A Cake Inspired By Key Lime Pie

Inspired by key lime pie, my key lime cake is so refreshing! It's made with three moist, sweet vanilla cake layers, a tart key lime frosting, and dollops of whipped cream.

Recipe: https://sugarspunrun.com/key-lime-cake/

Ingredients
Cake
2 ⅔ cups all-purpose flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
½ cup unsalted butter, cut into 8 pieces (113g)
¼ cup avocado, vegetable, or canola oil (60ml)
1 Tablespoon lime or key lime zest (usually about 2 limes)
1 ½ Tablespoons key lime juice
1 ½ scant cups whole milk (333ml)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Curd
2 large egg yolks
⅓ cup key lime juice (80ml)
2 Tablespoons granulated sugar
¼ teaspoon table salt
2 Tablespoons unsalted butter, cut into pieces (28g)
Frosting
¾ cup unsalted butter, softened (170g)
6 oz cream cheese, softened
4-5 cups powdered sugar (500-625g)
¼ cup graham cracker crumbs, for decorating (28g)
½ batch Stabilized whipped cream frosting: https://youtu.be/y1IDoWUPXcs (optional but recommended) see note

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Instructions
See recipe link for full instructions.

Notes
Key limes
Key limes can be difficult to find across the US depending on location and time of year. You can substitute “regular” lime zest for the key lime zest, but for the juice I really recommend using a key lime juice. If you can’t find actual key limes, most stores carry the juice. Look for a brand called “Nellie & Joe’s Key West Lime Juice”, that one works very well here (I have made the cake using this juice myself multiple times).

Saucepan for curd
Choose a small one made of a non-reactive metal like stainless steel or an enameled ceramic pot. Avoid reactive metals (like cast iron or aluminum) that could react with the acidity of the lime juice and make your frosting taste metallic.

Lime Curd
Curd may be prepared up to 3 days in advance of making the frosting. This recipe should yield approximately 6 Tablespoons of a very tart key lime curd. While you can substitute an equal amount of store-bought curd, it may alter the desired taste a bit and homemade/as-written is best.

Decorating: Whipped Cream Topping
To give this cake a real key lime pie feel, a whipped cream topping really adds a nice but optional touch. You can skip this entirely or if you prefer, but I recommend making a half-batch of my stabilized whipped cream frosting (https://youtu.be/y1IDoWUPXcs) and piping this over the top of the cake (this can be done in advance and will hold its shape for days, unlike classic homemade whipped cream). I used my Ateco 848 piping tip to decorate the cake as seen in pictures and the video.

Storing
Store in airtight container in the refrigerator for up to 4 days.
Cake may also be tightly wrapped and frozen for up to 3 months. I recommend thawing overnight in the refrigerator before serving.

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