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Delicious Key Lime Cake with Key Lime Cream Cheese Frosting
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4.75 from 4 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Citrus, Easy
Servings: 8 servings

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.

Notes

Store in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.