Brighten your day with Key Lime Cake, a zesty, moist dessert with creamy, tangy frosting! These Citrusy Dessert Cakes are perfect for celebrations or sunny gatherings. Try this simple recipe for a refreshing, crowd-pleasing treat that’s ready in under 90 minutes!
Why You’ll Love Key Lime Cake
- Zesty: Key Lime Cake bursts with fresh lime flavor.
- Moist: Velvety texture in these citrusy dessert cakes.
- Easy: Simple recipe for a stunning dessert.
- Make-Ahead: Curd and frosting prep for these tangy lime treats.
- Versatile: Ideal for birthdays or casual sweets with these zesty baked cakes.
Ingredients for Key Lime Cake
Here’s what you’ll need for these citrusy dessert cakes (makes ~12 servings):
Cake Layers:
- 2 ⅔ cups (333g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (113g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- 1 tbsp key lime zest (about 2 limes)
- 1 ½ tbsp key lime juice
- 1 ½ cups (333ml) whole milk
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Lime Curd:
- 2 large egg yolks
- ⅓ cup (80ml) key lime juice
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter
Frosting:
- ¾ cup (170g) unsalted butter, softened
- 6 oz (170g) cream cheese, softened
- 4–5 cups (500–625g) powdered sugar
- ¼ cup (28g) graham cracker crumbs (for decoration)
Substitution: Use regular lime juice for key lime; gluten-free flour for all-purpose.
Equipment
- Three 8-inch cake pans
- Parchment paper
- Stand mixer or hand mixer
- Medium saucepan
- Fine mesh sieve
- Measuring cups and spoons
- Spatula
Ingredient Tips
- Key Lime: Adds tang to these citrusy dessert cakes.
- Butter: Ensures moisture in these zesty baked cakes.
- Cream Cheese: Creamy frosting for these tangy lime treats.
- Graham Crumbs: Textural decor for this simple recipe.
- Eggs: Room temperature for these citrusy dessert cakes’ smooth batter.
Directions for Key Lime Cake
Let’s create these citrusy dessert cakes!
Make Cake Batter
- I preheat the oven to 350°F (175°C), grease and line three 8-inch pans, and mix 2 ⅔ cups flour, 2 cups sugar, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt in a mixer for these Key Lime Cake.
- I add ½ cup butter gradually, then ¼ cup oil and 1 tbsp lime zest.
- I whisk 1 ½ tbsp lime juice, 1 ½ cups milk, 2 eggs, and 1 tsp vanilla, then combine with dry mix until smooth.
Bake Cakes
- I divide batter (~460g per pan) and bake for 26–28 minutes until a toothpick is clean for these zesty baked cakes.
Make Lime Curd
- I whisk 2 egg yolks, ⅓ cup lime juice, 2 tbsp sugar, and ¼ tsp salt in a saucepan, add 2 tbsp butter, and cook until thickened, then strain and cool for these tangy lime treats.
Prepare Frosting
- I beat ¾ cup butter and 6 oz cream cheese, add 4–5 cups powdered sugar, and mix in cooled curd for this simple recipe.
Assemble Cake
- I level cakes, spread frosting and curd between layers, frost the outside, and decorate with ¼ cup graham crumbs for these citrusy dessert cakes.
Chill and Serve
- I chill the cake for 30 minutes before slicing for these zesty baked cakes.
Nutrition
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: ~90 minutes
- Yield: ~12 servings
- Calories: ~665 kcal per slice
- Macros per Slice: 85g carbs, 6g protein, 30g fat
Variations for Key Lime Cake
Try these twists for these citrusy dessert cakes:
- Gluten-Free: Use 1:1 gluten-free flour for these zesty baked cakes.
- Coconut: Add shredded coconut to batter for these tangy lime treats.
- Lemon: Swap lime for lemon in this simple recipe.
- Berry: Top with raspberry coulis for these citrusy dessert cakes.
- Mini: Make cupcakes for these zesty baked cakes’ portability.
Serving Ideas:
- Pair with Food and Tips’ whipped cream for these tangy lime treats.
- Serve with Food and Tips’ fruit salad for these citrusy dessert cakes.
- Enjoy with Food and Tips’ iced tea for these zesty baked cakes.
Storage
I store these citrusy dessert cakes in an airtight container in the fridge for 3 days or freeze slices for 2 months, thawing overnight for this simple recipe’s ease.
Serving Tips
- Presentation: Garnish Key Lime Cake with lime slices for zesty baked cakes appeal.
- Garnish: Add edible flowers for these tangy lime treats’ charm.
- Pairing: Enjoy with Food and Tips’ coffee for these citrusy dessert cakes.
- Portion Size: 1 slice per serving for a sweet treat.
- Occasions: Perfect for birthdays, holidays, or sunny gatherings.
FAQs About Key Lime Cake
Here are answers to common questions about these citrusy dessert cakes:
Can I use regular limes?
Yes, regular limes work for these zesty baked cakes’ flavor.
Can I make it ahead?
Prepare curd and frosting a day early for this simple recipe’s ease.
Is it gluten-free?
Use gluten-free flour for these tangy lime treats’ adaptation.
What pairs well?
Fruit salad or whipped cream for these citrusy dessert cakes’ balance.
Can I freeze it?
Yes, freeze slices for 2 months for these zesty baked cakes’ convenience.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Key Lime Cake brings zesty, creamy bliss to any occasion, with moist layers and tangy frosting that shine at celebrations or casual gatherings. This simple recipe delivers citrusy dessert cakes that are easy to make and sure to impress. Enjoy this refreshing treat with your favorite sides for a memorable dessert!
Key Lime Cake
Ingredients
Cake Layers:
- 2 ⅔ cups 333g all-purpose flour
- 2 cups 400g granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup 113g unsalted butter, softened
- ¼ cup 60ml vegetable oil
- 1 tbsp key lime zest about 2 limes
- 1 ½ tbsp key lime juice
- 1 ½ cups 333ml whole milk
- 2 large eggs room temperature
- 1 tsp vanilla extract
Lime Curd:
- 2 large egg yolks
- ⅓ cup 80ml key lime juice
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tbsp 28g unsalted butter
Frosting:
- ¾ cup 170g unsalted butter, softened
- 6 oz 170g cream cheese, softened
- 4 –5 cups 500–625g powdered sugar
- ¼ cup 28g graham cracker crumbs (for decoration)
- Substitution: Use regular lime juice for key lime; gluten-free flour for all-purpose.
Instructions
Make Cake Batter
- I preheat the oven to 350°F (175°C), grease and line three 8-inch pans, and mix 2 ⅔ cups flour, 2 cups sugar, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt in a mixer for these Key Lime Cake. I add ½ cup butter gradually, then ¼ cup oil and 1 tbsp lime zest. I whisk 1 ½ tbsp lime juice, 1 ½ cups milk, 2 eggs, and 1 tsp vanilla, then combine with dry mix until smooth.
Bake Cakes
- I divide batter (~460g per pan) and bake for 26–28 minutes until a toothpick is clean for these zesty baked cakes.
Make Lime Curd
- I whisk 2 egg yolks, ⅓ cup lime juice, 2 tbsp sugar, and ¼ tsp salt in a saucepan, add 2 tbsp butter, and cook until thickened, then strain and cool for these tangy lime treats.
Prepare Frosting
- I beat ¾ cup butter and 6 oz cream cheese, add 4–5 cups powdered sugar, and mix in cooled curd for this simple recipe.
Assemble Cake
- I level cakes, spread frosting and curd between layers, frost the outside, and decorate with ¼ cup graham crumbs for these citrusy dessert cakes.
Chill and Serve
- I chill the cake for 30 minutes before slicing for these zesty baked cakes.
Notes
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