Best 20 Key Lime Cake Recipes

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Key lime cake is a refreshing and tangy dessert that is perfect for any occasion. It is made with a moist and fluffy cake batter that is flavored with key lime juice and zest. The cake is then topped with a creamy key lime frosting that is made with fresh key lime juice, cream cheese, and powdered sugar.

This article provides two recipes for key lime cake: a classic key lime cake and a key lime cake with a graham cracker crust. The classic key lime cake is made with a traditional yellow cake batter, while the key lime cake with a graham cracker crust has a crunchy and flavorful graham cracker crust. Both cakes are topped with the same creamy key lime frosting.

In addition to the two key lime cake recipes, this article also includes a recipe for key lime pie. Key lime pie is a classic dessert that is made with a graham cracker crust, a creamy key lime filling, and a meringue topping. The key lime filling is made with fresh key lime juice, eggs, sugar, and butter. The meringue topping is made with egg whites and sugar.

Whether you are looking for a classic key lime cake, a key lime cake with a graham cracker crust, or a key lime pie, this article has the perfect recipe for you.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME CAKE



Key Lime Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1-pound box confectioners' sugar

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 POUND CAKE



Key Lime Pound Cake image

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

KEY LIME POKE CAKE



Key Lime Poke Cake image

I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.

Provided by Jennifer Gibe

Categories     Desserts     Cakes     Poke Cake Recipes

Time 5h40m

Yield 12

Number Of Ingredients 16

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¼ cup key lime juice, or more to taste
2 eggs
2 egg yolks
1 cup white sugar
¾ cup lime juice, or more to taste
4 teaspoons lime zest, or to taste
½ teaspoon cornstarch
¼ cup butter
2 drops green food coloring
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
  • Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
  • Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
  • Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
  • Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
  • Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
  • Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
  • Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 57.3 g, Cholesterol 113.2 mg, Fat 21.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 328.9 mg, Sugar 43.1 g

KEY LIME CAKE II



Key Lime Cake II image

Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter.

Provided by Kaye Frickhoeffer

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h10m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 ½ cups confectioners' sugar
3 tablespoons key lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
  • In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  • To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 28 g, Cholesterol 36.5 mg, Fat 8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 220.6 mg, Sugar 17.2 g

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Provided by Melissa Roberts

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Coconut     Winter     Lime Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
  • Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
  • Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  • Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
  • Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

KEY LIME POKE CAKE



Key Lime Poke Cake image

Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices
Lemon leaves

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 1 1/2 g

KEY LIME VANILLA BIRTHDAY CAKE



Key Lime Vanilla Birthday Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups cake flour, plus more for the pans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups granulated sugar
2 large eggs plus 2 large egg whites
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup pastel sprinkles
3 sticks unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
4 cups (one 1-pound box) confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon key lime zest, 2 to 3 tablespoons key lime juice and key lime half-moon slices, for garnish
Pastel sprinkles, for garnish

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.

KEY LIME COCONUT ANGEL CAKE



Key Lime Coconut Angel Cake image

Who can resist this heavenly dessert when it's so easy to make?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  • In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
  • Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
  • Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g

KEY LIME BUNDT CAKE



Key Lime Bundt Cake image

This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the middle, and sprinkled on top before baking. As for the lime, a full cup of juice flavors the batter, the syrup that infuses the cake, and makes an appearance in the sweet and tart glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 4h

Yield Serves 16 to 20

Number Of Ingredients 19

9 sheets graham crackers (1 sleeve from a 14.4-ounce box)
2/3 cup unbleached all-purpose flour, plus more for pan
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
2/3 cup packed dark-brown sugar
1 stick unsalted butter, room temperature, cut into pieces, plus more for pan
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups granulated sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/4 cup fresh lime or Key-lime juice, plus 1 1/2 teaspoons grated zest (from 4 to 6 limes)
3 large eggs, room temperature
2 1/2 cups cake flour (not self-rising), whisked
1/2 cup whole milk, room temperature
1/2 cup fresh lime or Key-lime juice (from 8 to 10 limes)
1/2 cup granulated sugar
1 cup confectioners' sugar, sifted
2 to 3 tablespoons fresh lime or Key-lime juice

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 CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)



Key Lime Cake With White Chocolate Frosting (Paula Deen) image

This is another Paula Deen magazine recipe that we loved. I always have Key lime juice on hand, so when I saw the recipe I had to try it. The cake is light with a yummy white chocolate frosting.

Provided by SweetsLady

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 eggs
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk
6 (1 ounce) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 teaspoon vanilla
5 cups confectioners' sugar

Steps:

  • Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
  • In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
  • In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
  • White Chocolate Frosting:.
  • In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
  • In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Make and share this Key Lime Coconut Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sweetened flaked coconut
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh key lime juice, divided
1 cup confectioners' sugar
1 tablespoon rum (optional)

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
  • Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
  • Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  • Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
  • Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Nutrition Facts : Calories 469.8, Fat 17.8, SaturatedFat 11.8, Cholesterol 79.3, Sodium 407.6, Carbohydrate 73.9, Fiber 1.3, Sugar 52.3, Protein 5.5

KEY WEST KEY LIME CAKE



Key West Key Lime Cake image

This recipe comes from Key Lime Cookin' by Joyce LaFray. Key limes are smaller and sweeter than regular limes. If you can't find key limes or key lime juice you may sub regular limes.

Provided by PaulaG

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package lemon cake mix
1/2 cup water
1/2 cup key lime juice or 1/2 cup lime juice
2 key limes, zest of or 1/2 regular lime, zest of
1 (3 ounce) package lime gelatin
1/2 cup canola oil
4 large eggs, slightly beaten
1/4 lb butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 -2 tablespoon milk
1 key limes, zest of or 1 regular lime, zest of

Steps:

  • Preheat oven to 325°.
  • Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
  • In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
  • With an electric mixer, blend ingredients together until well combined, about 3 minutes.
  • Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
  • For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
  • Add confectioners sugar and blend until smooth and creamy.
  • Add milk to reach the desired spreading consistency.
  • Spread frosting over cooled cake and garnish with lime zest.

TUDY'S KEY LIME PIE POKE CAKE



Tudy's Key Lime Pie Poke Cake image

My mother-in-law loves key lime pie. I wanted to make something different for her so I combined a key lime pie with a poke cake and this is what I came up with. She loved it. So we named it after her.

Provided by Yoly

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
1 cup water
3 large eggs eggs
⅓ cup vegetable oil
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¼ cup Key lime juice, or more to taste
1 (14 ounce) can sweetened condensed milk
¾ cup heavy whipping cream
½ cup Key lime juice
2 drops green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
  • Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
  • Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 40.3 g, Cholesterol 58.5 mg, Fat 14.7 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 5.2 g, Sodium 252.8 mg, Sugar 32.9 g

KEY LIME CAKE WITH BLACKBERRY FROSTING



Key Lime Cake with Blackberry Frosting image

A Key lime cake with Key lime curd and blackberry frosting made with frozen berries in the center and whipped cream frosting on the exterior. I made this cake as my wedding cake based on cupcakes I made for my wife just before we started dating. It took a few attempts to get the flavors right, but the final recipe was a huge hit at the wedding.

Provided by Damek Rehl

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 2h25m

Yield 12

Number Of Ingredients 24

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
½ cup unsalted butter, at room temperature
3 large eggs
1 cup buttermilk
2 tablespoons Key lime zest
2 tablespoons Key lime juice
1 cup white sugar
¼ cup unsalted butter
¾ cup Key lime juice
1 tablespoon Key lime zest
2 large eggs, beaten
1 ½ cups frozen blackberries
3 tablespoons Key lime juice
½ cup unsalted butter, at room temperature
2 cups powdered sugar
½ teaspoon vanilla extract
1 teaspoon milk, or more as needed
2 cups heavy cream
1 cup sifted powdered sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 95.1 g, Cholesterol 183.5 mg, Fat 36.5 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 22.1 g, Sodium 286.1 mg, Sugar 74.9 g

LEPRECHAUN KEY LIME CAKE



Leprechaun Key Lime Cake image

Try your luck with our cool, creamy, refreshing Leprechaun Key Lime Cake. There's a splash of lemon-lime in every bite thanks to Duncan Hines Lemon Cake Mix, lemon pudding, lime slices and Key lime juice.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 2h5m

Yield 12

Number Of Ingredients 13

1 package Duncan Hines® Moist Deluxe® Lemon Cake Mix
1 (3.4 ounce) package lemon instant pudding and pie filling mix
4 large eggs
½ cup vegetable oil
¾ cup water
¼ cup Key lime juice
2 cups icing sugar
⅓ cup Key lime juice
2 tablespoons water
2 tablespoons butter or margarine, melted
icing sugar
lime slices
fresh strawberry slices

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt or tube pan.
  • For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
  • Bake 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
  • For glaze, combine 2 cups icing sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional icing sugar. Garnish with lime slices and strawberry slices, if desired.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 62.9 g, Cholesterol 67.1 mg, Fat 16.3 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 413.1 mg, Sugar 39.2 g

KEY LIME RUM CAKE RECIPE BY TASTY



Key Lime Rum Cake Recipe by Tasty image

This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!

Provided by Nichi Hoskins

Categories     Desserts

Time 9h35m

Yield 10 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 cups all purpose flour, plus more for dusting
1 ½ cups granulated sugar
3.5 oz instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon kosher salt
8 tablespoons unsalted butter, softened
½ cup canola oil
½ cup milk, room temperature
4 large eggs, room temperature
½ cup rum
2 teaspoons vanilla extract
¼ cup key lime juice
1 key lime zest
8 tablespoons unsalted butter
1 cup granulated sugar
¼ cup water
¼ teaspoon kosher salt
½ cup rum
1 teaspoon vanilla extract
2 tablespoons key lime juice
1 ¼ cups powdered sugar, sifted
3 tablespoons key lime juice
key lime zest

Steps:

  • Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
  • Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
  • With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
  • Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
  • Pour the batter into prepared bundt pan, then smooth the top with a spatula.
  • Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
  • Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
  • Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
  • Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
  • When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
  • Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
  • Pour the glaze over the top of the cake.
  • Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
  • Enjoy!

Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams

COCONUT-KEY LIME SHEET CAKE



Coconut-Key Lime Sheet Cake image

Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes

Provided by Katherine Sacks

Categories     Cake     Coconut     Lime     Lime Juice     Easter     Dessert     Bake     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 24

For the Coconut-Key Lime Cake:
1 1/2 cups unsweetened shredded coconut
Nonstick vegetable oil spray
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon finely grated key lime zest
1/3 cup fresh key lime juice (from about 6 key limes)
For the Coconut-Key Lime Curd:
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
3 large egg yolks
1/2 cup sugar
1 teaspoon finely grated key lime zest
1/4 cup fresh key lime juice (from about 4 key limes)
For the Whipped Cream Topping:
1 1/2 cups cold heavy cream
1 teaspoon finely grated key lime zest
1 cup unsweetened coconut flakes

Steps:

  • Make the Coconut-Key Lime Cake:
  • Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
  • Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
  • Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
  • Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
  • Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
  • Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
  • Make the Coconut-Key Lime Curd:
  • Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
  • Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
  • Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
  • Make the Whipped Cream Topping:
  • Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
  • Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
  • When ready to serve, sprinkle toasted coconut flakes over cake.
  • Do Ahead
  • Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

KEY LIME CREAM CAKE



Key Lime Cream Cake image

Finally, the mouth-watering sweet-sour combo loved in Key lime treats comes in cake version. It's a fresh, delicious escape on a dessert plate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 12

1 cup graham cracker crumbs (15 squares)
1/2 cup sugar
1/2 cup butter, melted
1 package 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
2 teaspoons grated Key lime or regular lime peel
1/2 cup Key lime or regular lime juice
1 1/2 cups whipping (heavy) cream

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.

Nutrition Facts : Calories 550, Carbohydrate 64 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 1 g

SKINNY KEY LIME POKE CAKE



Skinny Key Lime Poke Cake image

Bring this refreshing cake, inspired by Key lime pie, to your next gathering. It is sure to be a hit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon canola oil
4 eggs
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Original yogurt Key lime pie
1/3 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
1 container (12 oz) lite frozen whipped topping, thawed
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 36 g, TransFat 0 g

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)



Key Lime Pound Cake with Key Lime Cream Cheese Icing Recipe - (3.7/5) image

Provided by BobN

Number Of Ingredients 16

POUND CAKE
4 sticks butter, room temperature (one pound)
3 cups sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
4 teaspoons key lime zest, minced
1 teaspoon vanilla
ICING
8 ounces cream cheese, room temperature
3 to 4 tablespoons butter, room temperature
4 cups confectioner's sugar
1/4 cup freshly squeezed key lime juice
2 to 3 teaspoons key lime zest
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it's just fine. Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don't like a "grainy" cake. One at a time add the eggs and beat only until the yellow disappears. Stir juice, milk, zest and vanilla together. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. You don't want a tough pound cake! Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles. Bake for 1 hour and 45 minutes or until cake tester comes out clean. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool. The cake is far better the following day or 2 days later. Make the icing. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. Add confectioner's sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Ice cake. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

Tips:

  • Use fresh key limes: Fresh key limes are essential for achieving the best flavor. Bottled or frozen lime juice will not produce the same results.
  • Zest the limes before juicing them: The zest of the limes contains a lot of flavor, so it's important to zest them before juicing them. This will help to ensure that your cake has a strong lime flavor.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake in a water bath: Baking the cake in a water bath helps to keep it moist and prevents it from Browning too much.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Key lime cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new cake recipe to try, I highly recommend this key lime cake recipe. You won't be disappointed!

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