Key Lime Cake with Key Lime Cream Cheese Frosting

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tbsp key lime zest (from about 4–5 key limes)

1/3 cup key lime juice (fresh or bottled, like Nellie & Joe’s)

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk, room temperature

1 tsp vanilla extract

For the Key Lime Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3–4 cups powdered sugar, sifted

2 tbsp key lime juice

1 tsp key lime zest

1/2 tsp vanilla extract

Pinch of salt

 

Instructions:

Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour three 8-inch or two 9-inch round cake pans (or a 9×13 if you prefer).

In a large bowl, cream butter and sugar together until very light and fluffy (4–5 minutes).

Add eggs one at a time, mixing well after each. Stir in lime zest and vanilla.

In a separate bowl, whisk together flour, baking soda, and salt.

Add the flour mixture to the wet ingredients alternating with the buttermilk, beginning and ending with the dry. Mix on low until just combined.

Stir in the key lime juice.

Divide the batter evenly between prepared pans and smooth the tops.

Bake for 25–30 minutes (round pans) or 35–40 minutes (9×13) until a toothpick inserted in the center comes out clean.

Let cool in pans for 10–15 minutes, then transfer to wire racks to cool completely.

Make the Frosting:
Beat cream cheese and butter together until creamy and smooth.

Gradually add powdered sugar, beating until fluffy.

Add key lime juice, zest, vanilla, and a pinch of salt. Mix until combined and spreadable. Adjust consistency with more sugar or juice if needed.

Assemble the Cake:
Spread frosting between layers and over the top and sides of the cake.

Garnish with extra lime zest, lime slices, or white chocolate curls for a decorative finish.