Key Lime Cake
This Key Lime Cake brings the tangy zest of lime into a delectable, layered dessert experience.
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Servings: 16 Slices
Calories: 897kcal
Cost: $15
Ingredients
- Graham cracker crumbs Approximately 20 full sheets of graham crackers for crust
- Salted butter Melted for graham cracker crust and frosting
- Granulated sugar For both cake and crust
- Cake flour For a soft and tender cake
- Baking powder Leavening agent for the cake
- Baking soda Aiding in cake rise
- Salt Enhances flavor balance
- Vegetable oil Or canola oil for moisture
- Large eggs Room temperature for structure and richness
- Buttermilk Room temperature adds moisture and tang
- Lime zest Freshly grated for intense lime flavor
- Key lime juice Freshly squeezed for tartness
- Vanilla extract For depth of flavor
- Granulated sugar For the lime curd
- Egg yolks For richness in curd
- Unsalted butter For thickening and richness in curd
- Full-fat cream cheese Room temperature for frosting texture
- Powdered sugar For smooth frosting consistency
- Fresh lime slices For garnish
Instructions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with baking spray or brush with cake release.
- Mix together graham cracker crumbs, sugar, and melted butter until the mixture is evenly moist. Press the mixture evenly into the bottom of the cake pans to form a crust. Bake for 8 minutes and then set aside to cool.
- In a large mixing bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter one tablespoon at a time to the dry ingredients, mixing well each time until the mixture forms coarse crumbs.
- Pour in the oil and continue mixing on low speed until the flour mixture is well-moistened. Add eggs, buttermilk, lime zest, lime juice, and vanilla extract. Mix until smooth, scraping the sides of the bowl as needed.
- Divide the batter evenly between the cake pans, pouring it over the prepared graham cracker layer.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center of each cake layer comes out clean with a few crumbs. Let the cakes cool completely before assembling. These can be made ahead and frozen for up to 2 months.
- In a saucepan, whisk together sugar, lime juice, lime zest, and egg yolks. Stir in butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (10-14 minutes). Strain the curd through a fine mesh sieve, then cover with plastic wrap. Cool completely or chill.
- To make the frosting, beat together the butter and cream cheese until smooth. Add powdered sugar, lime juice, vanilla, and lime zest. Mix until smooth and fluffy, but be careful not to overmix.
- Assemble the cake by leveling the layers if needed. Place one layer on a cake plate and spread a thin layer of frosting to prevent curd from soaking into the cake. Pipe a border of frosting around the edge to create a barrier for the lime curd. Spread half of the curd over the cake. Repeat with the second layer and remaining frosting and curd.
- Top the cake with the final layer and frost the top, leaving enough frosting to pipe decorative swirls. Press extra graham cracker crumbs into the frosting about ⅓ of the way up the sides. Pipe swirls around the top and garnish with fresh lime slices. Freeze for 20 minutes or refrigerate for 1 hour before serving.
Notes
This cake blends creamy frosting, tangy lime curd, and a buttery graham cracker crust to make every bite a refreshing treat.
Nutrition
Serving: 130g | Calories: 897kcal | Carbohydrates: 139g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 728mg | Potassium: 138mg | Fiber: 2g | Sugar: 107g | Vitamin A: 918IU | Vitamin C: 0.04mg | Calcium: 140mg | Iron: 1mg