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.
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.