Best 3 Key Lime Cake With White Chocolate Frosting Paula Deen Recipes
Indulge your taste buds with a delightful culinary journey, embarking on the tantalizing world of Key lime cake and its irresistible white chocolate frosting. Originating from the sun-kissed shores of Florida, this iconic cake captivates hearts with its refreshing citrus zing and velvety smooth texture. Our article presents two delectable recipes: a classic Key lime cake that embodies the essence of this tropical treat and a tantalizing white chocolate frosting that elevates the experience to new heights.
The classic Key lime cake recipe captures the authentic flavors of its namesake fruit, using fresh Key limes to create a luscious filling and a moist, tender crumb. The white chocolate frosting recipe adds a touch of decadence, its creamy sweetness perfectly complementing the tangy lime filling.
For those seeking a gluten-free alternative, we offer a dedicated gluten-free Key lime cake recipe that ensures everyone can savor the magic of this timeless dessert. This recipe utilizes almond flour and coconut flour to achieve a light and airy texture, while maintaining the vibrant flavors of the original.
Accompanying these recipes is a comprehensive guide to making homemade sweetened condensed milk, an essential ingredient in both the cake and frosting. This step-by-step guide empowers you to create this versatile ingredient at home, ensuring freshness and superior taste.
Prepare to embark on a culinary adventure, where the vibrant flavors of Key lime and the luxurious touch of white chocolate intertwine to create an unforgettable dessert experience. Let your taste buds rejoice as you delve into the delightful world of Key lime cake and its irresistible white chocolate frosting.
KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Time 2h10m
Yield 12 to 14 cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
- Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
- While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
- Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CHOCOLATE FROSTING
This five-ingredient Chocolate Frosting recipe from Food Network Kitchen spreads perfectly on a cake; it gets it chocolatey flavor from cocoa powder.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Number Of Ingredients 5
Steps:
- Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN
Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.
Provided by Chez Michelle
Categories Dessert
Time 1h23m
Yield 16 pieces of cake, 16 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
- Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
- Mousse:.
- In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
- In a small bowl, combine sugar and cocoa powder.
- In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
- Chocolate Fudge Frosting
- In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.
Nutrition Facts : Calories 719, Fat 46.3, SaturatedFat 23.6, Cholesterol 126, Sodium 260.2, Carbohydrate 78.5, Fiber 4.1, Sugar 57.6, Protein 7
Tips:
- Use fresh key limes: The fresher the limes, the better the cake will taste. If you can't find key limes, you can use regular limes, but the flavor will be slightly different.
- Zest the limes before juicing them: This will help to release the essential oils from the limes and give the cake a more intense flavor.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath: This will help to prevent the cake from drying out. Place the cake pan inside a larger pan filled with hot water.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This key lime cake with white chocolate frosting is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, with a tangy key lime flavor that is perfectly complemented by the sweet and creamy white chocolate frosting. This cake is sure to be a hit with everyone who tries it!
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