Three-Layer Key Lime Cake With Key Lime Buttercream Frosting
- 30m Prep Time
- 35m Cook Time
- 3h Ready In
A three-layer key lime cake with tangy key lime buttercream frosting. The cake is light and moist, made with cake flour and fresh key lime juice and zest.
Ingredients
- Nonstick baking spray
- 946 ml cake flour
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 473 ml granulated sugar
- 473 ml unsalted butter softened
- 4 medium eggs at room temperature
- 118 ml freshly squeezed key lime juice
- 14.8 ml grated key lime zest
- 12.3 ml vanilla extract
- 237 ml half-and-half
- 454 g cream cheese softened
- 237 ml unsalted butter softened
- 2.37 L powdered sugar
- 59.1 ml freshly squeezed key lime juice
- 14.8 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 137 mg
- Iron: 3.86 mg
- Magnesium: 16.3 mg
- Phosphorus: 163 mg
- Potassium: 167 mg
- Zinc: 0.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick baking spray
- 946 ml cake flour
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 473 ml granulated sugar
- 118 ml freshly squeezed key lime juice
- 14.8 ml grated key lime zest
- 12.3 ml vanilla extract
- 237 ml half-and-half
- 2.37 L powdered sugar
- 59.1 ml freshly squeezed key lime juice
- 14.8 ml vanilla extract
Prepare
- Soften 473 ml unsalted butter
- 4 medium eggs, at room temperature
- Soften 454 g cream cheese
- Soften 237 ml unsalted butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Spray a deep 9-inch round cake pan with nonstick baking spray.
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Step 2.
In a medium mixing bowl, sift or whisk together 4 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt until well combined.
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Step 3.
In a large mixing bowl, using a handheld mixer, cream 2 cups granulated sugar and 2 cups (4 sticks) unsalted butter (softened) on medium speed until light and fluffy, about 3-4 minutes. Add 4 medium eggs (room temperature) one at a time, mixing well after each addition, until creamy. Add ½ cup key lime juice, 1 tablespoon key lime zest, and 2½ teaspoons vanilla extract; mix to combine.
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Step 4.
Alternate adding the dry ingredients and 1 cup half-and-half to the wet ingredients, starting and ending with dry, mixing on low speed after each addition until just combined. Do not overmix. Let the batter sit for a few minutes, then pour it into the prepared cake pan and spread evenly.
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Step 5.
Bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out clean. Remove the pan from the oven and set on a wire rack to cool completely in the pan, about 1 hour.
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Step 6.
While the cake cools, make the frosting. In a large mixing bowl, using a handheld mixer, beat 16 ounces cream cheese (softened) and 1 cup (2 sticks) unsalted butter (softened) on medium speed until well combined, about 2 minutes. Gradually add 10 cups powdered sugar while mixing on low speed. Pour in ¼ cup key lime juice and 1 tablespoon vanilla extract; mix on medium speed until creamy and smooth, about 2 minutes. Refrigerate the frosting for 30 minutes to firm up.
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Step 7.
Once the cake is almost fully cooled, carefully remove it from the pan. Using a serrated knife, cut the cake horizontally into three even layers.
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Step 8.
Place the bottom cake layer on a large round plate or cake stand. Spread a thin layer of frosting evenly over the top. Place the second cake layer on top and spread another thin layer of frosting. Top with the final cake layer. Frost the top and sides of the entire cake with the remaining frosting.