Key Lime Cake is one of Southern cuisine’s best cakes. Although it is not well-known, it is delicious and easy to make. If you like key lime pie, you will love this cake because of the amazing combination of sweet and tart. If you want to learn how to make key lime cake, one of the South’s best secret desserts, be sure to read this recipe article.
Key Lime Cake Description
Although I tried to research the history of this cake, I did not find any information. Since key lime pie originated in the Florida Keys in the early 1900’s, I assume that recipes for this cake were developed in the Southeastern United States shortly thereafter. Since most recipes call for cream cheese frosting, like most carrot cake, hummingbird cake, and red velvet cake recipes, there is no doubt that this cake is a traditional Southern recipe.
I first discovered this Southern cake on allrecipes.com in an attempt to learn more about obscure Southern cakes. I then found another recipe on soulfoodqueen.net, a site maintained by one of my YouTube friends. With so much talk about this Southern cake, I definitely wanted to give it a try.
Even though most recipes start from scratch or with a box of lemon cake mix, I decided to start with a box of white cake mix. White cake mix is a blank slate, so it would be easier to adjust the flavor exactly how I wanted while still utilizing the convenience of starting with a box of cake mix. As I researched recipes to develop my own recipe using cake mix, I found something surprising: many recipes called for orange juice. At first it seemed odd that a lime cake would call for a large quantity of orange juice (1 1/4 cups), but then it made sense. 1 1/4 cups of lime juice would not only be difficult to obtain since juicing a large quantity of limes is time-consuming, but a cup of lime juice would also make the cake too acid and overly tart. As you can see, if you have never made a recipe before, it is a good idea to review more than one recipe to make sure that what seems odd to you is actually correct.
By adding a box of lime jello to the white cake mix, the cake gets most of its lime flavor and light green color. The lime zest and lime juice enhances the lime flavor even more, and the bit of lime extract takes the cake to the next level. However, 1 teaspoon of lime extract is likely too much, the combination of oils in the extract and the zest likely giving the cake an odd, alcohol taste until the cake is cut and has time to be exposed to oxygen. Thus, when I remade this cake recipe in the summer of 2019, I used only 1/2 teaspoon of lime extract–and it was the perfect amount.
Although cake layers themselves were amazing, the combination of the tartness from the limes and the sweetness from the sugar was the cake’s true strength. Once the cream cheese frosting was added to the cake, the sweet and tart contrast was enhanced even more. If you are looking for an easy, beautiful, and delicious cake, and you like foods with a sweet and tart contrast such as key lime pie, lemon bars, or lemonade, you will love this Southern layer cake.
Key Lime Cake Recipe
Ingredients
- 1 15.25 oz box white cake mix
- 1 3 oz box instant lime gelatin
- 2 1/2 Tablespoons (about 38 grams) lime juice
- 1 1/4 cups orange juice (300 grams)
- 1/4 cup vegetable oil (50 grams)***In the video I say 25 grams, but it should say 50 grams
- 1 Tablespoon distilled white vinegar (15 grams)
- 1 teaspoon lime zest
- 1/2 teaspoon lime extract ***In the video I used 1 teaspoon, but after making it again, 1/2 teaspoon is better
- 3 large eggs
Instructions
- Zest and then juice limes
- Combine ingredients into a large bowl
- Mix well. If using an electric mixer, beat for 2-3 minutes.
- Bake at 325 F for 25-35 minutes.
- Once the the cake layers are cool, remove from pans and cover with cream cheese frosting
YouTube Recipe Video
Be sure to watch my YouTube video:
Links:
https://www.soulfoodqueen.net/2014/03/key-lime-cake.html
https://www.allrecipes.com/recipe/8310/key-lime-cake-iii/
