Key Lime Cake

5 from 2 votes

This moist key lime cake with cream cheese frosting is the perfect blend of tangy and sweet! You won't be able to stop at one slice!

Prep Time45

Cook Time40

Total Time1 25

Course: Dessert

Servings: 8-Inch Cakes

Author: Alyssa Rivers

Ingredients

2 ¼ Cups Cake Flour
1 ½ Cup Granulated Sugar
1 Tablespoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Buttermilk
¼ Cup Fresh Lime Juice
2 Tablespoons Lime Zest
2 Teaspoons Clear Vanilla
½ Cup Vegetable Oil
4 Egg Whites
Lime Wedges for Garnish
Graham Crackers for Garnish

Cream Cheese Frosting

8 Ounces Cream Cheese Room Temperature
½ Cup Unsalted Butter Room Temperature
1 Teaspoon Clear Vanilla Extract
2 Teaspoons Lime Zest
½ Teaspoon Salt
4 Cups Powdered Sugar

Instructions

Cake

Preheat the oven to 350°F and spray two 8-inch cake pans with nonstick spray. Add a parchment round to the bottom of the pans and spray the parchment with the nonstick spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, lime juice, lime zest, vanilla, and oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
In a separate bowl, whip the egg whites until they reach medium stiff peaks. Fold the egg whites careful into the batter just until the streaks of egg whites have been absorbed.
Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. I find the cake is easiest to frost when it has been chilled, so wrap each cake in a couple layers of plastic wrap and store in the fridge for at least 2 hours or overnight.
Once chilled, frost with the lime cream cheese frosting and decorate with fresh lime wedges and crushed graham crackers. Store in the fridge until ready to serve.

Cream Cheese

In the bowl of a mixer, beat the cream cheese and butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure it’s well incorporated.
Add the vanilla, lime zest, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium-high without making a mess. Beat until smooth and fluffy, about 2-3 minutes.
This frosting is best used immediately to frost the cake. If you make it in advance be sure it let it come to room temperature before using it to frost the cake.

Nutrition

QR code

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