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Key Lime Cream Cake
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Prep Time:
45 minutes
Total Time:
2 hours 55 minutes
Indulge in a refreshing Key lime cake - a perfect sweet and tangy treat in cake form.
Ingredients:
  • 1 cup graham cracker crumbs (15 squares)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 2 tablespoons Key lime or regular lime juice (plus water to measure 1 cup)
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons grated Key lime or regular lime peel
  • 3 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime or regular lime juice
  • 1 1/2 cups whipping (heavy) cream
Instructions:
  • Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, avoid using dark or nonstick pans. Line the pans with waxed paper, grease the waxed paper and the sides of the pans, then lightly flour. In a medium bowl, combine cracker crumbs, sugar, and melted butter. Spread 2/3 cup of the mixture in each pan.
  • In a large bowl, combine cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel, and eggs. Use an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pans.
  • Bake 8-inch rounds for 36 to 43 minutes or 9-inch rounds for 32 to 38 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 15 minutes, then gently run a knife around the edges to release them. Invert the cakes onto a cooling rack, removing the waxed paper and placing them crumb-side-up. Let the cakes cool completely for about 1 hour.
  • Combine sweetened condensed milk, 2 teaspoons of lime zest, and 1/2 cup of fresh lime juice in a small bowl. Set aside. In a chilled medium bowl, whip the cream with an electric mixer on high speed until soft peaks form. Gently fold the milk mixture into the whipped cream until well blended.
  • Place the first layer with the crumb side facing up on a serving plate. Spread 1 cup of filling evenly, leaving a 1/4 inch border. Add the second layer with the crumb side facing up. Frost the sides and top of the cake with the remaining filling. Store the cake in the refrigerator loosely covered.

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