Key Lime Cake
A moist and fluffy cake filled with the zesty and tangy flavor of key limes, topped with a creamy key lime frosting. Perfect for special occasions or a refreshing dessert to satisfy your citrus cravings.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup key lime juice freshly squeezed preferred
- 2 tbsp key lime zest
- 1 cup whole milk
Frosting
- 16 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup key lime juice
- 2 tbsp key lime zest
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Add key lime juice, key lime zest, and milk. Gradually mix in dry ingredients until just combined.
Bake the Cake:
- 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 transfer to a wire rack to cool completely.
Prepare the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, mixing until fluffy. Mix in key lime juice and zest until combined.
Assemble the Cake:
- Spread frosting between the cake layers and over the top and sides. Smooth with a spatula or decorate as desired.
Decorate (Optional):
- Garnish with fresh key lime slices, zest, or toasted coconut for added texture and color.
Notes
- Use fresh key lime juice for the best flavor.
- Be careful not to overmix the batter to maintain a tender cake texture.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.