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Key Lime Cake with Blackberry Frosting
Key Lime Cake with Blackberry Frosting
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
145 minutes
Indulgent Key lime cake with blackberry frosting, tangy curd, and whipped cream topping.
Ingredients:
  • 3 tablespoons Key lime juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups white sugar
  • 0.5 cup unsalted butter, at room temperature
  • 3 large eggs
  • 1 cup buttermilk
  • 2 tablespoons Key lime zest
  • 2 tablespoons Key lime juice
  • 1 cup white sugar
  • 0.25 cup unsalted butter
  • 0.75 cup Key lime juice
  • 1 tablespoon Key lime zest
  • 2 large eggs, beaten
  • 1.5 cups frozen blackberries
  • 2 cups powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon milk, or more as needed
  • 2 cups heavy cream
  • 1 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), and line the bottoms of two 8-inch round cake pans with parchment paper. Chill a mixing bowl and beaters in the refrigerator for the whipped cream frosting.
  • Combine the flour, baking powder, baking soda, and salt, whisking them together in a bowl.
  • In the bowl of an electric stand mixer, cream together the sugar and butter until mixture is smooth and creamy, about 5 to 10 minutes, while also beating the eggs in another bowl until foamy.
  • Gradually pour in the beaten eggs into the stand mixer while running on low speed. Alternate adding dry ingredients and buttermilk in small portions until just mixed. Stir in lime zest and juice until just combined. Divide the batter evenly between the two cake pans.
  • Bake until a toothpick inserted in the center comes out clean, about 15-20 minutes. Cool in the pans on wire racks for about 30 minutes before removing.
  • Once the cakes are cooling, prepare the curd. Combine sugar, butter, lime juice, and zest in the top of a double boiler with at least 1 inch of water in the bottom. Heat on medium and stir until the butter melts. Take 2 tablespoons of the mixture and whisk into the beaten eggs until well combined. Reduce the heat on the double boiler to a simmer, then slowly add the egg mixture. Cook, stirring, until the curd coats the back of a wooden spoon, about 20 to 25 minutes.
  • Allow the curd to cool for about 10 minutes, then transfer it to a glass container and refrigerate until ready to use.
  • In a small saucepan over medium heat, simmer blackberries and lime juice for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid is obtained, add water to the pulp until 3 tablespoons is reached. Let the juice cool to room temperature for about 10 minutes before using.
  • Combine blackberry juice and butter in a mixing bowl, beating until creamy. Gradually mix in powdered sugar and vanilla extract until a thick consistency forms. Finally, pour in milk and beat until fully combined.
  • Take out the chilled mixing bowl and beaters from the refrigerator. Beat heavy cream until frothy. Gradually add powdered sugar and vanilla extract while continuing to beat until the frosting can form stiff peaks.
  • Spread a generous layer of blackberry frosting on the bottom cake layer. Pipe a tight spiral of frosting, leaving 1 to 2 inches between each ring to stabilize the cake when sliced. Fill the gaps between the rings with curd. Chill the cake for 10 to 20 minutes to set the buttercream.
  • Top the spiral with the second cake layer and generously cover the entire cake with whipped cream frosting.

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