Key Lime Cake Recipe

Introduction

This Key Lime Cake is a bright and zesty dessert that’s perfectly balanced between tart and sweet. With layers of moist cake, tangy key lime curd, and creamy frosting, it’s an irresistible treat for lime lovers.

Ingredients

• 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 (about 2 limes)
• 1 ½ Tablespoons key lime juice
• 1 ½ scant cups whole milk (333 ml)
• 1 teaspoon vanilla extract
• ⅓ cup key lime juice (80 ml)
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons unsalted butter (28 g), cut into pieces
• 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 recommended)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour the sides of three 8-inch cake pans, tap out excess flour, and line the bottoms with parchment paper.
2. Step 2: In a large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
3. Step 3: With mixer on low, add softened butter one tablespoon at a time, mixing fully before adding the next. The mixture should become sandy and crumbly.
4. Step 4: Stir in oil and lime zest until combined; set aside.
5. Step 5: In a measuring cup, add key lime juice then fill with milk to reach 1 ½ cups; whisk to combine.
6. Step 6: Whisk eggs and vanilla into the milk mixture.
7. Step 7: Slowly add the milk mixture to the batter on low speed until smooth, scraping bowl sides as needed.
8. Step 8: Divide batter evenly among the prepared pans (about 460 grams each). Bake on the center rack for 26–28 minutes, or until a toothpick comes out clean or with moist crumbs.
9. Step 9: Cool cakes in pans 10–15 minutes, then loosen edges with a knife and invert onto cooling racks to cool completely.
10. Step 10: Prepare curd: In a small saucepan, whisk egg yolks, key lime juice, sugar, and salt over medium-low heat.
11. Step 11: Add butter and cook, whisking constantly, until thickened and coating the back of a spoon.
12. Step 12: Strain curd through a fine mesh into a heatproof bowl and cool completely (refrigerate to speed cooling if desired).
13. Step 13: Beat softened butter and cream cheese in a large bowl until smooth.
14. Step 14: Gradually add 4 cups (500 g) powdered sugar until fully incorporated.
15. Step 15: Add cooled curd one tablespoon at a time until 5–6 tablespoons are added, scraping bowl sides. If too soft or tart, add remaining powdered sugar as needed.
16. Step 16: Level the cooled cakes if needed.
17. Step 17: Frost each cake layer evenly, then frost the outside of the cake with the remaining frosting.
18. Step 18: Press graham cracker crumbs around the bottom quarter of the cake.
19. Step 19: Optional: Pipe, swirl, or dollop stabilized whipped cream frosting on top. Decorate with extra crumbs or lime zest if desired.
20. Step 20: Chill in the refrigerator at least 30 minutes before cutting and serving.

Tips & Variations

• For extra tang, increase key lime juice slightly in the curd, but adjust sugar to balance acidity.
• Use fresh key limes if possible for the best flavor, but regular limes work well too.
• To make slicing easier, chill the cake well before cutting.
• Decorate with thin lime slices or candied lime peel for a beautiful presentation.
• Substitute avocado or vegetable oil if you don’t have canola oil on hand.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese?

The cream cheese adds richness and tang to the frosting, but you can substitute an equal amount of softened unsalted butter for a more classic buttercream flavor. The texture will be slightly different but still delicious.

What is stabilized whipped cream frosting?

Stabilized whipped cream frosting is whipped cream that’s been treated with gelatin or another stabilizer to hold its shape longer. It’s ideal for piping and decorating and prevents the cream from melting quickly, especially in warmer environments.

Key Lime Cake Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Key Lime Cake is a delightful, tangy dessert featuring moist lime-infused layers paired with a creamy key lime curd frosting. The cake combines zesty fresh lime flavor with a rich cream cheese buttercream and a hint of graham cracker crunch, perfect for any celebration or a refreshing treat.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 3 8-inch cake layers (serves approximately 12) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (about 2 limes)
• 1 ½ scant cups whole milk (333 ml)
• 1 teaspoon vanilla extract
• 4 large eggs

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

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 but recommended)
• Additional lime zest for garnish (optional)

Instructions

1. Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans, tap out excess flour, and line bottoms with parchment paper.
2. Mix Dry Ingredients: In a large bowl or stand mixer bowl fitted with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.
3. Add Butter: With mixer on low speed, add softened butter one tablespoon at a time, fully incorporating each before adding the next, until mixture is sandy and crumbly.
4. Add Oil and Zest: Stir in oil and lime zest until well combined and set aside.
5. Combine Wet Ingredients: In a large measuring cup, add key lime juice, then top with milk to reach 1 ½ cups total; whisk to combine.
6. Add Eggs and Vanilla: Whisk eggs and vanilla into the milk mixture until smooth.
7. Combine Wet and Dry: On low speed, slowly add milk mixture into dry ingredients, scraping bowl sides and bottom as needed, until batter is smooth and silky.
8. Fill Pans and Bake: Divide batter evenly among prepared pans (approx. 460 g each). Bake on center rack for 26-28 minutes or until a toothpick inserted comes out clean or with moist crumbs.
9. Cool Cakes: Cool cakes in pans 10-15 minutes, then loosen edges with a knife and invert onto cooling racks to cool completely.
10. Make Key Lime Curd: In a small non-reactive saucepan, whisk egg yolks, key lime juice, sugar, and salt. Add butter and cook over medium-low heat, whisking constantly until thick and trails remain when whisk is lifted. Strain through fine mesh into bowl and cool completely, refrigerating if needed.
11. Prepare Frosting: Beat softened butter and cream cheese in a large bowl until smooth and creamy.
12. Add Powdered Sugar: Gradually add 4 cups powdered sugar, mixing until fully incorporated.
13. Add Key Lime Curd: Spoon in cooled curd one tablespoon at a time, mixing thoroughly. Add remaining powdered sugar if frosting is too soft or tart.
14. Level Cakes: Once cooled, level tops if needed for even layers.
15. Frost Layers: Spread frosting evenly between each cake layer.
16. Frost Outside: Cover outside of cake evenly with remaining frosting.
17. Add Graham Cracker Crust: Press graham cracker crumbs around bottom quarter of the cake.
18. Decorate: Optionally pipe or dollop stabilized whipped cream frosting on top and garnish with additional graham cracker crumbs or lime zest.
19. Chill and Serve: Refrigerate cake for at least 30 minutes before cutting and serving to set flavors and frosting.

Notes

• Using a non-reactive saucepan (e.g., stainless steel) for curd prevents metallic taste and discoloration.
• Stabilized whipped cream frosting adds a light, fluffy contrast and helps the cake hold shape but is optional.
• Lime zest can be substituted with regular lime if key limes are unavailable.
• Ensure butter and cream cheese are softened to room temperature for smooth frosting.
• Allow curd to cool completely before adding to frosting to prevent melting.
• Chilling the cake helps the frosting set and flavors meld.

Keywords: Key Lime Cake, lime cake, key lime curd, cream cheese frosting, citrus dessert, layered cake, summer cake