Hibiscus Lime Cake

A unique mix of sweet and tang, this hibiscus lime cake packs a tart punch while satisfying your sweet tooth! 

INGREDIENTS

Cake

• 1 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 8oz container McSteven's Hibiscus Lime Lemonade
• 3 egg whites, at room temperature
• 1 teaspoon hibiscus tea
• 1 teaspoon lime juice
• 1/2 cup full-fat sour cream at room temperature
• 1/2 cup whole milk at room temperature

Icing

• 1 cup unsalted butter, softened to room temperature
• 4-5 cups powdered sugar
• 1/4 cup heavy cream or whole milk
• 1 teaspoon hibiscus tea
• 1 teaspoon lime juice
• sprinkles for decorating

DIRECTIONS

Cake

1. Steep a bag of hibiscus tea in hot water, at least 4 minutes. 
2. Preheat oven to 350 degrees F. Grease three 6-inch cake pans, line bottoms with parchment paper, grease parchment paper. 
3. Whisk cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a stand or hand-held mixer, beat butter on high speed until smooth and creamy, about 1 minute. Add McSteven's Hibiscus Lime Lemonade and beat on high speed for 2 minutes until creamed together. Scrape down the sides of the bowl as needed.
5. Add egg whites, hibiscus tea, and lime juice. Beat on medium-high speed until combined. Beat in sour cream. Scrape down the sides of the bowl as needed.
6. Add the dry ingredients with the mixer on low until well-incorporated. While mixer is still on low, slowly add milk until combined. Do not over-mix.
7. Pour batter evenly into cake pans. Bake 20 - 24 minutes or until cakes are baked through (a toothpick inserted into the middle comes out clean).
8. Allow cakes to cool completely in pans set on wire racks. Cakes must be completely cool before icing and assembling. 

Icing

1. Using a stand or hand-held mixer, beat butter on medium speed until creamy, about 2 minutes. Add 4 1/2 cups powdered sugar, heavy cream, hibiscus tea, and lime juice. Beat on low speed for 30 seconds, then on high for full 2 minutes. Add up to 1/2 cup more powdered sugar if frosting is too thin, or a Tablespoon cream if frosting is too thick. 
2. To assemble and decorate your cake, start by using a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Evenly cover the first cake top with about 3/4 cup frosting. 
3. Place the second cake on top of the first and evenly cover top with about 3/4 cup frosting. 
4. Place the third cake on top. Spread remaining frosting over the top and sides of cake. Save some frosting for decorative piping if so desired. Add any additional decorations.  
5. Serve and enjoy!