Key Lime Cake with Cream Cheese Frosting
Ingredients :
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup fresh key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
1 package lime jello gelatin
For the Cream Cheese Frosting:
- 16 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp key lime juice
- 1 tsp vanilla extract
For Garnish:
- Key lime slices
- Key lime zest
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, gelatin and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a small bowl, combine the buttermilk and key lime juice.
5. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the key lime zest.
6. Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until light and fluffy. Add the key lime juice and vanilla extract, and beat until combined.
8. To assemble, place one cake layer on a serving plate and spread with a layer of frosting. Repeat with the second and third layers. Frost the top and sides of the cake with the remaining frosting.
9. Garnish with key lime slices and zest. Refrigerate the cake for at least 30 minutes before serving to set the frosting.
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