Name: Key Lime Cake Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 ⅔ cups all-purpose flour (333 g); 2 cups granulated sugar (400 g); 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon table salt; ½ cup unsalted butter (113 g, cut into 8 pieces); ¼ cup avocado, vegetable, or canola oil (60 ml); 1 Tablespoon lime or key lime zest (about 2 limes); 1 ½ Tablespoons key lime juice; 1 ½ scant cups whole milk (333 ml); 3 large eggs; 1 teaspoon vanilla extract; ⅓ cup key lime juice (80 ml); 2 Tablespoons granulated sugar; ¼ teaspoon table salt; 2 Tablespoons unsalted butter (28 g, cut into pieces); 3 large egg yolks; ¾ cup unsalted butter (170 g, softened); 6 oz cream cheese (170 g, softened); 4-5 cups powdered sugar (500-625 g); Prepared key lime curd (5-6 Tablespoons as needed); ¼ cup graham cracker crumbs (28 g, for decorating); ½ batch stabilized whipped cream frosting (optional but recommended)

If you’re craving a dessert that perfectly balances tangy brightness with buttery sweetness, this Key Lime Cake is absolutely the answer. Imagine moist, tender layers infused with fresh key lime zest and juice, wrapped in a luxuriously creamy frosting that bursts with authentic citrus flavor. This Key Lime Cake is not only delightful on the palate but also a feast for the eyes with its delicate graham cracker crumb accents and optional whipped cream topping. It’s a showstopper that feels like summer in every bite, perfect for sharing with friends or treating yourself to a slice of sunshine any time of year.

Ingredients You’ll Need

The magic of this Key Lime Cake lies in its simple yet essential ingredients. Each one plays a special role—flour and sugar create the perfect cake crumb, lime zest and juice deliver vibrant flavor, and creamy butter and cream cheese build the rich frosting that pulls it all together.

All-purpose flour (2 ⅔ cups): The foundation for a tender, soft cake that holds its shape beautifully.
Granulated sugar (2 cups + 2 Tablespoons): Sweetens the cake perfectly and helps create a moist texture.
Baking powder (1 tsp): Ensures the cake rises just right for light, fluffy layers.
Baking soda (½ tsp): Works with the acidity from lime juice to give subtle lift and crumb softness.
Table salt (1 tsp + ¼ tsp): Balances and heightens all the sweet and citrus flavors.
Unsalted butter (softened and cut, ⅞ cup total): Adds richness and keeps the cake moist and tender.
Vegetable or canola oil (¼ cup): Provides extra moisture for that soft, melt-in-your-mouth feel.
Key lime zest (1 Tablespoon): Gives that unmistakable fragrant citrus kick bursting with freshness.
Key lime juice (1 ⅓ cups total): The soul of the cake, delivering tart, tangy flavor throughout batter and curd.
Whole milk (1 ½ cups): Adds creaminess and helps build the perfect consistency for the batter.
Vanilla extract (1 tsp): Rounds out the flavors, adding a subtle warm note behind the lime.
Cream cheese (6 oz softened): Creates an irresistibly smooth and tangy frosting base.
Powdered sugar (4–5 cups): Sweetens and thickens the frosting to a luscious finish.
Graham cracker crumbs (¼ cup): Adds wonderful texture and a nod to classic key lime pie for decorating.
Stabilized whipped cream frosting (optional): Provides a light, airy contrast to the rich cream cheese layer.

How to Make Key Lime Cake

Step 1: Prepare Your Pans and Preheat Oven

Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour three 8-inch cake pans to prevent sticking, then line the bottoms with parchment paper. Taking these extra steps ensures your beautiful layers will come out perfectly every time.

Step 2: Mix Dry Ingredients and Incorporate Butter

In a large mixing bowl or your stand mixer bowl fitted with a paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter one tablespoon at a time, mixing on low to create a sandy, crumbly texture. This step is what gives your cake a tender crumb and buttery flavor from the start.

Step 3: Add Oil, Lime Zest, and Liquid Ingredients

Mix in the oil and lime zest to infuse every bite with fresh citrus notes. In a separate measuring cup, whisk together the key lime juice and milk, then add eggs and vanilla. Slowly blend this wet mixture into your dry ingredients at low speed until the batter is silky smooth and uniform, delivering that perfect balance of tang and moisture.

Step 4: Bake the Cake Layers

Divide the batter evenly between the pans, about 460 grams each if you want to be exact! Bake on the center rack for 26 to 28 minutes. You’ll know they’re done when a toothpick comes out clean or with just a few moist crumbs. Let the cakes cool in their pans briefly, then loosen the edges and invert onto cooling racks to finish cooling completely.

Step 5: Make the Key Lime Curd

While your cakes cool, whisk egg yolks, key lime juice, sugar, and salt in a small saucepan over medium-low heat. Add butter and stir constantly until the curd thickens to a glossy coating that leaves trails on your whisk. Strain and cool this curd thoroughly; it’s going to add a heavenly burst of flavor to your frosting.

Step 6: Whip the Frosting

Beat softened butter and cream cheese until silky smooth, then gradually add powdered sugar till fully incorporated. Slowly mix in the cooled key lime curd a tablespoon at a time, making sure to scrape the bowl so all flavors blend perfectly. Adjust the sweetness if needed by adding more powdered sugar, crafting a frosting that’s tangy, creamy, and just sweet enough.

Step 7: Assemble and Decorate Your Key Lime Cake

Level your cake layers if needed, then frost each generously, stacking carefully. Cover the outside with the remaining frosting for that flawless finish. Press graham cracker crumbs around the bottom quarter of the cake for that nostalgic crunch. For the finishing touch, pipe or dollop stabilized whipped cream frosting on top if you want a light, airy contrast, and sneak in a little extra lime zest or more crumbs for gorgeous presentation.

How to Serve Key Lime Cake

Garnishes

Garnish your Key Lime Cake with a sprinkle of graham cracker crumbs and a few strands of fresh lime zest for a pop of color and texture. These simple touches highlight the cake’s tropical vibes and add a delightful crunch that will keep everyone coming back for more.

Side Dishes

Pair this cake with fresh berries, a dollop of whipped cream, or even a scoop of coconut or vanilla ice cream to complement its citrusy zing. Light, fresh fruit salads or a tangy mango salsa also marry beautifully with the rich cake layers, rounding out your dessert experience perfectly.

Creative Ways to Present

For festive occasions, slice the cake into bite-sized squares and serve on a platter with a dusting of powdered sugar and mini lime wedges. You can also turn it into an elegant trifle by layering cake cubes with lime curd and cream in individual glasses. The natural colors of the cake and garnish bring an inviting, artistic flair to any table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Key Lime Cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it easy to enjoy more slices without compromising texture or flavor.

Freezing

You can freeze the cake layers before frosting; wrap them well to prevent freezer burn. Once wrapped, they can be stored for up to 2 months. Thaw overnight in the refrigerator, then frost and decorate just before serving for a freshly made taste.

Reheating

Since Key Lime Cake is best enjoyed chilled or at room temperature, avoid reheating to preserve its moist, tangy character. If serving after refrigeration, simply allow the cake to sit out for 15-20 minutes so the butter-based frosting softens slightly for the best mouthfeel.

FAQs

Can I use regular lime juice instead of key lime juice?

Absolutely! While key lime juice gives the most authentic flavor, regular fresh lime juice will still provide a bright, tangy taste that’s delicious in this cake.

Is it necessary to use cream cheese in the frosting?

Cream cheese adds a lovely tang and richness that complements the citrus tones nicely, but you could substitute with all butter or a cream cheese and mascarpone mix for a slightly different texture.

What’s the best way to zest limes?

Use a microplane zest grater to get fine, fragrant lime zest without any of the bitter white pith. This ensures your cake layers have that perfect citrus aroma.

Can I make this cake gluten-free?

Yes, by replacing all-purpose flour with a high-quality gluten-free flour blend designed for baking, you can adapt the recipe while maintaining a similar texture and flavor profile.

How do I achieve the stabilized whipped cream frosting?

Stabilized whipped cream typically involves whipping heavy cream with a bit of gelatin or a commercial stabilizer, helping it hold its shape longer—great for piping on top without collapsing.

Final Thoughts

This Key Lime Cake has quickly become a beloved classic in my kitchen, combining everyday ingredients into something truly special. Its vibrant citrus notes, tender crumb, and creamy frosting make it irresistible. I can’t wait for you to try this recipe and add your own personal twist—trust me, once you do, it’ll be your go-to cake for any celebration or just a sweet treat to brighten your day.

Key Lime Cake Recipe

Print Recipe

★★★★★

5.3 from 27 reviews

This Key Lime Cake is a luscious, tangy dessert featuring layers of moist cake infused with fresh key lime juice and zest. Frosted with a creamy key lime curd and cream cheese frosting, and optionally topped with stabilized whipped cream and graham cracker crumbs for added texture and flavor. Perfect for summer gatherings or anytime you crave a zesty, refreshing treat.

Author: Stella
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 30 minutes
Yield: 12 to 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

2 ⅔ cups all-purpose flour (333 g)
2 cups granulated sugar (400 g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
½ cup unsalted butter (113 g, cut into 8 pieces)
¼ cup avocado, vegetable, or canola oil (60 ml)
1 Tablespoon lime or key lime zest (about 2 limes)
1 ½ Tablespoons key lime juice
1 ½ scant cups whole milk (333 ml)
3 large eggs
1 teaspoon vanilla extract

Key Lime Curd

⅓ cup key lime juice (80 ml)
2 Tablespoons granulated sugar
¼ teaspoon table salt
2 Tablespoons unsalted butter (28 g, cut into pieces)
3 large egg yolks

Frosting

¾ cup unsalted butter (170 g, softened)
6 oz cream cheese (170 g, softened)
4–5 cups powdered sugar (500–625 g)
Prepared key lime curd (5-6 Tablespoons as needed)

Decoration

¼ cup graham cracker crumbs (28 g, for decorating)
½ batch stabilized whipped cream frosting (optional but recommended)

Instructions

Prepare pans: Preheat oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tap out excess flour, and line the bottoms with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl or stand mixer bowl fitted with a paddle attachment, combine flour, sugar, baking powder, baking soda, and salt evenly.
Add butter: With the mixer on low, add softened butter one tablespoon at a time, fully incorporating each before adding the next. This creates a sandy, crumbly texture.
Add oil and zest: Stir in the oil and lime zest until well combined and set the mixture aside.
Combine wet ingredients: Measure key lime juice in a large cup, add milk until to the 1 ½ cup line, whisk to combine. Add eggs and vanilla extract, then whisk again until blended.
Incorporate wet into dry: With mixer on low, slowly add the milk mixture into the dry batter, pausing to scrape the bowl periodically, until smooth, uniform, and silky.
Fill pans and bake: Divide batter evenly among the three prepared pans (about 460 grams each). Bake in the oven’s center rack for 26-28 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool cakes: Let cakes cool in pans 10-15 minutes. Run a knife along edges to loosen, invert onto cooling racks, and cool completely before frosting.
Make key lime curd: In a small, non-reactive saucepan, whisk egg yolks, key lime juice, sugar, and salt. Cook over medium-low heat, whisking constantly, until thickened and coating the back of a spoon. Strain curd through a fine mesh into a bowl and cool completely, refrigerate if needed.
Prepare frosting base: In a large bowl, beat softened butter and cream cheese until smooth and creamy.
Add powdered sugar: Gradually beat in 4 cups (500 g) powdered sugar until fully incorporated and smooth.
Add curd to frosting: Add the cooled curd one tablespoon at a time (5-6 tablespoons), mixing thoroughly. If frosting is too soft or tart, add the remaining powdered sugar as needed to reach desired consistency.
Level cakes: Once cooled, level the tops of cakes if necessary to ensure even stacking.
Assemble layers: Frost each layer evenly with the prepared frosting, stacking carefully.
Frost exterior: Apply an even coat of frosting around the outside of the assembled cake.
Decorate edges: Gently press graham cracker crumbs around the bottom quarter of the cake’s sides for texture and decoration.
Add optional whipped cream: Pipe, swirl, or dollop stabilized whipped cream frosting on top if using. Garnish with additional graham cracker crumbs or lime zest as desired.
Chill and serve: Refrigerate the cake for at least 30 minutes before slicing to set the frosting and enhance flavors. Serve chilled and enjoy!

Notes

Use a non-reactive pan (like stainless steel) when making the curd to avoid a metallic taste.
Stabilized whipped cream frosting adds extra richness and helps the cake hold its shape if decorating.
Key lime juice can be substituted with regular lime juice if key limes are unavailable, though flavor will vary slightly.
For best results, allow the cake to chill overnight to deepen the flavors.
Make sure all butter and cream cheese are softened to room temperature for smooth frosting.