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Dessert

Key Lime Cake with Key Lime Cream Cheese Frosting

By: Ryan Nordheimer

Ryan Nordheimer shares his bright, zippy, and zesty Key Lime Cream Cheese Frosting to decorate any of your finest cake creations, like this Key Lime Pie Layer Cake. And by using Tillamook Cream Cheese Spread, you get a fluffy, soft frosting that’s easy to use.

2HR serves 8-16 (yields one 8” Layer Cake)

Ingredients

Vanilla Sponge Cake:

  • 8 large eggs, yolks and whites separated 

  • 2⁄3cup neutral oil 

  • 1 tbsp vanilla extract 

  • 2 2⁄3cup sugar 

  • 1 tbsp + 2 tsp baking powder 

  • 1 tsp kosher salt 

  • 2 1⁄3cup all purpose flour

Lime Cake Soak: 

  • 2⁄3cup lime juice 

  • 2⁄3cup sugar  

  • 1 tsp black lime powder (optional)

Frosting:  

Assembly:  

  • 14 oz. Cookie butter 

  • Lime wedges or slices, for decorating  

  • Marshmallow spread, for decorating

Share:

Cake: 

  1. Preheat oven to 350F. Grease two half-sheet pans with baking spray and line with parchment paper. Set aside.  

  2. Add the egg yolks to a large bowl. Whisk in the oil, vanilla extract, and 2 cups of sugar. Then whisk in the baking powder, salt, and all-purpose flour until just combined.  

  3. In a separate bowl, add the remaining 2/3 cup sugar with the egg whites. Using an electric hand mixer on medium-high speed, beat egg whites until stiff peaks form.  

  4. Fold egg whites in three batches into the cake batter until no streaks remain. Divide evenly between the two sheet trays. Bake for 18 minutes, switching trays half-way through. Let cool.

Frosting: 

  1. Add the cream cheese, butter, salt, and lime zest to the bowl of a stand mixer. Using a paddle attachment, beat the ingredients together on medium speed until completely combined.

    1. Tip: Make sure the cream cheese and butter are completely at room temperature to make for the smoothest frosting.

  2. Reduce speed to lowest setting and gradually add in the powdered sugar. Once it has all been added, increase speed to medium and beat for 2 minutes.

  3. Add a drop of green food coloring to lightly tint the frosting light green and beat in. 

Lime Cake Soak: 

  1. Heat ingredients together in a microwave safe bowl for 30 seconds, then stir to dissolve sugar.

Assembly: 

  1. Flip cakes onto cutting boards. Using an 8” cake board, cut out 2 cake circles from each cake.

  2. Put an 8” cake board on a cake turntable. Then add one of the cake rounds. Coat with some of the lime cake soak. Then smear over some of the cookie butter (you can add in 1-2 tbsp neutral oil to loosen it somewhat). Then top with 1 cup of the cream cheese frosting.  

  3. Repeat this process two more times, ending with a layer of cake on top.  

  4. Frost the outside of the cake with the remaining frosting. Decorate with lime wedges and store-bought marshmallow spread before serving.  

Shop this recipe

  • Original Cream Cheese Spread

    Tillamook Original

  • Extra Creamy Unsalted Butter

    Tillamook Extra Creamy Unsalted Butter

Meet the chef

Ryan Nordheimer

From classic favorites to bold new ideas, Ryan's recipes reflect his deep love for baking. Whether it’s a show-stopping cake for a special occasion or sharing tips for baking at home, Ryan’s content connects with both seasoned bakers and beginners. He’s built a strong following on social media, where his cakes often go viral for their intricate details and innovative presentations. Through his work, Ryan encourages others to embrace their own creativity in the kitchen, showing that with the right guidance anyone can bake impressive and delicious cakes.

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