Tender, fluffy, and moist, this three-layered Key Lime Cake is bursting with bright lime flavor! Both the cake and cream cheese frosting are infused with key lime flavor, making for the perfect combination of tangy and sweet. It's an excellent dessert for any occasion or gathering.
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1
Preheat the oven to 350°F.
2
In a large bowl, combine all-purpose flour, baking powder, baking soda, and sea salt. Whisk thoroughly to distribute the leavening agents evenly throughout the mixture.
3
In a stand mixer, combine vegetable oil and sour cream. Mix until smooth.
4
Add granulated sugar and mix with a whisk attachment on medium speed for 1 to 2 minutes until smooth. Scrape down the bowl to ensure even mixing.
5
Add the three room temperature eggs one at a time while mixing on medium speed, ensuring each is fully incorporated before adding the next.
6
Prepare the key limes by zesting them on a microplane to get about 1 tablespoon of zest, then juice them to get approximately 2 tablespoons of juice.
7
Stop the mixer and add key lime juice, key lime zest, and vanilla extract. Mix on medium speed for just a few seconds until combined. Make sure to scrape the lime zest from the beater.
8
Gently fold the dry ingredients into the wet mixture by hand using a spatula. Do not overmix, as this activates gluten and makes the cake tough. Stop as soon as flour streaks disappear.
9
Prepare three 8-inch cake pans by spraying with baking spray and lining with parchment rounds. Divide the batter evenly among the pans. Optionally, apply wet cake strips around the edges to ensure even rising. Spread the batter evenly in each pan.
10
Bake at 350°F for 15 to 20 minutes, or until the centers are springy to the touch and a skewer inserted in the center comes out clean.
11
Let the cakes cool in the pan for about 10 minutes, then invert them onto a wire rack. Remove the parchment paper and let them cool completely.
12
In a stand mixer bowl, add room temperature unsalted butter and 14 ounces of cream cheese. Using a paddle attachment, cream together for about 1 minute until smooth.
13
On low speed, gradually add powdered sugar in portions, alternating with a little key lime juice. Add about 1 cup of powdered sugar at a time, then alternate with small amounts of key lime juice. Continue until all 8 to 9 cups of powdered sugar are incorporated. Add 1 teaspoon of vanilla extract at the end. The frosting should hold its shape while tasting balanced and not overly sweet.
14
Add an additional half key lime's worth of juice for extra acidity if desired. Optionally, mix in some lime zest for additional flavor and visual appeal.
15
Transfer about 1 cup of frosting into a piping bag fitted with a medium closed star tip.
16
Place the first completely cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly on top.
17
Add the second cake layer and spread frosting on top.
18
Add the third cake layer on top. Check if the cake is level. If it's slanting, inject additional frosting where needed to level it out.
19
Add more frosting to the top and sides of the cake. If using a cake turntable, place the cake on it for easier decorating. Use a bench scraper or spatula to smooth the frosting over the sides and top, working the frosting downward for complete coverage.
20
Using the piping bag, pipe a crown of frosting dollops around the top edge of the cake.
21
Just before serving, lightly sprinkle fresh lime zest over the cake and top with a lime slice for garnish. The lime zest will dry out quickly, so do this right before serving. Slice and enjoy.
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