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Key Lime Torte at FoodApparel.com (You'd never guess it's from a box!)

Key Lime Torte with Strawberries

Course cake, Dessert, torte
Cuisine Quick 'N Easy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Author Christina Lakey (adapted from Emily P.)

Ingredients

For the Cake:

  • 1 butter or yellow cake mix
  • 3/4 cup + 2 tablespoons water
  • 2 tablespoons key lime juice
  • 1 tablespoons stick unsalted butter 8, room temperature
  • 3 large eggs
  • 1/4 cup sour cream

For the Filling/Topping:

  • 1 ounce can sweetened condensed milk 14
  • 1/2 cup key lime juice
  • 2 cups whipping cream whipped to stiff peaks
  • 1 slices lime optional, cut into thin , for garnishing
  • 6 strawberries or more, optional, for garnishing

Instructions

For the Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour 2 round cake pans (8 inch are best, but you can use 9. Also, I prefer to use non-stick springform pans for easy removal).
  3. Combine cake mix, water, lime juice, butter and eggs and mix at low speed until all is moistened (scraping sides of bowl).
  4. Beat for 2 minutes on high speed (as per cake mix instructions).
  5. Gently fold the sour cream into the batter.
  6. Divide batter evenly between two pans and bake for 30-35 minutes, or until cakes are set and golden brown.
  7. Cool on wire rack approximately 10-15 minutes, then remove from pans and cool completely.

For the Filling:

  1. In a medium bowl, combine sweetened condensed milk and lime juice. Mix until well combined and smooth.
  2. Add whipped cream and gently fold mixture together to combine, trying not to deflate (it will deflate a little and that's okay! It's not easy to mix cream with sweetened condensed milk!).

Assembly:

  1. Even out top of cake layers with a knife, if needed. Cut each cake layer in half so that you have four layers total.
  2. Starting with bottom layer on serving platform, spread about a 1/4-1/2 inch layer of the filling over the cake layer.
  3. Place next round on top and repeat until all layers are placed.
  4. On the top layer, use the remaining filling to generously cover, pushing towards the edges so that it will naturally drip down the sides.
  5. Garnish the top and sides of the cake with limes and strawberries, as desired.
  6. Refrigerate for at least 2 hours, or until chilled and set.
  7. May make up to one day in advance. The flavors and moistness of the cake get better over time!