Introduction

This Key Lime Cake is a bright and tangy dessert perfect for any occasion. Featuring moist layers infused with key lime zest and juice, topped with a creamy lime frosting, it’s a refreshing twist on classic cake that’s sure to delight your taste buds.

A round cake with three layers is shown: a crumbly light brown base layer, a thick smooth pale green middle layer, and a top layer covered with a smooth pale green frosting. Around the edge of the top layer, there are evenly spaced swirls of light green whipped cream. In the center, three thin lime slices with bright green edges are layered slightly over each other, with two small green leaves beside them. The cake sits on a gold-colored round base placed on a white plate on a white marbled surface, with three whole limes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups (333 g) all-purpose flour
2 cups (400 g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
½ cup (113 g) unsalted butter, cut into 8 pieces (softened)
¼ cup (60 ml) avocado, vegetable, or canola oil
1 Tablespoon lime or key lime zest (about 2 limes)
1 ½ Tablespoons key lime juice
1 ½ cups (333 ml) whole milk (scant)
2 large eggs (room temperature preferred)
1 teaspoon vanilla extract
2 large egg yolks (for curd)
⅓ cup (80 ml) key lime juice (for curd)
2 Tablespoons granulated sugar (for curd)
¼ teaspoon table salt (for curd)
2 Tablespoons (28 g) unsalted butter, cut into pieces (for curd)
¾ cup (170 g) unsalted butter, softened (for frosting)
6 oz (170 g) cream cheese, softened
4-5 cups (500-625 g) powdered sugar
¼ cup (28 g) graham cracker crumbs (for decorating)
½ batch Stabilized whipped cream frosting (optional but recommended)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, tapping out excess flour, and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.
Step 3: With the mixer on low speed, add softened butter one tablespoon at a time, fully incorporating each before adding the next. The mixture will be sandy and crumbly.
Step 4: Add oil and lime zest, stirring until combined; then set aside.
Step 5: In a large measuring cup, mix key lime juice with milk until you reach 1 ½ cups. Whisk to combine.
Step 6: Add eggs and vanilla to the milk mixture, whisking until smooth.
Step 7: With mixer on low, slowly add the milk mixture to the batter, scraping the bowl as needed, until smooth and uniform.
Step 8: Divide batter evenly into prepared pans (about 460 g per pan) and bake on the center rack for 26-28 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Step 9: Cool cakes in pans for 10-15 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
Step 10: To make the curd, whisk egg yolks, key lime juice, sugar, and salt in a small saucepan. Add butter and cook over medium-low heat, whisking constantly until thickened and the curd coats the back of a spoon. Strain through a fine mesh sieve and cool completely (refrigerate to speed up).
Step 11: For the frosting, beat softened butter and cream cheese until smooth. Gradually add 4 cups powdered sugar, mixing fully. Add 5-6 tablespoons of cooled curd one at a time, scraping the bowl to mix thoroughly. Add more sugar if needed for firmness or sweetness.
Step 12: Level cake tops if needed. Frost each layer evenly with frosting, then cover the outside of the cake.
Step 13: Press graham cracker crumbs around the bottom quarter of the cake.
Step 14: Optionally, pipe or dollop stabilized whipped cream frosting on top and decorate with additional graham cracker crumbs or lime zest.
Step 15: Chill the assembled cake in the refrigerator for at least 30 minutes before serving. Enjoy!

Tips & Variations

Use freshly grated key lime zest for the brightest flavor; bottled juice can alter taste.
Substitute avocado oil with canola or vegetable oil if preferred.
Stabilized whipped cream frosting adds an elegant touch and keeps well in warmer environments.
For a gluten-free version, try replacing the flour with a 1:1 gluten-free baking blend.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best flavor and texture, allow the cake to come to room temperature for 20-30 minutes before serving. Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows a round cake with three visible layers. The bottom layer is a crumbly, light brown crust that looks crunchy. The main middle layer is thick and smooth, pale green in color, likely a lime or matcha mousse. The top layer is the same pale green mousse with a smooth surface, decorated with evenly spaced swirls of green cream around the edge. On the top center, there are three thin, round slices of lime, with small green leaves beside them. The cake sits on a round golden base which is on a white plate, all set on a white marbled surface. In the blurred background, there are three whole limes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular lime juice and zest can be used, but the flavor will be less tart and slightly different since key limes have a distinct, more aromatic taste.

How do I prevent my cake from drying out?

Be sure to measure flour accurately and avoid overbaking. Cooling the cake properly before frosting also helps maintain moisture. Wrapping leftover cake layers tightly with plastic wrap will keep them fresh.