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Key Lime Cake
Key Lime Cake
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Prep Time:
90 minutes
Cook Time:
22 minutes
Total Time:
112 minutes
Delicious and zesty three-layer key lime cake inspired by key lime pie, perfect for any occasion.
Ingredients:
  • For the key lime cake
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (170g) sour cream
  • 1/3 cup (80ml) fresh key lime juice
  • 2/3 cup (180ml) vegetable oil
  • 2 cups (400g) granulated sugar
  • 2 tablespoons key lime zest
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • For the key lime cream cheese frosting
  • 1 (8-ounce) package full-fat cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 1/8 teaspoon kosher salt
  • 1 tablespoon key lime juice
  • 1 tablespoon key lime zest
  • 5 1/2 cups (620g) powdered sugar
  • For the whipped cream
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (14g) powdered sugar
  • Garnish
  • Lime wedge
  • Lime zest
Instructions:
  • Preheat the oven to 350°F.
  • Prepare the cake pans by greasing them with butter, lining them with parchment paper, greasing the parchment, and dusting with flour to ensure easy release of the cakes.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt together to combine the dry ingredients.
  • Whisk together sour cream, key lime juice, and vegetable oil in a small bowl or liquid measuring cup until well combined.
  • Combine eggs, sugar, lime zest, and vanilla extract in a stand mixer bowl. Mix on medium speed until smooth and creamy, about 1 minute. Alternatively, use a hand mixer in a large mixing bowl.
  • Incorporate the flour mixture into the egg mixture in three parts on low speed. Add the sour cream mixture in two parts, mixing until just combined. Alternate between adding the dry and wet ingredients, finishing with the dry ingredients, and mix until just combined. Scrape down the bowl with a rubber spatula between additions for even mixing.
  • Evenly distribute the batter into the three cake pans. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Look for golden edges and the cake pulling away from the sides. Press gently to ensure the cake springs back.
  • Allow the cake layers to cool in the pans for 15 minutes, then transfer them onto a wire rack to cool completely before frosting.
  • Prepare the frosting: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, beat cream cheese, butter, and salt on medium speed for about 2 minutes until smooth.
  • Mix key lime juice and zest, vanilla extract, and powdered sugar on low speed until combined, then increase to medium speed until smooth and creamy for about 2 minutes. The frosting will be thicker than standard buttercream. Refrigerate for 10 minutes if too soft, or add more powdered sugar, 1/2 cup at a time, if too runny.
  • Frost the cake layers: Start by placing the first cake layer right-side-up on a plate or cake round. Spread a generous amount of frosting, about 1/2 to 1 cup, using an offset spatula or butter knife. Repeat this process with the remaining layers, placing the top layer upside-down for a smooth finish. Ensure the layers are aligned and the top of the cake is even.
  • Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or a large butter knife. Gently smooth out the frosting into a thin, even layer, allowing the cake to peek through. This initial layer, known as the crumb coat, will prevent any loose crumbs from mixing into the final layer of frosting.
  • Chill cake: Place the uncovered cake in the refrigerator for 30 minutes for the frosting to set. Refrigerate the bowl of frosting covered.
  • To frost the cake, take the chilled cake and frosting out of the fridge. Stir the frosting until smooth. Spread a thick layer of frosting over the cake, ensuring ample coverage on the top and sides. Use an offset spatula or the back of a butter knife to create a smooth finish.
  • To create luscious whipped cream, beat the heavy cream, powdered sugar, and vanilla in a stand mixer or large bowl with a hand mixer on medium-high speed for 3 to 4 minutes until stiff peaks form. Stiff peaks mean the cream stands straight up on the beaters when lifted out.
  • Pipe 12 rosettes of whipped cream using a piping bag fitted with a large star tip on the top edge of the cake.
  • Decorate the cake with lime wedges or rounds and sprinkle with lime zest. Chill the cake until serving. Feel free to rate this recipe below!

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