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Key Lime Cake with Cream Cheese Lime Icing Recipe

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★★★★

4 from 214 reviews

This delightful Key Lime Cake with Cream Cheese Lime Icing is a refreshing citrus-flavored dessert featuring a moist lime gelatin-infused cake layered and frosted with a creamy, tangy cream cheese icing enhanced with key lime juice and zest. Perfect for spring and summer gatherings, this cake combines the tartness of key limes with a sweet, smooth finish.

Ingredients

Scale

Cake Ingredients

  • 1 1/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3-ounce package lime flavored gelatin
  • 5 large eggs, slightly beaten
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 cup key lime juice (about 2–3 key limes or 4 regular limes)
  • 1/2 teaspoon vanilla extract

Cream Cheese Lime Icing

  • 1 stick (1/2 cup) butter, room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 5 cups confectioner’s sugar
  • 1 tablespoon key lime juice
  • 1 teaspoon vanilla extract
  • 4 drops green food coloring
  • 2 tablespoons lime zest

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the granulated sugar, sifted all-purpose flour, salt, baking powder, baking soda, and lime flavored gelatin. Mix thoroughly to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the slightly beaten eggs, vegetable oil, orange juice, lemon juice, key lime juice, and vanilla extract until well blended.
  4. Incorporate Wet with Dry: Add the wet ingredients mixture to the dry ingredients bowl and stir gently until just combined to avoid overmixing, which could affect cake texture.
  5. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  6. Cool Cakes: Let the cakes cool in their pans for 10 minutes to settle, then turn them out onto wire racks to cool completely before frosting.
  7. Prepare Icing Base: In a mixing bowl, beat the room temperature butter and cream cheese together until smooth and creamy to form the base of the icing.
  8. Add Remaining Icing Ingredients: Gradually add the confectioner’s sugar to the butter-cream cheese mixture while continuing to beat. Then mix in the key lime juice, vanilla extract, green food coloring, and lime zest until frosting is evenly creamy and vibrant.
  9. Assemble and Frost Cake: Once the cakes are completely cooled, frost the layers with the cream cheese lime icing. Stack the cakes carefully and apply additional frosting on top and sides as desired for a smooth finish.

Notes

  • Allow cakes to cool completely before frosting to prevent the icing from melting.
  • If key limes are unavailable, regular limes can be used but will alter the flavor slightly.
  • To avoid clumps in the icing, sift the confectioner’s sugar before adding.
  • Adding green food coloring is optional and mainly for aesthetic appeal.
  • You can prepare the cake layers a day ahead and refrigerate them wrapped tightly; frost just before serving.

Keywords: Key lime cake, lime gelatin cake, cream cheese lime icing, citrus cake, layered cake, summer dessert

Find it online: https://foodiecara.com/key-lime-cake-with-cream-cheese-lime-icing-recipe/