Description
This Key Lime Cake with Key Lime Cream Cheese Frosting is a refreshing and tangy dessert perfect for any occasion. Moist layers of fluffy cake infused with fresh key lime juice and zest are complemented by a smooth, creamy frosting that balances sweetness with citrus brightness. The cake is light yet flavorful, making it an ideal treat for lime lovers seeking a citrusy twist on a classic dessert.
Ingredients
Scale
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh key lime juice (about 4-5 key limes)
- Zest of 2 key limes
- 1 cup whole milk
For the Key Lime Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh key lime juice
- Zest of 1 key lime
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake layers do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar using a mixer until the mixture is light, fluffy, and smooth, which typically takes about 3 to 4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract, fresh key lime juice, and zest to infuse the batter with vibrant lime flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently until just combined to maintain a tender crumb.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Place the pans into the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cake layers to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, blending until the frosting is light and fluffy.
- Add Lime and Vanilla: Mix in the fresh key lime juice, lime zest, vanilla extract, and a pinch of salt into the frosting until well combined. If the frosting is too thick, add a tablespoon of milk to adjust to the desired consistency.
- Assemble the Cake: Once cooled, place one cake layer on your serving plate and spread a generous layer of key lime cream cheese frosting over the top.
- Top and Frost: Place the second cake layer on top of the first and frost the entire cake evenly with the remaining frosting.
- Garnish and Serve: Decorate the cake with additional lime zest or thin slices of lime for a decorative and fresh finishing touch. Slice and enjoy your homemade key lime cake!
Notes
- Use fresh key limes for the best authentic citrus flavor instead of bottled lime juice.
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
- If you prefer a less tangy frosting, reduce the key lime juice by half.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- You can freeze the unfrosted cake layers wrapped tightly for up to one month; thaw completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
