Go Back
Delicious homemade Key Lime Cake with lime frosting and decorations

Key Lime Cake

A refreshing dessert with tart key lime and creamy frosting, perfect for special occasions or a sweet treat on a warm day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Must be at room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature Must be at room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup key lime juice Fresh or bottled
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened Must be at room temperature
  • 3 cups powdered sugar
  • 2 tablespoons key lime juice
  • 1 teaspoon vanilla extract
Optional Garnish
  • Lime zest
  • Thin lime slices

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Stir in the key lime juice, zest, and vanilla extract until well combined.
  7. Divide the batter evenly among the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Frosting
  1. For the frosting, beat together the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, followed by the key lime juice and vanilla extract, beating until fluffy.
  3. Once the cakes are completely cooled, frost the top of one cake layer, add the second layer, frost the top and sides, and repeat with the last layer.
  4. Garnish with lime zest and thin lime slices if desired.
Serving
  1. Slice and serve Key Lime Cake cold or at room temperature, optionally paired with vanilla ice cream or fresh whipped cream.

Notes

Make sure your butter and eggs are at room temperature for easier mixing. Use fresh key limes if possible for the best flavor, but bottled juice works well too. Be careful not to overmix the batter to keep the cake light and fluffy. Allow the cakes to cool completely before frosting to prevent melting the frosting.