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Key Lime Cake Recipe

Key Lime Cake Recipe
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★★★★★

5.3 from 27 reviews

This Key Lime Cake is a luscious, tangy dessert featuring layers of moist cake infused with fresh key lime juice and zest. Frosted with a creamy key lime curd and cream cheese frosting, and optionally topped with stabilized whipped cream and graham cracker crumbs for added texture and flavor. Perfect for summer gatherings or anytime you crave a zesty, refreshing treat.

Ingredients

Scale

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 (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)
  • 3 large eggs
  • 1 teaspoon vanilla extract

Key Lime Curd

  • ⅓ cup key lime juice (80 ml)
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon table salt
  • 2 Tablespoons unsalted butter (28 g, cut into pieces)
  • 3 large egg yolks

Frosting

  • ¾ cup unsalted butter (170 g, softened)
  • 6 oz cream cheese (170 g, softened)
  • 4–5 cups powdered sugar (500–625 g)
  • Prepared key lime curd (5-6 Tablespoons as needed)

Decoration

  • ¼ cup graham cracker crumbs (28 g, for decorating)
  • ½ batch stabilized whipped cream frosting (optional but recommended)

Instructions

  1. Prepare pans: Preheat oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tap out excess flour, and line the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl fitted with a paddle attachment, combine flour, sugar, baking powder, baking soda, and salt evenly.
  3. Add butter: With the mixer on low, add softened butter one tablespoon at a time, fully incorporating each before adding the next. This creates a sandy, crumbly texture.
  4. Add oil and zest: Stir in the oil and lime zest until well combined and set the mixture aside.
  5. Combine wet ingredients: Measure key lime juice in a large cup, add milk until to the 1 ½ cup line, whisk to combine. Add eggs and vanilla extract, then whisk again until blended.
  6. Incorporate wet into dry: With mixer on low, slowly add the milk mixture into the dry batter, pausing to scrape the bowl periodically, until smooth, uniform, and silky.
  7. Fill pans and bake: Divide batter evenly among the three prepared pans (about 460 grams each). Bake in the oven’s center rack for 26-28 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Cool cakes: Let cakes cool in pans 10-15 minutes. Run a knife along edges to loosen, invert onto cooling racks, and cool completely before frosting.
  9. Make key lime curd: In a small, non-reactive saucepan, whisk egg yolks, key lime juice, sugar, and salt. Cook over medium-low heat, whisking constantly, until thickened and coating the back of a spoon. Strain curd through a fine mesh into a bowl and cool completely, refrigerate if needed.
  10. Prepare frosting base: In a large bowl, beat softened butter and cream cheese until smooth and creamy.
  11. Add powdered sugar: Gradually beat in 4 cups (500 g) powdered sugar until fully incorporated and smooth.
  12. Add curd to frosting: Add the cooled curd one tablespoon at a time (5-6 tablespoons), mixing thoroughly. If frosting is too soft or tart, add the remaining powdered sugar as needed to reach desired consistency.
  13. Level cakes: Once cooled, level the tops of cakes if necessary to ensure even stacking.
  14. Assemble layers: Frost each layer evenly with the prepared frosting, stacking carefully.
  15. Frost exterior: Apply an even coat of frosting around the outside of the assembled cake.
  16. Decorate edges: Gently press graham cracker crumbs around the bottom quarter of the cake’s sides for texture and decoration.
  17. Add optional whipped cream: Pipe, swirl, or dollop stabilized whipped cream frosting on top if using. Garnish with additional graham cracker crumbs or lime zest as desired.
  18. Chill and serve: Refrigerate the cake for at least 30 minutes before slicing to set the frosting and enhance flavors. Serve chilled and enjoy!

Notes

  • Use a non-reactive pan (like stainless steel) when making the curd to avoid a metallic taste.
  • Stabilized whipped cream frosting adds extra richness and helps the cake hold its shape if decorating.
  • Key lime juice can be substituted with regular lime juice if key limes are unavailable, though flavor will vary slightly.
  • For best results, allow the cake to chill overnight to deepen the flavors.
  • Make sure all butter and cream cheese are softened to room temperature for smooth frosting.

Nutrition

Keywords: Key Lime Cake, Lime dessert, Cream Cheese Frosting, Key Lime, Summer Cake

Find it online: https://stirringwithstella.com/key-lime-cake-recipe/