Key Lime Cake with Key Lime Cream Cheese Frosting

Serves 1
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Directions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Preheat your oven to 350°F (175°C).
  3. 3Preheat your oven to 350°F (175°C).
  4. 4Grease and flour two 8-inch round cake pans, or line them with parchment paper circles for easy release.
  5. 5Grease and flour two 8-inch round cake pans, or line them with parchment paper circles for easy release.
  6. 6Grease and flour two 8-inch round cake pans, or line them with parchment paper circles for easy release.
  7. 7In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  8. 8In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  9. 9In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  10. 10In a large mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy (about 3–4 minutes).
  11. 11In a large mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy (about 3–4 minutes).
  12. 12In a large mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy (about 3–4 minutes).
  13. 13Beat in the eggs, one at a time, ensuring each is fully incorporated.
  14. 14Beat in the eggs, one at a time, ensuring each is fully incorporated.
  15. 15Beat in the eggs, one at a time, ensuring each is fully incorporated.
  16. 16Add the lime zest and mix until combined.
  17. 17Add the lime zest and mix until combined.
  18. 18Add the lime zest and mix until combined.
  19. 19On low speed, add the flour mixture in three additions, alternating with the buttermilk and lime juice. Begin and end with the flour mixture.
  20. 20On low speed, add the flour mixture in three additions, alternating with the buttermilk and lime juice. Begin and end with the flour mixture.
  21. 21On low speed, add the flour mixture in three additions, alternating with the buttermilk and lime juice. Begin and end with the flour mixture.
  22. 22Stir in the vanilla extract until smooth, being careful not to overmix.
  23. 23Stir in the vanilla extract until smooth, being careful not to overmix.
  24. 24Stir in the vanilla extract until smooth, being careful not to overmix.
  25. 25Divide the batter evenly between the prepared pans.
  26. 26Divide the batter evenly between the prepared pans.
  27. 27Divide the batter evenly between the prepared pans.
  28. 28Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  29. 29Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  30. 30Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  31. 31Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  32. 32Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  33. 33Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  34. 34In a large bowl, beat the cream cheese and butter until smooth and creamy.
  35. 35In a large bowl, beat the cream cheese and butter until smooth and creamy.
  36. 36In a large bowl, beat the cream cheese and butter until smooth and creamy.
  37. 37Gradually add the powdered sugar, one cup at a time, beating until fluffy.
  38. 38Gradually add the powdered sugar, one cup at a time, beating until fluffy.
  39. 39Gradually add the powdered sugar, one cup at a time, beating until fluffy.
  40. 40Add lime juice, zest, vanilla, and a pinch of salt. Beat until silky smooth.
  41. 41Add lime juice, zest, vanilla, and a pinch of salt. Beat until silky smooth.
  42. 42Add lime juice, zest, vanilla, and a pinch of salt. Beat until silky smooth.
  43. 43Place one cooled cake layer on a serving plate.
  44. 44Place one cooled cake layer on a serving plate.
  45. 45Place one cooled cake layer on a serving plate.
  46. 46Spread a thick layer of frosting on top.
  47. 47Spread a thick layer of frosting on top.
  48. 48Spread a thick layer of frosting on top.
  49. 49Place the second cake layer over it, then frost the entire cake with a smooth coat.
  50. 50Place the second cake layer over it, then frost the entire cake with a smooth coat.
  51. 51Place the second cake layer over it, then frost the entire cake with a smooth coat.
  52. 52Use a piping bag for decorative swirls on top if desired.
  53. 53Use a piping bag for decorative swirls on top if desired.
  54. 54Use a piping bag for decorative swirls on top if desired.
  55. 55Sprinkle with extra lime zest for garnish.
  56. 56Sprinkle with extra lime zest for garnish.
  57. 57Sprinkle with extra lime zest for garnish.
  58. 58Refrigerate the cake for about 30 minutes before slicing to help the frosting set.
  59. 59Refrigerate the cake for about 30 minutes before slicing to help the frosting set.
  60. 60Refrigerate the cake for about 30 minutes before slicing to help the frosting set.
  61. 61Serve chilled or at room temperature, and enjoy the refreshing lime flavor in every bite!
  62. 62Serve chilled or at room temperature, and enjoy the refreshing lime flavor in every bite!
  63. 63Serve chilled or at room temperature, and enjoy the refreshing lime flavor in every bite!

Ingredients

  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 4 large eggs, room temperature
  • 4 large eggs, room temperature
  • 1 Tbsp lime zest (preferably from key limes)
  • 1 Tbsp lime zest (preferably from key limes)
  • 1 Tbsp lime zest (preferably from key limes)
  • 0.5 cup fresh key lime juice (or bottled if fresh isn’t available)
  • 0.5 cup fresh key lime juice (or bottled if fresh isn’t available)
  • 0.5 cup fresh key lime juice (or bottled if fresh isn’t available)
  • 1 cup buttermilk, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup buttermilk, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 4 cups powdered sugar, sifted
  • 4 cups powdered sugar, sifted
  • 2 Tbsp fresh key lime juice
  • 2 Tbsp fresh key lime juice
  • 2 Tbsp fresh key lime juice
  • 1 tsp lime zest
  • 1 tsp lime zest
  • 1 tsp lime zest
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

oven8-inch round cake pansparchment paper circlesmedium bowllarge mixing bowlelectric mixerwire rackpiping bag (optional)

Tips

  • Ensure butter and granulated sugar are beaten until light and fluffy for a tender crumb.
  • Be careful not to overmix the batter.
  • Refrigerate the cake for about 30 minutes before slicing to help the frosting set.