Key Lime Cake with Cream Cheese Icing

Why Make This Recipe

Key Lime Cake with Cream Cheese Icing is a delightful dessert that brings a taste of the tropics to your kitchen. This cake is moist, flavorful, and perfectly sweet, making it an ideal treat for celebrations or a simple family dinner. The tartness of the key lime juice pairs beautifully with the creamy frosting, creating a balanced flavor that everyone will love. If you’re looking for a cake that stands out and impresses, this recipe is a great choice.

How to Make Key Lime Cake with Cream Cheese Icing

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1/2 cup key lime juice
• 1 tablespoon lime zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, then add the buttermilk, key lime juice, and lime zest. Mix until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Divide the batter between the prepared cake pans and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
8. Once the cakes are completely cooled, spread the cream cheese frosting between the layers and on top of the cake.
9. Serve and enjoy your delicious key lime cake!

How to Serve Key Lime Cake with Cream Cheese Icing

Slice the Key Lime Cake into pieces and serve it on dessert plates. It pairs wonderfully with a cup of coffee or tea. You can also garnish it with extra lime zest or fresh lime slices for an added touch.

How to Store Key Lime Cake with Cream Cheese Icing

To store your Key Lime Cake, place it in an airtight container in the refrigerator. It can last for up to a week. If you want to keep it longer, you can freeze the cake without frosting for up to three months. Just make sure to wrap it well in plastic wrap and foil.

Tips to Make Key Lime Cake with Cream Cheese Icing

• Use fresh key lime juice for the best flavor.
• Ensure your butter and cream cheese are at room temperature for easy mixing.
• Be careful not to over-mix the batter; mix until just combined for a light cake.
• If the cake rises too much in the middle, you can trim the top for a flat surface when frosting.

Variation

You can turn this cake into cupcakes! Simply pour the batter into cupcake liners and bake for 18-20 minutes. Adjust the frosting accordingly to top each cupcake.

FAQs

1. Can I use regular limes instead of key limes? Yes, you can use regular lime juice, but the flavor will be slightly different. Key limes have a more tart and aromatic flavor.

2. Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Just keep it covered in the refrigerator and frost it when you’re ready to serve.

3. How can I make the frosting less sweet? To make the frosting less sweet, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

Key Lime Cake with Cream Cheese Icing

A delightful dessert that brings a taste of the tropics to your kitchen with moist cake and creamy frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened Make sure it's at room temperature
• 1 cup buttermilk
• 3 large eggs
• 0.5 cups key lime juice Use fresh for best flavor
• 1 tablespoon lime zest
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

For the Frosting

• 1 cup cream cheese, softened Make sure it's at room temperature
• 0.25 cups unsalted butter, softened Make sure it's at room temperature
• 2 cups powdered sugar Adjust to taste
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, then add the buttermilk, key lime juice, and lime zest. Mix until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Baking

1. Divide the batter between the prepared cake pans and smooth the top.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Frosting

1. For the frosting, beat together the cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

Assembly

1. Once the cakes are completely cooled, spread the cream cheese frosting between the layers and on top of the cake.

Notes

Serve with coffee or tea. Garnish with extra lime zest or fresh lime slices for an added touch. Store in an airtight container in the refrigerator for up to a week or freeze without frosting for up to three months.