Key Lime Cake with Key Lime Cream Cheese Frosting
A vibrant and creamy cake bursting with fresh citrus flavor, topped with tangy cream cheese frosting.
Ingredients
- 1 cup Unsalted Butter, softened (2 sticks)
- 2 cups Granulated Sugar
- 4 large Eggs, room temperature
- 1 tablespoon Key Lime Zest (from about 4–5 key limes)
- 1/3 cup Key Lime Juice (fresh or bottled)
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Buttermilk, room temperature
- 1 teaspoon Vanilla Extract
- 1 package Cream Cheese, softened (8 ounces)
- 1/2 cup Unsalted Butter, softened (1 stick)
- 3-4 cups Powdered Sugar, sifted
- 2 tablespoons Key Lime Juice
- 1 teaspoon Key Lime Zest
- 1/2 teaspoon Vanilla Extract
- 1 pinch Salt
Directions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large mixing bowl, beat softened butter with granulated sugar on medium speed until light and fluffy—about 3-4 minutes.
- 3
Add eggs, one at a time, beating well after each addition. Mix in the key lime zest, key lime juice, and vanilla extract.
- 4
In a separate bowl, whisk together flour, baking soda, and salt.
- 5
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition.
- 6
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean. Cool the cakes in their pans for 10 minutes before turning out onto a wire rack.
- 7
Beat together the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar, then mix in key lime juice, zest, vanilla, and a pinch of salt.
- 8
Once cakes are completely cool, spread half of the frosting over the first layer, then stack the second layer on top. Frost the top and sides with the remaining frosting.
- 9
Slice up your cake and serve! It’s delicious chilled or at room temperature.