Key Lime Cake with Key Lime Cream Cheese Frosting
A bright and citrusy cake made with key lime juice and zest, featuring a tangy cream cheese frosting that elevates this simple dessert.
Ingredients
For the Cake
- 1 box white cake mix (15.25 oz)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large eggs Use room temperature for best results.
- 1 tbsp key lime zest
- 1/3 cup key lime juice (fresh or bottled)
- a few drops green food coloring (optional) For a pale green tint.
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 - 4 cups powdered sugar Measure as you mix for desired stiffness.
- 2 tbsp key lime juice
- 1 tsp key lime zest
- 1/2 tsp vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch or 9-inch round cake pans.
- In a large bowl, combine the cake mix, buttermilk, oil, eggs, key lime juice, and zest. Beat on medium speed for 2–3 minutes, scraping the bowl as needed. Add green food coloring if desired.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely before frosting.
Frosting
- Beat the cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar, mixing well, then stir in the key lime juice, zest, vanilla, and a pinch of salt. Beat until creamy. Chill for 15–20 minutes if too soft.
Assembly
- Place one cake layer on a plate or stand and spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Garnish with thin lime slices, lime zest curls, or crushed graham crackers if desired.
- Slice and serve.
Notes
For best results, use room-temperature ingredients. Chill the frosting if too soft and allow the cake to cool completely before frosting.