key lime cake

Key Lime Pudding Cake is a creamy, sweet dessert that&#039;s perfect for summer. A tart refreshing cake batter, flavored with key lime, magically bakes into two separate layers, a light airy sponge cake with a tangy custardy pudding underneath. Made in individual ramekins, it&#039;s the ideal serving size for picnics, barbecues and special occasions.

Key Lime Pudding Cake

butter

sugar + extra for sprinkling

eggs (separated)

buttermilk

Tablespoons lime zest

key lime juice

flour

salt

sugar

Preheat oven to 325 degrees. Prepare six 6-oz. individual ramekins by coating sides and bottom with butter then sprinkling with some sugar. Set aside.

In a large mixing bowl, combine egg yolks, buttermilk, lime zest and lime juice, mixing well.

Add flour, sugar and salt and continue mixing until combined.

In small bowl, beat egg whites until stiff peaks form.

Fold beaten egg whites gently into egg-lime mixture.

Divide batter evenly between the prepared ramekins.

Place all six ramekins in a pan large enough to hold them side by side.

Fill the pan with water until it reaches halfway up the sides of the ramekins.

Place in oven and bake 55-60 minutes.

Remove ramekins from water bath and let cool on wire rack. When cool, sprinkle top with powdered sugar and store in refrigerator.

A sweet and tart treat, this Key Lime Cake is perfect for any occasion. It&#039;s so wonderfully tangy, moist, and fluffy with lime flavor infused throughout.

Key Lime Cake

all-purpose flour ((300 grams))

baking powder

baking soda

sugar ((300 grams))

sour cream ((180 grams))

vegetable oil ((170 grams))

eggs

lime zest

vanilla extract

unsalted butter (softened (340 grams))

cream cheese (softened (340 grams))

sugar ((1,080 grams))

key lime juice ((about 2 limes))

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 Cake:

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 frosting:

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.

For the Assembly:

Key Lime Cake with Cream Cheese Frosting.  Moist key lime cake with sweet cream cheese frosting. A light and fluffy citrus lime cake with the perfect lime buttercream frosting! The BEST Lime Cake Recipe!&nbsp;

Eggs

Milk

Tablespoons Fresh Lime Zest

Tablespoon Fresh Lime Juice

Sugar

Flour

Baking Powder

Baking Soda

Salt

Butter ((softened))

Cream Cheese ((softened))

Lime

Fresh Limes ((sliced for garnish))

Preheat oven to 325 degrees.

In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.

&nbsp;In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.&nbsp;

Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often.&nbsp;Add powdered sugar, lime juice, lime zest, and cream together. Chill.

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place the&nbsp;other cooled cake layer on top and spread frosting all over. Garnish with fresh lime slices.&nbsp;

To make Lime Cream Cheese Frosting:

Omg!! Such a delicious cake recipe. The frosting was perfectly sweet and the cake was really fluffy. Love!

Fabulous cake.  I added green food coloring to serve it at a st Patrick’s day party.  It was a hit!

I make this wonderful cake every year for my son who was born on St. Patrick’s Day! He and we all love it!

I love how moist and perfectly sweet this cake is. Made this for a family party and everyone loved it so much.

I used cake flower and I sifted it.  Best cake ever!

The cake I made using the recipe came out moist and delicioius.  The recipe is easy to follow and has plenty of lime flavor.

https://content.jwplatform.com/videos/cx87oJ7f.mp4

How to make key lime cake with fresh sweet lime cream cheese frosting. The best lime cake recipe! Moist key lime cake with homemade lime buttercream frosting.

Inspired by key lime pie, my key lime cake is so refreshing! It&#039;s made with three moist, sweet vanilla cake layers, a tart key lime frosting, and dollops of whipped cream. Recipe includes a how-to video!

all-purpose flour

table salt

unsalted butter

avocado, vegetable, or canola oil

Tablespoon lime or key lime zest (usually about 2 limes)

½ Tablespoons key lime juice

milk

eggs (room temperature preferred)

⅓ cup key lime juice

Tablespoons sugar

Tablespoons unsalted butter

unsalted butter (softened)

oz cream cheese (softened)

graham cracker crumbs (for decorating)

Preheat oven to 350F (175C) and thoroughly grease and flour the sides of three 8” cake pans, tapping out any excess flour, and line the bottoms with parchment paper.

In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine flour, sugar, baking powder, baking soda, and salt.

With mixer on low speed, add softened butter one Tablespoon at a time, allowing each Tablespoon to be fully incorporated into the dry ingredients before adding the next. Once all butter is added, the mixture will have a sandy, crumbly texture.

Add oil and lime zest and stir until well combined. Set aside.

Add the key lime juice to a large measuring cup (at least 2-cup), then add the milk until it reaches the 1 ½ cup line and whisk to combine.

Add eggs and vanilla to the milk mixture and whisk to combine.

Turn mixer to low speed and slowly add the milk mixture into batter until fully combined, pausing to scrape the sides and bottom of the bowl as needed. Batter should be uniform, silky and smooth.

Evenly divide batter into prepared pans (if weighing batter, each pan should have approximately 460 grams of batter) and bake in the center rack of preheated 350F (175C) oven for 26-28 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.

Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edge of the pan to loosen from the edges and carefully invert onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting.

Cake

In a small, non-reactive saucepan (see note) whisk together egg yolks, key lime juice, sugar, and salt.

Add butter and cook over medium/low heat, whisking constantly until mixture is thickened. This will take several minutes; once it is thickened the whisk should start to leave trails through the curd, and it should coat the back of a spoon.

Pour curd through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (this may be placed in the refrigerator to cool faster).

Curd

In a large mixing bowl, use an electric mixer to beat softened butter and cream cheese until smooth and creamy.

Gradually add 4 cups (500g) of powdered sugar until completely incorporated.

Add the cooled curd, one Tablespoon at a time, until you’ve added 5-6 Tablespoons. Be sure to scrape the sides and bottom of the bowl to be sure all ingredients are thoroughly combined. If the frosting seems too soft, too tart, or on the verge of breaking add the remaining sugar as needed.

Frosting

Once cakes are cooled, level the tops if necessary.

Frost each layer evenly with the prepared frosting. Evenly frost the outside of the cake with the remaining frosting.

Gently press graham cracker crumbs around the bottom of cake, about a quarter of the way up.

Pipe, swirl, or dollop stabilized whipped cream frosting over the top of the cake, if using. Decorate with additional graham cracker crumbs or lime zest, if desired.

Allow to chill in the refrigerator for at least 30 minutes before cutting and serving. Enjoy!

Assembly

I made the Key Lime Cake for Easter and it was a huge success.  This cake is just as delicious as your Peppermint Bark Cake I made for Christmas.  I'm looking forward to trying another recipe!!

Made this recipe down to the letter for my 14-year-old's birthday. 6 stars if I could. All of the details here are great and important. The cake alone (unfrosted) merits mention. Cutting and evening out the layers gave us a nice way to sample while preparing. Wow. Also, the lime curd folded into the cream cheese frosting is brilliant. It's not a typical heavy cream cheese frosting just flavored with a little lime this way. It's a bit more like a buttercream texture, but also has a nice light feeling. 
I had never made whipped cream with gelatin before but that's a nice tip. It's not a lot of extra work so I'd definitely recommend it if you have the ingredients. 
Taste is top notch. It seemed like something I'd get at an expensive bakery. Great, great recipe.

if you like key lime pie you are going to LOVE this recipe. Adding the curd to the frosting is brilliant and gives a really authentic taste to the cake.  The cake is light and tender. Sam, you are so appreciated! I love SUGAR SPUN RUN and I love knowing a recipe on this site is true

Per your advice, I made it a day ahead. Glad I did because I am not the expert you are and it took me near all day! (IDK why!)
WORTH. IT.
All of the gals raved! even my “dessert is chocolate” friend. They were delighted with taking home 2 pieces as well. 
My husband “fruit isn’t dessert” also really enjoyed. My daughter snagged The Last Piece in her lunchbox!
And I equally loved it. Nasty cream cheese and all. The sourness of the lime totally masked that from me as I had hoped!
Thank you so much- I adore your videos and I am saving your recipes constantly!!!

https://content.jwplatform.com/videos/M7Cw1IYg.mp4

Inspired by key lime pie, my key lime cake is so refreshing! It's made with three moist, sweet vanilla cake layers, a tart key lime frosting, and dollops of whipped cream.

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Top 4 key lime cake recipes from across the web

The most viewed key lime cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed key lime cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine