From the Cook
From the Cook
From the Cook
From the Cook
1/5
Key Lime Cake
atsloanestable.com
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Instructions
1
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Preheat the oven to 350 degrees F. Grease and line three 6 inch cake pans with parchment paper.
2
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In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and key lime zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
3
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To the sugar, mix in the flour, baking powder, and salt.
4
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Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
5
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Add the oil, whole milk, and vanilla, and mix until just combined.
6
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In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.
7
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Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.
8
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Divide the cake batter between the prepared pans.
9
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Bake for about 22-25 minutes or until the cakes start to pull away from the sides of the pans. Immediately turn the cakes out onto a wire rack to cool completely.
10
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Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)
11
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In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and light in color. Then, mix in the key lime juice until fully combined.
12
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In a medium saucepan over low-medium heat, melt the butter.
13
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Pour in the egg yolk, lime juice mixture, then turn the heat up to medium, and mix constantly with a rubber spatula for 3-4 minutes or until thickened and large bubbles form in the center. Immediately remove from heat.
14
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Pour the key lime curd through a fine mesh sieve into a bowl. Stir in the key lime zest, then transfer to a jar and chill for at least 1 hour or overnight.
15
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Wipe the bowl of a stand mixer and whisk attachment down with white vinegar.
16
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Add the egg whites, sugar, and salt to the bowl and whisk until fully combined.
17
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Place over a small saucepan of simmering water, and whisk frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the mixture no longer feels grainy.
18
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Move the bowl over to the stand mixer with the whisk attachment. Whisk on medium-high speed until medium peaks form.
19
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Add the vanilla and continue whisking until stiff peaks form.
20
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Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F.
21
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Cut the butter into cubes and add to the meringue a few pieces at a time, allowing them to fully incorporate before adding more.
22
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Once all of the butter is added, it may look curdled, but keep beating for a few more minutes and it will come together.
23
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Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth.
24
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Place the first cake layer on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with an even layer of key lime curd.
25
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Top with the second cake layer and repeat.
26
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Add the last cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides.
27
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Continue decorating the cake as desired. Top with key lime zest, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Eggs for Stability 🥚Bring all eggs to room temperature before whipping—this creates better volume and stability in both the cake batter and Swiss meringue buttercream, resulting in a lighter crumb and silkier frosting.
- Zest Before Juicing 🍋Always zest your key limes before cutting them in half to juice, as it's nearly impossible to zest a halved lime; the zest adds concentrated flavor to both the cake and curd.
- Double-Strain Your Curd 🧈Pour your finished key lime curd through a fine-mesh strainer twice to remove any cooked egg bits and cornstarch lumps, ensuring a silky-smooth filling that won't grit between your teeth.
- Temper Your Buttercream Base 🌡️When making Swiss meringue buttercream, warm the egg whites and sugar to 160°F over a double boiler before whipping to pasteurize them safely while achieving maximum volume and stability.
- Chill Cake Layers Before Assembly ❄️Refrigerate your cooled cake layers for at least 2 hours before filling and frosting—this prevents crumbling and makes them easier to handle, resulting in cleaner, more professional-looking layers.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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