Best 2 Key Lime Cream Cake Recipes
Indulge in the tantalizing flavors of the tropics with our exquisite Key Lime Cream Cake, a symphony of tangy and creamy sensations. This delectable dessert features a graham cracker crust, a velvety smooth key lime filling, and a fluffy whipped cream topping, all harmoniously combined to create an unforgettable taste experience. The delightful combination of sweet and tangy flavors will transport you to a tropical paradise with every bite. This recipe provides detailed instructions for each layer of the cake, ensuring a perfect balance of textures and flavors. Accompanying the Key Lime Cream Cake recipe are two additional variations to satisfy every craving: a luscious Key Lime Pie and a refreshing Key Lime Bars recipe. The Key Lime Pie offers a classic rendition of this iconic dessert, boasting a creamy key lime filling nestled in a buttery graham cracker crust. The Key Lime Bars, on the other hand, present a delightful twist with their individual servings, perfect for satisfying a sweet tooth on the go. Get ready to embark on a culinary adventure, as these recipes guide you through the process of creating these key lime masterpieces.
Here are our top 2 tried and tested recipes!
KEY LIME CREAM CAKE
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
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
KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)
Provided by BobN
Number Of Ingredients 16
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:
- For a richer flavor, use homemade key lime juice instead of store-bought.
- Make sure the cream cheese and butter are at room temperature before creaming them together. This will help to ensure a smooth and creamy batter.
- Do not overbeat the egg whites. Overbeaten egg whites will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This key lime cream cake is a delicious and refreshing dessert that is perfect for any occasion. The combination of the tangy key lime filling and the sweet cream cheese frosting is simply irresistible. Follow these tips to ensure your cake turns out perfect every time.
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