Print

The Ultimate Key Lime Cake Recipe with Cream Cheese Frosting

Print Recipe

This Key Lime Cake with cream cheese frosting is a refreshing and delicious dessert that combines the bright, tangy flavor of key limes with the rich, creamy texture of cream cheese frosting. Perfect for celebrations or a simple treat, this cake features a light, fluffy crumb and a frosting that is both sweet and tart. The addition of lime zest enhances the citrus flavor, making every bite a burst of freshness. Whether served for a birthday or just as a special dessert, this cake is sure to impress.

Ingredients

Scale

For the cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • ½ cup key lime juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • Zest of 2 key limes

For the frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp key lime juice
  • Zest of 1 key lime

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Then mix in the key lime juice, vanilla extract, and key lime zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the frosting, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth.

Mix in the key lime juice and key lime zest, and continue to beat until the frosting is light and fluffy.

Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the cake with the remaining frosting.

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

 

Notes

  • For the best flavor, always use fresh key lime juice and zest. If you can’t find key limes, regular limes can be substituted, but the flavor won’t be as intense.

  • Make sure the butter and cream cheese are softened before you start making the frosting to ensure a smooth, creamy texture.

  • This cake can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

  • If you prefer a lighter frosting, you can adjust the amount of powdered sugar to taste or add a small amount of whipped cream to the frosting mixture.

Find it online: https://claradelish.com/the-ultimate-key-lime-cake-recipe-with-cream-cheese-frosting/