Bring a burst of flavor to any occasion with this vibrant Key Lime Cake! Its moist and tender interior pairs perfectly with a luscious Vanilla-Lime Buttercream, combining sweet and tangy notes for a truly irresistible treat.
INGREDIENTS
For the Cake:
- 2 ½ cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅛ teaspoons fine sea salt
- 1 ¼ cups unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 ¼ cups buttermilk
- Zest of 4 limes + 3 tablespoons freshly squeezed lime juice
For the Icing:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- Zest of 2 limes + 3 tablespoons freshly squeezed lime juice
INSTRUCTIONS
To Make the Cake:
- Preheat your oven to 350°F (175°C). Grease three 9-inch baking pans and line the bottoms with parchment paper.
- In a medium bowl, sift or whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and alternate adding the dry ingredients in three additions with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lime juice and zest until evenly distributed.
- Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 23-26 minutes, or until the centers spring back when lightly pressed or a toothpick inserted in the middle comes out with a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To Make the Icing:
- In a large bowl, beat the butter on medium-high speed for 2-4 minutes until light and fluffy.
- Add the powdered sugar, cream, vanilla, and salt. Start mixing on low speed until combined, then increase to medium-high and beat for another 2 minutes.
- Mix in the lime zest and juice until smooth.
To Assemble the Cake:
- If needed, level the tops of the cake layers with a serrated knife.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the second layer, then top with the third layer.
- Use the remaining frosting to cover the top and sides of the cake.
- Slice, serve, and enjoy the bright, tangy flavors!
NOTES
- Doneness Test: The cake is done when the center gently springs back after a light poke or when a toothpick inserted into the center comes out with just a few crumbs.
Nutrition (per serving):
- Calories: 560 kcal
- Carbohydrates: 58 g
- Protein: 5 g
- Fat: 35 g
- Saturated Fat: 18 g
- Cholesterol: 105 mg
- Sodium: 254 mg
- Potassium: 115 mg
- Fiber: 1 g
- Sugar: 42 g
- Vitamin A: 915 IU
- Calcium: 51 mg
- Iron: 1 mg
