I know it goes against girl code, but I don’t love chocolate. Some chocolate is ok, I just don’t crave it like some people. Given the choice between a chocolate or fruit dessert, I’ll always go for the fruit choice. I also tend to like cake more than pies. Cakes come with frosting, which I have a serious weakness for.
My friend and I hosted a University of Texas picnic last weekend. I signed up to make a dessert and wanted to make something summery since the weather here has been fantastic and we planned to grill on the back patio at our apartment complex. I came across a picture for this Key Lime Pie Cake recipe during one of the many hours I spend on Pinterest and pinned it because I like tackling any cake recipe that has multiple components. The finished result was delicious. The curd is really nice a tangy and is offset nicely by a fluffy white cake. I didn’t love the frosting, but it was tasty. I think I might experiment with a regular buttercream if I make this cake again. The graham cracker crumbs are a nice addition and really do make the cake taste like a key lime pie. Everyone at the picnic was very impressed that I’d made the cake, which to me is the sign of a job well done.
Key Lime Pie Cake
This cake has several components and is best tackled a day ahead of serving it.
Key Lime Curd
Makes 1 1/2 cups
3/4 cup granulated sugar
zest of 1 limes
1/2 cup Key Lime juice
2 large eggs
4 tablespoons unsalted butter, cut into tablespoon-sized pieces
Add all ingredients except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.
For the smoothest curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.
Lime Scented White Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes 2 9-inch cakes
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk ( you can make buttermilk substitute using milk and lemon juice)
4 large egg whites
1 tablespoon lime juice
1 1/2 cups sugar
zest of 1 lime
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.
Whisk together cake flour, baking powder and salt in a small bowl. In another bowl, measure out buttermilk, then whisk in egg whites and lime juice.
In the bowl of a stand mixer, beat sugar and zest on low until fragrant, about 2 minutes. Add butter and beat until light and fluffy, about 3 minutes. Beat in vanilla extract. With the mixer on low, add 1/3 of the flour mixture, followed by 1/2 buttermilk mixture. Continue alternating dry and wet ingredients (ending with dry ingredients), beating just to incorporate each new addition. Once all ingredients are added, beat on medium speed for 2 minutes to aerate the batter.
Divide batter evenly between pans. Bake at 350°F for 30-35 minutes, or until toothpick in the center comes out clean. Cool in pans for 5 minutes, then invert cakes onto a cooling rack to cool completely.
Can be made ahead. If making ahead, wrap each layer tightly in plastic wrap and place in a zip top bag. Can be stored at room temperature for a day, or frozen for several weeks.
Graham Cracker Crumble
6 graham crackers
pinch of salt
2 Tablespoons brown sugar
4 Tablespoons unsalted butter, melted
Preheat over to 350°F. Line a baking sheet with a Silpat or parchment paper.
Break graham crackers into quarters and pulse in a food processor until reduced to fine crumbs. Add salt and brown sugar. With processor running, pour in melted butter. Pulse until mixture resembles wet sand.
Dump mixture onto prepared pan and press mixture firmly to form a flat ‘crust’. Bake at 350°F for 6 minutes. Remove from oven and crumble into pieces with a fork. Return to oven and bake 2 more minutes. Cool completely. Can be made ahead and stored in an air-tight zip top bag until needed.
Lime Swiss Meringue Buttercream
Makes about 5 cups, or enough to frost a 9-inch layer cake
6 large fresh egg whites
1 1/4 cup granulated sugar
2 1/2 sticks unsalted butter, room temperature, cut into 1-Tablespoon cubes
1 teaspoons pure vanilla extract
1 tablespoon key lime juice
Pinch of salt
Fill medium saucepan with about an inch of water and bring to a simmer. Add egg whites and sugar to the metal bowl of a stand mixer. Set bowl over simmering water and whisk constantly until sugar has dissolved and mixture reads 140°F on an instant read thermometer.
Attach bowl to stand mixer and using the whisk attachment, beat on medium speed until a glossy white meringue with stiff peaks forms and the bowl no longer feels warm to the touch (about 10-15 minutes). Switch to the paddle attachment. Beating on medium-low speed, add butter one piece at a time, letting each piece incorporate before adding the next. Once all butter is incorporated, scrape down sides of the bowl with a spatula. Continue beating for 10-15 minutes until smooth.
Once smooth, add vanilla, lime juice, salt and zest. Beat until smooth.
(If at any point your buttercream looks curdled or soupy – don’t panic ! If it looks curdled, just keep beating. It will come together. If you’ve been beating it for 15 minutes and it’s still soupy, pop the whole bowl in the fridge for 10 minutes, then continue beating. Repeat as much as necessary until you get a smooth buttercream.)
Place one layer of the cake on a cake pedestal or serving platter. Top with half of the key lime curd. Don’t spread the curd all the way to the edge of the cake. Using a pastry bag, pipe swirls around the entire bottom layer. This will keep your curd in place and make frosting the cake a lot easier. Place the next layer of cake on top. Frost the edges of the cake with your buttercream. Don’t frost the top of your cake. Add the rest of the lime curd to the top of the cake. Using your pastry bag, pipe swirls or rosets around the edge of the cake. Place your cake pedestal on a cookie sheet or piece of parchment paper. Using your hands, push handfuls of your graham cracker crumbs along the outside of the cake. I had enough extra frosting that I piped swirls around the bottom of the cake as well. To garnish the top of the cake take a lime slice and cut through half of it to twist it. Place on top of cake. Wow your friends 🙂