Key Lime Cake with Cream Cheese Frosting Recipe

Introduction

This Key Lime Cake with Cream Cheese Frosting recipe is wonderfully simple and delicious, combining zesty citrus flavor with rich, tangy frosting. It’s the perfect dessert for any occasion, from summer gatherings to year-round celebrations. For more vibrant flavor combinations, try the Shrimp and Avocado Bowls with Mango Salsa Recipe or the refreshing Cranberry Jalapeño Relish.

Ingredients

This Key Lime Cake with Cream Cheese Frosting delivers a burst of bright, tangy citrus flavor balanced by a rich, creamy topping that melts in your mouth.

• 1 box lemon cake mix
• 1 1/3 cups vegetable oil
• 4 large eggs, beaten
• 1 (3 oz) package lime gelatin
• 3/4 cup orange juice
• 8 oz cream cheese, softened
• 8 oz Cool Whip (or homemade whipped cream)
• 2 tsp vanilla extract
• 1 cup powdered sugar
• 2 limes, juiced
• zest from 2 limes

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Key Lime Cake with Cream Cheese Frosting comes together about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Bring all refrigerated ingredients like eggs, cream cheese, and butter to room temperature for about 30–60 minutes. This ensures smooth mixing and a better rise. Meanwhile, grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Sifting is optional but helps create a lighter Key Lime Cake crumb.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup softened unsalted butter with 1½ cups granulated sugar on medium-high speed for 3–4 minutes, until pale and fluffy. Scrape the bowl halfway through to ensure even mixing.

Step 4 — Add Wet Ingredients and Lime Flavor

Beat in 3 large eggs, one at a time, followed by ½ cup Key lime juice and 1 tablespoon grated lime zest. Mix just until combined. Alternate adding the dry mixture and 1 cup buttermilk, starting and ending with flour. Do not overmix.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before turning out onto a wire rack.

Step 6 — Make the Cream Cheese Frosting

Beat 8 oz softened cream cheese with ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract. For a tangier frosting, add 1 tablespoon Key lime juice. Whip until light and spreadable.

Step 7 — Assemble and Frost the Cake

Once cake layers are completely cool, place one layer on a serving plate. Spread a thick layer of Cream Cheese Frosting on top. Add the second layer and frost the top and sides. Garnish with lime zest or thin lime slices if desired.

Step 8 — Chill Before Serving

Refrigerate the frosted Key Lime Cake with Cream Cheese Frosting for at least 1 hour before slicing. This helps the frosting set and makes for cleaner slices. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	19g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This Key Lime Cake with Cream Cheese Frosting can be easily adapted for various dietary needs while maintaining its signature tangy flavor.

• Greek yogurt for oil — Adds protein and moisture while reducing fat content, creating a denser, protein-rich cake.
• Almond or coconut flour — Creates a gluten-free, lower-carb version with a slightly nutty flavor that complements the lime.
• Monk fruit or stevia — Provides a sugar-free alternative for a lower-carb Key Lime Cake with Cream Cheese Frosting.
• Vegan cream cheese and coconut oil — Makes dairy-free frosting with a similar tangy, creamy texture.
• Avocado or applesauce — Replaces butter for healthier fats or lower cholesterol while keeping the cake moist.
• Reduced-sodium baking powder — Lowers sodium content without affecting the cake’s rise or texture.
• Coconut milk and arrowroot — Creates a dairy-free, slightly tropical frosting alternative.
• Egg whites or flax eggs — Reduces cholesterol while maintaining structure, perfect for egg-free diets.

Serving Suggestions

• Pair with a chilled glass of iced tea or a crisp Sauvignon Blanc to complement the tangy lime flavor
• Serve at summer barbecues, pool parties, or as a refreshing dessert after spicy meals
• Garnish with thin lime slices, lime zest, or crushed graham crackers for visual appeal
• Create individual portions using a ring mold for elegant dinner parties
• Accompany with fresh berries or a berry coulis to add color and balance the richness
• Perfect for birthdays, baby showers, or any celebration needing a bright, cheerful dessert
• Chill thoroughly before serving to help the cream cheese frosting set perfectly

This Key Lime Cake with Cream Cheese Frosting makes a stunning centerpiece for any dessert table. The vibrant green layers against the white frosting create an eye-catching presentation that promises the perfect balance of sweet and tart flavors in every slice.

Common Mistakes to Avoid

• Mistake: Using regular lime juice instead of key lime juice. Fix: Use bottled or fresh key lime juice for the authentic, distinctively tart flavor profile.
• Mistake: Overmixing the cake batter after adding dry ingredients. Fix: Mix just until the flour is incorporated to avoid developing gluten and creating a tough, dense cake.
• Mistake: Using cold cream cheese and butter for the frosting. Fix: Ensure ingredients are at room temperature for a perfectly smooth, lump-free cream cheese frosting.
• Mistake: Overbaking the cake layers, drying them out. Fix: Start checking for doneness a few minutes early; the cake is done when a toothpick inserted comes out with moist crumbs.
• Mistake: Frosting a warm cake, causing the frosting to melt and slide off. Fix: Always allow your Key Lime Cake layers to cool completely on a wire rack before applying the cream cheese frosting.
• Mistake: Not zesting the limes before juicing them. Fix: Zest the limes first, as it’s nearly impossible to zest them efficiently after they’ve been juiced.
• Mistake: Adding too much lime juice to the frosting, making it runny. Fix: Add juice gradually and chill the frosting if needed to maintain a spreadable, pipeable consistency.
• Mistake: Skipping the step of greasing and flouring the pans. Fix: Properly prepare your cake pans to ensure the layers release cleanly without sticking or breaking.

Storing Tips

• Fridge: Store Key Lime Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days. Keep refrigerated at or below 40°F for food safety.
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil, or place frosted slices in a freezer-safe airtight container. Freeze for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm slice, microwave individual portions for 10–15 seconds until just warmed through.

Always allow the Key Lime Cake with Cream Cheese Frosting to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Key Lime Cake with Cream Cheese Frosting is a perfect balance of sweet and tangy. If you love citrus desserts, try our Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe next. We hope you enjoy making this cake—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I use bottled key lime juice instead of fresh for this Key Lime Cake with Cream Cheese Frosting?

Yes, you can use bottled key lime juice if fresh key limes are unavailable. The flavor will still be delicious, though fresh juice often provides a brighter, more vibrant taste. Either way, your Key Lime Cake with Cream Cheese Frosting will turn out wonderfully.

How should I store the Key Lime Cake with Cream Cheese Frosting?

Store the cake in an airtight container in the refrigerator due to the cream cheese frosting. It will keep well for up to 4 days. For the best texture and flavor, let it sit at room temperature for about 20 minutes before serving.

Can I make this Key Lime Cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the freshest results.