Maybe you have heard of Key Lime Pie, a dessert originated of Key West, Florida in the 1800s, which finds itself on the dessert menus of a variety of American restaurants. Its distinct tart flavor from the key lime juice combined with sweetened condensed milk makes for a very palatable treat. I was lucky enough to have my first taste of it as a youngster in the Keys and have not forgotten it ever since. If you love Key Lime Pie, like I do, you are sure to love this Key Lime Cake Recipe too! It is a 3 layer key lime cake from scratch.
My mother, a seasoned baker, took fondly to the key lime flavor as well and has been making a key lime cake from scratch for years that has become a family favorite. The key lime cake recipe that she found in Home Cooking With Trisha Yearwood, a cookbook by country star Trisha Yearwood, is perfect for special occasions. I included the affiliate link below. Trisha Yearwood’s key lime cake recipe has also been featured on Redbook Mag. However, this recipe is for the slightly tweaked version my mom made this weekend for my brother’s birthday. The pictures I included are also of my mother’s tweaked Key Lime Cake recipe. Enjoy! 🙂
Trisha Yearwood’s Key Lime Cake From Scratch
This is key lime cake is Trisha Yearwood’s but with a few minor changes. My mom used self-rising flour but you could use 2 cups sifted all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead of the self-rising flour she substituted. In addition, my mom added green food coloring because she knew my brother would love it.
While key limes are especially desirable because of their nice tart kick, Persian limes (AKA regular limes) will work just fine too. Fresh lime juice of any kind tastes way better than the more bitter pre-juiced kind from the green plastic limes.
Key Lime Cake Simple Ingredients:
- One 3 oz. package lime-flavored gelatin
- 1 1/3 cups cups granulated sugar
- 2 cups sifted self-rising flour
- 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
- 25 drops of green food coloring (optional)
- 1/2 cup Key lime juice
- 1/2 cup confectioners’ sugar
How To Make A Key Lime Cake:
1. Preheat the oven to 350°F. Grease and flour three 8-inch-round cake pans.
2. In a large bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to flour mixture well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the cake 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 a wire rack.
3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the cake layers on the racks. You can pierce the top of the cake 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 Recipe
(via Trisha Yearwood‘s cookbook)
Cream Cheese Frosting Icing Ingredients:
- ½ cup (1 stick) unsalted butter, room temperature
- One 8-oz package cream cheese, room temperature
- One 1-lb box confectioners’ sugar (AKA powered sugar)
Cream Cheese Icing Instructions:
This can be done in the bowl of a stand mixer with or in a medium bowl with a hand mixer.
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 key lime cake.
Here’s another picture of my brother’s key lime birthday cake just for good measure! 😉
Printable Recipe Card For Key Lime Cake
It is the perfect cake for a special occasion in warm weather. Try out this moist key lime cake and let me know what you think in the comment section. What are some other unique desserts that you enjoy? Have you tried any of Trisha Yearwood’s other recipes? If so, what’s your favorite?