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Lime Naked Cake


  • 2 boxes of Lemon Supreme Cake Mix
  • 700 ml of heavy whipping cream
  • 1 can of condensed milk
  • 2 limes
  • 2 tbsp of confectioner sugar.


  • Bake the 2 boxes of lemon cake mix accordingly to the box baking instructions. We divide the batter in 4 round cake pans (about 9”);
  • Allow cakes to cool completely in the pan. The cakes must be completely cool before frosting and assembling.


  • In a large bowl, using a mixer fitted with a whisk attachment beat the whipping cream on medium speed until it begins to thicken. Keep mixing, add the condensed milk and the confectioner sugar. Increase to high speed, and beat until the cream is very stiff, and stands in firm peaks on the beater when it is lifted from the bowl.
  • Stop mixing and slowly add the lime juice and using a French whisk mix all together. Your lime Chantilly will be ready!


  • Turn the cakes down and using a large serrated knife, slice a thin layer off the tops to create a flat surface.
  • Place the 1st cake layer on your cake stand. Spread about 1 and 1/2 cups of frosting evenly on top. Top with the 2nd cake layer, and evenly cover the top with another 1 and 1/2 cups of frosting. Do the same with the 3rd and 4th layer.
  • After the last one, spread the remaining frosting on top and around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake.
  • Decorate the cake with lime and mint.