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This Graham Cracker Cream Cheese Frosting Covered Key Lime Cake with Raspberry Mascarpone Mousse Filling Key Lime is amazing.

First off, Happy Groundhog Day (go six more weeks of Winter)!

If you are a loyal reader then you know today is my favorite holiday.

For cute Groundhog Day cupcakes, go here.

Ebay, like Amazon.com is evil.

Evil because you can find just about anything on that site.

And I often do.

The thing I seem to search for the most though is clothing.

And not just clothing, Anthropologie clothing.

For months I had been stalking a skirt that I wanted for years (yes, I wear skirts…dresses too).

It was never in my size at the store and when it finally was, I was flat broke. Sigh.

Finally, a few days ago, there it was. In my size and from a seller with good feedback.

I jockey back and forth with someone who apparently wanted to skirt as much as I did, but in the end, I won (was there ever any doubt). 😛

And the brown skirt all covered in different colored bows will be mine!

And though a rare find on Ebay is nice, a rare find in a person is even better.

In this case a goat.

I know, a goat is not a person.

It is to me.

See, that is what I call the people I find who will eat pretty much anything I throw their way.

And when you can find a true goat, one that eats ANYTHING you throw your way…that boys and girls is a rare find.

Nothing makes someone who bakes/cooks more happy than finding someone who will eat whatever you make.

No, there’s nuts in there comments.

Or no, I don’t really do coconut.

No, I don’t like white chocolate.

Just…thanks.

Thanks for making me food.

Ahhhh, so very, very nice and very, very rare.

This here Graham Cracker Cream Cheese Frosting Covered Key Lime Cake with Raspberry Mascarpone Mousse Filling Key Lime is the result of me having a true goat again.

You eat key lime.

Sure.

You eat raspberries.

Sure.

You want cream cheese frosting (though really, who says no to that).

Sure.

Sure is a good thing to tell a girl who wants to bake.

My raspberries were less than flavorful on this one, mostly because it isn’t the time of year.

So I did throw in a little extra raspberry puree between each layer of cake to try and give it a little more flavor.

Fairly straightforward cake.

I used the Magnolia vanilla cupcake recipe and just took out the vanilla and replaced it for key lime juice.

And before one more person asks, why I use self rising flour in the recipe…because that is what they used.

Simple as that. 🙂

P.S. It’s a great day to buy my cookbook. 

Want More Key Lime Recipes?

Key Lime Pie Sweet Rolls

Double Key Lime Pie

Key Lime Pie Babka

Cherry Key Lime Pie

Graham Cracker Cream Cheese Frosting Covered Key Lime Cake with Raspberry Mascarpone Mousse Filling Key Lime Cake

Graham Cracker Cream Cheese Frosting Covered Key Lime Cake with Raspberry Mascarpone Mousse Filling Key Lime Cake

Ingredients

  • For the Cake:
  • 1 ½ cups self-rising flour
  • 1 1/3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 4 TBSP key lime juice
  • For the Raspberry Mascarpone Mousse:
  • 2 eggs, separated
  • 4 TBSP sugar
  • 4 oz mascarpone cheese, at room temperature
  • 5 ounces heavy cream
  • 2 tsp. powdered gelatin + 2 TBSP water
  • 1/3 cup raspberry puree (sees removed)
  • For the Key Lime Cream Cheese Frosting:
  • 8 ounces cream cheese, at room temperature
  • 3 TBSP unsalted butter, at room temperature
  • 1/3 cup key lime juice
  • 1 tsp vanilla extract
  • 2-4 cups powdered sugar (depending on the consistency you are going for)
  • 2 cups crushed graham cracker crumbs

Instructions

  1. For the Cake:

Preheat oven to 350 degrees.

Line 6 (4 ½ -inch diameter) spring form pans with parchment paper. And spray with baking spray (or grease and flour).

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and key lime juice.

With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Equally distribute batter among pans, filling them about three-quarters full. Bake for 23-27 minutes, or until a cake tester inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack before icing.

Adapted from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

For the Mousse:

Sprinkle the gelatin over the water, stir and let sit to bloom.

In a large mixing bowl, whisk the mascarpone with the sugar, add egg yolks and whisk until well incorporated.

Heat the gelatin for about 10 seconds in the microwave and quickly whisk it in the mascarpone batter.

Add the raspberry puree.

Whip the egg whites until stiff, fold into the mascarpone mixture. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone.

Adapted from Tartlette

For the Frosting:

Beat together the cream cheese and butter, about 2 minutes.

Add key lime juice and vanilla while mixer is on low until fully incorporated.

Add powdered sugar 1 cup at a time until you reach desired consistency.

To assemble: Cake, mousse, cake, mousse, cake. Frost the heck out of it. Cover with crushed graham cracker pieces if desired.

© Peabody

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Comments

  1. I too have a goat – nothing like a 17 year old boy who’s also an athlete to put away any food. I dread the leftovers I’ll have when he leaves for college – I’ll probably be the one gaining the college 10 pounds!

    Love the cake, and my husband loves key lime pie, so I’ll have to try this. That frosting sounds especially yummy.

    Reply

  2. Oh my goodness, that looks scrumptious! Raspberries + lime + graham sounds like a great combination.

    I also am a huge fan of feeding non-picky eaters who are not afraid to wolf things down and ask for more…haha.

    Reply

  12. I had to go through a 12 step program to get off “the e-bay” and next will getting off “the amazon”…the first step is admitting you have a problem.

    Great looking cake.

    Reply

  14. I love the raspberries and key lime juice. Sounds great. My husband will eat about anything I cook and is always pretty good about it – even if it’s not what he really likes….

    Reply

  16. I’m lucky…my office is full of goats. But that cake is what dreams are made of. You had me with key lime, then upped the ante with raspberries, mascarpone and cream cheese frosting. This is definitely going on the Make This NOW list.

    Reply

  24. I love goats, too. I’ve always wanted to be one of those prairie women who had to feed threshing crews for three months. Of course, I only want to do it if I can have my Kitchen-Aid and food processor and simple range… but still, it’s fun to feed hungry people!

    Reply

  25. Looks delicious!
    Here is why I learned that I do NOT like goats… You see, my husband is one, and I learned early on that while he will eat and enjoy anything I make for him – he will also eat and enjoy any garbage on a plate that is put in front of him. This means that when I slave all day to make the perfect version of whatever recipe catches my eye, the OOOh and AAAH I get is pretty much the same that he would say if I put a pre-packaged, store bought dinner or dessert in front of him.
    I think I’d much rather serve a brownie to a brownie connoisseur and have THAT person tell me it’s amazing, because I know their palette is much more critical.

    Congrats on finding the skirt though!

    Reply

  26. My husband says “NO” to cream cheese frosting all the time…every time. He says cheese doesn’t belong in dessert – so sad 🙁

    Reply

  28. My colleagues are goats. They may not like that so don’t tell them I told you so. I take all kinds of weirdo things into them and as long as it is free, they will eat it.
    Your cake looks way too good for my goats.

    Reply

  29. WOW–this looks amazing. I am a goat (but turning into a pot-bellied pig from all the sampling!) unfortunately I married someone who won’t try ANYTHING. boo. stupid boy. I, however, will have to try this!

    Reply

  31. Oh I love the concept behind this cake- And it’s so charming, too! It’s like having a regular cake and cheesecake all at once, but not quite as gluttonous as having a whole slice of each. 😉

    Reply

  33. High fives for getting the skirt! Will you put up a picture of it?

    The cake is delightful. Raspberry and lime play so well together.

    Wish I had a goat. I’m surrounded by picky (or worse yet, healthy) eaters.

    Reply

  34. holy cow, just b/c of this recipe i am going to follow your blog. PS, another meaning of goat= “greatest of all time”
    :-p

    Reply

  35. it’s a good thing i don’t live too close to you b/c I could be a good goat. the only thing I really really dont’ like is olives.

    Reply

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