Key Lime Cake Recipe

Bright, zesty, and oh-so-moist, this Key Lime Cake Recipe delivers a slice of sunshine in every bite. Imagine layers of buttery cake kissed with fresh lime zest, all wrapped up in a tangy cream cheese frosting and a luscious ribbon of homemade key lime curd. It’s truly the dessert that makes any occasion feel special, whether you’re celebrating with friends or simply treating yourself. If you love the refreshing flavor of key lime pie but crave the fluffiness of cake, you’re about to discover your new favorite sweet treat with this Key Lime Cake Recipe.

Ingredients You’ll Need

Gathering your ingredients for this cake is a breeze, and every element has a purpose. From the tart burst of lime to that creamy, lightly tangy frosting, each ingredient transforms an ordinary cake into something spectacular. Here’s what you’ll need, with simple tips in each note.

• All-purpose flour: Gives the cake structure while keeping it tender and light—measure carefully for the softest crumb.
• Granulated sugar: Sweetens every layer, balancing the tartness with just the right amount of sweetness.
• Baking powder & baking soda: These work together to give your cake an impressive rise and lovely airy texture.
• Table salt: A little salt enhances all the flavors—never skip it in cake recipes!
• Unsalted butter: Adds richness and a tender crumb, especially when incorporated bit by bit into the dry mix.
• Avocado, vegetable, or canola oil: Keeps your cake extra moist and soft—choose whichever you have on hand.
• Lime or key lime zest: The secret weapon for maximum citrus aroma and flavor—zest only the green part for best results.
• Key lime juice: For that quintessential sharp, floral tang—fresh is fantastic, but bottled works in a pinch.
• Whole milk: Lends richness and moisture, so don’t skimp on the fat content.
• Vanilla extract: Rounds out the citrus notes with warmth and depth.
• Eggs: Bind everything together while creating a soft cake crumb.
• Cream cheese: Essential for classic, tangy-fresh frosting that pairs perfectly with lime.
• Powdered sugar: Gives the frosting structure and a smooth, melt-in-your-mouth sweetness.
• Graham cracker crumbs: Sprinkle around the outside of the cake for a playful nod to key lime pie.
• Stabilized whipped cream frosting (optional): Pipe or dollop for show-stopping bakery-style flair—it’s optional, but so pretty and light!

How to Make Key Lime Cake Recipe

Step 1: Prepare the Pans

Start by preheating your oven to 350°F (175°C). Make sure you really grease and flour three 8-inch cake pans, tapping out the excess flour, and line their bottoms with parchment paper—this is the secret to cake layers that release perfectly every time.

Step 2: Mix Dry Ingredients

In a large mixing bowl (or stand mixer), combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir everything together so those leaveners and salt are evenly mixed throughout the flour.

Step 3: Incorporate the Butter

With your mixer on low speed, add the softened butter bit by bit, allowing each tablespoon to fully blend before adding more. By the end, you’ll have a sandy, crumbly mixture—this builds up the most tender base for your Key Lime Cake Recipe!

Step 4: Add Oil and Lime Zest

Pour in the oil and sprinkle in all that beautiful lime zest. Mix just until the crumbly mixture is moistened and fragrant with citrus—it’s already smelling amazing!

Step 5: Combine Wet Ingredients

Grab a large measuring cup and pour in the key lime juice. Add whole milk until you reach 1 ½ cups in total, and whisk it all together. Then, break in the eggs and add the vanilla extract, giving everything a good whisk so it’s well combined.

Step 6: Mix Batter Together

Now, turn your mixer to low speed and slowly add the milk mixture into the dry ingredients. Scrape down the sides and bottom so nothing’s missed. Your batter should look silky, smooth, and uniform by the end.

Step 7: Bake the Cakes

Evenly divide the luscious batter into your prepared pans—if you enjoy precision, add about 460 grams to each pan. Place them on the center rack of your oven and bake for 26–28 minutes. When done, a toothpick in the center will come out clean (or with just a crumb or two).

Step 8: Cool the Cakes

Let the baked cakes cool in their pans for about 10–15 minutes, then run a knife around the edge and gently turn them onto a wire rack to finish cooling completely. This pause is a great time to start on the curd and frosting!

Step 9: Make the Key Lime Curd

In a small, nonreactive saucepan, whisk together egg yolks, key lime juice, sugar, and a pinch of salt. Add pieces of butter and cook over medium-low, whisking constantly. Once thickened, strain through a fine mesh sieve into a heatproof bowl and let cool completely—pop it in the fridge to chill faster.

Step 10: Prepare Frosting

In a large bowl, beat softened butter and cream cheese until luscious and smooth. Gradually add 4 cups of powdered sugar, making sure each addition is well incorporated. Scoop in cooled curd, one tablespoon at a time (about 5–6 total), until you love the tang and texture, scraping down the bowl as needed. If your frosting feels too soft or tart, add a bit more powdered sugar.

Step 11: Assemble the Cake

Once your cakes are cool and level, spread frosting between each layer and over the outside. Gently press graham cracker crumbs around the base for a classic touch. If you’d like, pipe on clouds of stabilized whipped cream and add extra graham crumbs or lime zest on top. Chill the cake for at least 30 minutes before slicing for clean, beautiful pieces.

How to Serve Key Lime Cake Recipe

Garnishes

The right garnish makes your Key Lime Cake Recipe irresistibly inviting! Try a sprinkle of extra lime zest for color and aroma, more graham cracker crumbs for crunch, or even a few thin lime slices curled up on top. If you piped whipped cream swirls, finish each with a tiny wedge of fresh lime for a bakery-worthy flourish.

Side Dishes

This cake shines brightly on its own, but it pairs beautifully with lighter sides like fresh berries, sliced mango, or a simple fruit salad. For celebrations or brunches, complement with iced tea or a refreshing lemonade—together they really spotlight the citrusy notes in the Key Lime Cake Recipe.

Creative Ways to Present

Turn your cake into a show-stopper by building it as a naked cake (let those gorgeous layers peek through), or bake in smaller pans for personal-sized treats. For parties, cut it into squares and serve as hand-held bars, or add edible flowers for a burst of garden-party elegance.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of your Key Lime Cake Recipe (lucky you!), simply store them tightly covered in the refrigerator. The cake stays moist and delightful for 3–4 days—just be sure it’s well wrapped so it doesn’t dry out or pick up fridge odors.

Freezing

You can absolutely freeze this cake! Wrap unfrosted cake layers tightly in plastic wrap, then foil. When you’re ready to use, thaw overnight in the fridge. Fully assembled Key Lime Cake Recipe slices also freeze beautifully; wrap individually and pop in the freezer for up to one month.

Reheating

This cake is delicious right from the fridge, but if you prefer it a little softer, let slices sit at room temperature for about 20 minutes. There’s no need to warm it in the oven or microwave, which might melt your gorgeous frosting.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a unique floral tartness, regular Persian limes are a super convenient swap and still give your Key Lime Cake Recipe that signature bright flavor.

Can I make this cake in advance?

Definitely—each component (cake layers, curd, frosting) can be made up to 2 days ahead. Just assemble the cake the day you plan to serve for the freshest taste and texture.

What if I don’t have three round cake pans?

No problem! You can make this as a two-layer cake (increase baking time slightly), or even as cupcakes—just adjust bake time and fill your tins about two-thirds full.

How do I know the curd is thickened enough?

The curd is ready when it coats the back of a spoon and your whisk leaves visible trails. It’ll thicken more as it cools, so don’t worry if it’s pourable when warm.

Is the whipped cream frosting really necessary?

It’s optional, but it adds a fluffy, creamy finish that makes your Key Lime Cake Recipe look and taste even dreamier. Even a simple swirl brings that “wow” bakery factor!

Final Thoughts

If you’re craving a cake that’s equal parts sunshine, celebration, and comfort, you have to try this Key Lime Cake Recipe. It’s become a staple at my own family gatherings, and I can’t wait for you to see just how special (and easy!) it really is. Happy baking!

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