Key Lime Cake Three Layers Recipes

KEY LIME CAKE

Key Lime Cake image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18

Ingredients

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.

TRISHA YEARWOOD'S KEY LIME CAKE RECIPE - (4.1/5)

Trisha Yearwood's Key Lime Cake Recipe - (4.1/5) image

Provided by Pattywak

Number Of Ingredients 19

Ingredients

PIE:
1 package lime-flavored gelatin, 3 ounces
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
1/2 cup confectioners' sugar
ICING:
1/2 cup butter, room temperature, 1 stick
1 package cream cheese, room temperature, 8 ounces
1 box confectioners' sugar, 1 pound
I used lime zest & lime juice in my icing

Steps:

Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.

KEY LIME CAKE (THREE LAYERS)

Key Lime Cake (Three Layers) image

This cake has a tart and sweet flavor. A local restaurant called the "Pink House" shared their recipe in our local newspaper and it is yummy!

Provided by abstract.synapses

Categories Dessert

Time 1h25m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 (3 ounce) package lime gelatin
1 1/3 cups granulated sugar
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup lime juice
1/2 cup confectioners' sugar
1/2 cup butter
1 (8 ounce) package cream cheese, room temperature
1 (1 lb) box confectioners' sugar

Steps:

Preheat the oven to 350 degrees.
Grease and flour three 9-Inch round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
Add the eggs, oil, orange juice, lemon juice and vanilla.
Divide the batter evenly among the three pans and bake for 35-40 minutes.
Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes then turn them out onto racks.
While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak in better.
Allow the layers to cool completely as you prepare the icing.
For the icing Cream the butter and cream cheese.
Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
Spread the icing between the layers and on the top and sides of the cake.

Nutrition Facts : Calories 1156.7, Fat 65.8, SaturatedFat 19.8, Cholesterol 193.9, Sodium 608.8, Carbohydrate 135.8, Fiber 1, Sugar 108, Protein 10.5

KEY LIME CAKE III

Key Lime Cake III image

This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.

Provided by Judy

Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake

Yield 30

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

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.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g

TRISH YEARWOOD'S KEY LIME CAKE RECIPE - (4/5)

Trish Yearwood's Key Lime Cake Recipe - (4/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

Ingredients

■1- 3-oz package lime-flavored gelatin
■1 1/3 cups granulated sugar
■2 cups sifted all-purpose flour
■1/2 tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1 1/2 cups vegetable oil
■3/4 cup orange juice
■1 Tbsp lemon juice
■1/2 tsp vanilla extract
■1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■1/2 cup confectioners' sugar

Steps:

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners' sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

KEY LIME COOKIE CAKE

Key Lime Cookie Cake image

An old family recipe and a very simple Mexican dessert. It consists of ordinary vanilla cookies and a sweet and simple lime cream. As a personal note, this dessert is much better chilled and goes great with any hot drink.

Provided by Chris

Categories Cake Recipes

Time 2h15m

Yield 12

Number Of Ingredients 4

Ingredients

1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
½ teaspoon grated lime zest
5 ounces vanilla cookies (such as Marias Gamesa®)

Steps:

Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 27 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 77.8 mg

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