Description
This Key Lime Cake is a delightful citrusy dessert featuring layers of moist lime-infused cake, topped with a tangy key lime curd cream cheese frosting and garnished with graham cracker crumbs and optional whipped cream frosting. The cake balances tartness and sweetness perfectly, making it a refreshing treat perfect for any occasion.
Ingredients
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 ½ Tablespoons key lime juice
- 2 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)
- 2 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)
- Cooled key lime curd (5-6 Tablespoons)
Decoration (Optional)
- ¼ cup graham cracker crumbs (28 g)
- ½ batch Stabilized whipped cream frosting
- Lime zest for garnish
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tapping out any excess flour, then line bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl or stand mixer fitted with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.
- Add Butter: On low mixer speed, add softened butter one tablespoon at a time, allowing each to incorporate fully until mixture becomes sandy and crumbly.
- Add Oil and Lime Zest: Stir in oil and lime zest until well combined. Set aside.
- Prepare Wet Ingredients: In a large measuring cup, whisk key lime juice with milk to 1 ½ cup line. Add eggs and vanilla, whisk to combine.
- Combine Batter: Slowly add wet mixture to dry ingredients with mixer on low, mixing until smooth and uniform. Scrape bowl sides as needed.
- Divide and Bake: Evenly divide batter into prepared pans (approx. 460 g batter each) and bake on center rack for 26-28 minutes or until a toothpick comes out clean or with moist crumbs.
- Cool Cakes: Let cakes cool in pans for 10-15 minutes, then loosen edges and invert onto cooling rack. Cool completely.
- Make Key Lime Curd: In a small saucepan, whisk egg yolks, key lime juice, sugar, and salt. Add butter and cook over medium-low, whisking constantly until thickened and coats spoon. Strain into heatproof bowl and cool completely.
- Prepare Frosting: Beat softened butter and cream cheese in a large bowl until smooth. Gradually add powdered sugar until fully incorporated.
- Add Curd to Frosting: Mix in 5-6 Tablespoons cooled key lime curd tablespoon by tablespoon, scraping bowl to combine. Add more sugar if frosting is too soft or tart.
- Level Cakes: Once cooled, level cake tops if necessary.
- Assemble Cake: Evenly frost each layer with prepared frosting, then cover outside of cake.
- Add Decoration: Gently press graham cracker crumbs around the bottom quarter of cake. Optionally, pipe or dollop stabilized whipped cream on top and garnish with graham cracker crumbs or lime zest.
- Chill: Refrigerate the assembled cake for at least 30 minutes before slicing and serving to set flavors and texture.
Notes
- Use a non-reactive saucepan (like stainless steel) for making curd to avoid any metallic taste and ensure proper cooking.
- Stabilized whipped cream frosting is optional but recommended for decorating; it holds shape well and complements the lime flavor.
- Ensure butter and cream cheese are softened for smooth frosting consistency.
- Use fresh key lime juice for the best authentic flavor; regular lime juice can be used as a substitute if needed.
- Carefully scrape the bowl sides during mixing to ensure even batter consistency.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- Store cake covered in refrigerator; it stays fresh up to 3 days.
