Delicious homemade Key Lime Cake topped with creamy icing and zest

Key Lime Cake

ByAchraf

why make this recipe

Key Lime Cake is a delightful treat that captures the bright, tangy flavor of key limes in a moist and fluffy cake. This recipe is perfect for a summer celebration, birthday, or any occasion where you want to impress your friends and family. The combination of zesty lime flavors and rich cream cheese frosting makes this cake an unforgettable dessert.

how to make Key Lime 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 (usually 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 the sides of three 8-inch cake pans, tapping out any excess flour. Line the bottoms with parchment paper.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. With a mixer on low speed, add the softened butter one tablespoon at a time, letting each piece fully combine before adding the next. The mixture will become sandy and crumbly.
  4. Stir in the oil and lime zest until well combined. Set this mixture aside.
  5. In a large measuring cup, add key lime juice and then pour in milk until it reaches the 1 ½ cup line. Whisk to combine.
  6. Add eggs and vanilla to the milk mixture, whisking to mix everything.
  7. Slowly add the milk mixture to the batter on low speed. Mix until smooth and creamy, scraping the bowl as needed.
  8. Divide the batter evenly among the prepared pans, baking for 26-28 minutes, or until a toothpick comes out clean or with few moist crumbs.
  9. Let cakes cool in their pans for 10-15 minutes before running a knife around the edges. Invert them onto a cooling rack to cool completely.
  10. While the cakes cool, make the frosting. In a small saucepan, whisk egg yolks, key lime juice, sugar, and salt.
  11. Add butter and cook over medium-low heat, whisking until it thickens. Pour through a strainer into a bowl and let it cool.
  12. In another bowl, beat softened butter and cream cheese until smooth. Gradually mix in powdered sugar until well combined.
  13. Add the cooled key lime curd one tablespoon at a time, ensuring everything is mixed well. Adjust sweetness with more sugar if needed.
  14. Once the cakes are cooled, level the tops if needed. Frost each layer and the outside of the cake with the prepared frosting.
  15. Press graham cracker crumbs around the bottom of the cake. If using, top with stabilized whipped cream and extra graham cracker crumbs or lime zest.
  16. Chill the cake in the refrigerator for at least 30 minutes before cutting and serving. Enjoy!

how to serve Key Lime Cake

Serve the Key Lime Cake chilled for the best flavor. Slice into generous pieces and enjoy it on its own or with a dollop of whipped cream. It’s perfect for gatherings and makes a wonderful dessert after any meal.

how to store Key Lime Cake

Store the Key Lime Cake in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to freeze it, wrap the cake tightly in plastic wrap and aluminum foil. It can last for up to 2 months in the freezer. Just thaw it in the fridge before serving.

tips to make Key Lime Cake

  • Use fresh key limes for the best flavor, or bottled key lime juice if fresh ones are not available.
  • Make sure all ingredients are at room temperature before starting for easier mixing.
  • If you want a less tangy frosting, adjust the amount of key lime curd added to the cream cheese mixture.

variation

You can add coconut flakes to the cake batter for an extra tropical flavor. Another option is to use a different type of zest, such as orange or lemon, for a unique twist on the classic key lime flavor.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cakes ahead of time. Just store them in the refrigerator until you’re ready to frost and serve.

Can I use regular limes instead of key limes?
Absolutely! Regular limes will work just fine, but keep in mind that the flavor will be slightly different.

What if my frosting is too thin?
If your frosting is too thin, gradually add more powdered sugar until you reach the desired consistency.