Description
A tangy and moist Key Lime Cake with a delicate crumb, topped with a creamy lime-infused cream cheese frosting. This dessert combines fresh lime juice and zest for vibrant citrus flavor, balanced by a sweet and smooth frosting. Garnished with lime wedges and crushed graham crackers, this cake is perfect for brightening any occasion with its refreshing taste.
Ingredients
Cake
- 2 ¼ Cups Cake Flour
- 1 ½ Cups 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 Extract
- ½ Cup Vegetable Oil
- 4 Egg Whites
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
Garnish
- Lime Wedges
- Crushed Graham Crackers
Instructions
- Prepare the pans: Preheat the oven to 350°F. Spray two 8-inch cake pans with nonstick spray. Line each with parchment rounds and spray the parchment to prevent sticking. Set aside for baking.
- Mix dry ingredients: In a large bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt ensuring they are evenly combined for a uniform batter.
- Add wet ingredients: Incorporate buttermilk, fresh lime juice, lime zest, vanilla extract, and vegetable oil into the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, beat just until the mixture is fully combined without overmixing.
- Whip egg whites: In a separate clean bowl, beat the egg whites until they form medium stiff peaks, which will provide volume and lightness to the cake.
- Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, carefully mixing until the streaks disappear to maintain the airy texture.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 35 to 40 minutes, or until the cake springs back lightly when the center is pressed. Remove from oven and allow to cool completely.
- Chill the cakes: Once cooled, tightly wrap each cake in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling makes the cakes easier to frost and helps develop flavor.
- Make the cream cheese frosting: In a mixing bowl, beat together cream cheese and unsalted butter until smooth. Scrape down the sides and beat again to fully incorporate.
- Add flavorings to frosting: Mix in vanilla extract, lime zest, salt, and powdered sugar on low speed until the sugar is moistened. Then increase to medium-high speed and beat for 2 to 3 minutes until the frosting is fluffy and smooth.
- Frost the cake: Remove cakes from fridge, frost immediately with the lime cream cheese frosting, spreading evenly between layers and over the top and sides.
- Garnish and serve: Decorate the frosted cake with fresh lime wedges and a sprinkle of crushed graham crackers for added texture and flavor. Store the cake in the refrigerator until ready to serve to keep the frosting firm.
Notes
- For best results, use fresh lime juice and zest for authentic citrus flavor.
- Ensure egg whites are whipped to medium stiff peaks to add lightness without becoming dry.
- Be gentle when folding egg whites to keep the batter airy and prevent it from deflating.
- Chilling the cake helps with easier frosting application and enhances the flavor meld.
- The frosting is best applied when freshly made but if refrigerated, bring it to room temperature before using.
- Use cake flour for a tender crumb; all-purpose flour may alter the texture.
- Store leftover cake covered in the fridge, consume within 3-4 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American