24 Jun Lime Layer Cake with Mango Buttercream
This Lime Layer Cake with Mango Buttercream came into creation because I had a couple mangoes in the refrigerator that were on their last legs. While trying to brainstorm mango recipe ideas, I couldn’t get mango margaritas out of my head. Maybe it’s because they’re absolutely delicious, especially when it’s 99 degrees outside… or maybe it’s because I’m a lush. Either way, I’m digging it.
Speaking of booze, I almost added a shot or two of tequila to the batter (sooo tempting), but I decided to go for the buttoned-up, well behaved little sister of the mango margarita. I really wanted to call this cake a “Virgin Mango Margarita Cake”…but for some reason it just feels weird to write the word virgin all over my blog. Even though I’ve now said virgin
twice three times. Ok, I’m stopping.
Also, way back in the early days of Butterlust I made Tequila Shot Cupcakes. And since I try to mix things up as much as I can, I omitted the party juice. Regardless, this cake is awesome.
I’ve been wanting to try the ombre/watercolor cake decorating method (it’s all over Pinterest) for some time now. I love that it’s messy and organic and still beautiful in it’s own way. It all feels very arsty-fartsy, and I like that.
No two cakes will ever turn out the same. Fun right?
I wantched this great tutorial from Sweetapolita and set off on my mission. You can use any combination of colors but I chose orange and green to compliment the primary flavors in this recipe – lime & mango.
Note: Ignore the line of orange buttercream running between my cake layers. That was an oops on my part when I realized I didn’t have enough plain buttercream to finish my crumb coat. To avoid making this mistake, crumb coat before mixing your colors.
You can always frost your cake as you would any other cake, but I encourage you to try the watercolor look. Don’t think about it too much. It’s supposed to look a little messy.
- 3/4 cup butter, softened
- 1 3/4 cups sugar
- 2 tablespoons key lime zest
- 3 eggs, room temperature
- 1/4 cup key lime juice, fresh
- 3 cups cake flour
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 mangoes, pureed
- 1 1/2 cups butter (3 sticks), softened
- 4 cups powdered sugar
- 2 tsp lime juice
- Preheat oven to 350 degrees. Grease 3 8 inch cake pans, set aside.
- In a medium bowl, sift together flour and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and lime zest until light and fluffy.
- Add eggs one at a time, beating well after each addition. Add lime juice and combine.
- Add dry ingredients and buttermilk to butter mixture alternately, starting and ended with the dry ingredients and mixing only until combined.
- Divide batter between cake pans and make for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire cooling rack.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium high for 8 minutes. It should become very fluffy and light in color.
- Add powdered sugar and mix until smooth.
- Add mango puree and lime juice and mix for 1-2 more minutes until smooth and fluffy.
- To create a ombre/watercolor effect, follow this tutorial. Otherwise, ice cake as desired and garnish with lime zest.
Cake Source: Food.com
Mango Buttercream adapted from Sweetapolita