Key Lime Cake with Key Lime Cream Cheese Frosting Recipe

Get ready to fall head-over-heels in love with the zesty, bright flavors of this Key Lime Cake with Key Lime Cream Cheese Frosting! This cake is a citrus lover’s dream, bursting with refreshing key lime in every bite, all layered with a silky cream cheese frosting that perfectly balances tart and sweet. It’s the ultimate “sunshine on your plate” dessert—vibrant, soft, and impossible to resist at any gathering or as a just-because treat.

Ingredients You’ll Need

Making Key Lime Cake with Key Lime Cream Cheese Frosting is easier than you think, and every ingredient plays a crucial part in creating that iconic tang, gorgeous pastel color, and tender crumb. Think of each addition as another brushstroke on your flavor masterpiece!

• White cake mix: The perfect blank canvas—use your favorite brand for consistently fluffy results!
• Buttermilk: Adds a gentle tang and extra moisture, keeping your cake ultra-soft and tender.
• Vegetable oil: Delivers that craveable moist texture and helps the cake stay soft for days.
• Large eggs: Provide structure and richness, making the crumb extra luscious.
• Key lime zest: Packs in bright, aromatic citrus oils you can’t get from juice alone!
• Key lime juice: The real flavor hero—fresh or bottled is fine, just don’t skip it!
• Green food coloring (optional): Just a few drops will give your cake that irresistible, unmistakable key lime hue.
• Cream cheese (softened): The heart of the frosting, delivering creamy tang that complements lime so well.
• Unsalted butter (softened): Makes your frosting rich but still lets the citrus flavor shine bright.
• Powdered sugar: Sweetens and thickens your frosting to that perfect spreading consistency.
• Vanilla extract: A little hint of warmth brings the whole cake together.
• Pinch of salt: Just enough to balance the sweet and tart elements in your frosting.

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

Step 1: Prep Your Cake Pans

Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. This simple step ensures your cake layers come out clean, intact, and ready to be frosted—nothing’s sadder than leaving half a cake behind in the pan!

Step 2: Mix Up the Batter

In a large mixing bowl, combine your white cake mix, buttermilk, vegetable oil, eggs, key lime juice, and key lime zest. Use an electric mixer on medium speed, mixing for 2–3 minutes and scraping down the bowl as needed. Want that classic key lime look? Add a few drops of green food coloring and watch your batter transform into the prettiest pastel green. This is where the irresistible aroma kicks in!

Step 3: Bake the Layers

Pour your batter evenly into the prepared pans and pop them in the oven. Bake for 25–30 minutes. The kitchen will fill with sunshine-y citrus scent as the cake rises to soft, golden perfection. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for a bit, then finish cooling completely on a wire rack. Don’t rush this—the frosting needs a cool surface to work its magic!

Step 4: Whip Up the Frosting

For the Key Lime Cream Cheese Frosting, beat softened cream cheese and butter together until you get that dreamy, fluffy texture. Gradually add in the powdered sugar, mixing well after each addition. Last, blend in the key lime juice and zest, vanilla extract, and a pinch of salt. If the frosting feels a bit too soft, let it firm up in the fridge for about 15–20 minutes. The result? A luxuriously tangy, pillowy frosting, flecked with lime zest.

Step 5: Assemble and Frost the Cake

Place one completely cooled cake layer on your favorite plate or cake stand. Spread a generous layer of your Key Lime Cream Cheese Frosting over the top. Stack the second cake layer, then frost the top and sides until your cake is gloriously covered. For an extra flourish, garnish with thin lime slices, curls of zest, or even a sprinkle of crushed graham crackers for a nod to key lime pie. Slice, serve, and savor every bright, creamy bite!

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

Garnishes

Finish your Key Lime Cake with Key Lime Cream Cheese Frosting with a flourish—thinly sliced key lime rounds, fresh twists of zest, or a sprinkling of crushed graham crackers immediately elevate the whole look and add little bursts of flavor with every bite. Edible flowers or mint leaves make for a showstopper presentation for special occasions, too!

Side Dishes

Pair slices of your cake with a scoop of vanilla bean ice cream or a dollop of softly whipped cream for extra indulgence. If you want a fresh contrast, serve with a berry compote—think strawberries or raspberries—or a platter of juicy fruit salad for a fun, summery spread.

Creative Ways to Present

For parties or brunches, cut the Key Lime Cake with Key Lime Cream Cheese Frosting into small squares and serve as dainty petit fours. Or, bake the batter as cupcakes for individual treats, piping on a rosette of that luscious frosting. Mini trifles with cake cubes, fresh berries, and a swirl of frosting in a glass are always a hit, too!

Make Ahead and Storage

Storing Leftovers

If you have leftover Key Lime Cake with Key Lime Cream Cheese Frosting, simply cover the cake tightly with plastic wrap or place slices in an airtight container. Store in the fridge for up to 4 days. The frosting helps keep the cake tender, and honestly, it only gets more delicious as the flavors meld!

Freezing

This cake freezes beautifully. To freeze, wrap the unfrosted cake layers tightly in plastic and foil, or store frosted slices in airtight containers for up to 2 months. Thaw overnight in the refrigerator, then let come to room temp before serving. It’s a lifesaver for last-minute celebrations or when you want a ready-made treat.

Reheating

It’s best to enjoy Key Lime Cake with Key Lime Cream Cheese Frosting at room temperature because the frosting firms up in the fridge. Remove what you plan to eat and let it sit out for 30–45 minutes for the best flavor and texture. There’s no need to microwave or heat—just let the citrusy aroma work its magic as you wait!

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes provide a unique, floral tang, regular Persian limes work beautifully if key limes are hard to find. Your cake will still be deliciously tart and flavorful.

What if I don’t have buttermilk?

No buttermilk? No problem—you can make a quick substitute by adding 1 tablespoon of lemon or lime juice to 1 cup of regular milk. Let it sit for 5 minutes and use as directed for a similar tang and tenderness in your cake.

Can I make this as a sheet cake or cupcakes?

Definitely! Pour the batter into a 9×13-inch pan for a sheet cake and bake for 28–32 minutes, or fill lined cupcake tins two-thirds full and bake for about 18–22 minutes. The Key Lime Cream Cheese Frosting is perfect for all formats.

How do I avoid lumps in my frosting?

Make sure both your cream cheese and butter are fully softened before you begin, and sift your powdered sugar. Beat the cream cheese and butter until completely smooth, then add sugar gradually for the silkiest texture.

What’s the best way to zest a key lime?

Use a microplane or the finest side of a box grater, being careful to remove only the green part of the skin. It’s packed with aromatic oils that supercharge the citrus flavor without any bitterness from the white pith.

Final Thoughts

There’s something irresistible about a burst of citrus in dessert form, and this Key Lime Cake with Key Lime Cream Cheese Frosting absolutely delivers. It’s a guaranteed mood-lifter, perfect for celebrations or simply brightening a regular weekday. I can’t wait for you to give this recipe a try—you’ll be adding it to your “special request” list in no time!

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