Key Lime Cake With Blackberry Frosting Recipes

KEY LIME CAKE WITH BLACKBERRY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
• Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
• While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
• Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
• For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
• Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
• Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
• To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
• Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.

KEY LIME CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

KEY LIME FROSTING

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.

KEY LIME CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
• In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
• To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
• Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

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.

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 BUTTERCREAM FROSTING

Steps:

• 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
• 2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.