Key Lime Cake Recipe

If you’re looking for a dessert that’s as bright and sunny as a summer afternoon, look no further than this Key Lime Cake! Think luscious, citrusy cake layers paired with an ultra-creamy lime cream cheese frosting—the kind of treat that will have everyone at the table leaning in for a second slice. The secret here is all in the balance: tangy key lime flavor, a tender crumb, and a zesty finish that puts this cake in a league of its own. Whether you’re planning a special celebration or just want to treat yourself to something wonderful, this Key Lime Cake is pure joy on a plate.

Ingredients You’ll Need

Let’s keep things simple, but oh-so-delicious! Each ingredient in this recipe has a big part in making sure your Key Lime Cake sings with flavor, moisture, and that signature tang. Choose fresh whenever you can—it really makes a difference!

• Canola or Olive Oil: Brings a delightfully moist crumb to the cake while keeping the texture light.
• Eggs: These add richness and help bind the batter together, creating a tender, stable structure.
• Whole Milk: Adds creaminess and ensures the cake stays flavorful and soft with just the right amount of moisture.
• Fresh Lime Zest: For the brightest citrus punch—don’t skip this, it infuses the cake with fresh flavor!
• Fresh Lime Juice: Delivers signature tang that sets this Key Lime Cake apart from the rest.
• Sugar: Sweetens every bite and balances that sharp lime zing.
• Flour: The foundation for the cake, keeping it soft but structured enough to hold all that luscious frosting.
• Baking Powder and Baking Soda: These leaveners ensure your cake rises perfectly and stays fluffy.
• Salt: A pinch wakes up every other flavor and keeps the cake from tasting flat.
• Butter (softened): Essential for making the creamy, dreamy lime frosting melt in your mouth.
• Cream Cheese (softened): Adds tang and luxury to that swirl of frosting.
• Powdered Sugar: Sweetens and gives body to the frosting for smooth spreading and pretty swirls.
• More Fresh Lime Juice & Zest: A double dose for the frosting to echo those vibrant cake layers.
• Fresh Limes (sliced for garnish): The finishing touch that makes your Key Lime Cake look as stunning as it tastes.

How to Make Key Lime Cake

Step 1: Preheat and Prep

Start by preheating your oven to 325 degrees. Take a moment now to gather all your ingredients and get your pans ready. Coat two 9-inch or three 8-inch cake pans with nonstick spray so your Key Lime Cake turns out beautifully with zero sticking or tearing—trust me, it’s worth the two-minute effort!

Step 2: Create the Wet Base

In a large mixing bowl, pour in the oil, crack in the eggs, and add whole milk, fresh lime zest, and a full tablespoon of freshly squeezed lime juice. Use a hand or stand mixer to cream everything together for 2 minutes. You want the mixture to be well-blended and look a little creamy—this step sets the stage for a moist, flavorful Key Lime Cake.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. This dry mix not only sweetens but gives just the right texture to each bite.

Step 4: Merge Wet and Dry

Gradually add your dry mixture to the egg and oil mixture, folding gently until combined. Don’t overmix—just blend until you see no dry streaks. The batter will have a subtle lime aroma that hints at what’s to come!

Step 5: Bake Your Cake Layers

Pour the batter evenly into your prepared pans. If you’re using three 8-inch pans, bake for 20-26 minutes; with two 9-inch pans, go for 30-36 minutes. The cakes are done when a toothpick comes out clean from the center. Let them cool in the pans before turning out onto a rack. The anticipation is real, but patience here pays off!

Step 6: Make the Lime Cream Cheese Frosting

Time to create a frosting that deserves the spotlight! In a large bowl, beat your softened butter and cream cheese together for 4-5 minutes, scraping down the sides as you go. Once fluffy, work in the powdered sugar, followed by fresh lime juice and zest. Give it a taste—if you love extra tang, sneak in a little more zest! Chill until ready to use; this keeps the frosting perfectly spreadable for your Key Lime Cake.

Step 7: Assemble and Frost

Once the cakes are completely cooled, gently spread frosting on top of one layer. Stack the next layer (or two, if making a triple-decker!) and finish frosting the entire cake. Smooth it out or go bold with rustic swoops—it’s up to you. Top your masterpiece with fresh lime slices for the ultimate citrus flourish.

How to Serve Key Lime Cake

Garnishes

A few thinly sliced fresh limes or a scattering of extra lime zest on top truly make this Key Lime Cake pop with color and irresistible brightness. For special occasions, try candied lime slices or a playful sprinkle of toasted coconut for a touch of tropical flair.

Side Dishes

This cake shines as a stand-alone treat, but if you want to elevate your dessert table, pair it with a scoop of coconut sorbet or some fresh seasonal berries. Light, herbal teas or a tall glass of cold-brew coffee make perfect partners, balancing the cake’s sweet-tart profile.

Creative Ways to Present

You can bake this Key Lime Cake in a bundt pan for a pretty ring shape, or go mini by making cupcakes—adorable for showers or parties. Serve slices on vibrant plates, or get fancy by stacking cubes of cake with piped frosting for an elegant plated dessert.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Key Lime Cake slices or the whole cake in plastic wrap or store in an airtight container in the fridge. It will stay moist and luscious for up to 4 days, and the flavors meld even more beautifully after the first day!

Freezing

Have leftover cake or want to plan ahead? Wrap unfrosted layers tightly in plastic and freeze for up to two months. You can also freeze fully assembled, frosted cake—just slice and separate layers with parchment before wrapping. Thaw overnight in the fridge for best texture.

Reheating

While you don’t need to reheat Key Lime Cake, letting a chilled slice sit for 20 minutes at room temperature before serving brings out the flavors and returns that velvety texture. Avoid microwaving, as it can melt the frosting.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes bring a unique fragrance and tartness, regular Persian limes work well in this recipe and make it easier to whip up year-round.

What’s the best way to zest the limes?

A microplane zester is your best friend here—just make sure to only zest the bright green outer layer, as the white pith underneath can be bitter. Fresh zest gives your Key Lime Cake its vibrant lift.

How do I keep my cake layers from sticking to the pans?

Be sure to coat your pans thoroughly with nonstick spray, and if you want added insurance, line the bottoms with parchment circles. This ensures your baked Key Lime Cake layers come out easily and intact.

Can I make this Key Lime Cake gluten-free?

Yes, you can! Substitute your favorite 1-for-1 gluten-free flour blend in place of all-purpose flour. Just keep in mind that texture may vary slightly, but you’ll still get all that fabulous lime flavor.

Can I double the recipe for a larger crowd?

Definitely! This Key Lime Cake recipe scales beautifully—just double everything, and be sure to use appropriately sized pans or bake in batches. Watch your bake times, as larger cakes may need a few extra minutes in the oven.

Final Thoughts

This Key Lime Cake is more than just a recipe—it’s a celebration on a plate! Zesty, tender, and full of sunshine, it’s destined to become a family favorite. Give it a try and watch the smiles light up around your table. You deserve a homemade treat this good!

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