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Key Lime Cake Recipe

Key Lime Cake Recipe
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★★★★★

4.9 from 21 reviews

A moist and fluffy Key Lime Cake made with fresh lime zest and juice, enhanced by a tangy and sweet cream cheese frosting. This light citrus cake is perfect for celebrations, offering a delicious balance between tartness and sweetness with a luscious lime buttercream topping.

Ingredients

Scale

Key Lime Cake:

  • 1 cup Canola or Olive Oil
  • 3 large Eggs
  • 1 1/3 cup Whole Milk or Buttermilk
  • 2 Tablespoons Fresh Lime Zest
  • 1 Tablespoon Fresh Lime Juice
  • 2 cups Sugar
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Lime Cream Cheese Frosting:

  • 1/2 cup Butter (softened, salted or add a pinch of salt if unsalted)
  • 8 ounces Cream Cheese (softened, full-fat)
  • 4 to 4 1/2 cups Powdered Sugar
  • 1 Tablespoon Fresh Lime Juice
  • 1/2 teaspoon Fresh Lime Zest
  • Fresh Lime Slices (for garnish)

Instructions

  1. Preheat Oven and Prepare Wet Ingredients: Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oil, eggs, whole milk (or buttermilk for extra tenderness), fresh lime zest, and fresh lime juice. Beat together for about 2 minutes until well combined and slightly frothy.
  2. Add Dry Ingredients: In a separate large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the wet ingredients and gently fold until just combined; avoid overmixing to keep the cake light and tender.
  3. Prepare Cake Pans and Bake: Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Divide the batter evenly among the prepared pans. If using three 8-inch pans, bake for 20 to 26 minutes or until a toothpick inserted in the center comes out clean. For two 9-inch pans, bake for 28 to 36 minutes. Let the cakes cool completely in the pans before removing.
  4. Make Lime Cream Cheese Frosting: In a large bowl, beat together softened butter and cream cheese on medium-high speed for 4 to 5 minutes until light and fluffy, scraping the bowl frequently. Gradually add powdered sugar, then add fresh lime juice and zest, blending until smooth. Chill the frosting if it feels too soft to spread.
  5. Assemble and Frost the Cake: Once the cakes are fully cooled, place one cake layer on your serving plate or cake stand. Spread a generous layer of the lime cream cheese frosting on top. Add the second layer (and third if using 8-inch pans), then spread frosting evenly over the top and sides of the cake. Garnish with fresh lime slices and additional zest as desired.
  6. Chill Before Serving (Optional): For easier slicing and cleaner frosting, refrigerate or briefly freeze the cake layers before frosting. A crumb coat can also be applied: spread a thin layer of frosting to lock in crumbs, chill for 15 minutes, then apply the final frosting layer.

Notes

  • Use neutral-flavored oils like canola or vegetable oil to keep the lime flavor prominent; mild olive oil also works.
  • Buttermilk can be used instead of whole milk for a softer, more tender crumb.
  • Freezing or refrigerating cake layers for 20-30 minutes before frosting helps reduce crumbs and makes frosting easier.
  • A crumb coat is recommended for a smooth finish and to lock in crumbs.
  • To thicken frosting, add powdered sugar ½ cup at a time or chill the frosting until firm.
  • Store leftover cake in an airtight container in the refrigerator for up to 3-4 days; bring to room temperature before serving.
  • Regular lime juice can replace key lime juice if needed; the flavor is milder but still delicious.

Nutrition

Keywords: key lime cake, lime cake, cream cheese frosting, citrus cake, lime dessert

Find it online: https://dishedbydana.com/key-lime-cake-recipe/