Ingredients
- 1 box white cake mix
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 (3 ounce) package lime gelatin powder
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Directions
Preheat oven to 350°F (175°C).
In a large bowl, combine cake mix, lime gelatin powder, oil, eggs, buttermilk, key lime juice, and lime zest.
Mix until the batter is smooth and well combined.
Pour batter into two greased and floured 9-inch round cake pans.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Beat the cream cheese and butter together until creamy.
Gradually add powdered sugar, mixing until fluffy.
Stir in lime juice and zest until well incorporated.
Spread a layer of frosting on the first cake layer.
Add the second layer and frost the top and sides evenly.
Garnish with extra zest, lime slices, or your choice of decoration.
For best results, refrigerate the cake for about an hour before slicing and serving.
Frequently Asked Questions
How should I properly store leftover Key Lime Cake to maintain freshness?
This Key Lime Cake, due to its cream cheese and buttermilk content, should be stored in an airtight container in the refrigerator. It will stay moist and flavorful for up to 4 days when properly chilled. Allow slices to come to room temperature for about 20 minutes before serving for the best texture.
Can I substitute regular lime juice for the key lime juice in this cake recipe?
While the recipe calls for 1/2 cup of key lime juice for authentic flavor, you can substitute an equal amount of regular lime juice if necessary. Be aware that regular lime juice is more acidic and less sweet, so you might consider adding an extra teaspoon of sugar to the batter for balance.
What is the best way to ensure my Key Lime Cake bakes evenly with a total cook time of 1 hour 40 minutes?
Because this cake has a longer baking time at 350°F (175°C), ensure your pan is lightly greased and floured, or lined with parchment paper. Test for doneness by inserting a toothpick into the center; it should come out clean, indicating the cake has set throughout.
