Key Lime Cake Recipe
This Key Lime Cake is moist, light and fluffy. The perfect balance of sweet and tart, it’s topped with a mouthwatering key lime cream cheese frosting. An easy cake recipe that has incredible flavor.
Many years ago while in Key West on a cruise, I had my first taste of authentic key lime pie. If you’ve ever tasted the real deal, you’ll know that it’s really difficult to find a true copycat anywhere else.
This situation oftentimes leads me on a re-creation mission in the kitchen. Examples? My Peri Peri Chicken recipe is thanks to our local Nando’s closing down. I started making Chicken Teriyaki Dragon Bowl at home simply because I craved it, and restaurant prices kept increasing.
This moist Key Lime Cake Recipe pays homage to the real thing. If I close my eyes while enjoying a bite … nope, still not in Florida. When not in Rome, you find a solution, right?
Key Lime Cake is just one unique and tasty dessert. It has a distinct flavor of key lime, which is citrusy without being overly bitter or tart, like with our Moist Lemon Poppy Seed Cake Recipe. It’s complimented so well with the buttery sweet cream cheese frosting.
For another citrus dessert, try our Lemon Poke Cake Recipe or this delicious Lemon Poppy Seed Cupcakes Recipe!
Why You’ll Love This Recipe
- Total Time: 1.5 Hours
- Serves: 8-10
🔍 What’s the Difference Between a Key Lime and a Regular Lime?
Those that aren’t familiar might be a little confused, and need to be brought up to speed. Key limes are a variety of lime, and are native to the Florida keys.
Compared to ordinary limes (which are also known as Persian limes); key limes are smaller, more yellow in color, and have a thinner skin.
While they taste very similar to regular limes, Key limes are way more aromatic.
🛒 Where to Find Key Limes
While key limes aren’t as readily available outside the Florida Keys, it’s not impossible. Sobeys and Co-op usually stocks them, in the fresh fruit section of the grocery store.
You can also order Key Lime Juice from Amazon, there are varieties available to both the USA and Canada.
For another key lime recipe, try our Key Lime Margarita Pie.
Tips for Success
ZEST TIP – To get the zest from a lime, just scratch over the surface making sure not to get too deep into the pith which is the white layer below the zest. The pith is quite bitter.
📋 Ingredients and Notes
Here are the ingredients you’ll need for both the fresh key lime cake and the key lime frosting.
As always, the full recipe for this key lime cake from scratch is on the printable recipe card at the end of this post.
There is no green food coloring in this recipe, so it is not a green tinted cake. Do so if you’d like more of a St. Patricks Day Cake.
CAKE TYPE VARIATIONS
For this recipe I like to make a triple layered round cake. Yet you can most certainly change this look to suit your preference and needs. So choose from the below to pick the correct baking pans to use
👩🏼🍳 How to Make Key Lime Cake
STEP 1 not pictured – Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
STEP 2 – In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
STEP 3 – In a large bowl, beat the butter, oil, and granulated sugar with an electric mixer until light and fluffy.
STEP 4 – Add the eggs, one at a time, beating well after each addition. Mix the vanilla extract, key lime juice, and key lime zest.
STEP 5 – Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
STEP 6 – Divide the cake batter evenly among the prepared cake pans.
STEP 7 – Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
STEP 8 – In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
STEP 9 not pictured – Mix in the key lime juice ( fresh lime juice ) and key lime zest until the frosting is smooth and spreadable.
STEP 10 – Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake.
STEP 11 – Repeat with the second and third layers (if using three layers), spreading frosting between each layer. Spread the remaining frosting over the top and sides of the cake.
STEP 12 – Garnish the cake with additional key lime zest, lime slices, or other decorations as desired. Refrigerate the cake for at least an hour before serving to allow the frosting to set.
🍴 How to Serve
Served either chilled or at room temperature, simply slice this cake into individual portions and serve! You can serve key lime cake as is and enjoy the wonderful key lime flavor, or serve with some vanilla homemade ice cream.
💭 Storage
Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. It can be stored at room temperature if it’s not too warm in the house that the frosting will melt.
How To Freeze
- Before frosting: you can freeze the baked and cooled cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months.
- To freeze a frosted cake: place it in the freezer until the frosting is firm. Then wrap it in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
❔Can I Make the Frosting Ahead of Time?
Cream cheese frosting is best used right when it’s made, when it’s fresh and fluffy. So I recommend making it just before you plan to frost the cake.
Yet technically you can keep it at room temperature up to the day before, or refrigerated for up to 3 days before.
It does run the risk of becoming grainy or soupy as it sits, and fixing that with re-mixing is hit and miss depending on temperature and the drying process.
❔Recipe FAQ
Yes, of course you can. It’ll still be a perfect cake recipe, and I promise I won’t tell. 😉
You can make this as fancy or everyday as you’d like. You also have the option of a layered round cake, sheet cake or make key lime cupcakes. I like to decorate with lime slices, lime zest or a sprinkle of brown sugar. Yet you can decorate as much or as less as you want.
While key limes tend to be more aromatic than regular limes, their taste is very similar.
Yes, you any kind of frosting you want. If you love a frosting that isn’t too sweet, our favorite is our Dream Whip Frosting, a go-to of ours for years.
Plus, you can easily add some key lime juice and zest to our recipe and make it a Key Lime Dream Whip Frosting!
More Cake Recipes
If you’ve tried this EASY KEY LIME CAKE RECIPE or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Key Lime Cake
Ingredients
FOR THE CAKE
- 2 ½ cups all-purpose flour (spoon and level)
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup fresh key lime juice
- 1 tablespoon key lime zest
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
FOR THE KEY LIME CREAM CHEESE FROSTING
- 16 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans if you prefer thicker layers).
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, oil, and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix the vanilla extract, key lime juice, and key lime zest.
- Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
- Mix in the key lime juice and key lime zest until the frosting is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake. Repeat with the second and third layers (if using three layers), spreading frosting between each layer. Spread the remaining frosting over the top and sides of the cake.
- Garnish the cake with additional key lime zest, lime slices, or other decorations as desired. Refrigerate the cake for at least an hour before serving to allow the frosting to set.
Notes
- Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out.
- Before frosting, you can freeze the baked and cooled cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months.
- To freeze a frosted cake, place it in the freezer until the frosting is firm. Then wrap it in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
The most perfect combination of zest and sweetness. Plus, it’s a beautiful cake that’s sure to impress.
This is a great recipe for a key lime cake! It sounds like the perfect summer dessert – light, fluffy, and with a refreshing lime flavor. I love that the recipe uses simple ingredients and is so versatile. Thanks for sharing! Bookmarked!