Key Lime Cream Cake Recipes

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KEY LIME CAKE



Key Lime Cake image

Key Lime Cake with Cream Cheese Frosting. Moist key lime cake with sweet cream cheese frosting. A light and fluffy citrus lime cake with the perfect lime buttercream frosting! The BEST Lime Cake Recipe!

Provided by Modern Honey

Categories     Dessert

Time 35m

Number Of Ingredients 16

1 cup Canola or Olive Oil
3 large Eggs
1 1/3 cup Whole Milk
2 Tablespoons Fresh Lime Zest
1 Tablespoon Fresh Lime Juice
2 cups Sugar
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Butter ((softened))
8 ounce Cream Cheese ((softened))
4 - 4 1/2 cups Powdered Sugar
1 Tablespoon Fresh Lime Juice
1/2 teaspoon Fresh Lime Zest
Fresh Limes ((sliced for garnish))

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
  • In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
  • Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

KEY LIME CREAM CAKE



Key Lime Cream Cake image

Provided by Bakerella

Time 1h15m

Number Of Ingredients 18

16 oz. heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla
1 cup butter, softened
2 - 8 oz packages cream cheese, softened
2 - 16 oz boxes confectioners' sugar
1 teaspoon vanilla
1/4 cup key lime juice (optional)
green food coloring (optional for color)
2 cups all purpose flour
1-1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup oil
2/3 cup key lime juice
3/4 cup sour cream

Steps:

  • For cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
  • Sift flour, sugar, baking powder, baking soda and salt into mixer. Add eggs, oil and lime juice. Beat until smooth. Add sour cream and beat until smooth.
  • Pour into prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
  • For frosting: Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you'd like the frosting tinted.
  • For Whipped cream: Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.
  • Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

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

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

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

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-CREAM CHEESE CRUMBLE CAKE



Key Lime-Cream Cheese Crumble Cake image

We've captured the fresh taste of summer in our key lime-cream cheese crumble cake that uses Betty Crocker™ Super Moist™ vanilla cake mix as the base.

Provided by Arlene Cummings

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ vanilla cake mix, reserving 1 cup for topping
1/2 cup butter, melted
1 egg
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup Key lime juice
2 eggs, beaten
Reserved 1 cup cake mix
1 cup chopped pecans, walnuts or combination of both
3 tablespoons butter, softened
Powdered sugar for garnish

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
  • In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
  • In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
  • With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  • Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

KEY LIME CHEESECAKE I



Key Lime Cheesecake I image

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Provided by BLUEKAT76

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  • Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

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