Key Lime Cake

Key Lime Cake

A delightful dessert with a refreshing twist, Key Lime Cake combines zesty lime flavor with a creamy texture, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American, Tropical

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the cake

• 2 ⅔ cups all-purpose flour (333 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• ½ cup unsalted butter cut into 8 pieces (113 g)
• ¼ cup avocado, vegetable, or canola oil (60 ml)
• 1 Tablespoon lime or key lime zest (about 2 limes)
• 1 ½ Tablespoons key lime juice
• 1 ½ scant cups whole milk (333 ml)
• 1 teaspoon vanilla extract

For the frosting

• ⅓ cup key lime juice (80 ml)
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons unsalted butter cut into pieces (28 g)
• ¾ cup unsalted butter softened (170 g)
• 6 oz cream cheese softened (170 g)
• 4-5 cups powdered sugar (500-625 g)
• ¼ cup graham cracker crumbs (28 g) for decorating
• ½ batch Stabilized whipped cream frosting (optional but recommended)

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour three 8” cake pans and line the bottoms with parchment paper.
• In a large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
• With the mixer on low, add softened butter one tablespoon at a time until fully incorporated.
• Mix in oil and lime zest until well combined.
• In a separate measuring cup, mix key lime juice and enough milk to reach the 1 ½ cup line. Whisk together.
• Add eggs and vanilla to the milk mixture and whisk.
• Slowly add the milk mixture into the batter on low speed until combined, scraping the sides as needed.

Baking

• Divide batter into prepared pans (about 460 grams each) and bake for 26-28 minutes or until a toothpick comes out clean.
• Cool cakes in pans for 10-15 minutes, then invert onto a cooling rack.

Frosting

• Whisk egg yolks, key lime juice, sugar, and salt in a saucepan over medium-low heat until thickened.
• Pour through a strainer into a bowl and cool completely.
• Beat softened butter and cream cheese in a mixing bowl until smooth. Gradually add powdered sugar, then mix in cooled curd.
• Level cooled cakes, frost between layers and the outside, then press graham cracker crumbs around the base.
• Top with stabilized whipped cream frosting if using and add extra graham cracker crumbs or lime zest for decoration.

Notes

Serve your Key Lime Cake chilled for the best flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days. Tips include ensuring butter and cream cheese are at room temperature, using fresh key limes, and allowing the cake to cool completely before frosting.

Keyword Cream Cheese Frosting, Dessert Recipe, Key Lime Cake, Lime Cake, Tropical Cake

Key Lime Cake is a delightful dessert that brings a refreshing twist to your typical cake. Its zesty flavor and creamy texture make it a favorite for any occasion.

Why Make This Key Lime Cake Recipe

This Key Lime Cake recipe is perfect for bringing a taste of the tropics to your kitchen. It’s light, bright, and full of flavor, making it ideal for gatherings, celebrations, or just a special treat for yourself. The combination of key lime juice with cream cheese frosting adds a tangy sweetness that is simply irresistible.

How to Make Key Lime Cake

Making Key Lime Cake is simpler than you might think. Follow this guide to bake and decorate your own scrumptious cake!

Ingredients

• 2 ⅔ cups all-purpose flour (333 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• ½ cup unsalted butter (113 g) cut into 8 pieces
• ¼ cup avocado, vegetable, or canola oil (60 ml)
• 1 Tablespoon lime or key lime zest (about 2 limes)
• 1 ½ Tablespoons key lime juice
• 1 ½ scant cups whole milk (333 ml)
• 1 teaspoon vanilla extract
• ⅓ cup key lime juice (80 ml)
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons unsalted butter (28 g) cut into pieces
• ¾ cup unsalted butter (170 g) softened
• 6 oz cream cheese (170 g) softened
• 4-5 cups powdered sugar (500-625 g)
• ¼ cup graham cracker crumbs (28 g) for decorating
• ½ batch Stabilized whipped cream frosting (optional but recommended)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8” cake pans. Line the bottoms with parchment paper.
2. In a large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
3. With the mixer on low, add softened butter one tablespoon at a time until fully incorporated.
4. Mix in oil and lime zest until well combined.
5. In a separate measuring cup, mix key lime juice and enough milk to reach the 1 ½ cup line. Whisk together.
6. Add eggs and vanilla to the milk mixture and whisk.
7. Slowly add the milk mixture into the batter on low speed until combined, scraping the sides as needed.
8. Divide batter into prepared pans (about 460 grams each) and bake for 26-28 minutes or until a toothpick comes out clean.
9. Cool cakes in pans for 10-15 minutes, then invert onto a cooling rack.
10. For frosting, whisk egg yolks, key lime juice, sugar, and salt in a saucepan over medium-low heat until thickened.
11. Pour through a strainer into a bowl and cool completely.
12. Beat softened butter and cream cheese in a mixing bowl until smooth. Gradually add powdered sugar, then mix in cooled curd.
13. Level cooled cakes, frost between layers and the outside, then press graham cracker crumbs around the base.
14. Top with stabilized whipped cream frosting if using and add extra graham cracker crumbs or lime zest for decoration.
15. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!

How to Serve Key Lime Cake

Serve your Key Lime Cake chilled for the best flavor. Cut it into slices and enjoy with a dollop of whipped cream or fresh fruit on the side.

How to Store Key Lime Cake

Store any leftover Key Lime Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If possible, keep it in a cool place to maintain its flavor.

Tips to Make Key Lime Cake

• Make sure your butter and cream cheese are at room temperature for easy mixing.
• Use fresh key limes for the juice and zest to enhance the flavor.
• Allow the cake to cool completely before frosting to prevent melting.

Variations

• Add coconut for a tropical twist.
• Substitute traditional frosting with a lime glaze for a lighter option.

FAQs

Can I use regular limes instead of key limes?
Yes, you can use regular limes, but the flavor will not be as unique and tart.

How do I ensure my cake layers are even?
Use a kitchen scale to weigh each cake layer; aim for approximately 460 grams per pan.

Where can I buy key lime juice?
You can find key lime juice at grocery stores or buy it here.

Enjoy making and sharing your delicious Key Lime Cake!