Martha Stewart Key Lime Cake

This Martha Stewart Key Lime Cake is a moist and tangy recipe, which includes fresh lime zest and cream cheese frosting. It’s a classic, foolproof recipe, ready in about 45 minutes.

Martha Stewart Key Lime Cake Ingredients

Key Lime Cake:

• 1 cup Canola or Olive Oil
• 3 large Eggs
• 1 1/3 cup Whole Milk
• 2 Tablespoons Fresh Lime Zest
• 1 Tablespoon Fresh Lime Juice
• 2 cups Sugar
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

Lime Cream Cheese Frosting:

• 1/2 cup Butter (softened)
• 8 ounce Cream Cheese (softened)
• 4 – 4 1/2 cups Powdered Sugar
• 1 Tablespoon Fresh Lime Juice
• 1/2 teaspoon Fresh Lime Zest
• Fresh Limes (sliced for garnish)

How To Make Martha Stewart Key Lime Cake

1. Preheat the oven: Preheat your oven to 325°F.
2. Mix wet ingredients: In a large mixing bowl, combine oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
3. Combine dry ingredients: In another bowl, mix together sugar, flour, baking powder, baking soda, and salt.
4. Combine wet and dry mixtures: Stir the dry ingredients into the wet mixture and gently fold to combine.
5. Prepare cake pans: Spray two 9-inch or three 8-inch cake pans with nonstick spray. Pour batter evenly into the pans.
6. Bake the cake: If using 8-inch pans, bake for 20-26 minutes. If using 9-inch pans, bake for 30-36 minutes. Cakes are done when a toothpick inserted comes out clean.
7. Cool the cakes: Allow cakes to cool completely before frosting.
8. Make the frosting: In a large bowl, beat butter and cream cheese for 4-5 minutes until light and fluffy. Add powdered sugar, lime juice, and zest. Mix well and chill.
9. Assemble the cake: Remove cooled cakes from pans. Spread frosting on one layer, top with the second layer, and frost the top and sides. Garnish with lime slices.

Recipe Tips

• Can I use bottled lime juice instead of fresh?
  Fresh lime juice gives the best flavor, but bottled can work in a pinch.
• How to tell when the cake is done:
  Use a toothpick—if it comes out clean from the center, the cake is done.
• Can I make this cake ahead of time?
  Yes, you can bake the cake layers a day in advance and frost just before serving.
• How to keep the frosting from melting:
  Chill the frosting before spreading it on the cake to help it hold its shape.
• Can I turn this into cupcakes?
  Yes, reduce baking time to 15–18 minutes for standard cupcakes.

What To Serve With Key Lime Cake

This cake pairs well with refreshing or creamy sides:

• Whipped cream or coconut whipped topping
• A scoop of vanilla or coconut ice cream
• Fresh berries like raspberries or blueberries
• Iced tea or limeade
• Coffee with a hint of cinnamon or cardamom

How To Store Key Lime Cake

Refrigerate: Store the frosted cake in an airtight container in the fridge for up to 5 days.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw and frost when ready to serve.

Key Lime Cake Nutrition Facts

• Calories: 535 kcal
• Carbohydrates: 73g
• Protein: 4g
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 67mg
• Sodium: 292mg
• Sugar: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute Greek yogurt for cream cheese in the frosting?
No, Greek yogurt won’t give the same texture or flavor. Stick with cream cheese for best results.

Why is my cake dense instead of fluffy?
Overmixing the batter or using expired baking powder can make the cake dense.

How can I make this cake more lime-flavored?
Add extra lime zest or a few drops of lime extract to intensify the citrus flavor.

Can I use cake flour instead of all-purpose flour?
Yes, but the texture may be slightly softer. Reduce the amount by 2 tablespoons per cup.

What kind of oil is best for this cake?
Canola oil is ideal for its neutral flavor, but light olive oil works too.

Try More Recipes:

• Martha Stewart Key Lime Bundt Cake
• Martha Stewart Italian Cream Cake
• Martha Stewart Ice Cream Cake