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Key Lime Cake topped with cream cheese frosting on a decorative plate
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Key Lime Cake with Cream Cheese Frosting

A delightful cake featuring moist layers infused with key lime flavor, topped with rich cream cheese frosting, perfect for any occasion.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baked Goods, cake recipe, Cream Cheese Frosting, Key Lime Cake, Sweet Dessert
Servings: 12 slices
Calories: 475kcal

Ingredients

For the Cake

  • 2.5 cups all-purpose flour This forms the cake's fluffy base.
  • 2.5 tsp baking powder Ensures your cake rises to perfection.
  • 0.5 tsp baking soda Aiding in the leavening process for a light texture.
  • 0.5 tsp salt Balances the sweetness.
  • 0.75 cups unsalted butter, softened Adds richness and moisture.
  • 1.75 cups granulated sugar Sweetens the cake beautifully.
  • 4 large eggs Provides structure and richness.
  • 0.25 cups key lime juice The star ingredient, imparting that signature tartness.
  • 1 tbsp key lime zest Enhances the refreshing lime flavor.
  • 1 tsp vanilla extract Adds depth to the flavor.
  • 1 cup buttermilk Contributes to a tender crumb.

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened Basic base for the frosting, creamy and rich.
  • 0.5 cup unsalted butter, softened Adds fluffiness and smooth texture.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 2 tbsp key lime juice Continues the zesty theme of the dessert.
  • 1 tsp vanilla extract Complements the tangy lime flavor.
  • 1–2 tsp lime zest, for garnish For an extra pop of color and flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  • In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  • In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition. Add key lime juice, zest, and vanilla extract.
  • Gradually alternate adding the dry mixture and buttermilk, starting and ending with flour mixture, mixing just until combined.
  • Divide the batter evenly between prepared pans and bake for 22-25 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for a few minutes before transferring to a wire rack to cool completely.

Frosting

  • While the cake is cooling, beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, lime juice, and vanilla extract until creamy and spreadable.

Assembly

  • Place one cooled cake layer on a cake stand or platter. Spread cream cheese frosting over the top, add the second layer and repeat. Top with the final layer and frost the top and sides of the cake. Finish with a sprinkle of lime zest.

Notes

Ensure that all ingredients are at room temperature for best results. For a twist, fold in shredded coconut into the batter. Store in an airtight container in the fridge for up to 5 days.