Featured in our Food + Entertaining article, A Feast for the Senses, this key lime cake is light, fluffy and moist with a delicious lime buttercream frosting. A slice is almost as good as a visit to the tropics!
Key Lime Cake
Course: DessertServings
20
Ingredients
- For the cake:
2 cups all-purpose flour
1 ½ cups sugar
¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
2⁄3 cup oil
2⁄3 cup key lime juice
¾ cup sour cream
- For the frosting:
1 cup butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar (add more, if needed)
1 teaspoon vanilla
¼ cup key lime juice, optional
Green food coloring, optional
Whipped cream, for garnish
Lime zest, for garnish
- For the whipped cream:
1 cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla
Directions
- Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans or 3 6-inch pans.
- Mix together flour, sugar, baking powder, baking soda and salt in bowl of mixer.
- Add eggs, oil and lime juice. Beat until smooth. Then add sour cream and beat until smooth.
- Pour in prepared pans and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool completely, and then split each layer in half for a total of 4 layers (if using 2 cake pans). Frost.
- To make the frosting:
- Mix together butter and cream cheese until smooth. Add in powdered sugar, mixing until combined. Add in vanilla and key lime juice (if using). Mix until combined.
- Add a few drops of green food coloring if you’d like the frosting tinted.
- To make the whipping cream:
- In a chilled bowl, whip cream with sugar and vanilla until stiff peaks form.
Notes
- Note: After frosting the cake, garnish with sweetened whipped cream and lime zest, if desired. If you add whipped cream, store leftover cake in the refrigerator. Otherwise it can be kept at room temperature.
- Recipe from Leigh Ann Wilkes
