Key Lime Cake with Key Lime Cream Cheese Frosting Recipe

If you love bright citrus flavors and showstopping desserts, you’ll absolutely swoon for this Key Lime Cake with Key Lime Cream Cheese Frosting! This fabulous cake is everything I crave in a summer treat—soft, buttery cake layers infused with real key lime, slathered in a lusciously tangy cream cheese frosting that’s both rich and refreshing. It’s as beautiful as it is delicious, guaranteed to steal the spotlight at any potluck, birthday, or well-deserved afternoon treat at home.

Ingredients You’ll Need

The ingredients for this Key Lime Cake with Key Lime Cream Cheese Frosting are delightfully simple, but every single one plays a special role in creating a cake that’s fluffy, tender, and full of sunshine. From the real key lime juice to the creamy tang of the frosting, each element brings something magical to the table.

• All-purpose flour: Your go-to for a light yet sturdy crumb that holds together beautifully.
• Baking powder: Helps your cake rise sky-high with a perfect, tender structure.
• Salt: Enhances and deepens those bright citrus notes.
• Unsalted butter (cake & frosting): Provides richness in the cake and a silky texture to the frosting.
• Granulated sugar: Sweetens the cake layers just right so the tangy lime shines.
• Large eggs: Bind everything together while adding moisture and a beautiful golden hue.
• Key lime zest: Packs an aromatic punch and a pop of color—don’t skip it!
• Key lime juice: The real star, lending unmistakable zing to both cake and frosting.
• Vanilla extract: Adds warmth and comfort to balance the citrusy brightness.
• Buttermilk: Keeps the cake moist, tender, and ever-so-slightly tangy.
• Cream cheese (frosting): Brings irresistible tang and creaminess for a luxurious finish.
• Powdered sugar (frosting): Sweetens the frosting while keeping it cloud-light and ultra-smooth.

How to Make Key Lime Cake with Key Lime Cream Cheese Frosting

Step 1: Bake the Cake Layers

Begin by preheating your oven to 350°F (175°C) and greasing three 8-inch cake pans—this ensures those gorgeous layers release without a hitch. In one bowl, whisk together the flour, baking powder, and salt, setting the stage for a perfectly textured cake. In a separate large bowl, cream the butter and sugar until it’s pale and fluffy—this step traps air, giving your cake lofty lifts. Add the eggs one at a time, beating well to smoothly incorporate each yolky addition, then stir in that precious key lime zest, fresh key lime juice, and vanilla for a citrusy, aromatic punch. Alternate adding the dry ingredients and buttermilk, starting and finishing with dry. Gently fold just until combined to keep everything light. Divide the cheery batter between your prepared pans and bake for 22 to 25 minutes, or until a tester emerges clean. Let the cakes cool in their pans for 10 minutes, then turn them onto a wire rack to finish cooling—they’ll come out with the most irresistible aroma!

Step 2: Make the Key Lime Cream Cheese Frosting

While your cakes cool, whip up the Key Lime Cream Cheese Frosting. In a big bowl, beat the softened cream cheese and butter until super smooth—this step ensures your frosting isn’t lumpy. Gradually beat in the powdered sugar, working in batches to avoid a snowstorm. Once creamy and dreamy, mix in the key lime juice, zest, and vanilla. Give it a final whip until fluffy and light as air, with flecks of green zest promising tangy delight in every swipe.

Step 3: Assemble & Decorate the Cake

Ready to create a masterpiece? Place one cake layer on your serving stand and generously spread over a pillow of frosting. Add the next layer and repeat, stacking until you’ve built a tall, proud cake. Swirl the remaining Key Lime Cream Cheese Frosting over the top and sides—don’t hold back! For a flourish, sprinkle on extra zest or even some thinly sliced key limes. Every bite is a balance of sweet, buttery cake and that creamy, lime-sparkled frosting.

How to Serve Key Lime Cake with Key Lime Cream Cheese Frosting

Garnishes

This is one cake that begs to be dressed up! I love to sprinkle extra key lime zest over the top for a burst of color and citrus aroma. For a truly stunning effect, try garnishing with thinly sliced key lime wheels or even edible flowers. If you’re feeling a little extra, a mound of whipped cream along the edge never hurts.

Side Dishes

Because the Key Lime Cake with Key Lime Cream Cheese Frosting is so fresh and exuberant, pair it with something light and complementary. A platter of fresh berries or a bowl of lightly sweetened whipped cream make lovely partners. Even a simple fruit salad or a cold glass of sparkling water with lime will accentuate those zippy flavors.

Creative Ways to Present

This dessert isn’t shy—serve it tall and proud on your favorite cake stand. For parties, try slicing it into mini layer cubes and arranging them on a tiered tray. You could even transform them into cake pops for the ultimate grab-and-go treat! However you serve it, this cake is guaranteed to turn heads and spark smiles.

Make Ahead and Storage

Storing Leftovers

To keep your Key Lime Cake with Key Lime Cream Cheese Frosting at peak freshness, cover any leftovers tightly and store them in the refrigerator. The flavors will continue to mingle beautifully, and the cake stays moist for up to 4 days. When ready to eat, bring slices to room temperature for the best texture and flavor.

Freezing

This cake freezes like a dream! Wrap individual slices or whole, unfrosted cake layers tightly in plastic wrap and foil. Store the frosting separately in an airtight container. They’ll keep for up to 2 months—just thaw the cake and frosting in the fridge overnight, and whip the frosting lightly before using for the freshest result.

Reheating

The Key Lime Cake with Key Lime Cream Cheese Frosting is best enjoyed at room temperature, so there’s no need to heat it. If you’ve been storing it in the fridge, simply allow slices to sit out for about 30 minutes before serving to let the frosting soften to just the right consistency.

FAQs

Can I use regular limes instead of key limes?

You can! While key limes offer a distinct aromatic tartness, regular Persian limes are a great substitute and will still give your cake that refreshing citrus punch. Just use them for both the juice and zest as you would with key limes.

What if I only have two cake pans?

No worries—simply bake two larger layers and adjust the baking time, checking with a toothpick for doneness. You can also bake in batches, or even turn the cake into a sheet cake for a simple and rustic approach.

Can I make this cake gluten free?

Absolutely! Swap out the all-purpose flour for a trusted cup-for-cup gluten free baking blend. Make sure all other ingredients are gluten free, and you’ll get delicious results—just keep an eye on baking times as they may vary slightly.

Can I make the Key Lime Cream Cheese Frosting in advance?

Yes, and it actually makes assembling quicker! Prepare the frosting up to 2 days ahead. Store it in an airtight container in the fridge, then bring to room temperature and give it a quick whisk before frosting your cake.

Is it possible to use bottled key lime juice?

In a pinch, bottled key lime juice is a convenient standby (look for key lime juice, not regular lime!). However, if you can get your hands on fresh key limes, the aroma and flavor are unmatched and really elevate the dessert.

Final Thoughts

If you’ve never tried making a Key Lime Cake with Key Lime Cream Cheese Frosting, now’s the time to experience this burst of citrusy joy for yourself. Every bite is a sunshiney celebration—tart, sweet, and deliciously creamy. I can’t wait for you to bake it and share the love at your own table!

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