Description
This Key Lime Pie Cake is a delightful twist on the classic dessert, combining moist lime-infused cake layers with a tangy key lime filling and a luscious cream cheese frosting. Perfectly balanced with sweet and tart flavors, this cake is ideal for celebrations or a refreshing treat on a warm day.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup fresh key lime juice
- Zest of 2 limes
Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh key lime juice
- 3 large egg yolks
Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh key lime juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Flavor: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Mix in the vanilla extract and lime zest for bright, fragrant flavor.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then gently fold in ¼ cup of fresh key lime juice to infuse the batter with citrus notes.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans.
- Prepare the Filling: In a bowl, whisk together the sweetened condensed milk, ½ cup fresh key lime juice, and egg yolks until smooth and creamy. This mixture acts as a tart and rich layer within the cake.
- Assemble the Cake: Spread the key lime filling evenly over one of the cooled cake layers. Carefully place the second cake layer on top to create a stacked cake.
- Make the Frosting: Beat the softened cream cheese and unsalted butter in a bowl until smooth. Gradually add powdered sugar, beating continuously, then mix in 2 tablespoons fresh key lime juice and vanilla extract. Continue beating until the frosting is creamy and fluffy.
- Frost and Garnish: Frost the top and sides of the assembled cake evenly with the cream cheese frosting. For an attractive finish, garnish with extra lime zest or thin slices of lime if desired.
Notes
- Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for best mixing results.
- Do not overmix the batter to prevent a dense cake texture.
- Allow the cake layers to cool completely before applying filling and frosting to avoid melting or sliding.
- For a more intense lime flavor, zest and juice fresh key limes rather than regular limes where possible.
- This cake can be refrigerated for up to 3 days; bring to room temperature before serving.
