lime tree for the sole purpose that “They fit perfectly inside a Corona bottle” and here in Arizona they produce limes for longer. Ha! That sounds like a good reason albeit, but I can think of many many more, like this cake. If you’re team cake vs. team pie, then this cake is for you. It’s perfect for potluck or family gathering. You can make it the day before even. This cake is loaded with lime flavor. There is the super moist cake bursting with plenty of lime flavor but then there is the lime cream cheese swirl (you can see it near the top of the slice) that is crazy delish, finished off with a sweet tangy key lime glaze. This is one of those cakes that actually tastes better the second day.
Key Lime Bundt Cake
8 oz. cream cheese, softened
2 Tbsp. sweetened condensed milk
3 Cups plus 2 Tbsp. all purpose flour
1/3 Cup plus 2 Tbsp. key lime juice, divided (I used bottled Nellie & Joes)
5 large eggs, room temp, divided
1 Cup unsalted butter, softened
1 3/4 Cups granulated sugar, divided
1/2 Cup firmly packed light brown sugar
3 Tbsp. (regular lime) zest; about 5 medium limes
2 Tbsp. graham cracker crumbs, plus a little more for garnish on top of cake
1 tsp. kosher salt
1/2 tsp. baking soda
1 1/4 Cups buttermilk, room temp (or alternatively you can use 1 1/4 Cup milk mixed with 1 Tbsp. and 1 tsp. white vinegar and allow to sit for 15 minutes).
Preheat oven to 325 F. In the bowl of a stand mixer with the paddle attachment beat the cream cheese, 2 Tbsp. of the flour, condensed milk, and 2 Tbsp. of the key lime juice on medium speed until smooth. Add in the egg and mix until combined. Transfer to a small bowl and set aside. Wipe out the mixer bowl with a paper towel to clean.
In the clean mixer bowl beat the butter (no need to clean the paddle) along with 1 1/2 cups sugar, brown sugar, and lime zest on medium low speed until just combined. increase to medium speed and beat until fluffy and light; about 3-4 minutes. Add remaining 4 eggs one at a time and mix until combined. The mixture will look curdled, but it will come together once the flour is added. In a separate bowl whisk together the rest of the flour, graham cracker crumbs, salt, and baking soda. Add the flour mixture alternately with the buttermilk (or milk/vinegar) mixture starting and ending with the flour mixture; beating just until combined.
Spray a 15 cup bundt pan with baking spray that has flour in it. Spread 3 1/2 cups of the cake batter into the bundt pan and spread evenly. Tap pan on counter a few times to remove any air bubbles. Add the cream cheese lime filling on top of the batter gently being careful to keep a 1/4 inch edge free border as much as possible. Drag a knife through gently in a snake motion to swirl the filling a bit. Repeat with gently layering the rest of the cake batter on top of the filling and smooth on top. Bake in the preheated oven 55-65 minutes or until a few moist crumbs return when poked with a wooden skewer. Cover the cake with tinfoil as needed partially through the baking time to avoid excess browning. Let cake cool in the pan for 15 minutes while you prepare the lime syrup.
Key Lime Syrup
Place wire rack over a rimmed baking sheet. In a small cereal size bowl mix the remaining 1/3 cup key lime juice and the remaining 1/4 cup of granulated sugar. Microwave for 1-2 minutes. Remove and with a long wooden skewer poke the top of the cake while it is still in the pan all over and spoon over 1/2 of the lime syrup. Place a long strip of parchment paper over the top of the cake about 4 inches wide. This will help you flip over the cake onto the wire rack more easily. Carefully pull out the parchment paper and spoon the rest of the lime syrup over the cake while the cake is still warm. Allow the cake to cool before applying the glaze.
Key Lime Glaze
In a small bowl combine 1 1/2 Cups confectioners sugar, 1 1/2 tsp. warm water, and 2 tsp. of key lime juice and whisk to combine. Spoon the glaze over the top of the cake and sprinkle some extra graham cracker crumbs over the glaze quickly before it sets.
Keep the cake covered at room temperature in either a cake dome or with plastic wrap to avoid drying out.
The cake keeps nicely and tastes even better the second day!
Cranberry ~ Orange Layer Cake
3 1/3 Cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 Cups unsalted butter, room temp
2 Cups sugar
zest of one large orange or 2 tangerines
3 large eggs, room temp
1 Cup milk, room temp
1 Cup sour cream, room temp
1 1/2 Tbsp. vanilla
3 Cups fresh cranberries
Preheat the oven to 350 degrees. Grease and flour or spray with baking spray 3 eight inch pans.
Cream the butter, sugar and zest until light and fluffy. Add in the eggs one at a time and combine. In a medium bowl combine the dry ingredients. In a separate bowl or large glass measuring 4 cup size; whisk together the sour cream, milk and vanilla until combined. Starting and ending with the flour; Alternate with the flour in 3 additions and w/the milk mixture in 2 additions. Don’t over mix. Fold in the cranberries. Divide the batter in the 3 prepared pans and bake about 35-40 minutes until a skewer comes out with a few moist crumbs. Cool the pans over a wire rack until the cakes are completely cool. Frost with the cream cheese icing.
Decorate as desired.
Optional sugared rosemary and cranberries:
Make a small amount of simple sugar with 1/4 cup sugar and 1/4 cup water by melting in a small saucepan until the sugar dissolves and gently boil for a minute. Remove from the heat and let the syrup cool for about 10 minutes. Drop the cranberries into the syrup and remove and place over a wire rack and let rest for about 10 minutes then roll in sugar and place back onto the rack to dry. “Drag” the rosemary sprigs into the syrup and let dry on the rack for about 40 minutes, the coat with sugar and place back onto the rack to dry.
Optional marzipan pine cones:
Quick food processor marzipan: (you can use store bought also)
5 oz. finely ground blanched almond flour
6 oz. confectioners sugar
1 Tbsp. liquid pasteurized (100 %) egg white
1 tsp. almond extract
Blend all the ingredients in the processor and dump out onto a piece of plastic wrap and roll into a log.
Break off a small piece of marzipan and roll it into a ball first in your hands, then shape into a cone shape. Insert sliced “natural” almonds at an angle into the marzipan. Sprinkle a generous amount of confectioners sugar once formed. Carefully place on the cake as desired.
White Chocolate Cream Cheese Icing
16 oz. Cream Cheese, softened
6 Tbsp. unsalted butter, softened
2 lbs. Confectioners sugar
2 tsp. vanilla
8 oz. white chocolate melted
1/4 Cup sour cream
2 teaspoons vanilla
2 lbs. confectioners’ sugar
(optional)* 8 oz. white chocolate melted and cooled
Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add in the white chocolate and blend until combined; but don’t overbeat. Fill and frost cooled cake layers. Tip; the prevent the cake layers sliding insert bamboo skewers into the top of the cake and chill the cake after doing a thin crumb coating on the top and sides before putting on the final layer of frosting. Remove the skewers once you’re ready to frost the top and sides of the cake; chill the cake in between if the frosting starts to get a little soft.
Did you know there’s a thing such as black cocoa powder? Yep, the same type that Oreo’s are made from. You can buy it online. I purchased some quite a while back from King Arthur when I make homemade style Oreo’s and I wanted to play around with some colors on top of some black buttercream. I tweaked this buttercream from Sweetapolita’s recipe for glossy black buttercream slightly, as well as her recipe for black cocoa cake on her site that is called Glam Rock Cake. It was super fun to play around with smearing some other colors on top of the black frosting to get the galaxy look. I always use Americolor gel color paste; and besides the super black that was used in the frosting, I used electric blue, electric purple and electric pink along with some white to get my galaxy look. You have to start with a black smooth canvas then randomly smear on little dabs of the colors and then take your bench scraper to lightly mix the colors. I then took some silver luster dust mixed with a little super white gel food color and thinned it with a tiny bit of vodka to get the right consistency to splatter on the white space matter. I also “threw” (literally) on some tiny edible silver stars for the final flourish.
The galaxy styled cake was a surprise birthday cake for a friend of mine in my church group, and he loved it!
The inside of the cake is black velvet filled with cream cheese frosting and fresh raspberries. The raspberries help counteract the sweet contrast of the buttercream. I love how it looks also when you slice into it. I used bittersweet chocolate in the frosting but in hindsight; since the black cocoa is a very forward flavor, if I make it again I would use half semi sweet and bittersweet as I thought it was a little too bittersweet for my taste, but it was delish none the less.
Black Cocoa Galaxy Cake
Black Cocoa Cake
recipe: from Sweetapolita Glam Rock Cake
2 1/3 Cup all purpose flour
3/4 Cup plus one Tablespoon best quality black cocoa powder (I used King Arthur brand)
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 Cups buttermilk, room temperature (or mix one cup whole milk with 1 Tbsp. + 1 1/2 tsp. vinegar and let sit for at least 10 minutes)
1/2 Cup hot coffee
1 Cup unsalted butter, room temp
2 1/2 Cups packed light brown sugar (it seems like a lot; but the cake needs it)
2 tsp. vanilla
4 large eggs, room temp
1/4 cup mayonnaise, room temp
1 1/2 tsp. baking soda
1 tsp. distilled white vinegar
Preheat the oven to 350° F and spray three 8 inch pans with baking spray and line with parchment circles.
In a bowl sift together the flour, black cocoa powder, baking powder, and salt and set aside. In a large glass liquid measuring cup mix together the buttermilk and coffee. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment ,or in a large bowl with a handheld mixer, cream the sugar and butter on medium speed until light and fluffy; about 8 minutes. Add the eggs one at a time, mixing well in between, stopping frequently to scrape the sides and bottom of the bowl. Add in the vanilla and mix gently. Decrease the speed to low and add in one third of the flour mixture until just combined. Add in one half of the buttermilk/coffee mixture. Add in the remainder of the flour mixture alternating with the buttermilk mixture, ending with the flour mixture until combined; being careful not to overmix. Remove the bowl and carefully mix in the mayonnaise.
In a small bowl quickly mix the baking soda and vinegar and quickly add to the batter, whisking until smooth.
Divide the batter evenly amongst the pans and bake in the preheated oven for about 25-27 minutes until the cake springs back when lightly touched and the cake just starts to pull away from the pan. Let the cakes cool in the pans for 10 minutes, then invert out onto a wire rack to cool completely.
Black Glossy Fudge Frosting
recipe from Sweetapolita
1 Cup unsalted butter, softened
2 cups confectioners sugar
pinch of salt
6 Tbsp. black cocoa powder (I used King Arthur brand that I purchased online)
2-3 Tbsp. hot water
1/4 cup sour cream
3/4 tsp. vanilla
pinch of salt
2 oz. semisweet chocolate chips (melted along with the bittersweet chips)
2 oz. bittersweet chocolate chips
gel paste color in super black (Americolor)
In a large bowl, using a hand held mixer beat the butter until pale and fluffy; about 6 minutes. Sift the confectioners sugar, salt, and the cocoa together and add in and mix on low first to avoid a mess, then add in the hot water and sour cream and mix to combine. Increase the speed and beat for about 2 minutes to combine. Add in the melted chocolate chips and beat for another minute or two to combine. Add in about 1/2 tsp. of the black gel paste color and beat to combine. Let the frosting sit for about 15 minutes (it darkens as it sits) and then add a little bit as necessary to achieve the color you want. Note; the frosting darkens considerably after sitting. I made the frosting the day before and let it sit covered in the bowl on the counter and it went from very dark brown to black; so if you have time; make it the day before so you can gauge the blackness of the final product.
For decorating the galaxy look:
White vanilla purchased frosting (you want a white white color so your colors are not off) for coloring small bowls of divided frosting with electric blue, electric purple, and electric pink (all Americolor gel colors) to use for decorating the outside of the cake.
Note: I also used a small amount of silver luster dust mixed with bright white Americolor and vodka to achieve a thickened liquid consistency to “splatter” on the outside of the cake using a clean small paintbrush (that I buy in the craft store- and use solely for this purpose). Clean afterwards and you can reuse and store in your containers of gel colors to have handy.
To decorate; after your cake is smoothed with your final black frosting; smear on random small amounts about 1 inch of each colors randomly around the cake and gently smooth using your bench scraper going around the cake and adding in colors as needed to achieve your final look. Avoid smoothing too much; you want spots of color to show. I also add on some white frosting and gently smooth to get some gray color. While the frosting is still sticky; if you want toss against the sides with edible silver stars and splatter with your mixed silver luster dust/white gel color/vodka mix.
Fluffy Cream Cheese Filling
1/2 Cup unsalted butter, room temp
1 1/2 Cup confectioners sugar
pinch of salt
1 tsp. vanilla
1/4 tsp. fresh lemon juice
8 oz. softened cream cheese, cut into small cubes
2 (6 oz.) containers fresh raspberries, washed and dried
In the bowl of an electric mixer with the paddle attachment beat the butter on medium speed for 5 minutes. Add the confectioners sugar, vanilla, lemon juice and salt and decrease the speed to low and beat for one minute. Increase the speed to medium and beat until fluffy; about 4 minutes. Reduce the speed to medium low and add in the cream cheese and beat until smooth, about one minute. Try not to overbeat as the frosting will become too loose if you fdo. Fill the cakes by gently spreading one half of the frosting over two of the cakes and placing the raspberries onto the frosting, and then gently smushing them down onto the frosting before topping with the next cake layer; repeat with the second cake layer, and top with the third cake layer and frost the outside of the cake with the black frosting and decorate as described above.
bonus photos of some galaxy macarons I made; but decided not to use in the end
recipe slightly adapted from Gimme Some Oven
2 1/2 Cup cake flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1 3/4 Cups sugar, divided (use 1/4Cup for egg whites)
3 egg whites, room temp
pinch of cream of tartar
6 egg yolks, room temp
10 Tbsp. unsalted butter, melted and cooled to sl. warm
1 Tbsp. vanilla
3 Tbsp. vegetable oil
1/2 Cup golden rum
Spray a Bundt pan liberally with nonstick baking spray or butter. Add in a few tablespoons of sugar and coat the pan until the entire pan is coated; ensuring that you also get the middle core.
In a bowl combine the dry ingredients; including 1 1/2 cups sugar and whisk; set aside.
In a stand mixer bowl with the whisk attachment (make sure it is super clean) place the 3 egg whites and a pinch of cream of tartar and whisk until starts to get foamy. Gradually start adding the remaining1/4 cup of sugar about a tablespoon at a time until they reach stiff peaks. Scrape out the whipped egg whites into a medium bowl.
In the same mixer bowl (no need to clean) place the dry ingredients. In a separate bowl whisk together the egg yolks, buttermilk, oil, vanilla, rum, and melted butter. Pour in the egg mixture on medium low speed and mix for about 15 seconds. Stop the mixer and scrape the bottom and sides of the bowl and mix again for 15 seconds until combined. Stop the mixer and fold in 1/3 of the egg whipped egg whites to lighten the batter. Add in the rest of the whipped egg whites and gently fold through to combine. Pour the batter into the prepared Bundt pan and spread even on top. Bake in the center of the oven for about 40 minutes or until when a wooden skewer returns with moist crumbs.
While the cake is baking, make the butter rum syrup.
Remove the cake from the oven and let cool over a wire rack for a few minutes. Poke the cake all over with a long wooden skewer and then pour over 1/2 of the rum syrup. Let the cake rest for 30 minutes, then invert the cake a slowly pour over the remaining syrup and allow to soak in before serving. Cover any unfinished cake and leave at room temp so the cake does not dry out.
Butter Rum Syrup:
1/4 Cup water
1 Cup sugar
1/2 (1 stick unsalted butter)
6 Tbsp. rum (I used 3 Tbsp. Golden Rum and 3 Tbsp. Meyers dark rum)
In a small saucepan place the water and sugar and heat until sugar starts to dissolve; a few minutes. Add in the butter and heat until boiling; and continue to boil for 5 minutes. Remove from the heat and add in the rum and stir.
I came across this black loose flavored tea while in the grocery store one day and it sounded so good, I bought it, but parked it in my pantry for the longest time. I finally decided it was time to put it to good use. I just love the flavor of tea infused into cake. It’s not the first time I have used this process for flavor. This particular combo pairs really well with the subtle flavor of the blackberry buttercream. The Husband is really picky when it comes to desserts; he will usually comment when he really likes something and this time he said this one was a “real winner”. I have to say I agree; the color of the cake is a bit strange because of the color it turns the milk when infused but don’t let that turn you off, it is sublime! The cake comes out super moist as well, so that’s always a plus. I went a bit strong I have to admit on the amount of the tea- but I really wanted the flavor to come through. If you want a more subtle flavor cake you can cut down to 3 tablespoons total if you prefer. Also- I added in a little bit of non infused tea to the cake so that it has those little bits of black flecks of the tea. (I know people will ask me why I did that, so that’s why I’m explaining it here). I get a lot of questions on why I do certain things and sometimes it’s just a whim that hits me when recipe developing, as in this case.
These would make adorable mini cupcakes as well for a party.
Earl Grey & Lavender Cake with Blackberry Buttercream
2 1/2 Cups all purpose flour
2 Cups sugar
1 Tbsp. baking powder
1 tsp. kosher salt
1 tea bag of earl grey (cut open and contents removed) (I used Stash brand)
1 Cup milk (I used whole)
1/4 Cup loose (earl grey with lavender black tea)
1 Cup warm water
1/2 Cup grapeseed oil
1 Tbsp. vanilla
2 large eggs
purchased blackberry seedless preserves (I like Dickensons brand)
fresh blackberries (optional for serving and decorating the top of the cake)
Preheat the oven to 340° F and prepare three 6 x3 inch cake pans (If you don’t have 6×3 inch pans you can use 6×2 and divide batter into 4 pans instead) with non-stick baking spray and line with parchment circles. You may also divide batter into 8×2 inch pans or 9×2 evenly but will have to adjust your baking times. I used a little over 2 cups of batter into each 6×3 inch pans.
Heat the milk to a scald, remove from heat and steep the 1/4 cup loose tea in the milk for 15 minutes. Strain the tea and throw away the tea and keep the milk.
In the bowl of a stand mixer whisk together the first 5 ingredients.
In a large glass measuring cup or mixing bowl, whisk together the milk, oil, water, eggs, and vanilla
Add the wet ingredients to the dry and beat on low to medium speed until combined; stopping the scrape down the sides to ensure you get everything combined well. Do not over beat.
Bake until tops of cakes are no longer wet looking and when touched lightly with a finger they spring back lightly, or a toothpick inserted comes out with a few moist crumbs. Let cakes cool in their pans on a wire rack for 15 minutes then remove to cool completely on the rack.
For my 6×3 inch pans, I baked at 340° F for 40 minutes, but all ovens are different so make sure to test cakes often so as not to overbake.
To assemble cake:
Pipe a dame of blackberry buttercream around the edge of a cake layer and spread a layer of blackberry preserves, then top with blackberry buttercream and gently spread the buttercream evenly over the preserves, then continue to layer in this manner until you reach the top layer and spread with just buttercream. Do a crumb coat of buttercream on top and sides and chill cake at least 30 minutes until you spread the remaining buttercream over sides and top and decorate as desired.
5 egg whites
1 1/4 Cups granulated sugar
1/4 tsp. cream of tartar
4 sticks unsalted butter, room temp
1 tsp. vanilla
4-5 Tbsp of seedless blackberry preserves
optional lavender, regal purple, or violet gel food colors (I used a combination of to boost purple color)
Heat the egg whites and sugar in the bowl of a stand mixer until temperature reaches 160 degrees. Whip with a whisk on medium-high speed until you reach a billowy meringue and meringue is cool and bottom of the bowl does not feel warm. Add butter in by tablespoons at a time and continue to beat until smooth. Add in vanilla and blackberry preserves a tablespoon at a time until fully incorporated. Stop and taste after 3 tablespoons of preserves to adjust flavor. You may not need all of the preserves to achieve the desired taste. I added a few drops of different purple gel colors to boost the color of my finished buttercream.