If there’s one dessert that never fails to get oohs and aahs at the table, it’s this Key Lime Cake with Key Lime Cream Cheese Frosting. It’s citrusy, light, and just the right mix of sweet and tart—like sunshine in cake form. I make this when I want something refreshing but still decadent, and trust me, it’s the kind of cake that makes people ask for seconds andthe recipe.
There’s something about that soft, tender crumb soaked with fresh key lime juice and layered with rich, tangy cream cheese frosting that just hits differently. Whether I’m baking for a birthday, brunch, or just because the weather called for citrus, this cake delivers every single time.
Let me show you exactly how I make it, what makes it work, and how you can tweak it to fit any occasion.
Why I Love This Key Lime Cake
- Bright citrus flavor: Fresh key lime juice and zest give this cake its signature zing.
- Super moist texture: Thanks to buttermilk and real butter, the crumb is tender and soft.
- The frosting is the perfect contrast: Sweet, creamy, and with that classic tang from cream cheese and lime.
- It’s stunning yet simple: Two layers, one bowl for frosting, and just a few garnish touches for a showstopper finish.
Ingredients You’ll Need
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp key lime zest
- ½ cup key lime juice (fresh is best!)
- 1½ tsp vanilla extract
- 1 cup buttermilk
- Green food coloring (optional—for that key lime pop)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
How I Make It (Step-by-Step)
1. Prep the Pans and Oven
I preheat the oven to 350°F and grease two 9-inch round cake pans with butter, then dust them with flour. This helps the layers release cleanly and gives the edges a light crust.
2. Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt. This gets everything evenly distributed before combining with the wet ingredients.
3. Cream the Butter and Sugar
Using a stand mixer (or hand mixer), I beat the softened butter and sugar together until light and fluffy—about 3–4 minutes. This step is key for that soft, tender cake texture.
4. Add Eggs and Key Lime Goodness
I add the eggs one at a time, mixing well after each. Then I stir in the key lime zest, juice, and vanilla extract. The smell at this stage is already amazing—bright, floral, and citrusy.
5. Combine Wet and Dry
I alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. I mix just until it comes together—no overbeating. If I’m feeling festive, I add a few drops of green food coloring for that signature lime look.
6. Bake the Cakes
I divide the batter evenly between the pans and smooth the tops. Into the oven they go for 25–30 minutes. I check for doneness with a toothpick—it should come out clean or with just a few crumbs.
Once baked, I cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Make the Cream Cheese Frosting
While the cakes cool, I make the frosting.
- I beat the cream cheese and butter together until creamy and smooth.
- I mix in the key lime juice, zest, and vanilla.
- Gradually, I beat in the powdered sugar until light, fluffy, and spreadable.
Pro tip: Chill the frosting for 10–15 minutes if it’s too soft—it’ll firm up just enough for easier spreading.
Assemble and Decorate
Once the cakes are fully cool:
- I place one layer on a cake stand and spread a generous layer of frosting over the top.
- I add the second layer and frost the top and sides.
- For garnish, I sprinkle extra lime zest over the top and sometimes add a few thin lime slices for that citrus flair.
This cake looks elegant on its own, but a simple piped border or swirl of frosting on top makes it extra special for birthdays or brunch tables.
How I Serve It
This cake is a dessert centerpiece, so I like to serve it chilled or at room temperature with:
- A cup of hot tea or iced coffee
- A light fruit salad if it’s part of a brunch spread
- Sparkling water with lime for a refreshing sip
It’s light enough to follow a big meal but rich enough to feel like a full treat.
Tips and Variations
- Use Meyer lemons for a twist—milder but just as fragrant.
- Turn it into cupcakes for a grab-and-go party treat (bake 18–20 minutes).
- Add shredded coconut to the batter or frosting for a tropical twist.
- Use store-bought key lime juice if fresh isn’t available—just look for one without added sugar.
- Make ahead: Cake layers can be baked a day in advance, and frosting keeps in the fridge for up to 5 days.
FAQs From My Kitchen to Yours
Q: Can I use regular lime juice instead of key lime?
A: Yes! Key limes have a more floral and tart flavor, but regular limes work beautifully, too.
Q: What if I don’t have buttermilk?
A: Mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes—it works just as well.
Q: Can I freeze this cake?
A: Absolutely. Wrap unfrosted layers in plastic and freeze. Thaw and frost when ready to serve.
Q: Can I make this gluten-free?
A: Yes—use a 1:1 gluten-free flour blend and check that your baking powder is GF. The texture may be slightly different but still delicious.
Final Thoughts
This Key Lime Cake with Key Lime Cream Cheese Frosting is my go-to when I want something bright, tangy, and utterly satisfying. It brings tropical vibes to any occasion and strikes that perfect balance between light and indulgent.
Whether you’re baking for a springtime gathering, summer barbecue, or just because citrus makes you happy, this cake is guaranteed to steal the show. Serve it cold, serve it fresh, and don’t forget to savor every sweet, zesty bite.
Key Lime Cake with Cream Cheese Frosting
Ingredients
- 1 cup unsalted butter
- 1 tbsp key lime zest
- 1 cup buttermilk
- 8 oz cream cheese
- 2 tbsp key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the key lime juice, key lime zest, and vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 30 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 them out onto wire racks to cool completely.
- While the cakes cool, prepare the frosting by beating together the cream cheese and butter until smooth.
- Add powdered sugar, key lime juice, and vanilla extract, and beat until fluffy.
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Decorate with additional key lime zest if desired.
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