Key Lime Cake
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
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.