Ultimate Key Lime Cake: Choose Your Perfect Citrus Dessert – Bundt with Margarita Icing or Elegant Layer Cake

The allure of Key lime is undeniable – its distinct tartness and aromatic zest make for an extraordinary dessert experience. This beloved citrus has been the inspiration behind countless sweet treats, and this particular cake recipe has evolved significantly over time, transitioning from a humble Bundt to a show-stopping layer cake. Both versions promise a delightful journey for your taste buds, offering unique characteristics that cater to different occasions and preferences. Whether you’re drawn to the festive spirit of a tequila-infused glaze or the classic elegance of a rich cream cheese frosting, this guide has you covered for crafting the perfect Key Lime cake.

Originally, this recipe began as a simple yet exquisite Key Lime Bundt Cake, adorned with a vibrant Tequila and Triple-Sec spiked Margarita icing. This version was an instant hit, perfect for casual gatherings or a celebratory summer treat. Its ease of preparation and serving made it a go-to. Over time, as my baking ambitions grew, I transformed it into a more elaborate layer cake, featuring a luscious Key lime-flavored cream cheese frosting. Each iteration has its unique charm, proving that the versatility of Key lime flavor knows no bounds. Below, you can see a nostalgic glimpse of the Bundt cake version, capturing its original appeal.

The Elegant Layer Cake Version: A Feast for the Eyes and Palate

For those special occasions that call for a touch of elegance and a truly impressive presentation, the Key Lime Layer Cake stands ready to dazzle. This version elevates the classic Key lime profile to new heights, making it a perfect centerpiece for birthdays, anniversaries, or any celebration where a grand dessert is desired. The frosting for this cake is truly exceptional. Instead of a Margarita-themed frosting, which might overpower the delicate balance in a richer layer cake compared to a simple glaze, I opted for a wonderfully tart, intensely lime-flavored cream cheese frosting. The real secret weapon, however, was the addition of a homemade lemon curd layer. This vibrant, tangy curd, serendipitously leftover from another baking project, added an incredible depth of citrus flavor that beautifully complemented the Key lime. It creates a delightful contrast in texture and an explosion of bright, zesty notes with every bite.

Bundt Cake or Layer Cake: Choosing Your Key Lime Masterpiece

So, you’re presented with two distinct and equally delicious paths to Key lime perfection. The choice truly depends on your mood, the occasion, and the desired effort. Do you crave the nostalgic comfort and simple elegance of a Bundt cake, topped with a zesty, boozy Margarita icing? Or are you aiming for a show-stopping dessert, a multi-layered marvel with a rich cream cheese frosting and an optional, but highly recommended, tangy lemon curd filling? Both recipes celebrate the unique flavor of Key limes, ensuring a refreshing and satisfying dessert. Below, we’ll delve into the specifics of each to help you decide.

Key Lime Bundt Cake with Margarita Icing: Recipe Details

The Key Lime Bundt Cake is a testament to understated elegance and potent flavor. Its dense yet tender crumb, infused with bright Key lime, pairs exquisitely with the playful, spirited Margarita icing. This cake is surprisingly easy to prepare and yields a visually appealing result without the need for intricate decorating techniques. The Bundt pan does all the work for you, creating a beautiful shape perfect for dusting with confectioners’ sugar and garnishing with fresh fruit.

Ingredients for Key Lime Bundt Cake:

• 2 cups sifted cake flour (215 grams) – Using cake flour is crucial for a tender crumb; all-purpose flour will result in a tougher texture. Ensure it’s properly sifted for aeration.
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder – Both leavening agents work in harmony to give the cake its lift and delicate structure.
• ¼ teaspoon salt – Balances the sweetness and enhances all the flavors.
• 4 large eggs – Separated, as the whites will be whipped for added lightness.
• 2 cups sugar (divided use) (14 oz) – Granulated sugar provides sweetness and helps stabilize the egg whites.
• ⅓ cup (75 grams) unsalted butter, softened – Provides richness and flavor. Ensure it’s at room temperature for proper creaming.
• ⅓ cup (64 grams) shortening – Contributes to a moist and tender texture, and helps the cake stay fresh longer.
• 1 ½ tablespoons lime zest – The zest is where much of the intense lime flavor resides. Use fresh Key limes for the best results.
• ⅓ cup Key lime juice (bottled) or fresh lime juice – Key lime juice offers a distinct tartness; fresh is always superior, but quality bottled Key lime juice works well too.
• ⅔ cup sour cream (160 ml), regular not light! – Adds moisture, richness, and a slight tang, contributing to the cake’s tender crumb.
• Garnish: confectioners’ sugar and fresh strawberries (optional, for serving).

Margarita Icing: A Spirited Topping

This boozy glaze perfectly captures the essence of a classic Margarita, transforming your Key lime cake into a festive dessert. It’s tangy, sweet, and carries a subtle kick from the spirits.

• 1 ½ oz cream cheese (42 grams) – Softened, provides a creamy base for the icing.
• ½ oz (1 T) unsalted butter (14 grams) – Softened, adds richness and helps with consistency.
• ¾ cup confectioners’ sugar (70 grams) – For sweetness and smooth texture.
• ½ tablespoon tequila – Adds the distinctive Margarita flavor.
• A little over ½ tablespoon Triple sec – An orange liqueur that complements the lime and tequila.
• ½ tablespoon lime juice (more or less to taste & consistency) – Fresh lime juice brightens the flavors and helps achieve the desired glaze consistency.

Directions for Bundt Cake: Step-by-Step Baking Guide

1. Prepare your oven and pan: Preheat your oven to 325 degrees F (160 degrees C). Generously spray a 10-inch Bundt pan with a flour-added cooking spray. Alternatively, you can grease it with shortening and dust it thoroughly with flour, tapping out any excess. Proper pan preparation is key to a clean release.
2. Combine dry ingredients: In a medium bowl, sift together the cake flour, baking soda, baking powder, and salt. Sifting ensures there are no lumps and helps to aerate the flour, leading to a lighter cake.
3. Prepare egg whites: Carefully separate the eggs, placing the yolks in one bowl and the whites in another, preferably a clean, dry metal bowl large enough for mixing. Using an electric mixer, beat the egg whites on medium-high speed until soft peaks just begin to form. Gradually add ½ cup of the granulated sugar, continuing to beat until the mixture is thick, glossy, and holds firm peaks. Set this meringue mixture aside.
4. Cream butter and sugar: In a large mixing bowl, using your electric mixer, beat the softened butter and shortening until light and creamy, about 2-3 minutes. Gradually add the remaining 1 ½ cups of sugar and continue beating for a good 4-5 minutes until the mixture is very light, fluffy, and pale in color. This creaming process incorporates air, essential for cake texture. Beat in the lime zest until well combined. Add the egg yolks one at a time, beating well after each addition until fully incorporated.
5. Alternate wet and dry ingredients: Gradually add the sifted flour mixture to the butter mixture, alternating with the Key lime juice and sour cream. Begin and end with the flour mixture, beating on low speed until just combined after each addition. Be careful not to overmix, which can develop the gluten too much and result in a tough cake.
6. Fold in egg whites: Gently fold the beaten egg whites/sugar mixture into the cake batter using a spatula. Do this in two or three additions, being careful to preserve the air you’ve incorporated. This folding technique gives the cake its incredibly light and airy texture.
7. Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake for approximately 1 hour, or until a wooden pick inserted into the center of the cake comes out clean. Baking times can vary, so monitor your cake closely.
8. Cool and frost: Allow the cake to cool in the Bundt pan on a wire rack for 10 minutes. This allows the cake to firm up slightly before removal. Carefully invert the cake onto the wire rack to cool completely. While the cake cools, prepare the Margarita Icing.
9. Prepare Margarita Icing: In a small bowl, beat together the softened cream cheese, butter, and confectioners’ sugar until smooth. Add the tequila, Triple Sec, and lime juice. Beat until the icing is smooth and has a pourable, yet thick, consistency. Taste and adjust the lime, tequila, or sweetness to your preference.
10. Glaze the cake: Once the cake is completely cool, spoon the Margarita icing evenly over the top, allowing it to drip attractively down the sides. For a quicker set, you can place the cake in the refrigerator for about 15-30 minutes. Garnish with confectioners’ sugar and fresh strawberries if desired before serving.

Recipe: Key Lime Layer Cake with Cream Cheese Frosting

Key Lime Layer Cake

Anna

This exquisite two-layer Key lime cake is generously topped with a rich, tangy Key lime-flavored cream cheese frosting, making it an ideal dessert for celebrations or a delightful everyday indulgence.

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Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

For the Cake:

• 2 cups sifted cake flour or 1 ¾ cup plus 2 T. unsifted
• ¼ teaspoon baking powder (increase to ½ tsp for extra lift)
• ¼ tsp. baking soda
• 2 cups granulated sugar (approx. 400 grams)
• ½ teaspoon salt
• 4 large eggs, separated
• ⅓ cup unsalted butter, softened
• ⅓ cup shortening
• ⅓ cup fresh or quality bottled Key lime juice (e.g., Nelly & Joe’s)
• ¾ cup full-fat sour cream
• 2 tablespoons fresh lime zest

Key Lime Cream Cheese Frosting:

• 8 oz cream cheese, softened (approx. 230 grams)
• 8 tablespoons unsalted butter, softened (approx. 114 grams)**
• 2 ½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• 2 teaspoons lime zest
• 1 tablespoon fresh lime juice

Optional Garnish/Filling:

• 1 cup shredded sweetened coconut (toasted for best flavor and texture)
• Lemon Curd (for an extra layer of citrusy tang between cake layers)

Instructions

 

For the Key Lime Layer Cake:

1. Prepare your pans: Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round baking pans by generously spraying them with a flour-added cooking spray, or grease them with shortening, line the bottoms with parchment paper circles, and then dust with flour, tapping out any excess. This ensures the cakes release easily.
2. Combine dry ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3. Whip egg whites: In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks begin to form. Gradually beat in ½ cup of the granulated sugar until the mixture is thick and glossy, holding firm peaks. Carefully scrape the whipped whites into a separate bowl and set aside.
4. Cream butter mixture: Without cleaning the stand mixer bowl (the residual egg white won’t cause issues), add the softened butter, shortening, and the remaining granulated sugar. Beat on medium-high speed for about 3 to 5 minutes, or until the mixture is very light, pale, and creamy. This step is crucial for incorporating air. Gradually beat in the egg yolks, one by one, ensuring each is fully incorporated before adding the next. Finally, beat in the sour cream and the Key lime juice until just combined.
5. Combine wet and dry: Add the sifted flour mixture to the wet ingredients in the stand mixer bowl. Mix on low to medium speed until just evenly blended and no streaks of flour remain. Do not overmix. By hand, gently fold in the beaten egg white/sugar mixture using a spatula, being careful not to deflate the air.
6. Bake cake layers: Divide the cake batter evenly between the two prepared cake pans. Bake for 25 to 35 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. (My cakes typically take about 32 minutes.)
7. Cool the cakes: Let the cakes cool in their pans on a wire rack for 5 minutes. Then, carefully invert them onto the cooling racks and allow them to cool completely for at least 1 hour before frosting. Attempting to frost warm cakes will cause the frosting to melt.
8. Assemble and frost: Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of Key Lime Cream Cheese Frosting over the top. If using, spread a thin layer of lemon curd over the frosting. Carefully place the second cake layer on top. Cover the entire cake with the remaining frosting, smoothing the top and sides. For an extra touch of flavor and texture, press toasted shredded coconut onto the sides and top of the cake.

For the Key Lime Cream Cheese Frosting:

1. In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and unsalted butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and beat until combined. Gradually add 2 cups of the confectioners’ sugar, beating on low speed until incorporated, then increase speed to medium until smooth. Beat in the fresh lime juice and lime zest, scraping down the sides of the bowl as needed. If you prefer a sweeter frosting or a firmer consistency, gradually add the remaining ½ cup of powdered sugar, ¼ cup at a time, until you reach your desired sweetness and texture. Adjust with a few more drops of lime juice if the frosting is too thick.

Notes

**I prefer a less sweet frosting to balance the cake’s richness, so I typically start with 2 cups of confectioners’ sugar. The frosting will be a bit softer with less sugar. Feel free to adjust to your preferred sweetness and consistency. Ensure your butter and cream cheese are adequately softened for a smooth, lump-free frosting.

Keyword Key Lime Layer Cake, Key Lime Bundt Cake, Margarita Glaze, Cream Cheese Frosting, Citrus Dessert

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Tips for Perfect Key Lime Cakes Every Time:

• Use Room Temperature Ingredients: For both cake and frosting, ensuring butter, cream cheese, and eggs are at room temperature will help them emulsify better, creating a smoother batter and frosting.
• Sift Your Dry Ingredients: Especially for cake flour, sifting prevents lumps and aerates the flour, contributing to a lighter, more tender cake crumb.
• Don’t Overmix: Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
• Proper Pan Preparation: Whether using a Bundt pan or round cake pans, take the time to grease and flour them properly. For layer cakes, parchment paper circles on the bottom are an extra safeguard against sticking.
• True Key Lime Flavor: While Persian limes can be used, for an authentic Key lime experience, seek out actual Key limes or a high-quality bottled Key lime juice (like Nelly & Joe’s). Key limes are smaller, yellower, and have a more aromatic, floral, and intensely tart flavor.
• Cool Completely: Always allow your cakes to cool completely on a wire rack before attempting to frost them. Frosting a warm cake will result in a melted, runny mess.
• Adjust Sweetness: Both frostings offer flexibility. Taste as you go and adjust the amount of confectioners’ sugar or lime juice to achieve your preferred balance of sweet and tart.

Storage Instructions:

• Bundt Cake: Store the Key Lime Bundt Cake, covered, at room temperature for up to 2-3 days. For longer storage, or if your kitchen is warm, refrigerate for up to a week. Bring to room temperature before serving for the best texture.
• Layer Cake: Due to the cream cheese frosting, the Key Lime Layer Cake should be stored in the refrigerator. Cover it loosely to prevent drying out. It will stay fresh for up to 5-7 days. Allow it to sit at room temperature for about 30 minutes before serving for optimal flavor and texture.

Variations to Explore:

• Alternative Citrus: While Key lime is king here, consider experimenting with other citrus fruits. A grapefruit or orange bundt cake with a corresponding zest-infused glaze could be delightful.
• Different Glazes/Frostings: For the Bundt cake, a simple lemon glaze or even a vanilla bean glaze would be delicious if you prefer to skip the alcohol. For the layer cake, a meringue-based frosting could add a different texture.
• Coconut Love: If you’re a coconut enthusiast, consider adding finely shredded coconut to the cake batter itself for an even more tropical flavor profile.

Whether you choose the casual charm of the Key Lime Bundt Cake or the celebratory elegance of the Key Lime Layer Cake, you are in for a truly refreshing and satisfying dessert. Each bite transports you to a sun-drenched paradise, bursting with vibrant citrus notes. Don’t hesitate to embark on this baking adventure, and perhaps even try both versions to discover your ultimate Key lime favorite. Happy baking!