Mint and Lime Cake

Fresh Mint and Lime Cake

Cake.

  • handful of fresh mint leaves (about 20 leaves)
  • 1/2 cup whole milk
  • 1 box white cake mix
  • 4 eggs
  • 1 cup sour cream
  • 2/3 cup olive oil
  • 1 teaspoon vanilla

Buttercream and Filling.

  • 1 cup unsalted butter, room temperature
  • 1 cup cream cheese, room temperature
  • zest of 2 limes
  • 4 1/2 - 5 cups powdered sugar
  • 2 tablespoons meringue powder
  • 1 cup lime curd or key lime pastry filling

 

Cake.

Take half the mint leaves, crush slightly with a fork, and place in a bowl.  Warm the milk until hot to the touch; pour over the leaves and let steep for 1 hour.  Strain the milk and discard the leaves.  Finely chop the remaining mint leaves.

Preheat the oven to 350 and grease three 8-inch cake pans.

In a large bowl, whisk together the chopped mint, milk, cake mix, eggs, sour cream, olive oil and vanilla until smooth.  Divide between the cake pans and bake for 18-20 minutes, until a toothpick comes out clean.  Cool completely.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter, cream cheese and lime zest until smooth.  Add the powdered sugar and meringue powder on low to combine, then beat for several minutes until fluffy.

To assemble, place one cake, bottom side up, on a cake pedestal or cake board.  Spread with half the lime curd.  Repeat with a second layer of cake and the rest of the lime curd, then place the last cake on top.  Frost all over with a thin crumb coat of buttercream, chill for 30 minutes, then frost with a final coat.


Recipe and Design by Curly Girl Kitchen
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