Name: Key Lime Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
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

Jump to 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. It’s complimented so well with the buttery sweet cream cheese frosting.

It’s a great cake recipe for the everyday, family gatherings or a special occasion.

Plus there is no green food coloring in this recipe, so it isn’t a green tinted cake. Which you can do, yet I’m not fond of the look unless it’s St. Patricks Day.

🔍 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.

Why You’ll Love This Recipe

EASY RECIPE – Most of the time required in this recipe is cooling and setting time. This key lime cake recipe uses simple ingredients, with little active time.
DELICIOUS – This easy key lime cake and its delicious frosting stands out for having perfectly balanced flavors of tangy and sweet. Plus the texture is light and fluffy.
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

For another key lime recipe, try our Key Lime Margarita Pie.

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.
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.
To ensure even cake layers, weigh the batter in each pan using a kitchen scale.
Check for doneness a few minutes before the suggested baking time by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.

📌 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.

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.
Granulated Sugar – Adds sweetness to the cake and also helps keep it moist. (
Softened Butter – I use unsalted butter because I like to control the sodium with added salt.
Vegetable Oil – This helps to keep the cake moist. You can 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.
Key Limes – You’ll want both the fresh key lime juice from the lime, and the key lime zest which is loaded with essential oils. They provide so much fresh lime flavor.
Eggs – I use large eggs.
Vanilla Extract – For flavor, and also balances and compliments the tart citrus flavor.
Baking Powder
Salt – Salt doesn’t make the cake salty at all, it actually carries the flavors and helps to intensify them.
Softened Cream Cheese – the key ingredient for the cream cheese frosting. Use a brick of cream cheese, as the cream cheese in a tub might be too runny.
Powdered Sugar – Powdered sugar adds sweetness to the frosting. It easily dissolves, so it helps make a smooth frosting.

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.

👩🏼‍🍳 How to Make Key Lime Cake

Preheat your oven to 350°F (175°C). Grease and flour your cake pans:
– 6″ or 8″ round pans for a triple layered cake
– 9″ pans to make a double layered cake with thicker layers
– 9×13″ pan to make a sheet cake
– cupcake tins to make 24 cupcakes.
In a medium bowl, mix the flour, baking powder, baking soda, 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 cake 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 mixing 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 ( fresh 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.

🍴 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 ice cream.

Storage

Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out.

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.

Can I use a Different Frosting?

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!

Can I use Regular Limes in this Recipe?

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

More Cake Recipes

Key Lime Cake

Yield: 8-10 Servings

Prep Time: 45 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

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.

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, baking soda, 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.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 863Total Fat: 47gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 170mgSodium: 425mgCarbohydrates: 103gFiber: 1gSugar: 76gProtein: 10g

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.

One Comment

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!