Key Lime Cake with Lime Cream Cheese Frosting

Ingredients

• 2 sticks Unsalted butter (Softened; for cake)
• 2 tbsp Shortening (The author uses Crisco Butter Shortening)
• 2 cup Granulated sugar (For cake)
• 3 cup All-purpose flour (The author uses White Lily flour)
• 3 oz Lime gelatin (Use the whole box; the author notes that the video incorrectly said half a box)
• 4 Eggs
• 1 cup Buttermilk
• 3 tsp Baking powder (The author specifically corrects the video: use teaspoons, not tablespoons)
• 0.25 tsp Salt
• 1 tsp Vanilla extract (The author uses McCormick Pure Vanilla)
• 6 tbsp Fresh lime juice or key lime juice (For cake)
• 2 limes Lime zest (For cake)
• 2 drops Green food coloring
• 6 cup Powdered sugar (For frosting)
• 2 sticks Unsalted butter (Softened; for frosting)
• 8 oz Cream cheese (Softened; for frosting)
• 1 tsp Vanilla extract (For frosting)
• 1 tbsp Lime juice (For frosting)
• 1 lime Lime zest (For frosting)

Steps

1. 1

   Sift together the all-purpose flour, baking powder, and salt. Add the entire 3-ounce box of lime gelatin and combine. The written recipe supersedes the video's spoken reference to half a box.

2. 2

   In a separate mixing bowl, mix the softened cake butter and shortening together.

3. 3

   Add the sugar and blend until the mixture is fluffy.

4. 4

   Add the eggs one at a time, incorporating each egg before adding the next.

5. 5

   Mix in the vanilla, lime juice, and zest of two limes.

6. 6

   Stir the green food coloring into the buttermilk.

7. 7

   Add the dry mixture and colored buttermilk alternately, mixing until the batter is combined.

8. 8

   Transfer the batter to prepared cake pans.

9. 9

   Bake at 350°F for 25–30 minutes, depending on your oven. Test the center with a toothpick; the cake is done when the toothpick test shows it is baked through.

10. 10

    For the frosting, mix the softened cream cheese and butter for at least 10–15 minutes, until extremely light.

11. 11

    Blend in the powdered sugar, vanilla, lime juice, and zest of one lime, mixing very well. The finished frosting should be light rather than too stiff.

12. 12

    Frost the cooled cake and serve.

Notes

The source does not specify the number or size of cake pans, nor a cooling time before frosting. Allow the cake to cool before frosting so the frosting remains light and does not melt.

Nutrition per serving

• dessert
• cake
• baked
• holiday
• American
• lime
• cream-cheese-frosting