Lime Cream Torte

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling


10-14 servings

Updated: Jun. 15, 2023
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.


  • 1 package butter recipe golden or yellow cake mix (regular size)
  • 3 eggs
  • 1/2 cup butter, softened
  • 7 tablespoons water
  • 3 tablespoons lime juice
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice
  • 2 cups heavy whipping cream, whipped
  • Lime slices, optional


  1. In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.
  4. Refrigerate for at least 1 hour. Serve with lime slices if desired.

Nutrition Facts

1 piece: 404 calories, 20g fat (11g saturated fat), 99mg cholesterol, 367mg sodium, 53g carbohydrate (40g sugars, 0 fiber), 6g protein.