Why You’ll Love This Recipe

Key Lime Cake with Key Lime Cream Cheese Frosting is a zesty, vibrant dessert that strikes the perfect balance between tart and sweet. The cake is light, moist, and bursting with citrus flavor, while the creamy frosting adds a tangy richness that ties it all together. Perfect for summer gatherings, birthdays, or any time you crave a refreshing twist on classic cake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powderbaking sodasaltunsalted buttereggsbuttermilkkey lime juicekey lime zestvanilla extractgreen food coloring (optional)

**For the Frosting:**cream cheeseunsalted butterpowdered sugarkey lime juicekey lime zestvanilla extract

directions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in buttermilk, key lime juice, zest, and vanilla extract.

Gradually mix in the dry ingredients until just combined.

Add a few drops of green food coloring if desired for a lime-inspired hue.

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and butter until smooth.

Add powdered sugar gradually, then mix in key lime juice, zest, and vanilla extract.

Frost the cooled cakes and decorate as desired.

Servings and timing

This recipe yields one 9-inch double-layer cake (serves 12-14).Preparation time: 20 minutesBaking time: 25-30 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 30 minutes

Variations

Use regular lime if key limes aren’t available.

Add a graham cracker crumble between layers for a pie-inspired touch.

Top with fresh berries or thin lime slices for added flair.

Bake as cupcakes for individual servings.

Mix coconut flakes into the batter for tropical flair.

storage/reheating

Store cake in an airtight container in the refrigerator for up to 5 days.Allow slices to come to room temperature before serving for the best flavor and texture.Cake can be frozen (unfrosted or frosted) for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use bottled key lime juice?

Yes, just ensure it’s 100% key lime juice for authentic flavor.

Do I have to use green food coloring?

No, it’s optional and only for presentation.

Can I make the cake ahead of time?

Yes, the layers can be baked a day ahead and stored tightly wrapped.

How do I keep the cake moist?

Don’t overbake and use buttermilk in the batter for tenderness.

Is the frosting very tart?

It’s tangy but sweet, balancing well with the cake’s flavor.

Can I make it gluten-free?

Yes, with a 1:1 gluten-free flour substitute.

Do I need to refrigerate the frosting?

Yes, because of the cream cheese, it must be refrigerated.

Can I use a different frosting?

Buttercream or whipped cream can be used, but it will change the flavor profile.

Conclusion

Key Lime Cake with Key Lime Cream Cheese Frosting is a citrus lover’s dream—bright, flavorful, and rich with tangy sweetness. Whether you’re baking for a celebration or just because, this cake brings a tropical twist that’s sure to impress.