Imagine a dessert so vibrant, so bursting with fresh citrus flavor, that every bite instantly brightens your day. That, dear readers, is exactly what Key Lime Cake with Key Lime Cream Cheese Frosting delivers! This cake is creamy, zesty, and supremely moist—just the kind of treat that puts bakery cakes to shame. My family fell in love with it the first time I made it after tasting an unforgettable key lime pie in Florida. As a fun fact, Key limes are actually smaller and more aromatic than their regular cousins, bringing a unique punch to any recipe!
If you’re after a treat that’s as easy as it is impressive, this cake couldn’t be simpler, coming together in under an hour. It’s perfect for family celebrations, picnics, or when you want to wow a crowd. Think of it as the sunny, tangy cousin of my Lemon Drizzle Sheet Cake—both are reader favorites, but this one’s creamy frosting and bright flavor are truly irresistible. Ready to experience a “slice” of sunshine? Let’s get baking!
What is Key Lime Cake with Key Lime Cream Cheese Frosting?
Key Lime Cake with Key Lime Cream Cheese Frosting—now that’s a mouthful, right? Why is it called that? Well, picture this: someone took the essence of key lime pie, gave it a soft, fluffy cake form, and finished it all off with a lusciously tangy cream cheese frosting instead of whipped cream! The stars here are bright, plucky Key limes—no regular lemons, please—and the result is as puckeringly delightful as it sounds. They say “the way to a man’s heart is through his stomach”; I say the way to anyone’s heart is through a forkful of this cake! Don’t just dream about it—get those limes rolling and give it a try today.
Why You’ll Love This
First, let’s talk about that dreamy combination—tender, buttery cake bursting with citrus, topped with ultra-creamy and tart key lime cream cheese frosting. It’s a slice of summer on your plate, no matter the season. Baking it at home is also surprisingly budget-friendly; store-bought key lime cakes can be pricey, but making your own means you control the ingredients and enjoy a generous batch for less.
And the toppings? That tangy, thick cream cheese frosting is the crowning glory, especially with an extra sprinkle of zest on top. It’s the perfect upgrade from a traditional buttercream and far more exciting than basic vanilla. If you’ve ever enjoyed my Coconut Sheet Cake, you’ll find this recipe just as crowd-pleasing, with a citrusy twist that’s utterly refreshing. Give it a try—you’ll be hooked after the first forkful!
How to Make
Quick Overview
This Key Lime Cake with Key Lime Cream Cheese Frosting is delightfully simple and packed with citrus flavor! The batter comes together in less than 20 minutes—just cream, whisk, and fold. The creamy, tangy frosting finishes things off for a bakery-worthy treat that’s actually easy enough for beginners. From start to finish, you’ll have a gorgeous cake in well under an hour. Perfect for sunny weekends, birthday parties, or just when you’re craving something sweet and zingy!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 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, like Nellie & Joe’s)
- 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
For the Key Lime Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Step-by-Step
- Prepare the Cake Pans and Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line the bottoms with parchment paper for easy removal). - Cream Butter and Sugar:
In a large mixing bowl, beat softened butter with granulated sugar on medium speed until light and fluffy—about 3-4 minutes. - Add Eggs and Flavors:
Add eggs, one at a time, beating well after each addition. Mix in the key lime zest, key lime juice, and vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. - Mix Dry and Wet Ingredients:
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition—don’t overmix! - Bake:
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. - Prepare Frosting:
Beat together the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar (start with 3 cups and add more for desired firmness), then mix in key lime juice, 1 teaspoon zest, vanilla, and a pinch of salt. - Assemble the Cake:
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. Garnish with extra lime zest if desired. - Slice and Serve:
Slice up your cake and serve! It’s delicious chilled or at room temperature. Enjoy!
What to Serve Key Lime Cake with Key Lime Cream Cheese Frosting With
This cake naturally takes center stage on any dessert table, but it pairs beautifully with simple sides that let its citrus pop shine. Consider serving it with fresh mixed berries, like raspberries or blueberries, for extra color. A dollop of freshly whipped cream adds a luscious touch, and a cup of strong, unsweetened iced tea or coffee makes the citrus flavor sing even more. Feeling festive? Try a sparkling limeade or a glass of Prosecco for special occasions.
Top Tips for Perfecting
- Don’t Overbake: Watch the cake closely in the last few minutes, as it can dry out quickly. Pull it once the edges are set and a tester comes out clean.
- Use Room Temperature Ingredients: This ensures a smooth batter and evenly textured cake. Cold eggs or buttermilk can make the batter curdle.
- Fresh Key Limes or Bottled? Fresh is best for flavor, but a quality bottled key lime juice (like Nellie & Joe’s) is a superb time saver and still delivers great results.
- Smooth Frosting: Beat the cream cheese and butter together thoroughly before adding sugar for the smoothest, most spreadable frosting.
- Make Ahead: Both the cake and the frosting can be made a day in advance. Store separately and assemble just before serving for a bakery-perfect finish.
Storing and Reheating Tips
Key Lime Cake with Key Lime Cream Cheese Frosting stores best in the refrigerator because of the cream cheese frosting. Cover the cake tightly with plastic wrap or in an airtight container and refrigerate for up to 4 days. Bring the cake to room temperature for about 30 minutes before serving for the best texture and flavor.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before frosting and serving. Leftover slices can be frozen—just wrap them individually and thaw overnight in the fridge.
If you want a just-baked taste, you can microwave a slice for about 10–15 seconds (especially delicious when served slightly warm with cold frosting). Avoid reheating the whole cake, as the frosting might melt and separate.
FAQs
Can I use regular limes instead of key limes?
Yes! While key limes have a unique floral aroma, Persian limes work in a pinch, though the flavor will be slightly less tart and aromatic.
Can I make this as a sheet cake or cupcakes?
Absolutely. Pour the batter into a 9×13-inch pan or cupcake tins—just adjust the baking time: about 25–28 minutes for a sheet cake, 15–20 minutes for cupcakes.
Is bottled key lime juice okay?
A good quality bottled key lime juice works perfectly and saves on prep time. Fresh key limes give a stronger punch but aren’t always available.
How do I know when the cake is done?
The cake is ready when the edges pull slightly from the pan and a toothpick inserted in the center comes out with just a few moist crumbs.
Can I lighten up the recipe?
For a lighter twist, use reduced-fat cream cheese in the frosting or substitute Greek yogurt for some of the butter in the cake. The cake will be a bit denser but still delicious!
Conclusion
Key Lime Cake with Key Lime Cream Cheese Frosting is the ultimate treat for citrus lovers and cake fans alike. It’s moist, zesty, and topped with a cloud of tangy cream cheese frosting—what’s not to love? Better yet, it’s easy to whip up, budget-friendly, and guaranteed to be a crowd-ple
Key Lime Cake with Key Lime Cream Cheese Frosting
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
Ingredients
For the Cake
- 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
For the Key Lime Cream Cheese Frosting
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat softened butter with granulated sugar on medium speed until light and fluffy—about 3-4 minutes.
- Add eggs, one at a time, beating well after each addition. Mix in the key lime zest, key lime juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition.
- 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.
- 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.
- 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.
- Slice up your cake and serve! It’s delicious chilled or at room temperature.