Calling all citrus lovers! This Key Lime Cake with Cream Cheese Frosting is everything you’ve been craving!
Soft, buttery cake bursting with fresh key lime flavor, layered with rich, tangy cream cheese frosting, and finished with a sprinkle of lime zest. Every bite is light, creamy, sweet, and perfectly tart! 
IngredientsFor the Key Lime Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp key lime zest
½ cup fresh key lime juice
1 tsp vanilla extract
1 cup buttermilk, room temperature
For the Cream Cheese Frosting
8 oz cream cheese, softened
1 cup unsalted butter, softened
4½ cups powdered sugar
1 tsp vanilla extract
1 tbsp key lime juice
1 tsp key lime zest
Pinch of salt
Optional Garnish
Thin key lime slices
Lime zest
Whipped cream
White chocolate curls
Fresh mint leaves
DirectionsStep 1:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3:
In a large bowl, beat the butter and sugar until light and fluffy, about 4–5 minutes.
Step 4:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and key lime zest.
Step 5:
Combine the buttermilk and key lime juice.
Step 6:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined.
Step 7:
Divide the batter evenly between the prepared pans.
Step 8:
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 10:
For the frosting, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, then mix in the vanilla, key lime juice, zest, and salt
Step 11:
Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides evenly.
Step 12:
Decorate with fresh lime slices, extra zest, white chocolate curls, or mint leaves if desired.
Step 13:
Chill for 20–30 minutes before slicing for the cleanest cuts.
Tips
Fresh key lime juice delivers the brightest flavor, but bottled key lime juice works in a pinch. Don’t overmix the batter to keep the cake soft and tender. Use room-temperature butter, eggs, and cream cheese for a smooth batter and frosting. Add a teaspoon of lime zest to the cake batter for an extra citrus punch. Store the cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
