A refreshing dessert that combines the zesty flavors of lime with a moist cake base, creating a sweet and tangy treat.
Ingredients
Scale:
1 box (15.25 oz) yellow cake mix
3 large eggs
1 cup of water
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice (about 4-5 limes)
1 tablespoon lime zest
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Lime wedges and additional lime zest for garnish (optional)
Instructions
Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking.
Prepare the cake batter: In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Mix well until the batter is smooth and well combined.
Bake the cake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Poke the cake: Once baked, remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
Make the lime filling: In a medium bowl, whisk together the sweetened condensed milk, fresh lime juice, and lime zest until smooth. Pour this mixture evenly over the warm cake, ensuring it seeps into the holes.
Chill the cake: Allow the cake to cool completely at room temperature, then cover it and refrigerate for at least 2 hours, or overnight if possible, to let the flavors meld.
Prepare the whipped topping: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Frost the cake: Once the cake is chilled, spread the whipped cream topping over the entire surface. Garnish with lime wedges and additional lime zest if desired.
Serve: Slice and serve the cake chilled for a refreshing summer treat.
