The BEST Key Lime Cake Recipe with Cream Cheese Frosting

Name: Key Lime Cake
Prep time: 45 min
Cook time: 25 min
Total time: 100 min
Ingredients: 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; 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

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If you’re craving a dessert that perfectly balances sweet and tart, this Key Lime Cake Recipe is moist, light and fluffy. With fresh key lime juice in both the cake and frosting, every bite delivers that signature tropical tang you love from key lime pie, but in a soft, tender cake form. Whether you’re celebrating a birthday, hosting a summer BBQ, or just need a weekend baking project, this is the cake that will have everyone asking for seconds (and the recipe!).

a slice of Key Lime Cake being lifted with a spatula.

Table of Contents

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

Perfectly Balanced Flavor – This isn’t overly sweet or too tart. The key lime flavor shines through without being overwhelming, and the cream cheese frosting complements it beautifully.
Incredibly Moist Texture: The combination of buttermilk, butter, and oil creates a tender crumb that stays moist for days. This cake won’t dry out on you.
Made From Scratch: No cake mix needed here, unlike our Cinnamon Roll Poke Cake. You’re working with simple, real ingredients that you probably already have in your pantry.
Impressive but Easy: This looks and tastes like something from a fancy bakery, but the process is straightforward enough for beginners. You don’t need any special equipment or techniques, much like when making our Strawberry Jello Poke Cake.
Great for Any Occasion: It works equally well for birthdays, holidays, potlucks, or just because. The bright citrus flavor makes it especially perfect for spring and summer gatherings, just like our Best Carrot Cake Recipe with Cream Cheese Frosting.
Make-Ahead Friendly: You can bake the cake layers in advance and freeze them, making party prep much easier.
VERSATILE – Make this as a triple layered cake using 6-inch or 8-inch round pans, a double layered cake using 9-inch pans and thicker layers, one sheet cake using a 9×13-inch pan, or 24 cupcakes.

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.

a whole uncut round key lime cake with lime slices on top of the white frosting.

📋 Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

ingredients on a table to make key lime cake such as flour in a bowl, sugar in a bowl, whole key limes, and butter.

Flour – All-purpose flour is used because it’s what I always have on hand, and don’t usually have cake flour. You can use gluten-free flour, or whole-grain flour if you like.
Vegetable Oil – This helps to keep the cake moist. Yet you can also use any neutral flavored oil such as corn oil, canola oil, or avocado oil.
Buttermilk – Adds some moisture into the cake, and the acidity provides a tangy flavor to balance the sweet. If you don’t have buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. You can make the buttermilk for our Chocolate Fudge Cake too.
Key Limes – I always recommend using fresh key limes rather than bottled juice, which are loaded with essential oils. The flavor is brighter and more authentic. Roll the fresh limes firmly on the counter before juicing to get more juice out of each one. If you absolutely cannot find key limes, regular Persian limes will work, though the flavor will be slightly different.
Softened Cream Cheese – the key ingredient for the best cream cheese frosting. Use a brick of cream cheese, as the cream cheese in a tub might be too runny. Our Strawberry Lemonade Cookies requires the same.

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 Size 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

TRIPLE LAYERED CAKE – Use three 6″ or 8″ round pans. For another layered cake recipe try our oreo ice cream sandwich cake.
DOUBLE LAYERED CAKE – Use two 9″ pans. A double layered cake will have thicker cake layers than a triple layered cake.
SHEET CAKE – Use one 9×13″ pan. Another great sheet cake to try is our Chocolate Banana Cake Recipe.
CUPCAKES – Use a cupcake tin to make 24 cupcakes. For another cupcake recipe to try, these Cherry Chocolate Cupcakes are delicious.

👩🏼‍🍳 How to Make Key Lime Cake

STEP 1 not pictured – Preheat your oven to 350°F (175°C). Grease and flour your cake pans.

steps to make Key Lime Cake using a bowl and key ingrediiets.

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.

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.

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.

steps to make bake and frost a Key Lime Cake.

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.

white frosting being added to key lime layered cake on a white plate, and then garnished with lime slices.

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.

Tips for Success

Ensure all refrigerated ingredients (butter, eggs, cream cheese) are at room temperature. This helps them incorporate more smoothly and evenly into the batter and frosting. Our Gingerbread Loaf and Amish Cinnamon Friendship Bread is the same.
Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing develops gluten and makes the cake tough instead of tender.
Use fresh key limes for the juice and zest. The zest is where the essential oils are, providing a more intense lime flavor.
Use the spoon and level method to measure flour accurately. Spoon the flour into the measuring cup and level it off with a knife. This prevents over-packing and ensures the cake isn’t too dense.
When combining the dry ingredients with the wet ingredients, mix just until combined. Over-mixing can lead to a tough cake.
Check for doneness: Start checking your cake at 22 minutes. Insert a toothpick in the center. It should come out with just a few moist crumbs, not wet batter. Overbaking is the number one reason cakes turn out dry.
Cool Completely Before Frosting: I know it’s tempting to frost a warm cake, but resist! The frosting will melt and slide right off. Let the layers cool for at least 30 minutes in the pans, then another hour on a wire rack.
Frosting a Cake Tip – Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake first and refrigerate for 15-20 minutes. This seals in the crumbs so your final frosting layer looks clean and smooth.

Common Mistakes to Avoid

Using Cold Ingredients: This is one of the biggest mistakes. Cold eggs and butter won’t emulsify properly, leading to a dense, uneven texture.
Opening the Oven Door Too Early: Wait until at least 22 minutes before opening the oven. The temperature drop can cause your cakes to sink in the middle.
Skipping the Room Temperature Rest Before Serving: Cream cheese frosting is best enjoyed at cool room temperature, not straight from the fridge. Let it sit for 30 minutes before serving.
Not Juicing Enough Limes: Measure your juice accurately. Too little and you won’t get that signature key lime flavor.
Using Only Juice Without Zest: The zest contains essential oils that provide the most aromatic lime flavor. Don’t skip it.
Frosting Warm Cake Layers: This will cause a melted, sliding mess. Always frost completely cooled cakes.

Recipe Variations

Regular Lime Version: Can’t find key limes? Regular Persian limes work fine. You’ll need 3-4 regular limes for the same amount of juice. The flavor will be slightly less sweet and more tart, but still delicious.
Lemon Cake: Replace the key lime juice and zest with lemon juice and lemon zest for a lemon cake version. The measurements stay exactly the same.
Coconut Key Lime Cake: Add 1/2 cup of sweetened shredded coconut to the batter and sprinkle toasted coconut on top of the frosted cake for a tropical twist.
Dairy-Free Option: Replace the buttermilk with a non-dairy milk mixed with 1 tablespoon of vinegar (let sit 5 minutes). Use vegan butter and dairy-free cream cheese. The texture won’t be quite as rich but it still works.
Lighter Frosting: Replace half the cream cheese with mascarpone cheese for a lighter, less tangy frosting.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Bob’s Red Mill 1:1 works well in this recipe.

💭 How to Store Key Lime Cake

Room Temperature: Because of the cream cheese frosting, I don’t recommend leaving this cake at room temperature for more than 2-3 hours, especially in warm weather.

Refrigerator Storage: Store the frosted cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. The cake actually tastes even better on day two after the flavors have had time to meld. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.

Freezing Unfrosted Cake Layers: Wrap each cooled cake layer tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting. This is my favorite make-ahead trick for birthday cakes, next to Strawberry Shortcake Ice Cream Cake.

Freezing Frosted Cake: Freeze the frosted cake uncovered for 1 hour until the frosting is firm, then wrap well in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. The texture may be slightly different but it’s still delicious.

Freezing Individual Slices: Wrap individual slices in plastic wrap and store in a freezer bag. Pull out one slice at a time for a quick dessert. Thaw in the fridge or at room temperature for about an hour. Do the same with our Moist Chocolate Banana Cake.

❔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.

a slice of Key Lime Cake on a white plate with lime slices beside it. Behind is the whole lime cake.

Recipe FAQ

Can I use regular limes to make key lime cake?

Yes, of course you can. It’ll still be a perfect cake recipe, and I promise I won’t tell. 😉

Do key limes taste different than regular limes?

While key limes tend to be more aromatic than regular limes, their taste is very similar.

Can I use a Different Frosting for key lime cake?

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!

🍴 What to Serve with Key Lime Cake

Served either chilled or at room temperature, simply slice this cake into individual portions and serve! This cake is rich and tangy, so it pairs beautifully with simple accompaniments. Here are my favorite serving suggestions:

A dollop of fresh whipped cream to balance the tartness.
Fresh berries like raspberries or strawberries for a pop of color and extra freshness.
A cup of hot coffee or espresso – the bitterness complements the sweet-tart flavor.
Vanilla homemade ice cream for a true dessert lover’s treat.
Iced tea or lemonade for a refreshing summer pairing.
Toasted coconut flakes sprinkled on top for added texture and tropical flavor.

More Citrus Dessert Recipes

If you’ve tried this EASY KEY LIME CAKE RECIPE let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Key Lime Cake

Treat yourself to a slice of paradise with our irresistible key lime cake recipe. Light and fluffy, and the perfect balance of sweet and tart, it's topped with a mouthwatering key lime cream cheese frosting.

5 from 4 votes

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Prep Time: 45

Cook Time: 25

Additional Time: 30

Total Time: 1 40

Servings: Servings

Course: Desserts

Cuisine: American

Author: Tammi

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.

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3 Comments

Mae says:

08/13/2025 at 2:29 pm

I made this last weekend for a birthday and it was great. She wanted lime cake with coconut frosting so I only used the cake section of the recipe. My limes didn’t have enough zest so before frosting the layers I mixed key lime juice with sugar and brushed it on the tops. I think I’d do that next time too if I make it again, even if I had enough zest. The texture and flavor were awesome!

Tammi says:

01/30/2025 at 1:09 pm

The most perfect combination of zest and sweetness. Plus, it’s a beautiful cake that’s sure to impress.

Amanda Dams says:

08/16/2024 at 2:29 pm

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!