Key Lime Cake Recipe by Rikki Snyder
PHOTO: Rikki Snyder
A Trip to the Keys
PHOTOS + RECIPE BY RIKKI SNYDER
Rikki Snyder’s Key Lime Cake is a twist on a classic dessert that will have you feeling like you are escaping on a tropical vacation. This fruity, citrus treat would be a wonderful addition to any spring or summer celebration. Your guests won’t be able to resist temptation with the fresh pop of green from the limes and mint leaves adorning the top of the cake.
- 1 3-oz package like flavored gelatin
- 1⅓ cups granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ cups vegetable oil
- ¾ orange juice
- 1 Tbsp lemon juice
- ½ tsp vanilla extract
- 5 eggs
- a few drops of green food coloring (optional)
- 1½ cups unsalted butter, softened
- 4-6 cups confectioners sugar, depending on desired consistency
- 1 Tbsp vanilla extract
- ¼ cup fresh lime juice, about 4-6 large key limes
- 2-4 Tbsp whole milk
- Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda until mixture is smooth.
- Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined.
- Pour the batter evenly into the pans and bake for 35 to 40 minutes, until toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes then turn out onto a cooling rack to cool completely.
- In a large mixing bowl, beat all ingredients, alternating between wet and dry, until well combined.
- Add or subtract amount of sugar based on desired consistency.
- Frost cake and assemble as desired.