The old Betty Crocker Stir 'n Frost cakes, also known as "snacking cakes" came up in conversation, and it got me thinking about past recipes that would work well as 8-inch square weeknight cakes. This Key lime cake was one of them. Originally designed as an easy layer cake, a small batch version comes together perfectly as an 8-inch size frosted Key lime snacking cake.
Mix and Bake Cake With Oil
This cake is made with oil, which means you can just stir it all together with a whisk and a scraper -- no worries about softening and creaming the butter. The mixing technique is similar to making muffins. You mix the dry ingredients then fold in the wet. It's also important to stick with this mixing technique because it prevents the cake from sinking. So if you follow the directions, you should get zero sinking and a texture that looks like this.
Glaze and Key Lime Frosting
The frosting is a typical cream cheese frosting with a tiny hint of lime. There's also a glaze that goes with the recipe, but it's the type that takes 2 seconds to make which you pour over the warm cake and let sink in to add another burst of citrus.
Key Lime & Coconut Flavor
To make the cake a little more interesting, I added some unrefined coconut oil in with the other oil. "Unrefined" is the type of coconut oil that still has its coconut flavor. So if you want light coconut flavor, use a combination of neutral liquid oil (I use sunflower or grapeseed), some melted unrefined coconut oil and a little shredded sweetened coconut. You can put the coconut in the batter, only on top or both.
Pan Size & Baking Temperature
I was determined to bake this in an 8-inch metal pan, so I used 325F and baked for 45 minutes. If you'd like to make a thinner cake with a higher ratio of frosting in each bite, you can use a 9-inch square pan. Just be sure to check the time at about the 30 minute mark because the wider cake will take less time to bake. It's also important to bake at 325F. The lower temperature (again) helps prevent sinkage.
Recipe
Frosted Key Lime Snacking Cake
Ingredients
Cake
- 1 ⅔ cups all-purpose flour (220 grams)
- 1 ⅓ cups granulated sugar (265 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- 2 large eggs
- ⅔ cup neutral oil OR use half unrefined coconut oil (130 grams)
- ½ cup sour cream (120 grams)
- 1 ½ tablespoons fresh lime zest
- ¼ teaspoon vanilla
- ⅓ cup fresh or bottled Key lime juice (75 grams)
Lime Glaze
- ⅓ cup confectioners' sugar (40 grams)
- 1-2 tablespoons fresh lime juice (14 to 28 grams)
Frosting
- 4 oz cream cheese, softened (114 grams)
- 2 oz salted butter, softened (56 grams)
- 1 ¾ cups confectioners’ sugar, sifted (200 grams)
- ½ teaspoon vanilla extract
- 2 teaspoons fresh lime juice plus more to taste
Topping
- ¼ cup shredded sweetened coconut, lightly toasted
Instructions
- Preheat oven to 325°F Grease and lightly flour an 8-inch square metal pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, whisk the eggs and oil until thick and yellow, then gradually whisk in the sour cream, followed by the zest and vanilla.
- Stir in the flour mixture until is is about halfway absorbed, then add the lime juice and mix until fully blended. If you are adding shredded coconut to the batter, go ahead and add that too.
- Spread batter evenly in prepared pan and tap the pan against the counter lightly to bring air bubbles to the top. Bake at 325 for about 45 minutes (check at 40), or until a toothpick inserted in the center comes out clean.
- While the cake is warm, mix together the lime glaze ingredients. Using a skewer or toothpick, poke about 18 holes in the cake, then pour the lime glaze over the warm cake letting it sink into the holes. Let cool completely on a wire rack.
- Make frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and lime juice. Beat until fluffy, adding more sugar or lime juice to adjust sweetness and consistency.
- Spread frosting evenly over cooled cake. Sprinkle toasted coconut on top.
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