Key Lime Cake is a delightful dessert that brings the refreshing taste of summer to any table. This cake features three layers of light, fluffy white cake infused with a hint of lime and is complemented by a buttery graham cracker crumble between each layer. Topped with a sweet yet tangy key lime buttercream frosting, this Key Lime Cake is perfect for birthdays, barbecues, or simply treating yourself on a warm day.
Why You’ll Love This Recipe
- Refreshing Flavor: The unique combination of lime and buttery elements creates a refreshing taste that is perfect for summer gatherings.
- Easy to Make: With simple ingredients and straightforward steps, you can create this stunning dessert without any hassle.
- Versatile Occasion: Ideal for various celebrations like birthdays, picnics, or family dinners; everyone will love this cake!
- Stunning Presentation: The bright color and layered design make it visually appealing on any dessert table.
- Deliciously Indulgent: The creamy buttercream frosting paired with the soft cake layers makes each bite a heavenly experience.
Tools and Preparation
To prepare your Key Lime Cake, having the right tools will make all the difference. Below are essential tools needed to create this delicious dessert.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 8-inch round cake pans
- Parchment paper
- Cooling rack
Importance of Each Tool
- Stand mixer or hand mixer: Ensures thorough mixing of ingredients, leading to a light and fluffy cake texture.
- Measuring cups and spoons: Accurate measurements are crucial for baking success; they help achieve the perfect balance of flavors.
- Cooling rack: Allows cakes to cool evenly, preventing sogginess and ensuring the best texture.
Ingredients
This Key Lime Cake features three layers of fluffy white cake with a hint of lime, a buttery graham cracker crumble in between each layer, and a sweet yet tangy key lime buttercream frosting… classic summer flavors and perfect for any gathering!
For the Cake Layers
- 3 cups cake flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- 2 tablespoons vegetable oil
- 8 tablespoons key lime juice (about 8-10 key limes)
- 5 egg whites, room temperature
For the Graham Cracker Crumble
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup (1 stick) butter, melted and slightly cooled
For the Key Lime Buttercream Frosting
- 1.5 cups (3 sticks) unsalted butter, softened
- 1 cup shortening
- 1/4 teaspoon salt
- 6-8 cups powdered sugar
- 3 tablespoons key lime juice (about 3-4 key limes)
- ¼ cup sweetened condensed milk
- 1-2 tablespoons hot water
- Green food coloring gel
For Garnish
- Lime slices for garnish
How to Make Key Lime Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them with butter and lining the bottoms with parchment paper.
Step 2: Prepare the Cake Batter
In a large mixing bowl:
1. Combine the flour, baking powder, baking soda, and salt. Set aside.
2. In another bowl, cream together the unsalted butter and sugar until light and fluffy.
3. Add sour cream, vanilla extract, milk, vegetable oil, key lime juice, and egg whites to the butter mixture. Mix until well combined.
Gradually add dry ingredients to wet ingredients until just blended.
Step 3: Bake the Cake Layers
Divide batter evenly among prepared pans:
1. Bake in preheated oven for about 20 minutes or until a toothpick comes out clean.
2. Allow cakes to cool in pans for 10 minutes before transferring to cooling racks.
Step 4: Make Graham Cracker Crumble
In a medium bowl:
1. Mix graham cracker crumbs with sugar.
2. Stir in melted butter until crumbly texture forms.
Step 5: Prepare Key Lime Buttercream Frosting
Using your stand mixer:
1. Beat softened unsalted butter with shortening until creamy.
2. Gradually add powdered sugar while mixing on low speed.
3. Mix in salt, key lime juice, sweetened condensed milk, and hot water until smooth.
Step 6: Assemble Your Cake
Once cooled:
1. Place one layer on your serving plate; spread a layer of frosting followed by some graham cracker crumble.
2. Repeat with remaining layers.
3. Frost top and sides with remaining key lime buttercream frosting.
Step 7: Garnish & Serve
Decorate with lime slices as garnish before serving chilled or at room temperature! Enjoy your refreshing Key Lime Cake!
How to Serve Key Lime Cake
Key Lime Cake is a delightful dessert that is perfect for any occasion, especially during summer gatherings. Its bright flavors and creamy texture make it irresistible. Here are some serving suggestions that will enhance your Key Lime Cake experience.
Layered with Fresh Fruits
- Berries: Top each slice with fresh strawberries, blueberries, or raspberries for a burst of flavor.
- Citrus Slices: Garnish with thin slices of lime or orange to accentuate the citrus notes in the cake.
Accompanied by Cream
- Whipped Cream: Serve with a dollop of freshly whipped cream for an extra layer of richness.
- Ice Cream: Pair with vanilla or coconut ice cream for a refreshing contrast.
Drizzled with Sauce
- Lime Syrup: A drizzle of lime syrup can enhance the tangy flavors of the cake.
- Chocolate Ganache: For chocolate lovers, a light drizzle of chocolate ganache adds a decadent touch.
How to Perfect Key Lime Cake
To achieve the best Key Lime Cake, follow these essential tips. They will ensure your cake turns out fluffy and flavorful.
- Use Room Temperature Ingredients: Ensure eggs, butter, and sour cream are at room temperature for better mixing and rise.
- Sift Your Flour: Sifting the flour helps to incorporate air and creates a lighter cake texture.
- Don’t Overmix: Mix just until combined to keep your cake light and airy.
- Fresh Lime Juice is Key: Use freshly squeezed key lime juice for the best flavor; bottled juice may lack freshness.
- Cool Completely Before Frosting: Let the cake layers cool completely before frosting to prevent melting and sliding.
Best Side Dishes for Key Lime Cake
Key Lime Cake pairs beautifully with various side dishes. Here are some options that complement its tropical flavors perfectly.
- Tropical Fruit Salad: A mix of pineapple, mango, and kiwi brings freshness and balance.
- Coconut Rice: Fluffy rice cooked with coconut milk adds a subtle sweetness that pairs well.
- Grilled Shrimp Skewers: Lightly seasoned shrimp on skewers provide a savory contrast to the sweet cake.
- Spinach Salad: A fresh spinach salad with citrus vinaigrette offers a refreshing crunch.
- Pineapple Salsa: The sweetness of pineapple salsa enhances the zesty cake flavors wonderfully.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil create a light and savory dish alongside the dessert.
Common Mistakes to Avoid
When baking a Key Lime Cake, it’s easy to make some common missteps. Here are a few mistakes to watch out for:
- Skipping Room Temperature Ingredients: Using cold ingredients can lead to a dense cake. Always ensure your butter, eggs, and sour cream are at room temperature for the best results.
- Overmixing the Batter: Mixing too much can create a tough texture. Mix just until combined to keep your cake light and fluffy.
- Not Measuring Flour Correctly: Improper measuring can lead to a dry cake. Use the spoon-and-level method to accurately measure flour.
- Ignoring Oven Temperature: Baking at the wrong temperature can affect cooking time and texture. Always preheat your oven and use an oven thermometer for accuracy.
- Using Old Baking Powder or Soda: Expired leavening agents won’t provide the lift you need. Check expiration dates regularly and replace them as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Key Lime Cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
- Keep it covered with plastic wrap or foil to prevent drying out.
Freezing Key Lime Cake
- Wrap individual slices tightly in plastic wrap.
- Place wrapped slices in a freezer-safe container or bag.
- The cake can be frozen for up to 3 months without losing flavor.
Reheating Key Lime Cake
- Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
- Microwave: Heat individual slices on medium power for 15-20 seconds. Be careful not to overheat!
- Stovetop: Use a skillet on low heat, cover with a lid, and warm for about 5 minutes.
Frequently Asked Questions
What is Key Lime Cake?
Key Lime Cake is a delicious dessert made with layers of fluffy cake flavored with key lime juice and topped with tangy key lime buttercream frosting.
Can I use regular limes instead of key limes?
While you can substitute regular limes, key limes provide a unique tartness that enhances the flavor of this cake significantly.
How do I achieve the best texture for my Key Lime Cake?
To get the perfect texture, be sure not to overmix your batter and always use room temperature ingredients. This will help create a light and airy cake.
Can I make Key Lime Cake ahead of time?
Yes! You can bake the layers in advance and freeze them. Just frost them when you’re ready to serve for optimal freshness.
Final Thoughts
This Key Lime Cake is not only delightful but also versatile enough for any occasion. Its refreshing flavors make it perfect for summer gatherings or as a sweet treat year-round. Feel free to customize it with different toppings or fillings, making it uniquely yours! Enjoy baking this delicious dessert!
Key Lime Cake
Key Lime Cake is a refreshing dessert that captures the essence of summer in every bite. This delightful cake features three layers of light, fluffy white cake infused with zesty key lime juice and complemented by a buttery graham cracker crumble between each layer. Topped with a sweet yet tangy key lime buttercream frosting, this cake is perfect for birthdays, barbecues, or simply indulging yourself on a warm day. Its vibrant flavor profile and stunning presentation make it an irresistible choice for any occasion.
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 3 cups cake flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- 2 tablespoons vegetable oil
- 8 tablespoons key lime juice (about 8–10 key limes)
- 5 egg whites, room temperature
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup (1 stick) butter, melted and slightly cooled
- 1.5 cups (3 sticks) unsalted butter, softened
- 1 cup shortening
- 1/4 teaspoon salt
- 6–8 cups powdered sugar
- 3 tablespoons key lime juice (about 3–4 key limes)
- ¼ cup sweetened condensed milk
- 1–2 tablespoons hot water
- Green food coloring gel
- Lime slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in one bowl; cream butter and sugar in another until fluffy.
- Mix sour cream, vanilla extract, milk, vegetable oil, key lime juice, and egg whites into the butter mixture.
- Gradually combine wet and dry ingredients until just blended.
- Divide batter among pans and bake for about 20 minutes until toothpick comes out clean; cool on racks.
- Prepare graham cracker crumble by mixing crumbs with sugar and melted butter.
- For frosting, beat softened butter with shortening; gradually add powdered sugar and remaining ingredients until smooth.
- Assemble the cake with frosting and graham cracker crumble between layers; frost the top and sides.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Use room temperature ingredients for better mixing. Freshly squeezed lime juice enhances flavor significantly. To store leftovers, place them in an airtight container for up to 5 days in the fridge or freeze individual slices for up to 3 months.
