Key Lime Cake
User Reviews
5
Key Lime Cake
Description
This Key Lime Cake uses a combination of flour, baking powder, baking soda, salt, granulated sugar, sour cream, vegetable oil, eggs, and fresh key lime juice and zest to create a tender and moist cake. The batter is mixed by combining dry and wet ingredients separately before integrating and baking in three greased 8-inch pans. The baking time is adjusted so the cake centers spring back and the edges begin pulling away from the pan, indicating doneness.
The frosting combines softened butter and cream cheese with powdered sugar, fresh lime juice, and vanilla. This creates a smooth, creamy layer that adds richness and further highlights the key lime flavor without overpowering it. The finished cake layers can be leveled to remove domes and stacked evenly for presentation.
This cake works well for celebrations or casual gatherings where a bright citrus cake is desired. The key lime component distinguishes it from standard lime cakes, featuring a subtle and genuine tartness. Chilling the cake layers before assembly helps maintain structure and avoid breakage. For even baking, cake strips can be used to prevent domed tops.
Using a scale for flour measurement is recommended for consistent results. Avoiding overmixing prevents a tough crumb. Lining pans with parchment and tapping out air bubbles ensures an even texture. The cake can also be baked as a single layer in a 13x9-inch pan with adjusted baking times.
Ingredients
For the Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1½ cups granulated sugar (300g)
- ¾ cup sour cream (180g)
- ¾ cup vegetable oil (170g)
- 3 egg large
- 2 tablespoons lime juice fresh, key lime
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
For the Frosting:
- 1½ cups butter softened (340g, unsalted
- 14 ounces cream cheese softened (340g)
- 9 cups powdered sugar (1,080g)
- 2 tablespoons lime juice about 2 limes, fresh, key lime
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease 3 (8-inch) round cake pans.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- In a medium mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, sour cream, and oil until combined, 1 to 2 minutes. Stopping to scrape down the sides of the bowl as needed. Add the eggs, one at a time, scraping down the bowl between additions, beat until well combined. Add the lime juice, zest, and vanilla and beat until combined.
- Add the oil mixture to the flour mixture and beat until just combined. Divide the batter among the prepared cake pans. (if using a stand mixer, you can add the flour mixture into the oil mixture already in the bowl.)
- Bake for 15 to 20 minutes or until the center of cakes are springy to the touch the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 10 minutes then invert and cool completely on a wire rack.
For the frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined, about 1 minute.
- With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lime juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Place 1 cup of frosting in a piping bag fitted with a star tip.
- Place one cooled cake layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Place another cake layer on top and repeat with 1 cup of frosting. Top with final cake layer, and spread the remaining frosting all over the top and sides of the cake.
- Pipe decorations on the top edge of cake with the reserved frosting. Garnish with thin lime slices, if desired. Chill for 30 minutes to set the frosting before serving. Cake can be covered at stored at room temperature for up to 5 days.
Notes
- Use a kitchen scale to measure flour for best accuracy and to avoid dense cake layers.
- Be careful not to overmix the batter to keep the cake tender and light.
- Chill cake layers before assembling to make handling easier and prevent breakage.
- To avoid domed cake layers, use cake strips or level domed tops with a serrated knife before stacking.
- When zesting limes, avoid the white pith to prevent bitterness in flavor.
- You can bake the cake as a single layer in a 13x9-inch pan, adjusting baking time to 35-40 minutes.
- Line pan bottoms with parchment for easy cake removal after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 103g | 34% |
| Protein | 5g | 10% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 317mg | 13% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 86g | 172% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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