Festive Key Lime Cake Recipes

KEY LIME CAKE III

Steps:

• Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
• To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

KEY LIME CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
• In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
• Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

KEY LIME CAKE

Steps:

• Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
• While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
• Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
• Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.

KEY LIME VANILLA BIRTHDAY CAKE

Steps:

• For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
• Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
• Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
• For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
• Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
• Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.

FESTIVE KEY LIME CAKE

Steps:

• 1. Combine first 6 ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes. Pour batter into a greased and floured 13x9 in pan.
• 2. Bake at 350°F for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.
• 3. Combine powdered sugar and 1/4 cup key lime juice; drizzle over cake. Cut into squares.

KEY LIME POUND CAKE WITH GLAZE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
• Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
• While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

LUSCIOUS GLAZED KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• For cake:.
• Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
• Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
• Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
• For glaze:.
• Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
• Pour slowly over top of warm cake. Cool completely.
• Invert cake onto serving plate. Dust with additional confections sugar.
• Garnish with lime slices and strawberry slices, if desired.
• Enjoy!

KEY LIME BUNDT CAKE

Steps:

• For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
• For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
• Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
• Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
• For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
• For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

KEY LIME MERINGUE CAKE

Steps:

• For Cake:
• Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
• Sift flour, baking powder, and salt together into a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
• Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
• Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
• For Filling:
• Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
• Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
• Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
• Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
• For Frosting:
• Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
• Assemble Cake:
• Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
• Stack remaining cake layers using half of remaining filling between each layer.
• Spread top and side of cake generously with frosting.