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Key Lime Cake with Cream Cheese Frosting and Lime Curd Recipe

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★★★★★

4.5 from 62 reviews

This Key Lime Cake is a delightful and refreshing dessert featuring layers of moist lime-infused cake paired with tangy key lime curd and creamy frosting. The cake combines the zesty brightness of key limes with a smooth cream cheese frosting and optional stabilized whipped cream topping, making it perfect for summer gatherings or a special treat anytime.

Ingredients

Scale

Cake:

  • 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, softened and cut into 8 pieces
  • 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

Curd:

  • 2 large egg yolks
  • ⅓ cup (80 ml) key lime juice
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon table salt
  • 2 Tablespoons (28 g) unsalted butter, cut into pieces

Frosting:

  • ¾ cup (170 g) unsalted butter, softened
  • 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

  1. Prepare the Cake: Preheat the 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. In a large bowl or stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. With the mixer on low speed, add the softened butter one tablespoon at a time, ensuring each is fully incorporated before adding the next; the mixture will become sandy and crumbly. Stir in the oil and lime zest until combined. In a large measuring cup, combine key lime juice and milk until the liquid measures 1 ½ cups; whisk to combine. Add eggs and vanilla to the milk mixture and whisk until smooth. Slowly add this wet mixture to the dry ingredients with the mixer on low speed until fully combined, scraping the bowl as needed to get a smooth, uniform batter. Divide the batter evenly among the prepared pans (around 460 grams per pan) and bake on the center rack for 26-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10-15 minutes, then run a knife along the edges and invert onto a cooling rack to cool completely.
  2. Make the Curd: In a small saucepan, whisk together egg yolks, key lime juice, sugar, and salt. Add the butter pieces and cook over medium-low heat, whisking constantly to prevent curdling, until the mixture thickens—this should take several minutes and the curd should coat the back of a spoon leaving visible trails. Strain the curd through a fine mesh sieve into a heatproof bowl to remove any cooked egg bits. Allow it to cool completely; refrigerate to speed up if desired.
  3. Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add 4 cups (500 g) powdered sugar, beating until fully incorporated. Add 5-6 tablespoons of the cooled key lime curd, one tablespoon at a time, scraping down the bowl to ensure even mixing. If the frosting is too soft or too tart, add remaining powdered sugar to reach desired consistency and taste.
  4. Assemble the Cake: If needed, level the tops of the cooled cakes for even stacking. Spread an even layer of frosting on top of each cake layer, stacking them as you go. Apply a thin crumb coat followed by a full layer of frosting on the outside of the cake. Press graham cracker crumbs onto the bottom quarter of the cake’s sides for decoration. Optionally, pipe, swirl, or dollop stabilized whipped cream frosting on the cake’s top, garnishing with additional graham cracker crumbs or lime zest. Chill the assembled cake in the refrigerator for at least 30 minutes before serving to allow flavors to meld and frosting to set. Enjoy!

Notes

  • Use room temperature eggs for better batter texture and rise.
  • Softened butter should be easy to work with but not melted.
  • For the curd, constant whisking prevents eggs from scrambling.
  • Chilling the cake after assembly helps the frosting firm up and improves slicing.
  • Substitute whole milk with buttermilk for a tangier flavor, adjusting baking soda accordingly.
  • Stabilized whipped cream frosting is optional but adds lightness and decorative appeal.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Make sure to line cake pans with parchment to prevent sticking and promote easy removal.

Keywords: key lime cake, lime cake, layered cake, key lime curd, cream cheese frosting, summer dessert, citrus cake

Find it online: https://dailysimplerecipe.com/key-lime-cake-with-cream-cheese-frosting-and-lime-curd-recipe/