Key Lime Baby Cake

By Erika on September 5th, 2012 / / No Comments


These cakes are a hit every time I serve them, they are also really fun for a romantic dinner, lunch with the girls or just for a nice treat for yourself! The cake is very moist and rich, and the whipped cream frosting and  key lime custard filling is a perfect compliment for the most delicious of combinations! Double the recipe for a regular sized cake, or cut in a third to make 1 baby cake.

Yield: This makes 3 baby cakes (3" wide and 4" tall). and serves 2.

Key Lime Baby Cake


For the key lime curd filling:

  • 1 cup sugar
  • 4 eggs
  • 1/2 cup key lime juice
  • 1 tablespoon key lime zest

For the baby cakes:

  • 3/4 cup plus 2 tablespoons all purpose flour (or 1 cup cake flour)
  • 3/4 cup granulated white sugar
  • 1/2 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1/4 cup buttermilk (or substitute by putting 1/2 tbsp white vinegar in a cup then filling the rest up with 1/2 cup milk; let stand 5 minutes until thickened)
  • 1/4 cup plus one tablespoon butter, melted
  • 1/4 cup key lime juice (or lime juice if you don't have key limes)
  • 1/4 cup plus 2 tablespoons sour cream

For Whipped Cream Frosting:

  • 1/4 tsp unflavored gelatin powder
  • 1 tbsp cold water
  • 1/3 cup heavy whipping cream
  • pinch salt
  • 2 tbsp confectioner's sugar
  • 2 graham crackers, crushed (for garnish)
  • lime zest (for garnish)
  • lime wheels, cut in half and sugared for garish


Make the curd filling first since it has to set in the refrigerator.

Directions for the curd:

  1. Mix sugar, eggs, lime zest, and juice in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 minutes or so.
  2. Remove from heat. Whisk in butter, a little at a time, until well mixed. Place plastic wrap directly on curd to make sure a skin doesn't form. Chill 2-3 hours.

Directions for baby cake:

  1. Preheat oven to 350 degrees.
  2. Grease and flour six 3 " x 2" mini baking pans (can be purchased on internet) and set aside. If you only have 2, you may work in 3 batches- they only take 15 minutes to bake per pair so it will take under an hour for 3 batches.
  3. In a large bowl or standing mixer, sift together flour, sugar, baking soda, baking powder and salt.
  4. Add eggs, buttermilk, melted butter and vanilla and lime juice. Beat until smooth (about 3 minutes). Add sour cream and continue to mix for another 30 seconds until combined. Stir in hot water (or coffee) (don't worry, batter should be runny!).
  5. Pour batter evenly between pans (they should only be half full, otherwise they will bubble over in the oven), and bake on middle rack of oven for 13-14 minutes, until toothpick inserted in center comes out with just a few moist crumbs on toothpick.
  6. Cool 5-10 minutes in the pans, then run a butter knife around the edges of each cake to remove. Using a serrated bread knife, level off the tops of the cakes so they are even and flat.

Directions for frosting:

  1. Sprinkle gelatin over cold water in small bowl to soften. Heat to boiling 1 tablespoon of the cream and pour over gelatin, mixing well until it's dissolved. Refrigerate 15 minutes. Remove from refrigerator and which well.
  2. Add remaining cream, salt and sugar to a medium bowl or stand mixer. Beat in the gelatin mixture, stopping to scrape the bowl when necessary.
  3. Spread custard filling over the bottom layer of cake and top with the second layer. Frost with whipped cream frosting and garnish the bottom rim with graham cracker crumbles and the top with lime zest and lime wheels propped up by whipped cream frosting.

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