Can I make Key Lime Cake ahead of time?

Yes! You can bake the key lime cake layers a day ahead. Store them covered at room temperature or in the fridge, and frost before serving.

Can I use bottled key lime juice instead of fresh?

Yes, bottled key lime juice works if fresh key limes aren't available. However, using fresh key limes will give you the best flavor.

Can I turn this Key Lime Cake into cupcakes?

Definitely! Divide the batter into cupcake liners and bake at 350°F (175°C) for 18–20 minutes until a toothpick comes out clean.

What’s the best substitute for buttermilk in Key Lime Cake?

You can substitute buttermilk by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of whole milk. Let it sit for 5 minutes before using.

What’s the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and offer a sharper, tangier flavor compared to Persian (regular) limes, making them perfect for this cake.

Key Lime Cake with Cream Cheese Frosting

Description

This Key Lime Cake with Cream Cheese Frosting is a moist, tender, and tangy dessert made from scratch with fresh key lime juice and zest. Perfect for any celebration or tropical craving, this cake is layered with a luscious cream cheese frosting for the ultimate citrus treat.

Ingredients

Scale

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
⅓ cup fresh key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract
1 cup buttermilk
8 oz cream cheese, softened
½ cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1 tablespoon fresh key lime juice (for frosting)
1 teaspoon key lime zest (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the key lime juice, zest, and vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until combined.
Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in key lime juice, zest, vanilla, and a pinch of salt.
Place one cake layer on a serving plate, spread frosting on top, then repeat with remaining layers. Frost the top and sides of the cake.
Garnish with extra key lime zest or thin lime slices if desired. Chill slightly before slicing for best results.

Notes

Use fresh key limes for the most authentic flavor.
Do not overmix the batter to maintain a light texture.
Brush the cake layers with additional key lime juice for extra tang.
Chill the cake before slicing for cleaner cuts.
Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 41g
Sodium: 220mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg