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Key Lime Cake Recipe

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★★★★★

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.

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
  • 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

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