Amazing Key Lime Cake From Scratch
Fresh and full of flavor, this amazing key lime cake from scratch is a must-try. The combination of vanilla cake with fresh lime juice makes for the perfect summer dessert. This is a wonderful cake for serving at BBQs or dinner parties, as it is refreshing and delicious.
Servings: 12
Equipment
- 9 x 12-inch baking pan
- Cooking spray
- Large mixing bowl
- Wire rack
Ingredients
For the Cake
- One package lime-flavored gelatin 3-ounce
- 1 1/3 cups granulated sugar
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 5 large eggs slightly beaten
For the Glaze
- 1/2 cup key lime juice about 25 small key limes or 4 regular limes
- 1/2 cup confectioners' sugar
For the Frosting
- 1/2 cup 1 stick butter, room temperature
- 8 ounces cream cheese room temperature (one package)
- 1- pound box confectioners' sugar
Instructions
- Prepare the 9 x 12-inch Pan and Preheat the Oven - Preheat the oven to 350 degrees Farenheit. Spray the 9 x 12-inch baking tray with cooking spray.
- Combine the Dry Ingredients - In a large mixing bowl, combine the gelatin, granulated sugar, flour, salt, baking powder, and baking soda.
- Add the Wet Ingredients - To the dry ingredients, add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until the key lime batter is well combined.
- Bake the Cake - Carefully pour the cake batter into your 9 x 12-inch baking tray. Bake the cake for 35-40, using a toothpick to check for doneness. If the toothpick comes out clean, your key lime cake is done.
- Cool the cake in the pan for nearly five minutes. Then, allow the key lime cake to cool on a wire rack.
- Make the Glaze - In a small bowl, mix together the lime juice and confectioners' sugar using a fork. Pour over the cake while it is still warm.
- Make the Frosting - In a large bowl, cream together the butter and cream cheese using an electric mixer. Slowly add in the confectioners' sugar and beat until the frosting is well combined.
- Decorate the Cake - Once the cake is fully cool, spread the cream cheese frosting over the top and sides of the cake. Slice and serve your cake.
Notes
Store this key lime cake in the fridge in an airtight container. It can last in the fridge for three to five days when properly stored.
This cake can also be frozen as well for three to six months. First, place the cake in the freezer uncovered to allow the frosting to set. Then, take it out and cover it in plastic wrap and aluminum foil before placing it back in the freezer.
When you are ready to serve the cake, let it sit on your counter for one to two hours at room temperature. In addition, you can also let it thaw in your fridge overnight.
You can also make this cake in three 9-inch round cake pans if you want a layer of cake. Bake for about 20-25 minutes.
When making this cake, it is best to use fresh limes, either key limes or regular ones. However, if you don't have any fresh limes, you can also use storebought lime juice as well. For more lime flavor, you can also add lime zest into the glaze.
Be certain when making the frosting to make sure the butter and cream cheese are at room temperature. When mixing cream cheese for the frosting, it can curdle if it is too cold.
Want more recipes?Check out Our YouTube Channel!
