Southern Style Key Lime Cake Recipe

Cake by Ollis Wright

Cake by Ollis Wright

Facebook has quite a few impressive groups where food lovers gather sharing recipes or simply images of foods they’ve prepared.  And it was the Urban Soul Kitchen where I laid eyes on a innovative take on key lime pie only it wasn’t a pie, it was key lime cake.  The talent behind the work was Ollis Wright.  I had to reach out to him.   Maybe his cake brought me back to a childhood where my maternal grandmother prided herself in making grand cakes to please her grandchildren.   Wright’s cake warmed my heart and tempted my tongue with the promise of citrus tang balanced with sweetness.

When I caught up with Wright, he shared, “Baking for me just kind of slipped upon me. I’ve always enjoyed cooking as a kid. I would always be in
the kitchen with my mother and helping her cook and prepare meals or just simply sit and observe.”  I asked him how does it make you feel to bake?, ” Baking makes me feel
good just like cooking in general makes me feel good. It puts me in another world
where nothing else but my creation at that time matters to me.”

As for now, Wright is working on building his business and clientele.  The Atlanta based baker plans to move to Texas soon.  His baking talents are garnering part-time money for now.   However, ultimately he’d like  to have his own restaurant in multiple locations and possibly have his own cookbook too! – Written by Crystal A. Johnson MCCN Editor

Contact Ollis Wright:

My Savory Creations
IG: SavoryCreations_87
Facebook: SavoryCreations (Ollis Wright)

Now let’s dig into Olliis’  Southern Style Key Lime Cake Recipe: 


3 cups of all purpose flour

2 Cups of buttermilk

2 1/2 cups of sugar

2 cups of vegetable oil

3 eggs 

1 teaspn of baking soda

3 tble spns of green food coloring

1/2 teaspn of salt

1 teaspn of vinegar

1 1/2 tbl spn of lime zest

1 tabl spn lime extract

1 1/2 tbl spn vanilla extract

1 tble spn almond extract

Cream cheese frosting:

2. 8oz of cream cheese room temp

1 lime squeezed for juice

4 cups of sifted powder sugar (confectioner’s)

1 1/2 tbl spn of lime zest


Prepare 3. 7″ cake pan by layering with crisco, be sure to fully coat and leave no dry spots. Then follow behind with all purpose flour be sure to cover entire pan on inside to add protective coat, this will cake from sticking to pan when time for removal.


Pre-heat oven to 350 degrees

Apply flour, buttermilk, sugar, and oil. Mix batter until thick and smooth. Next add eggs then blend again until smooth. Add remaining ingredients and mix until smooth. Use all three cake pans to prepare batter and be sure to distribute evenly. Place pans with cake batter in the oven for 30-40 minutes.Use  wooden tooth pick or wooden skew to check that cake is done. Device should be clear of cake batter if cake is done.

Let cake layers cool for about 1 to 2 hours then cover the top of each with thick layer of cream cheese frosting. Once they have all been cover and neatly stack on top of each other. Proceed to apply thick coating of frosting all around cake until completely covered. Then garnish with lime zest and candied limes wedges to your discretion.



Easter: Babka Recipe


Wikipedia-Eastern and Central European babka, especially among Christians, is a spongy, brioche-like yeast cake that is traditionally baked for Easter Sunday. The cake is traditional in the lands of the former Polish-Lithuanian Commonwealth, namely Poland, Lithuania, Slovakia, Belarus, Ukraine, and Western Russia , as well as among the Rusyns (Ruthenians) in northeastern Hungary and all over Romania, where it is called “colac”. Darra Goldstein, professor of Russian at Williams College says “babka comes from baba, a very tall, delicate yet rich yeast-risen cake eaten in Western Russia and Eastern Poland.”Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added. Modern babka may be chocolate or have a cheese filling


1-1/4 cups margarine, softened
2 cups milk
2 (.25 ounce) packages active
���dry yeast
1/2 cup warm water (110
���degrees F/45 degrees C)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (optional)
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour
1-1/2 cups currants
1-1/2 cups raisins
1-1/2 cups golden raisins
1 cup chopped blanched
���slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour

See Directions at

*There also exists a traditional Eastern European Jewish variety prepared during Passover in lieu of bread. Generally, this sort is not sweet and is prepared using crushed matzos with water, egg, and salt. Some Polish Jews refer to pancakes with these ingredients as bubbeleh, a name similar to babka.

Crimson Splattered Southern White Cake

If you saw Django then you know the characters never got to eat that White Cake but you can. Serve some up while watching the movie or as finale to watching the film.  CRIMSON SPLATTERED SOUTHERN WHITE CAKE

Click to Read our Film and Foodie Review

Purple Velvet Cake Recipe


We have feature Red Velvet cupcakes, Red Velvet flan, Red Velvet Pancakes  and Black Velvet Cake but in honor of Prince Fans, Baltimore Ravens fans or simply purple loving fans, we bring you Purple Velvet Cake.  Now, if you already have a killer red velvet recipe then stick with it and just add purple food coloring.


  • 2 1/2 c
    cake flour
  • 1 1/2 c
  • 1 tsp
    unsweetened baking cocoa
  • 1 tsp
  • 1 tsp
    baking soda
  • 2
  • 1 c
    buttermilk, room temperature
  • 2 Tbsp
    or 15 drops of purple food coloring
  • 1 tsp
    white vinegar
  • 1 tsp
    vanilla extract

  • 1 8 oz
    package cream cheese, room temperature
  • 1/2 c
    butter or margarine, room temperature
  • 1 lb
    confectioners’ sugar
  • 1 tsp
    vanilla extract


Preheat oven to 350 F. Grease bottom and sides of three 8-inch round cake pans. Mix together the dry ingredients with wire whisk until well combined. In a separate bowl, combine all wet ingredients. (Note: 10 drops of blue and 15 drops of pink for a dark purple, or 24 drops of red and 16 drops of blue for a medium purple.) Gradually add wet ingredients into the dry ingredients, stir until well combined. Pour into greased and floured round cake pans. Bake for 20 to 25 minutes until toothpick inseted near the center comes out clean. Let it cool for 15 minutes and remove from pans on wire rack to allow cool completely.
Cream together the cream cheese and butter. Add the confectioners’ sugar and vanilla. Beat until smooth and creamy. Spread between layers and over top and sides of a cake.

    Black Velvet Cake Recipe

    Photo by©
    Photographer Carl Johnson

    The first and only time I have tried this was at the Freemason Abbey Restaurant.  It was velvet smooth and delectable so I decided to find a Black Velvet Cake Recipe.  This recipe calls for Crisco but you can usually use butter in equal amounts to Crisco in baking.  

    Click Here

    See our Red Velvet Flan Recipe

    Red Velvet Cupcakes  from Bobbie Lloyd of New York’s Magnolia Bakery

    Brown Sugar Pound Cake Recipe

    Screen Shot 2020-06-11 at 11.00.59 AM

    This is a Mother’s Day recipe from Deborah Kelley of Baltimore Maryland. She enjoys cooking with her daughters.   We think this recipe for Brown Sugar Pound Cake is great year round.


    1. 1 Cup ( sticks) softened butter

    2. 3 Cups. Sifted all-purpose flour

    3. ½ Cup Shortening

    4. ½ Tsp. Baking Powder

    5. 1 lb. Light Brown Sugar

    6. ¼ Tsp. Salt

    7. 1 Cup Sugar

    8. 1 Cup Milk

    9. 5 eggs

    10. 1 Cup Chopped Pecans (Optional)

    11. 2 Tsp. Vanilla


    Grease and flour a 10 inch tube pan and set aside.   Cream butter, shortening, and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Blend in vanilla. Sift together the dry ingredients and add alternately with milk to the creamed mixture beginning and ending with the dry ingredients.  Fold in nuts and spoon batter into the prepared pan.   Bake at 350 degrees for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.  Cool in pan 10 minutes. Turn onto a wire rack and cool completely. Drizzle with caramel glaze.


    Caramel Glaze Recipe

    • ¼ Cup Butter (1/2 stick)
    •  ½ Cup Firmly packed brown sugar
    •  ¼ Cup Milk
    •   2 Cups of sifted confections sugar
    •  1 Tsp. Vanilla


    Melt butter in a pan over medium heat.  Stir in brown sugar; cook two minutes stirring constantly. Add milk and continue to cooking until mixture boils, still stirring constantly. Remove from heat and gradually stir in powdered sugar. Add vanilla blending well.

    **Drizzle over the cake. EAT AND ENJOY!**

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