Introduction

This Key Lime Cake is a bright and refreshing dessert perfect for any occasion. With a tender lime-infused cake and tangy cream cheese frosting, it offers a delightful balance of sweet and tart flavors. Garnished with fresh lime wedges and crushed graham crackers, it’s sure to impress.

A slice of two-layer white cake with light, fluffy texture sits on a white speckled plate, covered in smooth white frosting. The middle layer shows a thin line of frosting between the two soft cake layers. On the side of the slice, there is a thin, bright green lime slice used as decoration. In the background, there are more slices of the same cake and some green limes placed on a white marbled surface. The overall look is clean and fresh with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Lime wedges (for garnish)
Graham crackers (for garnish)
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

Step 1: Preheat the oven to 350°F and prepare two 8-inch cake pans by spraying them with nonstick spray. Line the bottoms with parchment paper rounds, then spray the parchment as well. Set aside.
Step 2: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: Add the buttermilk, fresh lime juice, lime zest, vanilla extract, and vegetable oil to the dry ingredients. Beat with a stand mixer paddle attachment or hand mixer just until fully combined.
Step 4: In a separate clean bowl, whip the egg whites until medium stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 35–40 minutes, or until the center springs back when lightly pressed. Allow cakes to cool completely.
Step 6: For best results, wrap the cooled cakes in plastic wrap and chill in the refrigerator for at least 2 hours or overnight before frosting.
Step 7: To make the cream cheese frosting, beat the cream cheese and butter in a mixer bowl until smooth. Scrape down the sides, then beat again briefly to combine thoroughly.
Step 8: Add the vanilla extract, lime zest, salt, and powdered sugar. Mix on low speed until the sugar is moistened, then increase to medium-high and beat until the frosting is smooth and fluffy, about 2–3 minutes.
Step 9: If made ahead, allow the frosting to come to room temperature before using. Spread the frosting evenly over the chilled cakes.
Step 10: Garnish the frosted cake with fresh lime wedges and crushed graham crackers. Store the finished cake in the refrigerator until ready to serve.

Tips & Variations

For an extra lime punch, add a teaspoon of lime extract in addition to the fresh lime juice and zest.
Substitute buttermilk with plain yogurt thinned with milk if needed.
Use egg yolks in the frosting for a richer texture, but be sure to use pasteurized eggs if serving to children or the elderly.
To easily crush graham crackers, place them in a sealed plastic bag and gently crush with a rolling pin.

Storage

Store the cake covered in the refrigerator for up to 4 days. If refrigerated, allow the cake to sit at room temperature for about 20 minutes before serving to soften the frosting. The frosting can be made a day ahead and kept refrigerated; bring to room temperature and re-whip briefly before spreading.

How to Serve

The image shows a two-layer white cake with smooth white frosting covering the top and sides. Between the layers, a thin line of frosting is visible. The bottom edge of the cake is decorated with a crumbled brown crumb coating. On top, there are evenly spaced dollops of white whipped cream, each topped with a thin slice of green lime. One slice of cake is being lifted by a gold cake server, showing the soft and fluffy texture of the layers inside. The cake sits on a white marble surface with a gray cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of fresh?

Fresh lime juice provides the best flavor and brightness. If using bottled lime juice, choose a high-quality brand and consider adding a bit more zest to enhance the lime taste.

Can I freeze the cake?

Yes, you can freeze the unfrosted cakes wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely in the refrigerator before frosting and serving.