Key Lime Cake

5 from 4 votes

Treat yourself to a slice of paradise with our irresistible key lime cake recipe. Light and fluffy, and the perfect balance of sweet and tart, it's topped with a mouthwatering key lime cream cheese frosting.

Prep Time45

Cook Time25

Additional Time30

Total Time1 40

Course: Desserts

Cuisine: American

Servings: Servings

Calories: 783kcal

Author: Tammi

Ingredients

FOR THE CAKE

2 ½ cups all-purpose flour spoon and level
1 1/2 cups granulated sugar
1/2 cup unsalted butter softened
1/2 cup vegetable oil
1 cup buttermilk
1/2 cup fresh key lime juice
1 tablespoon key lime zest
4 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt

FOR THE KEY LIME CREAM CHEESE FROSTING

16 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
2 tablespoons key lime juice
1 teaspoon key lime zest

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans if you prefer thicker layers).
In a medium bowl, mix the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter, oil, and granulated sugar with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix the vanilla extract, key lime juice, and key lime zest.
Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
Mix in the key lime juice and key lime zest until the frosting is smooth and spreadable.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake. Repeat with the second and third layers (if using three layers), spreading frosting between each layer. Spread the remaining frosting over the top and sides of the cake.
Garnish the cake with additional key lime zest, lime slices, or other decorations as desired. Refrigerate the cake for at least an hour before serving to allow the frosting to set.

Notes

Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out.
Before frosting, you can freeze the baked and cooled cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months.
To freeze a frosted cake, place it in the freezer until the frosting is firm. Then wrap it in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

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