Key Lime Cake with Key Lime Cream Cheese Frosting

Before diving into the instructions, make sure you have the following ingredients ready:

For the Key Lime Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup fresh key lime juice or bottled
• 1 tbsp key lime zest
• 1 tsp vanilla extract

For the Key Lime Cream Cheese Frosting:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp key lime juice
• 1 tsp key lime zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
• Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
• Step 3: Beat in the eggs one at a time, mixing well after each addition.
• Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
• Step 5: In another measuring cup, combine the milk, key lime juice, key lime zest, and vanilla extract.
• Step 6: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour mixture.
• Step 7: Mix until just combined; avoid overmixing.
• Step 8: Divide the batter evenly between the prepared pans and bake for 25-30 minutes (or 35-40 minutes for the 9×13 pan), or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cakes to cool in the pans for 10 minutes before removing them to cool completely on wire racks.

Make the Frosting

• Step 10: In a large mixing bowl, beat the cream cheese and butter together until creamy and smooth.
• Step 11: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Step 12: Add the key lime juice, zest, vanilla, and salt. Beat until the frosting is fluffy and smooth.
• Step 13: Once the cakes are completely cooled, spread the key lime cream cheese frosting generously over the top of one cake layer, then place the other layer on top and frost the top and sides. For added decoration, consider garnishing with extra lime zest or thin lime slices.

Optional Toppings

• Toasted coconut flakes
• Graham cracker crumbs for a pie-like twist
• Thin lime slices or curls to enhance the presentation

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller, have a thinner skin, and are more aromatic than regular limes. They also have a slightly sweeter and more tart flavor, making them ideal for desserts.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and freeze them. Just ensure they are tightly wrapped to prevent freezer burn. Frost them just before serving.

Can I use bottled lime juice instead of fresh?

While fresh key lime juice is preferred for the best flavor, bottled juice can be used in a pinch. Just ensure it’s 100% key lime juice for authenticity.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.

Can I substitute the cream cheese frosting with another type of frosting?

Yes! You can use a regular buttercream or whipped cream if you prefer a lighter alternative, but this will change the overall flavor profile.

Conclusion

Making a Key Lime Cake with Key Lime Cream Cheese Frosting is not only a delicious endeavor but also a fantastic way to explore the unique flavors of citrus. This cake is perfect for any occasion, from casual family dinners to festive gatherings. The balance of tart and sweet, along with the creamy frosting, ensures this cake will be a hit with everyone who tries it. So gather your ingredients, follow this simple recipe, and treat yourself to a slice of heaven!