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Key Lime Cake Recipe

Key Lime Cake Recipe
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★★★★★

4.8 from 18 reviews

This Key Lime Cake is a refreshing and tangy dessert featuring layers of moist key lime-flavored cake, a smooth key lime frosting made with cream cheese and butter, and optional stabilized whipped cream for a light finish. The cake is decorated with graham cracker crumbs for a perfect balance of sweetness and zest, ideal for summer celebrations or any time you want a citrusy 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, softened
  • 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 (from the eggs used in cake can be separate or fresh)

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 (prepared above)

Decoration

  • ¼ cup graham cracker crumbs (28 g)
  • ½ batch Stabilized whipped cream frosting (optional but recommended)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tapping out any excess flour, and line the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  3. Add softened butter: With the mixer on low speed, add the softened butter one tablespoon at a time, allowing each tablespoon to fully incorporate into the dry ingredients before adding the next. The mixture will become sandy and crumbly.
  4. Incorporate oil and lime zest: Stir in the oil and lime or key lime zest until well combined. Set this mixture aside.
  5. Prepare wet ingredients: In a large measuring cup, add key lime juice, then add whole milk until it reaches 1 ½ cups in total volume. Whisk to combine thoroughly. Then add the eggs and vanilla extract and whisk again until smooth.
  6. Combine wet and dry ingredients: With the mixer on low speed, slowly pour the milk mixture into the batter. Pause occasionally to scrape the sides and bottom of the bowl with a spatula to ensure even mixing. The batter should be uniform, silky, and smooth.
  7. Divide batter and bake: Evenly divide the batter among the prepared pans—each should have approximately 460 grams if using a scale. Bake in the center of the oven at 350°F (175°C) for 26-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes: Let the cakes cool in their pans for 10-15 minutes. Run a knife around the edges to loosen, then invert each onto a cooling rack to cool completely.
  9. Prepare key lime curd: In a small non-reactive saucepan, whisk together the egg yolks, key lime juice, granulated sugar, and salt. Add butter pieces and cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about several minutes. Strain the curd through a fine mesh sieve into a heatproof bowl and let it cool completely (refrigerate to speed cooling if desired).
  10. Make frosting: In a large bowl, beat softened butter and cream cheese with an electric mixer until smooth and creamy. Gradually add 4 cups (500 g) of powdered sugar until fully incorporated. Add the cooled key lime curd one tablespoon at a time, about 5-6 tablespoons total, mixing well and scraping the bowl. If frosting is too soft or tart, add remaining powdered sugar to adjust consistency taste.
  11. Level and frost cakes: Once cooled, level cake tops if needed. Spread frosting evenly on each layer, then frost the exterior of the cake completely.
  12. Decorate: Gently press graham cracker crumbs along the bottom edge of the cake, about a quarter of the way up. Optionally pipe, swirl, or dollop stabilized whipped cream frosting on top and garnish with extra graham cracker crumbs or lime zest for added decoration.
  13. Chill and serve: Refrigerate the cake for at least 30 minutes to set before slicing and serving. Enjoy the bright, tangy flavors!

Notes

  • Use a non-reactive pan (stainless steel or enamel) for cooking key lime curd to prevent discoloration or metallic taste.
  • Separating eggs for curd is optional if you use fresh eggs and can separate carefully beforehand.
  • Stabilized whipped cream frosting adds a light texture and helps hold the cake decoration but is optional.
  • For best results, measure flour by weight to ensure accuracy and consistent texture.
  • This cake can be stored covered in the refrigerator for up to 3 days; let it come to room temperature before serving.

Nutrition

Keywords: key lime cake, key lime dessert, lime cake, citrus cake, cream cheese frosting, summer cake

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