Friday, June 28, 2019

Key Lime Pie Cake

Key lime is one of my favorite flavors, I especially love key lime pie. The first key lime pie I had many, many years ago started my love of key lime pie. I tried and made so many different kinds of key lime pie looking for one that was just as good as the first one I ever had.

 Then that love of key lime pie turned into a love of all things key lime. So it only seemed right that I make a cake called Key Lime Pie Cake.

This cake is a key lime flavored cake with key lime frosting and graham cracker crumbs. All the elements of a key lime pie, but in cake form. This cake is perfect for anyone who loves key lime pie and loves cake.

Key Lime Pie Cake

Key Lime Cake
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon key lime zest (about 3-4 key limes)
  • 6 egg whites, room temperature, lightly beaten
  • 2 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup milk, room temperature
  • 2 tablespoons water, room temperature
  • 6 tablespoons key lime juice
Graham Cracker Crumbs
  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted
Key Lime Frosting
  • 3/4 cup unsalted butter
  • 3/4 cup shortening
  • 6 cups powdered sugar
  • 2 1/2 tablespoons key lime juice
  • 1/4 cup sweetened condensed milk
  • yellow icing color
  • green icing color
Key Lime Glaze
  • 1/4 cup sweetened condensed milk
  • 1/2 cup powdered sugar
  • 2 tablespoons key lime juice
Key Lime Cake
  1. Preheat the oven to 350º F. Spray three 8 inch round cake pans with cooking spray and line the bottoms with parchment paper.
  2. In the bowl of a stand mixer, on medium speed, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
  3. Add in the sour cream, vanilla extract and key lime zest, mixing until well combined.
  4. Add in the the egg whites in two batches, mixing well after each addition. Scrap down the sides of the bowl as needed, making sure everything is combined.
  5. In a medium bowl, whisk together the flour and baking powder.
  6. In a glass measuring cup, combine the milk and key lime juice.
  7. Add half of the flour mixture to the bowl of the stand mixer and mix until combined.
  8. Add all of the milk mixture to the bowl and mix until combined.
  9. Add the remaining flour mixture to the bowl and mix until combined and smooth, scraping down the sides of the bowl as needed.
  10. Divide the batter evenly between the 3 prepared cake pans.
  11. Bake for 22-24 minutes, or until an inserted toothpick comes out with a few moist crumbs.
  12. Remove the cake pans from the oven and allow to cool for 3-4 minutes in the pans, then remove the cakes from the pans and place the cakes on a cooling rack to cool completely.
Graham Cracker Crumbs
  1. In a small mixing bowl, use a fork to stir together the graham cracker crumbs, sugar and butter.
  2. Spread the mixture onto a baking sheet and bake at 350º F for 5 minutes.
  3. Remove from the oven and set aside to cool completely.
Key Lime Frosting
  1. In the bowl of a stand mixer, beat together the butter and shortening until smooth.
  2. Add in 3 cups powdered sugar and mix until smooth.
  3. Add in the key lime juice and sweetened condensed milk and mix until smooth.
  4. Add in the remaining 3 cups powdered sugar and mix until smooth.
  5. Add in a small amount of green and yellow icing color until you get your desired lime green color.
Cake Assembly
  1. Remove the domes from the cakes with a serrated knife creating a flat top.
  2. Place one cake down on a serving plate or cake stand.
  3. Top the cake with about 1/4 of the frosting and then sprinkle with about 1/3 of the cooled graham cracker crumbs.
  4. Place another cake layer on top and repeat with the frosting and graham cracker crumbs.
  5. Place the last cake layer on top and top with about 1/2 of the remaining frosting. Use the remaining frosting to pipe around the edge of the cake.
  6. Sprinkle the remaining graham cracker crumbs on the top of the cake. You could also sprinkle some around the base of the cake as well as the top.
Key Lime Glaze
  1. In a small bowl whisk together the sweetened condensed milk, powdered sugar and key lime juice.
  2. Drizzle the glaze around the edges of the cake.

I substitute lime zest for the key lime zest and bottled key lime juice for the fresh key lime juice.
*Adapted from Life, Love and Sugar.

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