Description
A vibrant and refreshing layered cake that combines moist lime-infused cake, creamy key lime filling, and luscious cream cheese frosting for the perfect balance of sweet and tart.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup fresh key lime juice
Zest of 2 limes
1 (14-ounce) can sweetened condensed milk
½ cup fresh key lime juice (for filling)
3 large egg yolks
8 ounces cream cheese, softened
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons fresh key lime juice (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lime zest.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined, then stir in lime juice.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the filling, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy.
- Spread filling evenly over one cooled cake layer. Place the second layer gently on top.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lime juice and vanilla extract. Beat until creamy and fluffy.
- Frost the top and sides of the cake. Garnish with extra lime zest or thin lime slices if desired.
Notes
Fresh lime juice provides the brightest flavor, but bottled juice can be used if needed.
Store cake covered in the refrigerator for up to 4 days.
Let cake sit at room temperature for 20–30 minutes before serving for best texture.
Unfrosted cake layers can be frozen for up to 2 months.
If buttermilk is unavailable, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
