Lime Dream Cake

This week was a CAKE week, a lime cake week! Which automatically makes my week twice as good. That is if I totally wipe out all memories of my soon to be toddler ripping two new teeth through her gums like a baby T-rex growing claws, tiny baby arms, teeth, and tears everywhere. Naturally causing her to wake up at 4 AM e-v-e-r-y-d-a-y this week, which sends her clinging to my legs by 4PM with an all out meltdown. But it’s only fair I recount for the hours before while she melts my heart standing in the kitchen sweetly saying “moe, moe, moe” as I sneak her cake scraps. I get it kid, I want “moe, moe, moe” cake all-the-days. Mamahood isn’t it magical? Almost dreamy?

lime cake with pink umbrella

Which brings me back to the cake, Lime Dream cake. This is the perfect time of year to show of those limes they really don’t get enough lime light all year (awe come on you know it was funny). However, I’m not a sour lime, margarita type of girl. As a matter of fact I really don’t like margaritas at all. But I do love the light taste of lime and vanilla. Dreamy! Summer dreams specifically. And considering were currently a few days from May and sitting in a snow storm…I’m pretty sure summer dreams made of cake are all I’m going to get this year. So please excuse me while I grab another slice of this cake, float off to sweet limey summer dreams, while the teething t-rex attempts to tear through my legs..


Lime Dream Cake + Lime Topper Tutorial


Want to make these awesome limes to go on your cake? Once you’ve grabbed the recipe below you can head to here where I show you how to make this simple lime toppers. 

fondant limes for lime cupcakes

Lime Dream Cake

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 1/2 Tbsp lime extract
  • 1/2 tsp. vanilla extract
  • 3 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. of salt
  • green coloring (I used a 7/1 ration of yellow/blue)

Lime Dream Frosting

  • 1 cup butter
  • 1 cup crisco (can be substituted for additional butter)
  • 2 1/2 tbsp lime extract
  • 1/2 tsp vanilla extract
  • 8 cups powdered sugar
  • 1/4 tsp. salt
  • 6-8 Tbsp. milk
  • green food coloring (again I used an 7/1 yellow/blue ratio)
  1. Preheat oven to 350 degrees Fahrenheit. Grease two 8in cake pans and set aside.

  2. In a large mixing bowl, or the bowl of an electric mixer, beat butter until smooth. Combined sugar and beat well. Add eggs and beat until combined. Next, add milk and extracts beating until combined.

  3. In a separate medium mixing bowl whisk together flour, baking powder, and salt.

  4. Combined dry ingredients into wet ingredients until incorporated, and food coloring, and then beat on medium high for one minute. Pour batter into the two baking pans and bake for 30 minutes of until toothpicks come out clean.

  5. In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, cream butter at medium speed until soft and smooth. Add shortening, and extracts and beat until combined. Slowly add in powdered sugar and salt, beating slightly between each addition. Add milk one tablespoon at a time, beating in between additions until at desired consistency. Add coloring until you’ve reached desired color. Turn mixer up to medium-high and beat for 1–2 minutes.

  6. Now just level up those cakes and frost, frost, frost!

Heads up! To keep those legal gurus of the world happy, I need to inform you that some of the links in this post are affiliate links. In short – I may earn a small commission from the use of said link with no cost to you! But don’t worry I only link to stuff I use, love, and know you will too!

Image of Toni Miller in front of a sprinkle shelf.


 I’m Toni, the baker, the blogger,  and cookie cutter maker  behind The Sprinkle Factory and I hope you find a sprinkle of inspiration here at The Factory.

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