Key Lime Cake
A light and fluffy Key Lime Cake that's perfect for summer gatherings, bringing tropical vibes to your dessert table.
Ingredients
For the 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, softened and cut into 8 pieces
- ¼ cup oil (avocado, vegetable, or canola) 60 ml
- 1 tablespoon lime or key lime zest about 2 limes
- 1 ½ tablespoons key lime juice
- 1 ½ scant cups whole milk 333 ml
- 1 teaspoon vanilla extract
For the 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
For the Frosting
- 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 highly recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, and line the bottoms with parchment paper.
- In a large mixing bowl or the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt.
- With your mixer on low, add the butter one tablespoon at a time.
- Add oil and lime zest, stirring until combined.
- In a large measuring cup, pour in the key lime juice and fill with milk until it hits the 1 ½ cup line. Whisk in your eggs and vanilla.
- Slowly add the milk mixture to the flour mixture while the mixer is on low.
- Evenly divide the batter among the prepared pans and bake for 26-28 minutes.
- Let the cakes chill in their pans for 10-15 minutes before inverting onto a cooling rack.
Key Lime Curd
- In a small saucepan, whisk together the egg yolks, key lime juice, sugar, and salt. Add the butter and cook over medium-low heat, whisking constantly until thickened.
Frosting & Assembly
- In a large mixing bowl, beat the softened butter and cream cheese until smooth. Gradually stir in powdered sugar until fluffy.
- Add the cooled curd one tablespoon at a time, mixing well after each.
- Level the tops of the cooled cakes if needed, and frost each layer generously.
- Coat the outside and press graham cracker crumbs around the base.
- If using whipped cream frosting, pipe it on top and chill in the fridge for at least 30 minutes.
Notes
For the ultimate creaminess, use room temperature ingredients. If your frosting feels too soft, gradually add more powdered sugar. For a tangier frosting, add extra lime juice.