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Key Lime Cake Recipe

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★★★★★

4.6 from 68 reviews

This Key Lime Cake is a zesty, moist, and creamy layered dessert bursting with fresh key lime flavor. It features a tender, lime-infused cake base paired with a luscious key lime curd and a smooth cream cheese frosting. Finished with graham cracker crumbs and optional stabilized whipped cream frosting, this cake is perfect for summer celebrations or any occasion that calls for a bright, tangy 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 (from 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 (inferred for curd hence added)

Cream Cheese Frosting

  • ¾ cup unsalted butter (170 g), softened
  • 6 oz cream cheese (170 g), softened
  • 4–5 cups powdered sugar (500–625 g)
  • 5–6 Tablespoons cooled key lime curd (from above)

Decoration

  • ¼ cup graham cracker crumbs (28 g)
  • ½ batch Stabilized whipped cream frosting (optional, for topping)

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tap out any excess flour, then line the bottoms with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to create the base of the cake batter.
  3. Add Butter: With the mixer set on low speed, add softened unsalted butter one tablespoon at a time, letting each tablespoon fully incorporate before adding the next. The result will be a sandy, crumbly texture.
  4. Incorporate Oil and Zest: Stir in the oil and lime or key lime zest until well combined, then set this mixture aside.
  5. Mix Wet Ingredients: In a large measuring cup, add the key lime juice, then add milk until the liquid reaches the 1½ cup mark. Whisk together thoroughly.
  6. Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract, whisking to combine all wet ingredients evenly.
  7. Combine Wet and Dry Mixtures: Turn the mixer to low and gradually add the wet mixture to the dry batter, mixing until fully combined and silky smooth. Scrape the bowl sides and bottom as needed for even mixing.
  8. Fill Pans and Bake: Evenly divide the batter among the prepared cake pans (approximately 460 grams per pan if weighing). Bake on the center rack for 26-28 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool Cakes: Let the cakes cool in their pans for 10-15 minutes. Then loosen the edges with a knife and invert them onto cooling racks to cool completely.
  10. Make Key Lime Curd: In a small non-reactive saucepan, whisk together egg yolks (added based on standard curd recipes), key lime juice, sugar, and salt. Add butter pieces and cook over medium-low heat, whisking constantly until the mixture thickens, coats the back of a spoon, and the whisk leaves trails. Strain through a fine mesh sieve into a heatproof bowl and cool completely, refrigerating if desired to speed cooling.
  11. Prepare Cream Cheese Frosting: Using an electric mixer, beat softened butter and cream cheese until smooth and creamy. Gradually add 4 cups (500 g) of powdered sugar until fully incorporated.
  12. Add Curd to Frosting: Mix in 5-6 tablespoons of the cooled key lime curd, one tablespoon at a time, scraping down the sides and bottom of the bowl to ensure a uniform texture. Add remaining powdered sugar if frosting is too soft or tart.
  13. Level Cakes: Once cakes are completely cooled, level the tops if necessary to create even layers for frosting.
  14. Frost Layers: Evenly spread frosting over each cake layer and stack them. Cover the outside of the cake with the remaining frosting, smoothing it out.
  15. Decorate: Gently press graham cracker crumbs around the bottom quarter of the cake. If using, pipe, swirl, or dollop stabilized whipped cream frosting on top and garnish with additional crumbs or lime zest.
  16. Chill: Refrigerate the finished cake for at least 30 minutes to allow flavors to meld and the frosting to set well before serving.

Notes

  • Use a non-reactive saucepan (like stainless steel) when making the curd to avoid any metallic taste or discoloration.
  • For the key lime curd, egg yolks are necessary although not listed explicitly in the original ingredient list; they are critical for thickening and richness.
  • Stabilized whipped cream frosting is optional, but recommended for added texture and decoration on top of the cake.
  • Pressing graham cracker crumbs around the base gives a nice texture contrast and visually connects the cake to classic key lime pie.
  • Be sure to measure ingredients carefully, especially for the cake pans, to ensure even layers and proper baking.

Keywords: key lime cake, key lime dessert, layered cake, lime cake, cream cheese frosting, key lime curd

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