Key Lime Cake with Cream Cheese Frosting - The Best Cake Recipes (2024)

FAQs

What is key lime cake made of? ›

For the Key Lime Cake

In a large mixing bowl, mix the sugar, flour, salt, baking powder, baking soda, and gelatin, and mix well. In a medium sized bowl, mix the eggs, oil, orange juice, lime juice, lemon juice, and vanilla extract. Add the egg mixture to the dry mixture and mix until just incorporated.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Can I use this frosting for cake decorating and layer cakes? If you're making a simple 2 layer cake, then yes it can be used as a frosting for the inside and outside. However, as with most cream cheese frostings it will soften up slightly at room temperature making it less stable.

How are Key limes different from regular limes? Smaller though they may be, Key limes are actually known for having a bolder, slightly herbal-floral aroma and packing much more of an acidic punch than their Persian brethren.

In terms of taste, key limes have a higher acidity, making them a little more tart than what we consider "regular limes." This makes them ideal for pairing with sweeter ingredients, hence the ever-popular Key lime pie.

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

So does it need refrigeration? Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting.

What kind of cake is good with cream cheese frosting? ›

Desserts with cream cheese frosting are some of the most decadent out there. From carrot cake to pumpkin bars to red velvet cake, these treats are absolute classics. So grab a few bricks of cream cheese, plenty of confectioners' sugar and get ready to bake!

One of the most popular types is Philadelphia and is usually a trustworthy brand for this product. However, if you don't want to use a brand name, you can shop locally or even make your own.

Overall, the cream cheese pie was more flavorful and the texture was light enough to leave you wanting more. It paired perfectly with some cherry sauce and the ease of the recipe makes you want to make it over and over again. So, there you have it, folks: Cream cheese pie is objectively better than cheesecake.

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.

Key lime is probably a tri-hybrid intergeneric cross (a three-way hybrid involving three plant species and at least two different genera) of citron (Citrus medica), pummelo (Citrus grandis), and a microcitrus species, Citrus micrantha.

Key limes tend to be small and seedy, with a distinctive lime flavor that is tart but not too acidic. They also have a distinct aroma, far more aromatic than common limes. 2 Grocery store limes, generally speaking, are Persian limes, the most widely commercially cultivated variety of lime.

What does key lime pie taste like? Citrusy, sweet, and tart are the three words that come to mind when I think of key lime pie. Traditional key lime pie filling contains key lime juice, sweetened condensed milk, and egg yolks giving it a sweet and slightly bitter flavor.

Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet. Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.