Drinks & Dessert
Hibiscus Lime Cake
A unique mix of sweet and tang, this hibiscus lime cake packs a tart punch while satisfying your sweet tooth!
Prep Time: 30 min
Cook Time: 22-24 min
Total Time (Including Cooling): 3 hours
Servings: 8 slices
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
- Steep a bag of hibiscus tea in hot water, at least 4 minutes.
- Preheat oven to 350 degrees F. Grease three 6-inch cake pans, line bottoms with parchment paper, grease parchment paper.
- Whisk cake flour, baking powder, baking soda, and salt together. Set aside.
- 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.
- 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.
- 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.
- 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).
- Allow cakes to cool completely in pans set on wire racks. Cakes must be completely cool before icing and assembling.
Icing
- 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.
- 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.
- Place the second cake on top of the first and evenly cover top with about 3/4 cup frosting.
- 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.
- Serve and enjoy!