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Mini Key Lime Cakes with Cream Cheese Filling

by Christa on May 16, 2012

Post image for Mini Key Lime Cakes with Cream Cheese Filling

These Key Lime Cakes are quite different from your average cake… because the cake “layers” are baked on a cookie sheet. Essentially they’re whoopie pie layered cakes.

The frosting to cake ratios is about 3:1. So, these cakes are perfect for frosting lovers (aka ME!).

Layers of fluffy key lime cake, rich cream cheese frosting topped off with some graham cracker crumbs. Bet you can’t eat just one! :)

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Mini Key Lime Cakes

(Makes 8 mini cakes)

INGREDIENTS:

Key Lime Cakes:

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons unsalted butter, softened
1 cup sugar
1 teaspoon finely grated lime zest
1 large egg
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
½ cup buttermilk
½ cup graham cracker crumbs

green food coloring

Cream Cheese Filling:

6 Tablespoons unsalted butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered sugar, sifted

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter sugar and lime zest on medium speed until smooth, about 3 minutes.  Add egg, lemon juice, lime juice and green food coloring (optional), mixing until blended, for one minute. Reduce the mixer to low speed and alternately add flour mixture and buttermilk until just combined. Be sure not to over-mix.
  4.  Drop heaping tablespoons of dough onto prepared baking sheets, about 3 inches apart. Using the back of a spoon slightly flatten the dough. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and cook on baking sheet for 10 minutes then remove to a wire rack to cool completely.
  5. For Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese and vanilla on low speed until light and fluffy. Add powdered sugar and mix until smooth.
  6. Once cookies are completely cooled, use a biscuit cutter to cut each “cookie” to make equal sized “cake layers.”
  7. Using a pastry bag, pipe 1 Tablespoon of frosting on top of one “cookie”, top with another cookie & repeat the process, ending with a “cookie.” Top with another dollop of frosting and sprinkle with graham cracker crumbs.
  8. Store in the refrigerator until eaten. These cakes will keep for up to 4 days, if stored in an airtight container.

 

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{ 4 comments… read them below or add one }

Kathia May 17, 2012 at 7:51 am

I love everything with lime on it. The cakes looks so cute, and little.

Reply

Jacquee June 21, 2012 at 5:51 am

Love these mini cakes – must try!! Saw you on Huffington Post Kitchen Daily.

Reply

Leta September 26, 2012 at 8:00 pm

Yum! I just found you on Party Frosting blog.. (you now have a stalker). You have a real flare for flavours + presentation. Thank you for inspiring me!

Reply

useful content April 26, 2013 at 8:50 am

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